Mississippi Mud Pie


DSC_0284

When the Perky Kebab and I first moved to London we were filled with the excitement of a new flat and the opportunities for countless dinner parties.  Countless dinner parties meant countless meals, but for the majority of 2102 and 2013, this was my go to dessert.  

DSC_0268

Mississippi Mud Pie otherwise known as Death by Dessert.  This is not a pud for the faint hearted, and certainly not one that should follow a rich main course!

DSC_0269

Sadly, after exhausting the list of people available to feed this dessert to, I promptly forgot all about it until a few weeks ago.  What a travesty.  Poor, forgotten old Mississippi Mud Pie.  What a dessert you are.

DSC_0273

There are so many plus points to this one, I hardly know where to begin.  No baking.  About 15 minutes of prep time.  It can all be made in advance and kept in the fridge ready for the “ta da”, “here’s one I made earlier” moment.  It’s FULL of chocolate and marshmallows and chocolate digestives and coffee and, lest we forget, cream.

DSC_0280

Need I say more.

DSC_0282

This should be everyone’s go to dinner party dessert.  Bon appetite!

DSC_0319

This time last year:  Hazelnut Torta
This time 2 years ago:  Vietnamese Noodle Salad
This time 3 years ago:  Mango & Coconut Rice Salad
This time 4 years ago:  Vegetable & Parmesan Minestrone

Mississippi Mud Pie

Serves 8-10

75g unsalted butter
275g chocolate digestives, crushed
250g marshmallows
100ml milk
350g dark chocolate, broken into small pieces
2 teaspoons instant coffee dissolved in 2 tablespoons boiling water
300ml double cream

To make:

1.  Line a 23cm spring form cake tin* with baking parchment.

2.  Melt the butter, allow to cool slightly then mix with the crushed chocolate digestives.  Tip into the cake tin and press down evenly across the base using the back of a spoon.

3.  Melt the marshmallows and milk in a non-stick saucepan over a low heat, stirring constantly (it takes around 10 minutes).  Once all melted, take the pan off the heat and stir through the chocolate.  Once fully melted, stir through the coffee mixture.

4.  Lightly whip the cream until soft peaks form and then add to the chocolate mixture.  Fold in, aiming to keep as much air as possible in the mix, making sure all the cream is fully incorporated.

5.  Pour into the cake tin and leave to set in the fridge for at least 3 hours.  Before serving, gently unclip the springform tin and remove the outer ring to release your pie.  Serve with berries and more cream if you dare!

* if you don’t have a 23cm tin don’t worry.  You can use basically any size, it will just result in a deeper/shallower pie depending on whether your tin is smaller/bigger than 23cm.

In advance:

The pie can be made up to 2 days in advance of eating it.  Just keep it tightly sealed in the fridge.

Thoughts...Comments...Questions...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s