Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Millionaire’s Mud Pie

Cooking time: 
30-45 minutes
16 approx
Preparation time: 
30-45 minutes
  • 150g unsalted butter, melted
  • 350g bourbon biscuits
  • 1 ½ tbsp cocoa powder
  • 397g tin condensed milk caramel
  • ½ tsp sea salt
  • 100g milk chocolate
  • 100g dark chocolate
  • 200g unsalted butter, soft
  • 300g light muscovado sugar
  • 4 large eggs, lightly beaten
  • 4tbsp cocoa powder
  • 250ml single cream
  • 300ml pot of whipping cream, whipped
  • Pyrex Asimetria 27cm flan tin
  • Rolling pin or food processor
  • Saucepan
  • Pyrex 0.5 litre measuring jug
  • Pyrex 1 litre glass mixing bowl
  • Electric whisk
  • Pyrex 0.5 litre bowl
  1. Preheat the oven to: electric 180°C / electric (fan) 160°C / gas mark 4.
  2. Melt the butter in a small pan.
  3. Use a rolling pin to crush the biscuits with the cocoa powder to a fine crumb, or blitz in a food processor, pour in the butter and pulse together until combined.
  4. Tip the biscuit mixture into the tin, then use your fingers to push the crumb into the tin, use the back of a metal spoon to help compact and smooth it.
  5. Bake the biscuit base in the oven for 10-12 minutes, then allow it to cool slightly.
  6. In a small bowl, mix the salt into the caramel and stir to loosen it a little, pour this into the cooled biscuit shell.
  7. For the filling, melt the chocolate in a Pyrex bowl over a pan of simmering water (don’t let the water touch the bottom of the bowl or boil).
  8. Beat the butter and sugar together until light and smooth, gradually add the beaten egg and whisk in gently.
  9. Next add the cocoa and whisk in, followed by the melted chocolate and the single cream, stir this all together gently and pour over the caramel.
  10. Bake for 30-35 minutes until the filling is gently set, but still has movement.
  11. Let the pie cool completely, then top with whipped cream.
  12. You could decorate with cocoa powder, stars, grated chocolate or whatever takes your fancy.

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