For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week.
Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty (hint hint Her.ie girls!), this is where to come.
This week, it’s Mississippi Mud Pie courtesy of The Hummingbird Bakery Cookbook…
Ingredients:
For the pastry:
- 260g plain flour
- ½ tsp salt
- 110g unsalted butter
For the filling:
- 100g dark chocolate, roughly chopped
- 50g unsalted butter
- 30ml golden syrup
- 6 eggs
- 300g soft light brown sugar
- 1 tsp vanilla extract
For the topping:
- 350ml whipping cream
- Dark chocolate shavings
(You will also need a 23cm pie dish and baking beans)
Method:
1. First make the pie crust. Grease the pie dish and set aside.
2. Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
3. Add 1 tbsp of cold water and beat until you have a smooth dough. If the dough is too dry, add another tbsp of cold water (be careful not to make the dough too wet). It should just come together when pressed. Wrap the dough in cling film and leave to rest in the fridge for 30-40 minutes.
4. Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the pie dish with the dough and trim off any excess pastry. You can crimp the edge if desired.
5. Cover the pie dish with cling film and chill for a further 10-15 minutes. Meanwhile, preheat the oven to 170°C/325F/Gas 3.
6. Remove the cling film, line the pie dish with greaseproof paper and fill with baking beans. Bake the pie crust in the preheated oven for 15-20 minutes until the edges are lightly golden. Remove the greaseproof paper and baking beans and bake for a further 10 minutes. The dough should still be pale and slightly raw in the centre.
7. Now, make the filling by putting the chocolate, butter and golden syrup in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth, then remove from the heat and leave to cool slightly.
8. While the chocolate mixture is melting put the eggs, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well combined.
9. Gradually beat the warm chocolate mixture into the egg mixture on a slow speed. Make sure the chocolate isn’t too hot, otherwise it will scramble the eggs. Beat thoroughly until smooth.
10. Pour the mixture into the partially blind-baked pie crust and bake in the preheated oven for about 35-40 minutes. Check regularly after 30 minutes to make sure it isn’t burning. The baked pie should be firm to the touch but still have a slight wobble in the centre. Leave to cool completely then cover and refrigerate overnight.
11. Serve the pie with whipped cream and chocolate shavings on top.
(Image: The Hummingbird Bakery Website)
