6th March National Oreo Day
Mississippi mud pie
Serves 8 - 10
Ingredients
2 x 154g Oreo biscuits, centres scraped out
100g butter, melted
For the brownie layer
100g butter
140g dark chocolate, chopped, plus extra for grating
2 medium eggs
140g dark soft brown sugar
25g plain flour
For the chocolate custard layer
500g pot ready-made vanilla custard
50g dark chocolate
Ā½ tsp vanilla extract
3 gelatine sheets
For the topping
300ml double cream
Method
Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesnāt touch the water), or in short bursts in the microwave.
In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
Pour into the baked biscuit case and return to the oven for 15ā20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.