They say, some things in life never run out of vogue.
They have been, over the ages, deconstructed and reconstructed, altered and tweaked, experimented on and just as one thought they were fading out of memory, have they crawled back and re-written the rules.
Think of that little black dress Audrey Hepburn wore in Breakfast at Tiffanys.
That intoxicating perfume Coco Chanel crafted.
That Louis Vuitton bag.
Or those aviator shades Tom Cruise donned in Top Gun.
Its not just fashion in case thats where your mind is drifting to, it does extend to the cosmos of food as well.
That sinful Gosht Biriyani conjured to flawless perfection at Dum Pukht at Maurya Sheraton.
Or that straight-off-the-oven croissant in a neighborhood boulangerie in Paris.
That unimaginably simple yet divine Neapolitan pizza in a quiet family-run cafe.
And of course those gorgeous vintage desserts – the to-die-for tiramisu, the Vienesse strudel, the list goes on and on, and thankfully so.
Today I try my hands at an American classic, from the lands of Huck Finn, muddy Mississipi and steamships, the Mississippi Mud Pie.
Sinfully decadent, a wicked indulgence for all those chocolate-lovers, a divine union of cream and chocolate on a bed of crumbly cookies smothered in butter, this is far from suitable for the weak-hearted or the calorie-conscious.
Do try my Mississippi Mud Pie, I can assure, you shall be left licking your fingers.
Mississippi Mud Pie
Ingredients
For the Mud Pie
- 300 g bourbon biscuits
- 150 g unsalted butter softened
- 100 g dark chocolate unsweetened
- 2 eggs
- 1/2 cup brown sugar
- 150 ml fresh cream
For the Chocolate Sauce
- 70 g chocolate
- 40 g icing sugar
- 100 ml fresh cream
For Garnish
- 20 g dark chocolate for garnish (optional)
Instructions
For the Mud Pie
- Pre-heat the oven to 180C.
- Crush the bourbon biscuits to form crumbs. (You could use a grinder, even a rolling pin does the trick) Toss the crumbs in about 50 g of the softened butter till they are evenly moistened.
- Press the buttered crumbs to the bottom and sides of a greased 9-inch spring-form tin. This is the unfilled pie shell where we shall pour in the chocolate-cream sauce.
- Place pan in the freezer for 20 minutes.
- In a bowl, whisk the eggs and sugar till light and almost doubled in volume. Keep aside.
- Melt the chocolate and butter carefully in a double boiler (heat-proof bowl over simmering water), stirring well to ensure there are no lumps. Cool for 5 odd minutes. Gently fold the cream into the melted chocolate.
- Finally fold in the beaten eggs, combining gently, taking care to not over-mix .
- Pour the chocolate mixture into the tin with the set cookie crust and bake at 180 C for about 40 minutes or until just set. Remove from the oven and set aside to allow it come to room temperature.
- emove from the oven and set aside to allow it come to room temperature.
For the Chocolate Sauce
- For the chocolate sauce, in a saucepan, mix all the ingredients and cook over a low flame, stirring regularly, till the sauce is smooth and glossy.
- Pour the sauce over the baked pie and refrigerate for a good 8 odd hours.
- Grate some chocolate on top of them, with handheld grater. Your mud pie is ready !!!
This is so yum !!! I have read n re read this recipe several times and will soon make it one of these days … absolutely tempting !!!
Thanks Shefali :). Let me know how you like it !!
Hi Prachi.. thanks for visiting my blog.. and liking it….:)Actually for the mud pie here I have used a spring-form tin. It is a type of bake-ware pan that features sides that can be removed from the base. So in that case no need to worry for overturning. Moreover i think this mud pie will be so delicate it may get damaged while overturing. Please search the term spring form tin in Google.. you will get an idea. Thanks
Thanks for the recipe. Looks awesome. I am slightly skeptical about the part when the pie has to be overturned. Do I need to follow any precautions for that?
Beautifully written 🙂 love the pie also
Thank you 🙂
Great recipe !!!
Thank you Tia Dutta 🙂
wow…… its so yummy looking.. have to try this soon…. 🙂 🙂