Mississippi mud pie is a chocolate-based dessert pie that is likely to have originated in the U.S. state of Mississippi. The treat contains a gooey chocolate sauce on top of a crumbly chocolate crust. The pie is usually served with ice cream.
While Mississippi mud pie was originally associated with Southern United States cuisine, the dish has gained somewhat of an international reputation, owing in large part to the sheer amount of chocolate in each serving.
The name "Mississippi mud pie" comes from the dense cake which resembles the banks of the Mississippi River.
It is believed that this dish was created by home cooks after World War II because it was made of simple ingredients that could be found at any supermarket and did not require any special cooking tools.
Cut a slice.
For the base
300g/10½oz bourbon biscuits, crushed
75g/2½oz butter, melted
For the filling
85g/3oz dark chocolate, minimum 70 per cent cocoa solids
2 free-range eggs
85g/3oz muscovado sugar
100ml/3½oz double cream
For the fudge sauce
150g/5½oz dark chocolate, minimum 70 per cent cocoa solids
150ml/5½fl oz double cream, plus extra to serve
3 tbsp golden syrup
175g/6oz icing sugar, sieved
Preheat the oven to 180C/365F/Gas 4.
Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.
For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
Technique: Melting chocolate
Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.