Mississippi Mud Pie

Even though we don't really celebrate Thanksgiving in England, I thought it would be nice to post a tradition American recipe tonight :)

I really love this desert because it has a rich flavour and a creamy texture- plus it's a lot easier to make than you'd think!

As always with my baking posts, I will have a step-by-step recipe in pictures at the bottom :) 

Ingredients-

(For the biscuit base)

-160g digestive biscuits

-85g pecans (chopped)

-100g melted butter

-1 tablespoon brown sugar

-1/2 teaspoon cinnamon

(For the chocolate top)

-230g butter

-180g dark chocolate (broken up in to pieces)

-130ml golden syrup

-4 eggs (beaten thoroughly)

-50g chopped pecans

-30g pine nuts

1) Start off by preheating the oven to 180'c/350'f/gas mark 4. Grease a 23cm/9inch springform or cake tin with removable sides.

2) In a food processor, blend the digestives, pecans, sugar and cinnamon until crumbly (not dust!) then add the melted butter and blend for a further 20-30 seconds.

3) Empty the mixture in the tin and press to the bottom, so it is about 4-5cm high. Leave to chill in the fridge whilst you prepare the filling.

4) Melt the butter, chocolate and syrup together in a pan on a low heat and stir regularly until completely blended then leave to cool.

5) When completely cool (after around 10 minutes) mix in the beaten eggs, chopped pecans and pine nuts.

6) Simply pour the chocolate topping over the biscuit base and cook in the oven for 30 minutes or until set in the centre but still soft/fork comes out clean.

7) It is very important that you leave it in the fridge to cool for at least 20 minutes before serving to allow the filling to set properly.

I hope you enjoyed this recipe- it's fairly easy and tastes sooooo yummy! Obviously you can make a nut free/dairy free version by simply replacing the relevant products :)

Happy Thanksgiving!

Jess x