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–+ servings
Close up of Autumn Mississippi Mud Pie with scattering of nuts
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5 from 3 votes

Autumn Mississippi Mud Pie

Frozen Autumn Mississippi Mud Pie filled with pumpkin spice latte ice cream with white chocolate chunks.
Prep Time50 minutes
Cook Time10 minutes
Freezing12 hours
Course: Dessert
Cuisine: American
Keyword: chocolate tart, Mississippi Mud Pie
Servings: 10
Author: Julia Frey of Vikalinka

Ingredients

For the ice cream

  • 250ml/1 cup double cream/whipping cream
  • 400ml/14 oz sweetened condensed milk
  • 1 tsp This is an affiliate link.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

Instructions

  • 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.

Notes

  • The liqueur in the recipe can be left out, but the texture of the ice cream will be less smooth without it. The small amount of alcohol prevents ice crystals from forming, but isn’t enough to alter the taste.
  • The recipe is not difficult, but does take time for freezing. It’s best to start at least a day in advance so that there is enough time for all the steps.
  • I love the taste of the pumpkin spice ice cream, but other flavours could be used here as well. Coffee or chocolate ice cream would be fantastic.

Nutrition

Calories: 811kcal | Carbohydrates: 82g | Protein: 11g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 111mg | Sodium: 177mg | Potassium: 521mg | Fiber: 4g | Sugar: 60g | Vitamin A: 1138IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 4mg