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Mississippi mud pie
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Prep Time:
360 minutes
Cook Time:
6 minutes
Total Time:
366 minutes
Indulge your guests with decadent Mississippi Mud Pie - a classic combo of chocolate and coffee that is guaranteed to impress.
Ingredients:
  • 250g packet plain chocolate biscuits
  • 120g slightly salted butter
  • 1L tub coffee ice-cream
  • 70g white marshmallows, plus extra, halved, to serve
  • 20.20 gm thickened cream
  • Cocoa powder, to dust
  • 395g can Sweetened Condensed Milk
  • 100g dark chocolate (70% cocoa), finely chopped
  • 100g dark cooking chocolate, finely chopped
  • 60g butter
Instructions:
  • Crush the biscuits in a food processor until finely ground. Blend in the butter until fully mixed. Firmly press the biscuit mixture onto the sides and bottom of a 21cm (base measurement), 4cm-deep pie dish. Chill in the fridge.
  • Allow the ice-cream to sit in a bowl to soften for 10 minutes. Spread it over the biscuit crust, ensuring a smooth surface. Freeze for 4 hours or until firm.
  • In a small saucepan, combine condensed milk, chocolates, and butter. Stir over low heat for 5 minutes until the chocolate melts. Set aside, stirring occasionally to prevent a skin from forming, and let it cool completely for 2 hours.
  • Spread a generous layer of sauce over the pie, making sure to leave a 2cm border for the sauce to spread. Freeze the pie overnight to ensure it sets firmly. Store the remaining sauce in a microwave-safe jug, cover, and refrigerate.
  • Right before serving, combine marshmallows and cream in a microwave-safe bowl. Microwave on High for 30 seconds or until marshmallows begin to melt. Stir until smooth. Drizzle the mixture over the pie, then top with extra halved marshmallows and a light dusting of cocoa powder. Reheat the remaining fudge sauce in the microwave for 30-60 seconds on High until warm, and serve alongside the pie.

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