Gluten-Free Mississippi Mud Pie

7 Apr

This pudding is a chocoholics dream, as my OH can testify! It is extremely rich so a little goes a long way, making it more economical. It also freezes well, so you can have a quick dessert to hand for a special occasion.




  • 225g/  8oz Gluten-Free Plain Flour
  • 25g/ 1oz Cocoa
  • 150g/ 5 1/2 oz unsalted butter (straight from the fridge)
  • 25g/ 1oz caster sugar
  • Approx 3 tbsp cold water


  • 175g/ 6oz unsalted butter
  • 350g/ 12oz dark Muscovado sugar
  • 4 eggs, beaten
  • 4 tbsp cocoa
  • 150g/ 5 1/2 oz dark chocolate
  • 300ml/ 1/2 pint single cream (the smallest pot)


  • 425ml/ 3/4 pint double or whipping cream (the largest pot)
  • Chocolate shavings to decorate


  1. First, make the pastry by sieving the flour and cocoa into a large mixing bowl. Then cut in the butter and either rub in with your hands or with a pastry blender (if you’re like me and have warm hands!) Continue until it resembles fine breadcrumbs. To see if there are any lumps of butter left, just shake the bowl from side to side gently and they will rise to the top.
  2. Stir in the sugar and enough cold water to mix to a smooth dough. (Remember that gluten-free flour is more absorbent than normal flour). Chill your dough in the fridge for 15 minutes; this makes it easier to roll out.
  3. Roll out your dough on a lightly floured surface, big enough to fit a 23cm or 9 inch round pie dish. You want it about 1/2cm thick, try to lift it into the edges of the dish and then it won’t crack. But if it does, you can ‘stick’ it back together by brushing on a tiny amount of water and pressing it down.
  4. Put a sheet of greaseproof/ baking paper on top and fill it with ceramic baking beans. Bake at 190c/ 375F/ Gas Mark 5 for 15 minutes. Then remove the beans and paper and crisp it up for a further 10 minutes. Don’t be tempted to leave it in too long! It’s impossible to see when chocolate dough is burning.
  5. Meanwhile, make the filling by beating the butter and sugar in a mixer (I use my Kenwood with the ‘K’ beater attachment. Gradually add the eggs and cocoa.
  6. Melt the chocolate in the microwave and beat it into the mixture along with the pot of single cream.
  7. Pour the filling into the pastry case and bake at 170C/ 325F/ Gas Mark 3 for 1 hour or until set.
  8. Leave pie to cool completely before whipping the cream and topping the pie with it. Decorate with chocolate shavings as you wish. You can make them by pulling a potato peeler along the end of a bar of chocolate.

There you go- chocolate heaven for you, or a group -as this pie is enormous! No-one will ever know it’s gluten-free unless you tell them. I do hope you enjoy this recipe 🙂 As always, I’d love to see your photos and hear your comments. Happy Baking Everyone!


2 Responses to “Gluten-Free Mississippi Mud Pie”

  1. eeh8 April 10, 2017 at 12:36 pm #

    Yummy, i may have to make this and freeze individual slices since Tony can’t have any right now and i don’t want to be tempted to eat the whole pie!

    • glutenfreeness April 10, 2017 at 2:18 pm #

      That’s what we did- as the pie ended up much larger than I thought! You can even freeze them with cream on, provided it’s double or whipping cream as it shouldn’t separate. Some recipes suggest sweetening the cream a little, perhaps this helps preserve it better in the freezer? Although I confess I didn’t, as the pie is sweet and rich enough already!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: