Sunday, July 31, 2011

Mississippi Mud Pie

Here is a new recipe I tried. It is from the cookbook entitled, Comfort Food - a selection of traditional recipes just like your grandma used to make,  from the Bridgewater Book Company Ltd.. It was quite tasty. Almost like pudding, but the eggs made it very fluffy.

Mississippi Mud Pie:


Crumb Crust:

5 oz/ 140 g graham crackers

1/2 cup pecans, finely chopped

1 TBS light brown sugar

1/2 tsp ground cinnamon

6 TBS butter, melted


1 cup butter/margarine

6 oz/ 175 g semisweet chocolate, chopped

1/2 corn syrup

4 large eggs, beaten

1/2 pecans finely chopped

whipped cream, to serve


Preheat oven to 350 degreas F/ 180 degreas C. Grease a 9 inch/23-cm springform or loose bottom cake pan.

To make the crumb crust, put the graham crackers, pecans, sugar, and cinnamon in a food processor and process until fine crumbs form-do not over process to a powder. Add melted butter and process until moistens.

Tip the crumb mixture into the cake pan and press over the bottom and about 1 1/2 inches/4 com up the side of the pan. Cover the pan and let chill while making filling.

To make the filling, put the butter, chocolate, and corn syrup into a pan over low heat and stir until melted and blended. Let cool, then beat in the eggs and pecans.

Poor the filling into the chilled crumb crust and smooth the surface. Bake in the oven for 30 minutes, or until just set but still soft in the center. Let cool on the cooling rack. Serve at room temperature or chilled with whipped cream.

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