Linden Chocolate Mississippi Mud Pie RecipeOrigin: Britain Period: Modern |
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This is my own version of the traditional 'pie' form of the Mississippi mud pie recipe in that the sweet, creamy, filling is baked inside a pastry shell. However a chocolate substitute made from Linden fruit is used instead of chocolate. Ingredients:
300g Sweet Shortcrust Pastry Dough (enough for a flan case about 22cm in diameter and 4cm deep) 
Linden Chocolate Mississippi Mud Pie Preparation:Method:Roll out the pastry on a lightly-floured surface until large enough to cover the inside of the flan case. Trim off the excess and store in the refrigerator until needed. Meanwhile, gently melt the butter in a small saucepan then remove from the heat and stir-in the linden chocolate, and ground linden nut coffee. Continue stirring until all the ingredients have combined then set aside to cool. Crack the eggs into a bowl then beat together with the sugar until the mixture is creamy before adding the soured cream, golden syrup and vanilla extract. Stir to mix then combine with the linden chocolate mixture. Pour the resultant filling into the pastry shell and place in an oven pre-heated to 180°C. Bake for about 35 minutes, or until the pastry is crisp and the filling puffs-up and forms a crust on top. Set on a wire rack to cool (don't worry if the filling sinks and cracks a little, this is normal) and when ready to serve decorate the top of the pie with chocolate curls and serve generous slices with whipped cream or vanilla ice cream. |
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