Mississippi Mud Pie

From: motyer@med.und.ac.za (Rod Motyer)
Date: Wed, 17 Nov 1993 12:11:11 GMT
 Needs a 22cm springform tin, greased and lined

 (1) Crush 200 g digestive biscuits in a plastic bag/food processor.
     Melt 100 - 125 g unsalted butter, add to biscuit, add 100 g plain
       grated chocolate.
     Line base and sides of the tin, refrigerate for 30 minutes.

 (2) In dish 1 melt and mix
       200 g marshmallow with 4 tablespoons milk (microwave Hi 2 mins)
       300 g chocolate
 (3) In dish 2 melt and mix
       100 g marsmallow (microwave Hi 2 mins)
       4 teaspoons instant coffee in 20 ml hot water
 (4) In a bowl whip together
       500 ml thick cream
       30 ml/ 2 tablespoons soft light brown sugar
 (5) Add three quarters of the cream (4) to dish 1 and whisk
 (6) Add one quarter of the cream (4) to dish 2 and whisk
 (7) Pour the chocolate marshmallow mix (5) into the biscuit tin (1),
      then pour the coffee marshmallow mix (6) on top. Swirl the top.
 (8) Chill for 4 hours in the fridge, then serve with cream or ice cream.


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