Mississippi Mud Pie Recipe

Serves

10-12

Ingredients

For the crust

300g bourbon biscuits
100g caster sugar
10g cocoa powder
60ml vegetable oil

For the chocolate custard

700g squash
10ml + 1tbsp vegetable oil
250ml oat or almond milk
2tsp vanilla extract
35g cocoa powder
25g plain flour
100g caster sugar

For the pudding layer

125ml dairy-free milk
1tsp apple cider vinegar
100ml light oil
60g cocoa powder
1tsp vanilla extract
1 heaped tsp instant coffee
150g caster sugar
100g plain flour
1tsp baking powder
a pinch of salt

To serve

dairy-free cream (optional)

Method

Preheat the oven to 180°C /gas 4. Peel and trim the squash and cut it into 3cm chunks. Tip into the roasting tin and toss with 1tbsp oil. Cover with foil, put the tin in the oven and roast for 30 minutes, until tender.

To make the crust put the biscuits into the blender or food processor and blitz to crumbs. Add the sugar, cocoa powder and oil, Pulse until evenly combined. Scrape the mixture into the tin, and press it firmly into the base bringing the edges 5-6cm up the sides of the tin. Transfer to the oven and bake for 5-6 minutes, until cooked through. Remove from the oven and set aside to cool.

To make the pudding layer pour the milk and vinegar into a jug and mix to combine. Leave for 5 minutes to curdle slightly. Measure the oil, cocoa, vanilla and coffee into a bowl and mix until smooth. Add the curdled milk and sugar and whisk gently until smooth. Sieve the flour, baking powder and salt into a large bowl.

Add the wet mixture and fold everything together being careful not to overmix it. Scrape everything into the tin over the crust and bake for 20 minutes, until springy and with a crust, but gooey and brownie-like in the middle.

Remove from the oven and leave to cool in the tin.

To make the chocolate custard, add the cooked squash, a good splash of the milk, the remaining oil, vanilla and cocoa powder to the blender and blend until smooth (you may need to do this in batches). Pour the remaining milk, flour and sugar into a small saucepan and set it over a low heat. Cook for 1 minute, whisking constantly, to dissolve the sugar.

Add the chocolatey squash and mix well. Turn the heat to medium¬ low and heat for 8-10 minutes, until thickened, mixing all the time until the mixture has reduced by 10 per cent. Leave to cool slightly, then pour over the brownie layer in the tin, smoothing the top with a spatula.

Leave the pie to cool to room temperature, then refrigerate and leave it to set for 2-3 hours or preferably overnight.

To serve carefully remove the tin and cut into slices. Serve with a drizzle of dairy-free cream.

Recipe courtesy of BOSH! On A Budget by Henry Firth and Ian Theasby, published by HQ

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