Getting Farçi on Mississippi Mud Pie

September 30, 2016


The Chocoholic 12-step program: Never be 12 steps away from chocolate. – Terry Moore


So, lately I have been obsessed with making this pie! And it makes for a great present, doesn’t even have to be a birthday, just to remind someone how delicious chocolate can be… oh, and to make them feel special… When you open my “Chocolate” recipe book it automatically falls to the Mississippi Mud Pie page (yes, I used a recipe book but adjusted the recipe a bit).

So in this video I tried to put the recipe on the video but since it happens so fast… here it is:


The pastry:


250ml Flour (I used stoneground)

2tbsp Castor Sugar

1/2tsp Salt

100g Butter (I used salted butter)

1 Egg Yolk

2tbsp Iced Water


Sift flour, sugar and salt together. Rub the butter in until it gives an oatmeal effect. Mix the egg yolk in the iced water and add to the flour mixture. Mix together until you can form a  ball, wrap it in clingwrap and place in the fridge for about 30min. Take out the dough until room temperature. When room temperature, roll it out, place in a pan and chill it again. Before you add the filling blind bake it for 10min.




150g Butter (again, I used salted butter)

40g Dark Chocolate (Don’t be greedy, use the good stuff)

6tbsp Cocoa Powder

3tsp Instant Coffee (doesn’t have to be the good stuff but if you love your coffee why not?)

3 Eggs

250g Castor Sugar

2tbsp Sour Cream

3tbsp Honey

1tsp Vanilla Extract


Melt butter in saucepan, remove from heat and add the chocolate, then add the coffee and cocoa powder. Stir until mixed well. Beat the eggs and sugar until creamy, add the sour cream, honey, and vanilla extract. Pour the filling into the blind baked pastry and bake for 30min. Switch the oven off but leave the tart in there or about 10min, or longer.

If you want decorate it with chocolate shavings or however you want, and serve with ice cream. I believe that it tastes better the next day, a very dense chocolaty pie.






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