Rich Mississippi Mud Pie
Ingredients
- 225 g/8 oz/2 cups plain all-purpose flour
- 25 g/1 oz/1/4 cup cocoa powder
- 150 g/5 1/2 oz/2/3 cup vegan butter
- 25 g/1 oz/5 tsp castor sugar
- About 2 tbsp cold water
Filling
- 175 g/6 oz/3/4 cup vegan butter
- 350 g/1/2 oz dark muscovado sugar
- 4 vegan eggs, lightly beaten
- 4 tbsp cocoa powder, sieved
- 150 g/5 1/2 oz dark vegan chocolate
- 300ml/1/2 pt single soy cream
- 1 tsp chocolate flavouring extract
Decoration
- 425 ml/3/4 pint/1 3/4 cups vegan double cream, whipped
- Thick vegan bar of chocolate
Preparation
Sieve the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir in the sugar and enough cold water to mix to a soft dough. Chill for 15 minutes.
Roll out the dough on a lightly floured surface and use to line a deep 23 cm/9 inch loose-bottomed flan tin or ceramic flan dish. Line with foil or baking parchment and baking beans. Bake blind in a preheated oven at 190°C/375°F/Gas Mark 5 for 15 minutes. Remove the beans and foil or paper and cook for a further 10 minutes until crisp.
Beat the butter and sugar in a bowl and gradually beat in the eggs with the cocoa powder. Melt the chocolate and beat it into the mixture with the single cream and the chocolate flavouring.
Pour the mixture into the cooked pastry case and bake at 170°C/325°F/Gas Mark 3 for 45 minutes or until the filling is set.
Leave to cool completely, then transfer the pie to a serving plate if preferred. Cover with the whipped cream and leave to chill.
Use a potato peeler to remove small chocolate curls from the bar of chocolate. Decorate the pie and leave to chill.
