MISSISSIPPI MUD PIE RECIPE - BBC GOOD FOOD
This indulgent American-style dinner party dessert has layers of Oreo biscuits, brownie, chocolate custard and whipped cream
Provided by Katy Greenwood
Categories Dessert, Treat
Total Time 1 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
- To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn’t touch the water), or in short bursts in the microwave.
- In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
- Pour into the baked biscuit case and return to the oven for 15–20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
- Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
- Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
- Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.
Nutrition Facts : Calories 680 calories, FatContent 50 grams fat, SaturatedFatContent 29 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.8 milligram of sodium
SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND PECANS RECI…
Sweet potato casserole deserves an actual spotlight shining bright on it during Thanksgiving dinner, complete with toasty marshmallows and fragrant pecans.
Provided by Ali Slagle
Categories vegetarian Christmas Thanksgiving baking side dish
Total Time 1 hours
Prep Time 20 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and grease a 9-x-13" baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.
- In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.
- In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.
- Bake until cooked through and golden, about 30 minutes.
Nutrition Facts : Calories 579 calories
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