Vegan Oreo Brownies

Vegan Oreo Brownies

If you’re not a vegan then you might not know that Oreo biscuits are suitable for vegans. Yes that’s right, these delicious chocolate sandwich biscuits are completely free from animal products! They are known as “accidentally” vegan, which is a group of products that were not made to be suitable for vegans, but by chance they are. This often happens because retailers use cheaper ingredients (for example oil instead of butter), so most accidentally vegan products are not exactly the healthiest of options! But hey, vegans need junk food too! I decided to make Vegan Oreo Brownies and drizzle on some dark chocolate for good measure, the perfect treat!

Jump straight to the recipe!

To start, I made the flax eggs. I whizzed up 2 tbsp linseeds in my Nutribullet, added 4 tbsp water and put the mixture in the fridge for 10 minutes. Linseeds and flaxseeds are the same thing, but they are called linseeds in the UK and flaxseeds in the US. You can get golden ones, or brown ones, and either are suitable.

For the brownie batter I put the plain flour, caster sugar, cocoa powder, baking powder and salt in a bowl and stirred it together.

In another bowl I whisked up the almond milk, flax eggs, vegetable oil and vanilla extract.

I poured the wet ingredients into the dry ingredients and whisked it all together.

Then I poured the batter into a lined baking tray, and covered it with the broken up Oreo pieces.

I baked it for 35 minutes, then left the Vegan Oreo Brownies to cool completely.

You can slice the Vegan Oreo Brownies up before or after drizzling on the chocolate, it doesn’t make a difference. I melted the dark chocolate and put it into a small piping bag then snipped off the end and drizzled it all over. Make sure to use a dark chocolate with a high cocoa percentage so that it is suitable for vegans (I used Green & Blacks 70%) Check the label, if it says ‘may’ contain milk then that is ok as this warning is for people with allergies and doesn’t mean the product contains milk.

Vegan Oreo Brownies

The Vegan Oreo Brownies were so yummy and didn’t stick around for long! I got the thumbs up from my sister who is vegan, and I really enjoyed them too (I even stole my boyfriend’s piece, whoops! Guess I’ll be making another batch soon!) They are really moist and fudgey, they taste super chocolatey and indulgent, and the pieces of oreo and chocolate drizzle are absolutely scrumptious! Any oreo fan is sure to love these, and they’re so easy to make too!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Free From Fridays hosted by Le Coin De Mel.

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Vegan Oreo Brownies

Servings 12

Ingredients

  • 250 g Plain flour
  • 350 g Caster sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 250 ml Almond milk
  • 2 Flax eggs
  • 250 ml Vegetable oil
  • 154 g Oreos broken up
  • 25 g 70% Dark chocolate

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. To make the flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  3. In a bowl mix together the plain flour, caster sugar, cocoa powder, baking powder and salt

  4. In another bowl whisk together the almond milk, flax eggs, vegetable oil and vanilla extract, then add it to the dry ingredients and mix together

  5. Pour the batter into the lined baking tray, then add the broken oreo pieces all over the top

  6. Bake for 30-35 minutes until a skewer comes out clean

  7. Once cool, melt the dark chocolate and drizzle it all over the brownies, cut into squares then serve

You can find more of my Vegan recipes by clicking here!

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Oreo Pancakes with Raspberries & Creme Fraiche

Oreo Pancakes with Raspberries & Creme Fraiche

Pancake Day, or Shrove Tuesday, is a day entirely devoted to pancakes. However, pancakes get much more dedication than just one day in my house! I eat them for my breakfast at the weekend whenever I have enough time to do so. I usually have blueberry pancakes drizzled with maple syrup. When I heard you could make pancake batter in a NutriBullet, and a healthier pancake batter at that, my mind immediately thought of adding Oreos. Trust me to put biscuits into a healthy recipe! This recipe for Oreo Pancakes with Raspberries & Creme Fraiche is a healthy treat, good for you, but with a little naughtiness mixed in. It’s also super easy and quick to make in your NutriBullet or food processor.

Jump straight to the recipe!

