MISSISSIPPI MUD PIE

Ingredients
Pastry
275g plain flour
150g unsalted butter
4 eggs
Iced water to mix

Filling
25g caster sugar
20ml cornflour
400ml milk
50g plain chocolate
11g pkt gelatine
½ teaspoon vanilla essence
15ml white rum (optional)

Topping
225ml whipping cream

Method
Pastry
Sieve flour into bowl & using fingertips rub in the butter.
Separate the eggs & make well in centre of mixture & add one egg yolk & 45ml iced water.
Draw mixture together until a soft dough forms.  Knead lightly then place on a floured surface roll out and use to line an 8in spring form clip tin.  Trim and light flue edges. Chill for one hour then bake in oven blind for 10 minutes on Gas Mark 6/400F/200c.  Remove lining paper & beans for 5 minutes until base is crisp then cool.

Filling
Place the remaining egg yolks in a bowl, mix in 25g of sugar and cornflour.  Heat milk to just below boiling & stir into eggs.  Return mixture to pan and cook over low heat.  Break 40g chocolate into bowl, melt over a pan of hot water or microwave.  Mix gelatine with 50ml water, melt over hot water like chocolate.  Remove half the custard from pan and stir in chocolate and vanilla essence.  Spoon into base of pastry case and then smooth to coat.  Mix gelatine into remaining custard with rum.  Place remaining egg whites into a clean bowl, whisk until stiff.  Gradually whisk in remaining caster sugar until thick and glossy.  Fold into custard.  Spoon into pastry case.  Chill.  Carefully remove sides from tin, place pie on serving plate.

Topping
Whisk cream until soft peaks form, spread over top of pie.  Grate remaining chocolate over top of pie.  Chill for 5 minutes before serving.