Mexican Mississippi Mud Pie
This chocolate based pie dessert hails from America but this version is given a Mexican twist with the edition of chilli and was made for yet another dear friend, Ms H who is upping sticks and leaving Blighty to start a new career in Mexico City.
It is extremely rich, chocolaty and gooey with a hint of coffee and a slight kick of chilli, it is great served with cream or ice cream…Enjoy!
For the base:
100g crushed digestive biscuits
50 melted butter
25g Demerara sugar
For the filling:
400g plain chocolate (or a mix of milk & plain if you prefer)
1tbs instant coffee
2 tablespoons boiling water
½ teaspoon dried chilli flakes (you can increase or decrease depending on your taste. Or leave it out altogether)
300ml single cream
350g dark muscovado sugar
Grease an 8in/20cm loose-bottomed or spring release cake tin.
Pre-heat the oven to 180° (160° fan oven)
To make the base, mix the crushed biscuits, melted butter and sugar together and spoon into the tin, smooth the mixture out evenly and press it down firmly.
To make the filling, mix the instant coffee with the boiling water and put into a pan with the chocolate, butter and chilli and gently heat until melted.
Take off the heat and beat in the sugar, eggs and cream.
Once combined pour the mixture on to the biscuit base.
Bake for 1¼ - 1½ hrs. or until set.
Allow to cool completely in the tin, remove from tin, decorate with whipped cream if using, and serve!