The kind folks at ao.com recently sent me this fab NutriBullet, a product which I have been wanting to purchase for ages, and in fact I wasn’t far off buying one when this lovely offer from them came along. I was so excited when it arrived. The first thing I made in it was these Oreo pancakes and it’s such a fantastic idea to make things other than smoothies in it. It could be used in lots of different ways to assist with your baking, for example whizzing up biscuits to make cheesecake bases, or nuts and dates if you’re making a healthier option. It could also be used to purify fruits for sauces, or mash up bananas for banana bread.

I started by heating up a little oil in a frying pan. I used a silicone brush to coat the pan with the oil as this gives a light coverage so you don’t need to use as much oil. I used vegetable oil, but coconut oil would also be a good option.

I put all of the ingredients into the large cup of the nutribullet and whizzed them up. It took literally seconds to blitz it all into a smooth batter.

I poured the batter into a bowl and broke up the Oreos into it, then stirred them in.

I wanted to make small American style pancakes so I used a ladle to pour a small amount of batter into the frying pan.

I fried the Oreo pancakes until they were golden on both sides.

Oreo pancakes

I served the Oreo pancakes topped with creme fraiche (I used a half fat option), fresh raspberries and a drizzle of maple syrup. They were hearty and filling, and tasted wonderful. The creme frachie with the oreos gives that ‘cookies and cream’ flavour. These Oreo pancakes would make a fab weekend treat, and kids will love them too!

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I was using up the leftover oreos I had from making a Strawberry Milkshake Oreo Cheesecake earlier in the month.


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Oreo Pancakes with Raspberries & Creme Fraiche

Ingredients

For the pancakes

  • 1 tsp Vegetable oil for greasing the pan
  • 260 g Wholemeal flour
  • 300 ml Almond milk or other low fat milk
  • 2 tsp Baking powder
  • A pinch of Salt
  • 1 Banana sliced
  • 1 Egg
  • 11 Oreo biscuits Broken up

For topping

  • 300 ml Creme Fraiche half fat
  • 250 g Raspberries
  • Maple syrup to serve

Instructions

  1. Heat up the oil in a frying pan on a medium heat

  2. Put the flour, egg, banana, milk, baking powder, salt and 2 of the oreos into the larger nutribullet cup and whizz it up into a smooth batter

  3. Pour the batter into a bowl and break up the remaining oreos into it, then mix them in

  4. Using a ladle, spoon the batter into the frying pan, you can make a large pancake or lots of small ones

  5. Let the pancakes cook for around 5 minutes on each side, then flip over, until golden on both sides

  6. Serve with a dollop of creme fraiche, a sprinkling of fresh raspberries and a drizzle of maple syrup

NB. Recipe adapted from Jamie Oliver. I was sent the NutriBullet for free to try out, all opinions are my own.

You can find more of my Dessert & Pancake recipes by clicking here!

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Strawberry Milkshake Oreo Cheesecake

Strawberry Milkshake Oreo Cheesecake

Since moving house, my days recently have been all about buying furniture, unpacking boxes and trying to remember where my belongings are. It was nice on Saturday night to have a break from all that and go round to our friends for a meal and a games night. I offered to bring dessert (as I often do) and with Valentine’s Day coming up I got the idea to make this sweet baby pink creation. This cheesecake will take you back to your childhood, with creamy strawberry milkshake filling and crunchy oreo base. It’s also super easy to make and is a no-bake recipe so you can’t really go wrong. I went all out with pink sprinkles, but you could drizzle white chocolate on top or add strawberry slices.

To make the base I whizzed up 250g oreos in a food processor. I added 75g melted butter and mixed it all together, then I pressed it into the bottom of a 23″ springform tin and put it in the fridge to chill.

For the strawberry milkshake cheesecake filling I used my electric hand mixer to whisk up 750g full fat cream cheese and 180g icing sugar. Then I added 300ml of double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.

I smoothed the filling over the base then left it in the fridge overnight to set.

To decorate I drizzled shop bought strawberry sauce all over the top, then whipped up 300ml double cream and piped rosettes all around the edge using a Wilton Number 6B Open Star tip. I then crushed up 5 oreos and sprinkled the crumbs in a ring, I added sprinkles in the middle and more sprinkles on the rosettes.

 strawberry milkshake cheesecake

The strawberry milkshake filling is so light and creamy, and the crunchy chocolate base is the perfect contrast. This was a success with my friends and it was clean plates all round. They said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!

