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Mississippi Mud Pie   Veg  CD  DP  Creole  Cajun 100mins plus cooling

Serves 10   Cold Vegetarian Dessert Pudding Louisiana Nth American North America


For the Filling
400g/14oz Plain Chocolate
225g/8oz Butter
2 tbsp Instant Coffee
30ml/1fl.oz. Boiling Water
300ml/10fl.oz. Double Cream
300g/11oz Brown Sugar
6 Eggs

For the Crumb Base
50g/2oz Butter
150g/-5oz Digestive Biscuits, crushed
25g/1oz Sugar





1. Preheat the oven to 190C, 375F, gas Mark 5 and lightly grease a 20cm/8-inch springform tin.

2. Melt the butter in a medium saucepan then add the crushed digestive biscuits, and the sugar, mixing well and adding a little more melted butter if necessary to bind the mixture.


3. Spoon into the prepared tin, spreading it evenly and pressing it firmly down. Set aside.

4. Place the chocolate, butter, instant coffee and water into a large saucepan and heat gently, stirring well, until the butter and chocolate have melted.

5. Remove from the heat and beat in the cream, sugar and eggs. Mix well then pour the mixture on to the biscuit crust.

6. Bake for 1 hours or until the filling is set. Allow to cool before removing the tin.  Serve cold with whipped cream.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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