Mississippi mud pie

Recipe uploaded by

Xanthe Clay

3 ratings

Recipe by Xanthe Clay

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1. Line the base of a 20cm loose-bottomed, deep tart tin with baking parchment. To make the fudge sauce, put the chocolate, cream and golden syrup in a small pan and heat gently, stirring occasionally, until the chocolate has melted. Stir in the vanilla extract and icing sugar. Cool.
2. Heat the oven to 190C/fan 170C/gas 5. Rub the butter, flour, cocoa powder and dark brown sugar together until they resemble breadcrumbs. Press them into the base and sides of the tart tin. Cover with a piece of greaseproof paper and weigh down with baking beans. Bake for 8-10 minutes until just set. Remove the paper and baking beans and cool on a rack, still in the tin.
3. To build the pie, spread 1/2 the cooled fudge sauce over the base of the tart. Cut the coffee ice cream into slices and press them in to make the bottom layer of the pie, filling any gaps with ice cream. Cover with clingfilm and return to the freezer for at least 1 hour.
4. Scatter the hazelnuts over the coffee ice cream layer. Slice the chocolate ice cream and press the slices over, to make a second layer. Cover and return to the freezer for at least an hour.
5. Once the ice cream is completely firm, spread the rest of the fudge sauce over the top. Freeze until firm, then cover with clingfilm. Store for up to a week in the freezer.
6. An hour before serving, loosen around the edge of the pie with a thin knife. Put the pie on a tin can and push down the outside ring. With a palette knife, loosen the base and lift onto a serving plate. Put in the fridge to soften until ready to eat. Cut into slices and serve by itself or with whipped cream.

Per serving

725 kcalories, protein 8.7g, carbohydrate 90.7g, fat 38.9 g, saturated fat 21.1g, fibre 3.2g, salt 0.4 g

Latest comments and suggestions

• Sascha

  01 August 2009

  Sascha commented on this recipe

  When I read the ingredients, and saw the calorie count per portion I winced. Is it no wonder that obesity is such a problem in the world today. Of course any dish can be 'improved', just add enough cream and butter.. I realise that what I'm saying might spark off a riot... But do we really need to feed our kids and guests 21,1 g of saturated fat as a pudding? This recipe makes Lucretia Borgia's arsenic snacks look harmless by comparison.

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• BistroKissy

  01 August 2009

  BistroKissy commented on this recipe

  I tend to agree with Sascha. And it even looks pretty sickly and revolting! But I guess some - far more tempting! - savoury dishes have at least as many calories. At least all the BBC Good Food recipes have a calorie count. I, for one, find this really useful and - at the moment trying to shed some unwanted pounds - will only consider a recipe if it is under 350 calories per portion. Your magazine and your site have been a REAL help here!

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• sara

  01 August 2009

  sara rated and commented on this recipe

  

  Hi I weigh 7 stone 7lbs and work really hard all week. when I get to saturday I love to indulge myself in something wicked like this recipe (which I am going to cook tonight) life is too short to worry so much. And besides, you don't get fat from once a week treats that take 3 hours to make from scratch. The stuff that makes our kids fat are convenience foods that can be bought from shops day and night for next to nothing and eaten in 3 seconds flat. lifes too short to feel guilty about every little indulgence. so, pour yourself a glass of wine, cut yourself a slice of pie, and ENJOY.

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• Caroline

  01 August 2009

  Caroline rated and commented on this recipe

  

  Sara, I couldn't agree with you more - cheers!

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• janet

  02 August 2009

  janet commented on this recipe

  Fabulous recipe and as the RDI of fat per day is 65g I for one will not feel guilty! Has Sascha not heard of special occasions?I recommend anyone to make this recipe and enjoy.

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• Stacey505

  05 August 2009

  Stacey505 rated and commented on this recipe

  

  Thank the lord for sensible comments from Sara, Caroline and Janet. Clearly this is a once in a while treat recipe but what's wrong with a few of them every now and then? I have a keen interest in health, fitness and nutrition but also like food, cookery and to enjoy my life! It's exactly the kind of all or nothing mentality from the first two comments which helps to exacerbate the eating issues people have nowadays. Maintaining a healthy balance and an active lifestyle is all it takes to be able to indulge in delicious recipes such as this and I for one will be including it regularly in the 10% part of my 90/10 rule! Enjoy! With cream on if you fancy it!! Everything in moderation.....including moderation! :-)

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• Sascha

  05 September 2009

  Sascha commented on this recipe

  Did anyone actually make this?

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• ian

  09 September 2009

  ian commented on this recipe

  It looks delicious, but it is certainly not Mississippi Mud...at least, not in any form that this Mississippi boy has ever heard of or seen. A quick google image search will reveal photographs of thin, almost black deserts with a smooth light brown skin on the top. This is Mississippi Mud, the best Southern dessert SSE of a pecan pie with dark Karo syrup. Take it from me, ladies and gentlemen, in the spirit of good will I offer you these clarifications and recomendations. ian...

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• janet

  27 September 2009

  janet commented on this recipe

  Yes Sacha I did make this and ate it!!! and am still alive with no adverse affects, you should try it you may start to enjoy life. I do agree wit the comments Ian made but do like the recipe nevertheless

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• crazychris991

  24 October 2009

  crazychris991 commented on this recipe

  has anyone made this???

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• janet

  25 October 2009

  janet commented on this recipe

  Crazychris991. i ahev made this see above. It is really easy to make and very good also very sweet but worth it.

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Ingredients

• 500ml tub coffee ice cream
• 50g toasted hazelnuts
• 500ml tub chocolate ice cream

CHOCOLATE CRUST

• 85g cold butter , cut into small pieces
• 170g plain flour
• 30g cocoa powder
• 85g dark brown sugar

FUDGE SAUCE

• 150g plain chocolate (at least 50% cocoa)
• 142ml pot whipping cream
• 3 tbsp golden syrup
• 1½ tsp vanilla extract
• 180g icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Ingredients

• 500ml tub coffee ice cream
• 50g toasted hazelnuts
• 500ml tub chocolate ice cream

CHOCOLATE CRUST

• 85g cold butter , cut into small pieces
• 170g plain flour
• 30g cocoa powder
• 85g dark brown sugar

FUDGE SAUCE

• 150g plain chocolate (at least 50% cocoa)
• 142ml pot whipping cream
• 3 tbsp golden syrup
• 1½ tsp vanilla extract
• 180g icing sugar

Per serving

725 kcalories, protein 8.7g, carbohydrate 90.7g, fat 38.9 g, saturated fat 21.1g, fibre 3.2g, salt 0.4 g

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