Mississippi Mud Pie

Mississippi Mud PieThis recipe is for the benefit of my daughter, Siobhan. She has braces and says the Thanksgiving pecan pie is out. Yes, there’s a pumpkin pie, but we always have a second pie—and in our family, no one likes apple pie but me. So here’s my recipe, adapted from the recipe found in Cooking with Craig Claibourne and Pierre Franey:



  • 1 1/2 cups flour
  • 1 tbl sugar
  • 1/2 tsp salt
  • 6 tbl butter
  • 3-4 tbl ice water


  • 8 tbl (1 stick) butter, cut into small pieces
  • 3 oz unsweetened chocolate
  • 3 eggs
  • 3 tbl Golden Syrup
  • 1 1/2 cups sugar
  • 1 tsp vanilla extract

Pastry Directions

  1. Put the flour, sugar, salt and butter in a food processor or  stand mixer and mix until it looks like coarse oatmeal (or use a pastry blender).
  2. Slowly add just enough of the ice water until the dough comes away from the sides of the bowl and starts to clump together into a ball.
  3. Roll it out and line your pie pan (here’s a video on how to crimp your pie crust), then put it in the refrigerator while you make the filling.

Filling Directions

  1. Put the butter and chocolate in a saucepan and melt together on low. Take off the heat and set aside.
  2. Add the eggs, syrup, sugar and vanilla in a mixer and beat until light and fluffy.
  3. Slowly drizzle in the chocolate while the mixer continues to run until all the chocolate is incorporated.
  4. Pour the filling into your pie crust and bake for 35-40 minutes at 350 degrees, until the filling is set. Do not overcook!
  5. Serve warm with vanilla ice cream or whipped cream.



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