Mississippi Mud Pie
"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."
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
12
ingredients
-
For the Crumb Crust Base
- 113.39 g digestive biscuits, crushed
- 56.69 g butter, melted
- 28.34 g sugar
-
For the Filling
- 396.89 g plain dark chocolate
- 226.79 g butter
- 29.58 ml instant coffee
- 29.58 ml boiling water
- 295.73 ml cream
- 354.88 ml brown sugar
- 6 eggs
directions
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
Born and bred in Sweden, currently living in The Netherlands.
To all of you who have reviewed and hopefully will review my recipes, THANK YOU!
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