This is the first thing I’ve made and photographed in my new house so bear with me on the lighting! I’m still trying to figure out where is the best spot in the house for my blog photos, and the yellow walls (soon to be re-painted!) are not the ideal background.

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Recipe Of The Week hosted by A Mummy Too.

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Strawberry Milkshake Oreo Cheesecake

Servings 12

Ingredients

For the oreo base

  • 75 g Butter melted
  • 250 g Strawberry Cheesecake Oreos

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • Pink food colouring
  • LorAnn strawberry flavour oil to taste

For decoration

  • 200 g Pink sprinkles
  • 200 g Strawberry dessert sauce
  • 58 g Strawberry Cheesecake Oreos
  • 300 ml Double cream

Instructions

  1. For the base use a food processor to whizz up 250g of the oreos. Add the melted butter to the oreo crumbs and mix it all together, then press it into the bottom of a 23" springform tin and put it in the fridge to chill

  2. Using an electric hand mixer, whisk up the full fat cream cheese and the icing sugar. Add 10-15 drops of the strawberry flavouring (test it between additions to check the taste) and enough pink food colouring for a baby pink colour. Then add 300ml of the double cream and whisk until it is thick

  3. Smooth the filling over the base then leave it in the fridge overnight to set

  4. Once removed from the tin, decorate by drizzling the strawberry sauce all over the top of the cheesecake, then whip up 300ml of the double cream and piped rosettes all around the edge. Crush up the remaining oreos and sprinkle the crumbs in a ring, add sprinkles in the middle and more sprinkles on the rosettes

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Key Lime Pie with Coconut Oreo Crust

Key Lime Pie with Coconut Oreo Crust
I found some coconut oreos on my trip to Hong Kong (as well as some  strawberry ones that are long gone!) back in September and I just had to grab some to bake with. I’ve had this recipe idea for a Key Lime Pie with Coconut Oreo Crust in my head for ages but somehow haven’t got round to making it until now. Thankfully oreos have a long shelf life! I thought that a zesty lime filling would perfectly balance out the sweet coconut, plus the chocolate of an oreo biscuit.

These are the coconut delight oreos I purchased in Hong Kong. I think you can get these in other parts of Asia and probably the USA too, also check out Amazon as they do groceries.

In a food processor I whizzed up 180g of the coconut oreos with 20g  dessicated coconut. If you can’t get hold of coconut oreos, you can use regular oreos and add some extra dessicated coconut. Or add some coconut flavouring perhaps.

I melted 75g butter and mixed it with the oreo crumbs. I pressed it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. I put it in the fridge for 30 minutes.

To make the lime filling I whisked together 3 egg yolks and the zest of 3 limes until the mixture
thickened.

I then added a 397g can of condensed milk, and
whisked again for 5 minutes.

Finally in went the juice of 5 limes, and I whisked until thoroughly combined and nice and frothy.

I poured the lime filling into the chilled oreo crust.

I baked the pie on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. I let it cool in the tin, then removed it and placed on a serving tray once fully cool.

For the decoration I whipped up a 250ml pot of double cream.

I piped the cream on the pie, and added some extra lime zest for garnish. I served any leftover cream on the side with slices of the pie, and stored the leftovers in the fridge.

The pie was so tasty! Whipped cream is the ideal accompaniment to the sweet base and zesty filling. I’m so pleased I combined these two delicious things.

    

I’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations and to Cook Blog Share hosted by Hijacked By Twins.

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Key Lime Pie with Coconut Oreo Crust

Ingredients

  • 180 g Coconut Oreos
  • 20 g Desiccated coconut
  • 75 g Butter
  • 3 Egg yolks
  • 5 Limes
  • 397 g Condensed milk
  • 250 ml Double cream

