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Tahini Mississippi mud pie

Tahini Mississippi mud pie decorated with sesame brittle

Tahini Mississippi mud pie

Name: Tahini Mississippi mud pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 300g bourbon biscuits; 100g butter melted; 125g dark chocolate (70% cocoa), broken into small pieces; 125g unsalted butter; 175g light brown soft sugar; 2 eggs; 100g tahini; 75g plain flour; 1 tbsp cocoa powder; 250g vanilla custard; 75g dark chocolate (70% cocoa), broken into small pieces; 350ml double cream; 1 tbsp tahini; 1 tbsp icing sugar; sesame brittle to decorate

Cassie Best

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Serves 10 - 12

More effort

Prep: 30 mins

Cook: 20 mins

plus 2 hrs 30 mins cooling chilling

A star rating of 5 out of 5.2 ratingsRate

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Try our take on this classic dessert from the States – it's ideal for making ahead, topped with sesame brittle for a stunning centrepiece pud

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g bourbon biscuits
100g butter

melted

For the brownie layer

125g dark chocolate

(70% cocoa), broken into small pieces
125g unsalted butter
175g light brown soft sugar
2 eggs
100g tahini
75g plain flour
1 tbsp cocoa powder

For the topping

250g vanilla custard
75g dark chocolate

(70% cocoa), broken into small pieces
350ml double cream
1 tbsp tahini
1 tbsp icing sugar
sesame brittle

to decorate

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Nutrition: Per serving (12)

kcal682
fat51g
saturates28g
carbs46g
sugars29g
fibre44g
protein8g
salt0.5g

Method

step 1

Put the biscuits in a food processor and blitz to crumbs, or tip into a bowl and gently bash with the end of a rolling pin. Mix in the melted butter. Tip into a deep 26cm fluted tart tin, and use a spoon to press the crumbs into the base and up the sides of the tart tin making sure it's compact and there are no gaps. Leave to chill in the fridge.
step 2

Heat the oven to 180C/160C fan/gas 4. Melt the chocolate and butter in a bowl in the microwave in 30-second bursts, stirring regularly until smooth, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water). In another bowl, beat the sugar and eggs with an electric whisk for 4-5 mins until creamy.
step 3

Pour the chocolate mixture and tahini into the sugar and egg mixture. Sieve the flour, cocoa powder and ½ tsp salt over the wet ingredients, then gently fold everything together, being careful not to knock out too much air. Pour the brownie mixture into the tart case and put on a baking tray (some butter might ooze from the tin). Bake in the middle of the oven for 20 mins until just set – it should still have a wobble in the centre. Cool at room temperature for about 2 hrs.
step 4

Meanwhile, make the topping. Put the custard and chocolate in a pan and cook over a medium heat, stirring, until the chocolate has melted. Remove from the heat and set aside to cool.
step 5

Spread the chocolate custard over the brownie layer. Chill for 30 mins until firm.
step 6

Whip the cream, 1 tbsp tahini and icing sugar together until it holds soft peaks. Pile on top of the pie and decorate with the sesame brittle. Will keep chilled for up to three days.

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A star rating of 5 out of 5.2 ratings

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