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Mississippi mud pie

Mississippi mud pie


For the base

  • 300g/10½oz bourbon biscuits, crushed
  • 75g/2½oz butter, melted

For the filling

  • 85g/3oz dark chocolate, minimum 70 per cent cocoa solids
  • 85g/3oz butter
  • 2 free-range eggs
  • 85g/3oz muscovado sugar
  • 100ml/3½oz double cream

For the fudge sauce

  • 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids
  • 150ml/5½fl oz double cream, plus extra to serve
  • 3 tbsp golden syrup
  • 175g/6oz icing sugar, sieved


  1. Preheat the oven to 180C/365F/Gas 4.

  2. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.

  3. For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).

  4. Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.

  5. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.

  6. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.



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