Instructions

  1. In a food processor whizz up the coconut oreos with the dessicated coconut
  2. Melt the butter and mix it with the oreo crumbs. Press it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. Put it in the fridge for 30 minutes
  3. To make the lime filling whisk together the egg yolks and the zest of 3 of the limes until the mixture thickens
  4. Then add the can of condensed milk, and whisk again for 5 minutes
  5. Add the juice of all 5 limes, and whisk until thoroughly combined and nice and frothy
  6. Pour the lime filling into the chilled oreo crust. Bake on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. Let it cool in the tin, then remove it and place on a serving tray once fully cool
  7. Whip up the double cream. Pipe the cream on the pie, and add some extra lime zest for garnish
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Golden Oreo Blondies

Golden Oreo Blondies
I’ve just got back from a weekend away in West Wales. The occasion was our friend’s 30th birthday, and 14 of us rented out a large house in a little village called Aberdovey. It was such a beautiful place full of lambs frolicking in the fields, quaint houses painted in bright colours and gardens filled with wild flowers. I’m such a city girl and sometimes I find the countryside quite daunting as I don’t really understand it. I’m so used to convenience, modern technology and city life. But I really enjoyed myself and would definitely go back! I wanted to take along some treats for everyone and I found a blondie recipe in Olive Magazine, that used custard creams which I made a few weeks ago. This time I went for Golden Oreo Blondies and they didn’t stick around for long!

Jump straight to the recipe!

I started by melting butter, light brown sugar, golden caster sugar and custard powder on a low heat.

I let it cool for 5 minutes then whisked in eggs and vanilla extract.

By hand, I broke up 18 Golden Oreo biscuits.

I added a pinch of salt, self raising flour, white chocolate broken into chunks and a third of the biscuits.

I poured the mixture into a lined baking pan and sprinkled the rest of the biscuits on top.

They bake on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin.

Golden Oreo Blondies

I removed them and sliced them up. The Golden Oreo Blondies were so sweet and gooey, and every other bite you come across a chunk of white chocolate or a piece of golden oreo. They went down really well with everyone this weekend!

  

I am entering these Golden Oreo Blondies into myself and Cakeyboi’s challenge Treat Petite, where the theme is favourite biscuits, sweets and chocolates. And into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

 


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Golden Oreo Blondies

Ingredients

  • 175 g Butter
  • 200 g Light brown sugar
  • 125 g Golden caster sugar
  • 4 tbsp Custard powder
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 18 Golden Oreos
  • 150 g White chocolate
  • A pinch of Salt
  • 250 g Self raising flour

Instructions

  1. Melt the butter, light brown sugar, golden caster sugar and custard powder on a low heat

  2. Let it cool for 5 minutes then whisked in the eggs and vanilla extract
  3. Break up the golden oreos
  4. Add the salt, self raising flour, white chocolate broken into chunks and a third of the Oreos
  5. Pour the mixture into a lined 12" x 9" traybake tin and sprinkle the rest of the Oreos on top

  6. Bake on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. Leave them to cool in the tin, then slice and serve

You can find more of my Traybake and Blondie recipes by clicking here!

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Peanut Butter Oreo Truffles

Peanut Butter Oreo Truffles
I recently posted a recipe for a Golden Oreo Cheesecake that I’d made with one of the new oreo flavours that have recently been released in the UK. The other new oreo flavour is peanut butter and I promised you I’d also post a recipe with them, well here it is! These decadent no bake Peanut Butter Oreo Truffles are super easy to make, no-bake, and are a peanut butter and oreo lovers dream.

Jump straight to the recipe!

Both Peanut Butter Oreos and Golden Oreos are now widely available in all major UK supermarkets – yay!!

I whizzed up peanut butter oreos in a food processor until they became fine crumbs.

I mixed full fat cream cheese into the oreo crumbs until fully combined.

Then I took bits of the mixture and rolled them into balls between my palms. The mixture was a little sticky but easy enough to work with. I put the balls onto a lined baking tray and put them in the freezer for an hour.

To cover the truffles I used peanut butter flavour candy melts. I’d never used candy melt before and when they melt they are quite a lot thicker than chocolate. To thin them down I used oil. This gives it the same consistency as chocolate and it’s so much easier to dip.

For decoration I melted dark chocolate and drizzled it over the Peanut Butter Oreo Truffles.

Peanut Butter Oreo Truffles

Once the chocolate is set, dig in! I told you these were a super easy treat to make. The peanut butter flavour of both the candy melts and oreos is sooo good! Try not to eat these Peanut Butter Oreo Truffles all at once!


