Honestly, no one should be eating this. No one should even be looking at it.
But I’ll let you peek.
Cream, butter, and butter again. This pie is like the friend you secretly know is a bad influence. So hard to ignore.
Bursting with chocolate in the pastry and in the rich filling, light but dense, and generally full of paradoxes, this pie will make a bad day very good. Just don’t look in the mirror after.
This was originally called Mississippi Mud Pie in a book aptly titled ‘Chocolate‘ that a friend gave me for Christmas a couple years ago.
But for some reason, I found the texture of the filling more mousse like, and hence the name. I followed the recipe as written, but for reducing the sugar (I seem to do that A LOT). It did suggest a whipped cream topping, but honestly, you’re better off without it. This pie is loaded with sin 🙂
This time around, I made the pastry without any help. I must admit, I caused a lot of damage to both the pastry and my self-esteem in this entire process. Let’s just say, the rolling and lifting is not my thing yet.
But the base was perfect, biscuity and shortbready (scientific terms here, people) but soft and just so yum. Everything should have a chocolate base. Everything.
Please make this pie. If I can make pastry, anyone can. And that gorgeous filling will make you hate yourself but it’ll be worth it, I promise.
Note: Where a recipe calls for weight measures, I pull out my kitchen scale. If you don’t have one, try this converter but watch out for some differences.
What you’ll need:
For the pastry
225 gms flour
2 tbsps cocoa powder
150 gms cold butter, cut into cubes (salted is fine)
2 tbsps caster sugar
2 tbsps cold water
For the filling
175 gms butter, room temp
200 gms brown sugar (cut down from 350 gms, definitely not needed)
4 eggs, lightly beaten
25 gms sifted cocoa powder
150 gms dark cooking chocolate, roughly chopped
300 ml cream (Amul is fine)
What to do:
1. Make the pastry by mixing the flour and cocoa powder together in a food processor, or in a bowl. Add the butter and pulse or mix till the mixture resembles coarse breadcrumbs.
2. Add the sugar and cold water to make a soft dough. If using a food processor, do not over-process at this point. Turn the dough out onto a floured surface and bring it together without kneading. Pat into a 3/4 inch disk, wrap tightly in clingfilm and chill for 15 minutes. Grease a 9″ pie dish and preheat the oven to 190 C.
3. Roll the chilled dough out into a roughly 14″ circle, or at least an inch larger than the baking dish. Keep the surface well-floured at all times while doing this. I find rolling on a sheet of baking paper to be easier than directly on the counter.
4. As best as you can, lift the pastry (using the edges of the baking paper preferably) into the baking dish and trim the edges, crimping if you like. Any bits that break off can be used to patch thinner or torn areas of the crust.
5. Line the pastry with baking paper or aluminium foil, fill with baking beans and bake for 15 minutes. Remove from the oven, take out the paper and beans, and bake for a further 10 minutes.
6. To make the filling, set the chocolate to melt in a double boiler. In a separate bowl, beat the butter and sugar well. Beat in the eggs and cocoa powder till smooth. Now add the melted chocolate (slightly cooled) and mix well. Add in the cream and blend. A hand mixer will ensure an even mixture. If you land up with a light, airy mixture, please let me know. I did and I want to know if that was correct since the recipe didn’t specify.
7. Pour the filling into the cooled pastry case and bake for 45 to 55 minutes, until the center is only slightly wobbly. If it rises while baking, don’t worry. It falls flat and develops a delicious brownie like crust as it cools.
8. Allow the pie to cool completely and chill for at least 1 hour before slicing.
Serve it with preferably nothing more than a good helping of guilt 🙂