Mississippi Mud Pie Recipe | Waitrose & Partners (2024)

1. Preheat the oven to 200ºC,gas mark 6. Blitz the cookiesin a food processor, or putinto a food bag, seal and bashwith a rolling pin until finecrumbs form. Melt the butterin a saucepan or microwave,pour into the crumbs and stiruntil coated.

2. Press the crumbs into a20cm pie dish using yourhands, pushing the mixtureabout 5cm up the sides ofthe tin. Use the back of aspoon to ensure the baseis firmly pressed into the tin,then refrigerate until needed.

3. For the fudge cake filling,whisk together the sugar withthe eggs using a handheldelectric whisk for 3-5minutes, until thick and pale.Melt together the goldensyrup, chocolate and butterin a bowl over a saucepan ofjust simmering water. Foldthe chocolate mixture intothe whipped eggs and sugaruntil well combined, thenpour into the chilled base.Bake for 25-30 minutes, untila crust has formed but thecentre retains a slight wobble,then allow to cool completelybefore returning to the fridge.

4. While the cake bakes,make the topping. Melt the80g chocolate in a heatproofbowl, stir in the custard andmix well. Set aside to cool.

5. Whip the cream into softpeaks. Spread the chocolatecustard mixture onto the topof the fudge cake, then spoonthe cream over the top ofthat. Sprinkle over somechocolate shavings (see tip),then return to the fridge untilready to serve. This will keep,covered, for up to 3 days inthe fridge.

Typical values per serving when made using specific products in recipe

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