Recipe by Chef Dudo
There was (note the word was, unfortunately) a Cajun restaurant here. We went there very often and got friendly with the owner/cook. When they decided to go into another business I managed to get his Mississippi Mud Pie recipe. Had eaten it there so many times he probably felt sorry for me not to be able to taste it again. I love it! In the midst of all the "Mud" pies here I still hope you'll want to try it.
Top Review by sunny sheila
I work in a restaurant in wyoming,usa, I made it and it is totally to die for.I gave it to all the folks I work with and alot of the folks that come in all the time. So I was wondering...If it is Ok to make it for the restaurant I work for if so...I would like to give it a name for the person that it is from.So I would like you to pick a name for it. It was special enough for you to share. The history of this pie will live on in our small town though you. I have lots of pies named after the people that live here because they are the ones that tought me.. Thanks for a great recipe....please give me a name to call it. I would like to give creit where creit is due....Sheila
For the Crumb Crust Base
- 4 ounces digestive biscuits, crushed
- 2 ounces butter, melted
- 1 ounce sugar
For the Filling
- 14 ounces plain dark chocolate
- 8 ounces butter
- 2 tablespoons instant coffee
- 2 tablespoons boiling water
- 1 1⁄4 cups cream
- 1 1⁄2 cups brown sugar
- 6 eggs
Directions See How It's Made
- Preheat the oven to 375°F.
- Lightly grease an 8inch springform.
- Mix together the crushed digestive biscuits, the melted butter and the sugar and spoon into the prepared tin.
- Level the biscuit mixture out evenly, using the back of a metal spoon.
- For the filling, measure the chocolate, butter, instant coffee and water into a large pan and heat gently until the butter and chocolate have melted.
- Remove from the heat, and beat in the cream, sugar and eggs and then pour the mixture on to the biscuit crust.
- Bake in the preheated oven for 1¼ hours until the filling is set.
- Allow to cool before removing the tin.
- Serve with whipped cream.