Just
got over with two back to back Birthdays at home - husband’s and son’s.
This
year my son wanted to cut a pie instead of the Chocolate Cake. Since his
favourite is the Mississippi Mud Pie,
I knew what
he meant….
Being
a rich desert I only make it on special occasions….with amazing results each
time.
The
recipe may seem a little intimidating but is actually not.
I
suggest you try this divine, gooey, chocolaty, sinful pie yourself…..
Ingredients
For
the pie dough
All
purpose / Refined Flour – 1 ¼ cup
Cocoa
pdr – 3 tblsp
Butter
– 150 g
Superfine
sugar – 3 tblsp
Chilled
water – about 2 tblsp
For
the filling
Butter
– 175g
Brown
sugar – 1 ¾ cups
Eggs
– 4
Refined
flour – 3 tblsp
Semi
sweet chocolate – 150g
Light
cream or Milk – 1 ¼ cups
Chocolate
extract – 1tsp
Method
Pie
Dough
1.
Sift the flour and cocoa pdr together into a large bowl.
2.
Add the sugar and mix thoroughly.
3.
Cut the chilled solid butter into small cubes and add to the bowl. Rub the
butter into the flour mix with your fingertips till well combined. You must
stop when you get a bread crumb like appearance.
4.
Bring the mix together with a sprinkling of a little chilled water.
5.
Roll out the dough into a large circle with a little sprinkling of flour. Now,
fit it into a 9” loose bottom pie dish. Prick with a fork, fill with dried
beans and blind bake it in a preheated oven at 180°C for 15 mins.
Filling
6.
Cream the butter and brown sugar till light and fluffy.
7.
Sift the cocoa pdr and flour together.
8.
Gradually beat in the eggs and cocoa pdr mix.
9.
Beat in the melted chocolate (should be at room temp) , cream and chocolate
extract.
10.
Pour the filling into the pie shell and bake at a reduced temperature of 160°C for about 40 mins or
until the filling has set lightly.
11.
Remove from oven and cool completely on a wire rack.
You
may decorate the pie with lightly beaten cream and chocolate curls, chips,
sprinkles etc.
©
Rinki’s Kitchen 2013
