MUD PIE NEVER TASTED SO GOOD

MISSISSIPPI MUD PIE

Serves: 8

INGREDIENTS

250g packet plain chocolate biscuits; 120g slightly salted butter; 1L tub coffee ice-cream; 70g white marshmallows, plus extra, halved, to serve; 1 tbsp thickened cream; cocoa powder, to dust.

CHOCOLATE FUDGE SAUCE:

395g can sweetened condensed milk; 100g dark chocolate (70% cocoa), finely chopped; 100g dark cooking chocolate, finely chopped; 60g butter

METHOD

Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Press the biscuit mixture into the side and base of a 4cm-deep, 21cm (base measurement) pie dish. Place in the fridge to chill. Spoon the ice-cream into a bowl and set aside for 10 minutes to soften slightly. Press into the biscuit crust and smooth the surface. Freeze for 4 hours or until firm. Meanwhile, for the sauce, place the condensed milk, chocolates and butter in a small saucepan. Stir over low heat for 5 minutes or until the chocolate melts. Set aside, stirring often to prevent a skin forming, for 2 hours or until cooled completely. Working quickly, spread about a third of the sauce over the pie, leaving a 2cm border as the mixture will continue to spread. Freeze overnight to set firmly. Transfer the remaining sauce to a microwave-safe jug, cover and place in the fridge. Just before serving, place marshmallows and cream in a microwave-safe bowl. Microwave on High for 30 seconds or until the marshmallows start to melt. Stir until smooth. Drizzle over the pie. Scatter with extra halved marshmallows and dust lightly with cocoa. Heat the remaining fudge sauce in the microwave for 30-60 seconds on High, until warm. Serve with the pie.