Mississippi Mud Pie | Makes 8 Slices

Name: Mississippi Mud Pie | Makes 8 Slices with a Chocolate and Speculoos Biscuit Base
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 20 grams Cornflour; 300 grams Creme Fraiche; 75 grams Caster Sugar; 125 grams Speculoos Biscuit Crumb; 200 grams Chocolate Chips

with a Chocolate and Speculoos Biscuit Base

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Mississippi Mud Pie is a chocolate lover's paradise with a rich history. Believed to be born along the banks of the Mississippi River, this pie gets its name from its resemblance to the fertile, chocolatey mud. A chocolate-covered biscuit base is topped with a rich chocolate ganache, followed by white chocolate cream for an unbeatable dessert.

Allergens:

Milk

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 45 minutes

DifficultyEasy

Ingredients

serving amount

20 grams

Cornflour

300 grams

Creme Fraiche

(Contains: Milk)

75 grams

Caster Sugar

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Soya May contain traces of: Milk)

200 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

Nutritional information

Energy (kJ)6077 kJ

Energy (kcal)1452 kcal

Fat84.9 g

of which saturates50.5 g

Carbohydrate158.8 g

of which sugars120.7 g

Protein12.2 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Bowl

•Medium Saucepan

•Small Bowl

•Small sauce pan

Instructions

a) In a medium saucepan, whisk together the cornflour, creme fraiche and sugar.

b) Bring the mixture to the boil on medium-high heat, then reduce the heat and simmer, whisking constantly, until the creme fraiche has thickened, 5-7 mins.

c) Pop the thickened creme fraiche mixture into a medium bowl, cover and refrigerate until completely cool, 1.5-2 hours.

a) While the creme fraiche cools, melt half the chocolate chips in a clean medium saucepan on medium-low heat, 2-3 mins. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted chocolate and mix until the crumbs are completely coated.

c) Reserve 2 tbsp of the biscuit mixture in a small bowl and set aside for now.

a) Spoon the remaining biscuit mixture into a lined 20cm cake tin and firmly pat the crumbs around the base and sides.

b) Pop into the fridge to firm up while you make the filling.

a) Once completely cooled, use an electric whisk to whip the creme fraiche mixture on high until it forms stiff peaks, 4-5 mins.

b) Pop half the mixture into a separate bowl.

a) In a small saucepan, melt the remaining chocolate, 2-3 mins.

b) Slowly pour the melted chocolate into one of the bowls of whipped creme fraiche, whisking as you pour until all of the chocolate is fully incorporated.