Mississippi mud pie

Mississippi mud pie

An all-American dessert, wickedly rich and sweet

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour plus freezing

Method

  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

Recipe from olive magazine, August 2009.

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Latest comments and suggestions

Results 21-30

  • Binder photo babybump

    16 April 2011

    babybump commented on this recipe

    cookie 2 mrs yankee was pulling the chain having a laugh certainly made me laugh :)

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  • Binder photo Sascha

    21 April 2011

    Sascha commented on this recipe

    My main objection to the recipe, apart from the saturated fat, is that the pie part is cobbled together with commercial ice cream! In fact it is hardly a recipe at all as there is no cooking involved.

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  • Binder photo janet

    26 May 2011

    janet commented on this recipe

    Dear oh dear Sascha this is the first we have heard about the use of commecial ice cream! Embarassed is more like it or perhaps you can see sense. By the way since when do we need to 'cook' foods in order to create a recipe!!!!

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  • Binder photo Emma :)

    14 June 2011

    Emma :) commented on this recipe

    Agree that the calories in this are high, but it's not like people are going to eat this every day - or live on this food, if you're not responsible with your food of course you're going to end up with a problem, the trick is to enjoy yourself but in moderation! Live a little! I made this on holiday to treat my boyfriend and some friends, went down a storm, I don't eat chocolate so I'll have to take their word on it, but apparently it was delicious!

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  • Binder photo Torisian

    27 September 2011

    Torisian commented on this recipe

    Umm pretty sure that there is defiantly cooking evolved here as you have to cook the base but whatever!! i am going to make this for a dinner party and im pretty sure it will rock and everyone will love it, even if it is very fattening, have a small slice! If anyone has any tips on baking this (as that's why i read these comments) please add them.....but not about the fat content!!! :)

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  • Binder photo colandrina

    22 December 2011

    colandrina commented on this recipe

    this is a great pie, very tasty, but takes a long time to make, so you really can't make it very often anaway...

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  • Binder photo colandrina

    22 December 2011

    colandrina commented on this recipe

    this is a great pie, very tasty, but takes a long time to make, so you really can't make it very often anaway...

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  • Binder photo JellyBean

    03 July 2012

    JellyBean commented on this recipe

    " makes Lucretia Borgia's arsenic snacks look good"... Ah ha! A challenge. I will eat one of these pies , if Sascha eats said Lucretia Borgia's arsenic snack and we will see who is more adversely effected! Ha, only joking. I will eat THREE of these pies and Sascha can eat only one arsenic snack.... this is how confident I am! On a serious note. I'm thinking of making this at the weekend, let's see how it goes!

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  • Binder photo Pille

    04 July 2012

    Pille rated and commented on this recipe

    5 stars

    The recipe itself was not as intriguing as the comments above, starting off at the very beginning :) OMG Anyway, made this for 5 people, everything was eaten at once and that was after a substantial (yet healthy) dinner. All alive, happy and asking for more puds of the kind. And I can still fit into my prom dress. And what if I lost a few hours of my life for some extra cholesterol? I guess that I would loose more of the hours worrying all the time about the food. Sascha was obviously not ready for the riot she got... but she was clearly after getting one. I guess that people who are so worried about commercial ice cream should know that there are many kinds of it. I would only avoid ones with trans fat. Anything with pure cream is almost as good as homemade. Never use shortcuts? Baking bread every day? Fab recipe!

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  • Binder photo binzo

    15 July 2012

    binzo commented on this recipe

    I've had a good giggle at all these comments. I agree with all those who follow a good healthy diet most of the time, but then fancy this as a treat!! And as for ice-cream, all ours is home made so that we know there are no "e" numbers and rubbish additives! In fact we have both home made coffee and home made chocolate ice cream in the freezer right now, and with a mother in law visit due this next week for the weekend this recipe is looking like a must!!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour plus freezing

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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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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