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Peanut Butter Oreo Truffles

Ingredients

  • 280 g Peanut butter Oreos
  • 140 g Full fat cream cheese
  • 200 g Peanut butter Candy Melts
  • 1 tsp Vegetable oil
  • 6 squares Dark chocolate

Instructions

  1. Whizz up the peanut butter oreos in a food processor until they become fine crumbs
  2. Mix in the cream cheese until fully combined
  3. Take bits of the mixture and roll them into balls between your palms. Put the balls onto a lined baking tray and put them in the freezer for an hour
  4. Melt the peanut butter candy melts with the shortening. Dip each truffle and coat it completely. Put onto some baking paper to set
  5. Melt the dark chocolate and drizzle it over the truffles, once set they are ready to eat

NB. I was sent the oreos for free to bake with, all opinions are my own.

You can find more of my Truffle recipes by clicking here!

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Golden Oreo Cheesecake

Golden Oreo Cheesecake
We are pretty familiar with Oreos now in the UK, but unlike America we don’t have easy access to all the different Oreo flavours and varieties. Well the wait is over as two new flavours are now widely available in all major UK supermarkets! One of them is Golden Oreos, which have a vanilla biscuit surrounding the cream centre. So of course I had to bake with them, and I came up with this indulgent Golden Oreo Cheesecake! The cheesecake is light and creamy, it’s topped with whipped cream, Golden Oreo pieces and a generous drizzle of white chocolate.

Jump straight to the recipe!

Check out the Peanut Butter Oreo Truffles I made with the Peanut Butter Oreos!

I started by whizzing the Golden Oreos into fine crumbs using a food processor.

I added melted butter to the crumbs and then pressed it into a springform tin, making sure it was compact and even. It chilled for 30 minutes in the fridge.

Using my electric hand mixer I whisked up the egg whites until stiff.

In a separate bowl I mixed together full fat cream cheese, egg yolks, caster sugar and vanilla extract.

I added the egg whites and folded them in gently.

I poured the mixture over the chilled biscuit base and baked it for 40 minutes on 180C/350F/Gas Mark 4. Make sure to put the tin onto a baking tray as I had some butter leak out of the tin while it was cooking and it got all over the bottom of my oven – not a fun clean up job! I let it cool fully to room temperature before decorating.

Then I whipped up double cream and spread it over the top of the cheesecake.

Golden Oreo Cheesecake

I broke up the leftover Oreos and sprinkled them all over the top, finally I melted white chocolate and drizzled it all over the Golden Oreo Cheesecake.

Golden Oreo Cheesecake

I loved the final look of the Golden Oreo Cheesecake, it looked so indulgent! The cheesecake itself is really light and moussey because of the addition of whisked egg whites. The Golden Oreos tasted delicious, they have a beautiful vanilla flavour and the creme centre is fabulous as usual. This Golden Oreo Cheesecake was a huge hit with my boyfriend and his friends!


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Golden Oreo Cheesecake

Servings 12

Ingredients

For the base

  • 200 g Golden Oreos
  • 50 g Butter melted

For the cheesecake

  • 3 Eggs separated
  • 575 g Cream cheese
  • 135 g Caster sugar
  • 1 1/2 tsp Vanilla extract

For decoration

  • 100 g Golden Oreos
  • 200 ml Double cream
  • 5 blocks of White chocolate

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4.

  2. Start by whizzing up the Golden Oreos into fine crumbs using a food processor

  3. Add the melted butter to the crumbs and then press the mixture into a 23cm springform tin, making sure it is compact and even. Chill it for 30 minutes in the fridge

  4. Using an electronic hand mixer whisk up the egg whites of the eggs until stiff

  5. In a separate bowl mix together the cream cheese, egg yolks, caster sugar and vanilla extract. Add the egg whites and fold them in gently
  6. Pour the mixture over the chilled biscuit base and bake it for 40 minutes. Make sure to put the tin onto a baking tray as butter may leak out. Let it cool fully to room temperature before decorating

  7. Whip up the double cream and spread it over the top of the cheesecake
  8. Break up the rest of the Golden Oreos and sprinkle them all over the top, then melt 5 blocks of white chocolate and drizzle it all over the cheesecake

NB. I was sent the oreos for free to bake with, all opinions are my own.

