Mississippi Mud Pie

A satisfactory bake to start off the month of March! Oh I am so in love with the taste of the chocolate custard, which I can probably eat it straight off the bowl. I am of course more glad that it was well-received at the gathering.

My favourite top-down shot of the final product

Mississippi Mud Pie
Recipe adapted from “Best-Ever Book of Pastry”

Wholemeal Pastry
Wholemeal flour, 115g
Plain flour, 115g
Pinch of salt
Chilled butter, 115g
Shortening, 25g
Egg yolk, 1/2
Chilled water, 1 tbsp

1. Sift flours and salt into a mixing bowl. Rub the butter and shortening until the mixture resembles breadcrumbs. Mix the egg yolk with the water and sprinkle over the dry ingredients. Mix to a dough.
2. Wrap the dough in clear film (cling wrap) and chill for about 20 minutes.

Filling
Ingredients A
Egg yolks, 3
Corn flour, 4 tsp
Castor sugar, 2 tbsp
Fresh milk, 400ml
Dark chocolate coverture, 100g
Milk chocolate coverture, 50g
Vanilla extract, 1 tsp

Ingredients B
Powdered gelatine, 1 tbsp
Water, 3 tbsp
Egg whites, 3
Castor sugar, 4 tbsp

Ingredients C
Whipping cream, 300ml
Castor sugar, 40g

1. Preheat the oven at 200℃.
2. Roll the pastry dough on a lightly floured surface and use to line a deep pie pan. Chill for another 30 minutes.
3. Prick the pastry all over with a fork, cover with baking paper and baking beans, then bake blind for 10 minutes.
4. Remove the baking paper and baking beans, return the pie to the oven and bake for a further 10 minutes until the pastry is crisp and golden.
5. To make the custard filling, mix the egg yolks, corn flour and 2 tbsp of the sugar in a bowl. Heat the milk in a pan until almost boiling, then beat into the egg mixture. Return to the cleaned pan. Stir over a low heat until thickened and smooth. Pour half into a bowl.
6. Melt the chocolate, then add to the custard in the bowl. Add vanilla extract and mix well. Spread into the pan, cover closely with baking paper to prevent a skin from forming, cool, then chill until set.
7. Sprinkle the gelatine over the water in bowl, leave until spongy, then place over a pan of simmering water to dissolve. Stir into the remaining custard.
8. Whisk the egg whites until stiff peaks form, whisk in the rest of the sugar, then quickly fold into the custard before it sets. Spoon the mixture over the chocolate custard to cover completely. Chill until set.
9. Whisk the whipping cream and sugar together until stiff.
10. Spread whipped cream over the top and decorate with chocolate curls.

Photo credits to Auntie Joanna