Mississippi Mud Pie
Serves 8 - 10
- Gluten free & vegan
- Gluten & dairy free
1 x 8in sweet flan case, uncooked (see sweet pastry case)
100g dairy-free margarine
35g dairy-free plain chocolate
30g golden syrup
40g gluten-free cocoa powder
2 eggs
120g caster sugar
10ml plant-based milk
A few drops of vanilla extract
150ml dairy-free whipping cream or coconut cream
Follow the recipe for sweet pastry case.
Preheat the oven to 180°c /160°c fan oven / 350°f / gas mark 4.
Place the dairy-free margarine, golden syrup, chocolate and cocoa into a saucepan and stir together until melted.
Whisk the eggs and caster sugar together until thick and creamy, this will take up to 10 minutes. It is ready when you can lift the whisk and it leaves a trail on top of the mixture. Use a food mixer if you have one.
Carefully fold in the chocolate mix, plant-based milk and vanilla.
Pour into the pastry case and bake for 30 to 40 minutes until the top looks firm.
The filling will rise up but will settle again on cooling.
Spoon the whipped plant-based cream over the top. Grate dairy-free dark chocolate over the top.
Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry has overcooked make a note not to part bake the pastry case before filling next time.