Publication-approved historical recipe

Mississippi mud pie and coconut ice cream recipe

Name: Mississippi mud pie and coconut ice cream recipe
Ingredients: 200 g packet bourbon biscuits, crushed; 225 g butter, melted; 2 eggs; 300 ml double cream; 225 g sugar; 200 g bar dark chocolate, melted; 600 ml clotted cream; handful of coconut flakes; Juice from 1 fresh coconut

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

200 g packet bourbon biscuits, crushed
225 g butter, melted
2 eggs
300 ml double cream
225 g sugar
200 g bar dark chocolate, melted
600 ml clotted cream
handful of coconut flakes
Juice from 1 fresh coconut

Method

Combine the clotted cream, coconut flakes and fresh coconut juice. Transfer to a freezer-safe container and freeze until firm.
Heat the oven to 180°C (gas 4). Mix the bourbon-biscuit crumbs with the melted butter and press them into the base of an ovenproof dish.
Whisk the eggs, double cream and sugar together, then stir in the melted dark chocolate.
Pour the chocolate filling over the biscuit base and bake for 15 minutes. Leave the pie to cool completely.
Slice the cooled pie and serve it with the frozen coconut dessert.