Mississippi mud pie

Ingredients

For the topping

• 200g (7oz) dark chocolate
• 125g (5oz) butter
• 3 eggs
• 1 tbsp coffee essence
• 150ml (1/4 pint) single cream
• 175g (6oz) dark muscovado sugar

For the pastry case

• 250g (9oz) plain flour
• 125g (5oz) chilled butter, cubed
• 2-3 tbsp cold water

Method

1. Rub the butter and the flour together using your fingertips until it looks like breadcrumbs. Then mix in cold water slowly until the mixture starts to bind together to make a soft dough. Then wrap the dough and place in the fridge for 30 mins.

2. Once chilled, sprinkle some flour onto a clean surface and roll out the dough into a circle, roughly 30cm (12in) across.

3. Lightly grease a 25cm (10in) loose-bottomed flan tin and line with the pastry, cutting off any excess.

4. Bake the pastry case at 200°C/400°F/gas mark 6 for about 10 mins until the pastry edge begins to brown. Lower heat to Gas 190°C/375°F/gas mark 5 and cook for another 5 mins.

5. While the case is baking, break the chocolate into pieces and place in a saucepan with the butter and coffee essence. Heat gently, stirring occasionally until melted. Remove from heat and leave to cool.

6. Then beat the eggs then add to the chocolate mixture with the cream and sugar. Mix thoroughly.

7. Pour into the pastry shell and bake in the oven at 190°C/375°F/gas mark 5 for 30 -35 mins until the filling is set. When done, leave to cool.

Our thanks to The Help for providing this recipe. The Help is out now on DVD. For more information about Southern cooking click here. For further recipes inspired by The Help and book club resources click here.