Today’s special Coeliac Awareness Week recipe is for the chocoholics among us. Suffer chocolate cake cravings no more with this entirely Gluten Free Mississippi Mud Pie recipe!
Although our particular recipe has been created with delicious Doisy and Dam Goji and Orange Chocolate, this teatime favourite can also be made with dairy free alternatives.
This particular recipe will be perfect for a party – as it serves 12-16 people!
Gluten Free Mississippi Mud Pie Recipe
- For the Biscuit Base:
- 250g gluten free bourbon biscuits
- 75g butter/dairy free alternative, melted
- For the Brownie Layer:
- For the Custard Layer:
- 500g custard/dairy free alternative
- 45g Doisy and Dam Goji and Orange Chocolate
- 3 gelatine sheets
- For the Cream Top:
- 300ml double cream/dairy alternative
- 5g Doisy and Dam Goji and Orange Chocolate
You will need:
- 1 26cm pie dish
- Access to a food processor
- 1 pan
- Put the bourbon biscuits into a food processor and pulse until they’re crumbs
- Add the melted butter/dairy free alternative and pulse to create a sticky biscuit mix
- Line the pie dish with the biscuit mix, ensuring that it’s compacted and goes up the sides of the dish to create a biscuit encasing
- Place the pie dish in the fridge for 30 minutes so that the biscuit case sets
- Add the brownie ingredients to a bowl and mix until the butter is thoroughly creamed through, then add in the chunks of Doisy and Dam chocolate
- Pour the brownie mix into the pie dish and bake at gas mark 4/180 ͦC/160 ͦC for fan assisted ovens for 20 minutes
- Remove from the oven and leave the pie to cool for 45 minutes
- Prepare the custard layer by adding the custard and chocolate to a pan, stirring occasionally until the chocolate is melted.
- Soak the gelatine sheets in cold water and when the custard has cooled slightly, squeeze the gelatine sheets to remove any excess water before adding to the custard mix. Stir through until the gelatine sheets have dissolved and then pour the custard over the top of the brownie layer
- Put the pie into the fridge and leave the custard to set overnight (or for 2 hours if you’re in a rush)
- Once the custard has been left long enough to set, remove the pie from the fridge half an hour before serving. Whip the cream until peaks form and spoon over the top of the pie. Grate over the remaining chocolate and serve immediately
Info: The cream layer reduces the shelf life of this pie so eat it on the same day and put it back in the fridge if there’s a gap of more than half an hour between servings.