Mississippi Mud Pie

I managed to stay on track with my daily Bujo routine for exactly 66 days. It’s longer than I expected and shorter than I hoped for it to last. I know why this daily thing isn’t for me. I have adjusted my bujo to fit my schedule and I like the way I use it now much more. I really hoped the Bujo would help me with my writing motivation and to update my blog more often. Truth is I was looking for the answer literally in the wrong book. I suffered from a writer’s block, I have started on a few recipes, but for some reason I couldn’t publish them. Why? Because I didn’t get into the zone, I wasn’t happy with what I wrote and thought: “this isn’t me”! I started this blog to keep track of my baking endavours but also to share personal things with my readers, like why I like or made something, who I made it for or what it reminds me of. If readers just wanted a recipe they would rather check a database and not a blog. In my opinion blogs ARE personal. Not the journal kind of personal, but giving the reader a peak into the writer’s life. After reading a few blogs for a long time, I feel as if I know the writer and I can relate. This is what I want for my reader’s too. I don’t want this to be a soulless recipe database, I want this to be a living blog, reflecting my life and give you a peak into my life.

That is hard for me sometimes. In the past months I simply didn’t feel like sharing. Not that I had nothing to say, I simply did not want to. I tried to let it go, wait for it to come back to me, I forced myself and then even made a list post…! But nothing… And while I was looking for my voice to come back, it hit me: I should start with the people in my life. Because without the people around me, my life wouldn’t be as happy, rich, eventful and filled with laughter.

Mississippi Mud Pie | schabakery.comOne of these people is Nadine. Along with some other bloggers we met at a fair last year and I liked her from the first second. She is a warm, welcoming, likable and energetic person. She is not only the girl with the complicated blogname (dipi..t..serenity), for some reason she and her style remind me of holidays. She is a go-getter, knows what she wants and is very creative. Nadine is someone to look up to, not just because she is tall 😉 I was honoured I had the chance to write a guest-post on her fantastic (German) Food- and Travelblog in June while she was on a roadtrip through Dixieland. The first 3 things that come to my mind when I think about Dixie are music, country and Mississippi mud pie. Perhaps because I am a chocoholic… And with all my fellow chocoholics out there I’d like to share this recipe.

For the pie crust:

  • 160 g flour (sifted)
  • 115 g butter (at room temperature)
  • 1 cold Espresso
  • a pinch of salt and sugar

Prepare an Espresso and let it come to room temperature. Place all ingredients in a bowl and mix them together to a smooth dough without kneading it too much. The dough should just come together. Roll out between 2 freezer bags to a round slightly bigger than your pie dish and let it chill in the fridge for at least 1 hour.

Preheat the oven to 190°C. Grease your pie dish or tarte pan and lightly flour it. Bring the chilled dough in and trim the edges. Line with a fitted sheet of baking parchment and cover with pie weights or baking beans. Bake for 15-20 minutes, then remove the parchment and the weights and bake for another 15 minutes. Remove from the oven, place on a wire rack and remove oven temperature to 175°C

For the filling

  • 225 g dark chocolate
  • 115 g butter
  • 4 eggs
  • 50 g muscovado sugar
  • 100 g light brown sugar
  • 200 g of cream and shaved dark chocolate to serve

Carefully melt 50 g of chocolate and brush the baked pie crust with it so that the pie crust doesn’t get soggy and remains crisp. Next melt the rest of the chocolate together with the butter over simmering water. Beat the eggs until very fluffy for several minutes before gradually adding the sugar. Keep beating until you get a thick, fluffy mass. Add the chocolate-butter-mixture and only mix to combine, we don’t want it to de-fluff. Sprad into the pie crust and bake for 35 minutes (at 175°C), the filling should remain dense. Let the pie cool on a wire rack and remove it from the tin when cooled completely.

Whip the cream, spread over the top of the cool pie and garnish with some shaved dark chocolate. Icecream make a nice addition, too. 😉

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