Guys!! I can’t even begin to tell you what a dangerous and an incredibly addictive substance I’ve created! Over the top indulgent. Full stop.
I start craving it even at the sheer memory of the sweet, spicy, smooth, crumbly, crunchy and all around delicious Mississippi Mud Pie.
If you’ve had one you will instantly start nodding your heads in agreement but wait till I tell you what I’ve done to the original recipe.
As soon as September rolled around the weather in London changed instantly as if it wanted to comply with the first autumn month, which made me long for pumpkin spice lattes and sitting curled up by the fire.
The only problem is my fireplace is closed shut and there are no PSLs in local Starbucks, at least not yet. Then to make matters worse…or better, unexpectedly our summer returned.
What do I do? I make Pumpkin Spice Latte Ice Cream! Then I throw white chocolate chunks in.
But as you have probably guessed that was so not the end of the story. I really wanted to create the epitome of decadence, and American desserts is where decadence abounds. No stops there. None.
I’ve had a faint memory of Mississippi Mud Pie from my college days but all I could recall was that little number was TASTY and sweeeet
The pie starts with a chocolate crust, which then layered with chocolate ganache, then filled with white chocolate chunk pumpkin spice latte ice cream (no churn).
Then covered with another layer of chocolate ganache and sprinkled with toasted hazelnuts. Done!
I really couldn’t wait to sink my teeth into this pie as I was “patiently” layering and freezing my creation but what surprised me the most, so did my kids! I thought, surely they won’t like it, it has a coffee middle and nuts. I tried to dissuade them but to no avail. They loved it!
Brad and I loved it too. What sold me on this dessert is that pumpkin spice latte ice cream offsets the sweetness of the chocolate and creates the perfect balance. In the end, it didn’t taste overly sweet but it did taste luxurious!
For the ice cream
- 250ml/1 cup double cream/whipping cream
- 400ml/14 oz sweetened condensed milk
- 1 tsp vanilla
- 4 tbsp vanilla or coffee flavoured liqueur
- 2 packets instant Pumpkin Spice Latte powder like Starbucks VIA or instant coffee
- 100g/3.5 oz white chocolate chopped
For the tart
- 6 tbsp cold butter cut into small pieces
- 170g/1 2/3 cup plain flour
- 4 tbsp cocoa powder
- 100g/1/2 cup dark brown sugar
For the ganache
- 150g/5oz dark chocolate
- 150ml/1/2 cup+2 tbsp double/whipping cream
- 3 tbsp golden syrup optional
- 80g/1/2 cup toasted hazelnuts
- Make your ice cream the night before. In a large bowl combine double/whipping cream, sweetened condensed milk, vanilla, vanilla or coffee liqueur and instant coffee. (Alcohol prevents ice crystal from forming. You can omit it but you will sacrifice the smooth and silky texture of your ice cream. The final product does not taste alcoholic.)
- Whip until light and fluffy but not stiff. Fold in white chocolate chunks with a spatula.
- Put in a freezable container, cover and freeze overnight.
- Preheat the oven to 350F/180C. Rub the butter, flour, cocoa powder and dark brown sugar together until they resemble chocolate sand.
- Press into the base and sides of a loose-bottomed 9 inch tart tin. Cover with a piece of parchment paper and weigh down with baking beans. Bake for 8-10 minutes until just set. Remove the paper and baking beans and cool on a rack, still in the tin.
- Make the ganache by heating double/whipping cream until just boils, take off the heat and add chopped chocolate, let sit for a couple of minutes, then stir until combined, add corn syrup and blend well.
- Spread half of the ganache on the bottom of the chocolate tart, let it set for 20 minutes.
- Fill the tart with slightly softened ice cream, cover with plastic wrap and put it in the freezer for 1 hour.
- Spread the remaining ganache on the firm ice cream and put it back in the freezer for 30 minutes. (If your ganache is not spreadable, heat it in the microwave for 30 seconds, then stir.) Then take it out, cover it with a plastic wrap and let it freeze overnight.
- Toast hazelnuts in a dry frying pan for 10 minutes stirring frequently.
- Scatter toasted hazelnuts before serving.