You can find more of my Cheesecake recipes by clicking here!

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Mississippi Mud Pie

Mississippi Mud Pie

Sometimes you just need a dessert that is all about chocolate! This Mississippi Mud Pie fits the bill perfectly. As the name suggests, this pie originates from the state of Mississippi in the USA. However due to the immense amout of chocolate it contains, it didn’t take long before the whole world wanted a slice and now it’s famous across the globe. And no wonder, this Mississippi Mud Pie is made with an oreo base, has a smooth chocolate filling and is topped with whipped cream. It’s sure to satisfy even the fussiest eater, and it’s a great make ahead dessert for dinner parties too. My family love it so much that we’ve had it for Christmas Day dessert more than once!

Jump straight to the recipe!

First off I lined the tin with foil. This makes it super easy to remove the pie after cooking.

I started by making the biscuit base. I melted the butter in a pan and whizzed up the Oreos in a food processor until fine crumbs formed.

Then I added the melted butter into the biscuit crumbs and stirred well. I poured them into my lined tin and used the back of a spoon to smooth them around the base and sides to create my pie crust. I chilled the crust for 30 minutes in the fridge.

To make the filling I melted the dark chocolate and butter in a glass bowl over boiling water. I set it aside.

Meanwhile I whisked the eggs with the light brown sugar until frothy.

I added the chocolate mixture slowly, whisking as I went. I then added the cocoa powder and double cream and mixed in.

Slowly, I poured the filling into the chilled pie crust. I baked the pie on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes.

The filling will crack and puff up after baking, but it does sink back down as the Mississippi Mud Pie cools. Plus it’s going to be covered with cream anyway so the cracks don’t matter!

Mississippi Mud Pie

I whipped up the cream and spread it over the Mississippi Mud Pie. Then I shaved some dark chocolate over the top. The Mississippi Mud Pie was ready!

Mississippi Mud Pie

Wow this Mississippi Mud Pie is yummy! The filling in the middle is melt in the mouth and lighter than you expect what with all the chocolatey goodness it’s made with. The cream on top is the perfect touch to lighten up the chocolate sweetness.

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Mississippi Mud Pie

Servings 12

Ingredients

For the biscuit base

  • 80 g Butter
  • 300 g Oreos

For the filling

  • 135 g Dark chocolate
  • 135 g Butter
  • 3 Eggs
  • 150 g Light brown sugar
  • 150 ml Double cream
  • 25 g Cocoa powder

For the cream topping

  • 350 ml Double cream
  • 1 tbsp Icing sugar
  • 2 tsp Vanilla extract
  • Dark chocolate shavings

Instructions

  1. Line a 23cm wide by 4cm deep pie tin with foil
  2. To make the biscuit base melt the butter in a pan and whizz up the Oreos in a food processor or put them in a bowl and bash them with a rolling pin until they are crumbs

  3. Add the melted butter into the Oreo crumbs and stir well. Then pour them into the lined tin and use the back of a spoon to smooth them around the base and sides to create the pie crust. Chill the crust for 30 minutes in the fridge

  4. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4

  5. To make the filling melt the dark chocolate and the butter in a glass bowl over a pan of simmering water. Do not let the bowl touch the water. Set the melted chocolate and butter mixture aside

  6. Whisk the eggs with the light brown sugar until frothy
  7. Add the chocolate mixture slowly to the egg mixture, whisking constantly. Then add the cocoa powder and the double cream and whisk in

  8. Slowly pour the filling into the chilled pie crust. Bake the pie for 35 minutes

  9. Leave the pie to cool in the tin, it will come out of the oven quite puffed up and will settle and sink down as it cools

  10. Once completely cool remove the pie from the tin and remove the foil, place it on a serving dish or cake stand

  11. Whip up the double cream with the icing sugar and vanilla extract, either with an electric whisk or by hand, until stiff peaks form. Pipe or spread it on top of the pie. Finish with chocolate shavings or grated chocolate

  12. Keep in the fridge, the pie will last for 3 days

Recipe adapted from Good Food.

You can find more of my Pie recipes by clicking here!

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