The BBC has updated its cookie policy. We use cookies to ensure that we give you the best experience on our website. This includes cookies from third party social media websites if you visit a page which contains embedded content from social media. Such third party cookies may track your use of the BBC website. We and our partners also use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the BBC website. However, you can change your cookie settings at any time.
Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 6-8
Recommended by
104 people
Dietary
From the bourbon biscuit base to the fudge topping. This recipe for Mississippi mud pie is a chocolate-lovers delight.
Preheat the oven to 180C/365F/Gas 4.
Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.
For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.
You need JavaScript to view this clip.
By Hugh Fearnley-Whittingstall
See more dark chocolate treats recipes (10)
By Paul Hollywood
See more pie recipes (59)
Recipes from this episode