Mississippi Mud Pie

This is the ultimate in chocolate desserts - a deep pastry case, filled with chocolate custard and topped with a fluffy rum mousse and a smothering of whipped cream.

Ingredients:
3 eggs, separated
20 ml (4 tsp) cornflour (cornstarch)
75 gr (3 oz) (6 tbsp) caster (superfine) sugar
400 ml (14 fl oz) (1⅔ cups) milk
150 gr (5 oz) plain (semisweet) chocolate, broken up
5 ml (1 tsp) vanilla essence (extract)
15 ml (1 tbsp) powdered gelatine
45 ml (3 tbsp) water
30 ml (2 tbsp) dark rum
175 gr (6 fl oz) (¾ cup) double (heavy) cream, whipped
a few chocolate curls, to decorate
For the pastry:
250 gr (9 oz) (2¼ cups) plain (all-purpose) flour
150 gr (5 oz) (⅔ cups) butter, diced
2 egg yolks
15-30 ml (1-2 tbsp) chilled water

Directions:

To make the pastry, sift the flour into a bowl and rub or cut in the butter until the mixture resembles breadcrumbs. Stir in the egg yolks with just enough chilled water to make a soft dough.

Roll out on a lightly floured surface and use to line a deep 23 cm (9 in) flan tin (quiche pan). Chill for 30 minutes. Preheat the oven to 190̊C (375̊F - gas: 5). Prick the pastry all over with a fork, line with foil and baking beans, then bake blind for 10 minutes.

Remove the foil and beans, return the pie to the oven and bake for about 10 minutes more until the pastry is crisp and golden. Cool in the tin.

To make the custard filling, mix the egg yolks, cornflour and 30 ml (2 tbsp) of the sugar in a bowl. Heat the milk in a pan until almost boiling, then beat into the egg mixture.

Return the custard mixture to the cleaned pan and stir over a low heat until the custard has thickened and is smooth. Pour half the custard into a bowl.

Melt the chocolate in a heatproof bowl set over a pan of hot water, then add to the custard in the bowl. Add the vanilla essence and mix well. Spread in the pastry case, cover closely with some baking parchment to prevent a skin from forming, cool, then chill until set.

Sprinkle the gelatine over the water in a small bowl, leave until spongy, then place over a pan of simmering water until all the gelatine has dissolved. Stir into the remaining custard, along with the rum. Whisk the egg whites until stiff peaks form, whisk in the remaining sugar, then quickly fold into the custard before it sets.

Spoon the mixture over the chocolate custard to cover completely. Chill until set, then remove the pie from the tin to serve. Spread whipped cream over the top and decorate with chocolate curls. Serves six to eight.