Two weeks ago we got to experience the best of Coeliac Awareness Week, munching away on all of our favourite gluten-free goodies! One of our pals, Delicious Alchemy, ended the week with a bang by creating this incredible Mississippi Mud Pie using a healthy chunk of our gluten-free Goji & Orange bar. It just looked too good that we had to share the recipe with you all. Grab a spoon and get indulging!

 

 

 

Serves 12 - 16

Ingredients -

For the Biscuit Base:

250g gluten free bourbon biscuits

75g butter, melted

 

For the Brownie Layer:

1 Delicious Alchemy Brownie Mix

100g butter / dairy free alternative

2 large eggs

50g Doisy & Dam Goji and Orange Chocolate, broken into chunks

 

For the Custard Layer:

500g custard / dairy free alternative

45g Doisy & Dam Goji and Orange Chocolate

3 gelatine sheets

 

For the Cream Top:

300ml double cream / dairy alternative

5g Doisy & Dam Goji and Orange Chocolate

 

You will need -

1 26cm pie dish

Access to a food processor

1 pan

 

Method -

  1. Put the bourbon biscuits into a food processor and pulse until they're crumbs.
  2. Add the melted butter / dairy free alternative and pulse to create a sticky biscuit mix
  3. 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
  4. Place the pie dish in the fridge for 30 minutes so that the biscuit case sets
  5. Add the brownie ingredients to a bowl and mix until the butter is thoroughly creamed through. Add in the chunks of our chocolate
  6. 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
  7. Remove from the oven and leave the pie to cool for 45 minutes
  8. Prepare the custard layer by adding the custard and chocolate to a pan, stirring occasionally until the chocolate is melted.
  9. 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
  10. Put the pie into the fridge and leave the custard to set overnight (or for 2 hours if you're in a rush)
  11. 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