I recently made a Mississippi Mud Pie for a magazine commission, it was total heaven on a plate (if a little calorific!!!) I decided a white chocolate version would be worth a try, let’s just say it was!
Print recipe Snowy Pie
150g digestive biscuits, crushed (Grahams crackers)
150g custard creams biscuits, crushed
125g melted butter
75g white chocolate
65g caster sugar
100ml double cream
125g white chocolate
50ml double cream
1 tbsp. golden syrup
150 ml double cream
½ tbsp. icing sugar
25g white chocolate, grated
20” round (8”) deep cake tin with a loose bottom, greased
- Place the crushed biscuits in a large bowl, add the melted butter and mix to combine. Tip into the prepared cake tin and press in to the base and up the sides (about 2.5 cm/1” up) use a metal spoon to help do this. Place in the fridge for 30 minutes to set.
- Gently melt the butter and chocolate together in a saucepan. Once melted remove from the heat. Don’t worry if the mixture is separated and doesn’t look very appealing!
- Whisk the eggs and caster sugar together in your mixer for about 5 minutes, after that time the volume would have doubled and the mixture will be creamy. Leave the mixer running on low and slowly pour in the melted chocolate mixture, then pour in the cream. Whisk to combine, then pour onto the chilled biscuit base and bake for 25-30 minutes. It’s cooked when the mix is set and doesn’t wobble any more. Ideally check on it at about 20 minutes, if there is still a wobble and the top is starting to darken in colour, cover lightly with a piece of foil and continue to bake.
- Remove from the oven and allow to cool for 10 minutes in the tin on a cooling rack. Then carefully remove the tin and cool completely.
- Place all of the sauce ingredients in to a small saucepan and heat on medium until all melted, stir to combine as it heats. Remove from the heat and allow to stand for a few minutes, then pour over the top of the cooled filling. Cool completely, then chill in the fridge.
- Place the double cream and icing sugar in your mixer and whisk until it forms stiff peaks that hold their shape, spoon on top of the sauce and sprinkle with grated chocolate. Chill for at least an hour before serving