Mississippi Mud Pie

My brother was on a flying visit to Adelaide to visit Jack and the family. So we decided to have afternoon tea with any family members able to attend. Mum decided she'd make Dutch Apple Tart, which I had been hankering for some time, brings back memories of Saturday mornings making apple pie myself and devouring it with lashings of whipped cream. I decided to embark on a chocolatey adventure and make Mississippi  Mud Pie. Really lush, rich, creamy and a chocoholics paradise. Jordana my daughter helped me make the pie and contributed to the ensuing mess, coco powder everywhere.

It's definitely not for the faint hearted and requires a healthy respect for chocolate.
To make:

Pastry: Sift 225g plain flour with 2 tablespoons coca powder and rub in 140g soft butter to form breadcrumbs, mix in 2 tablespoons caster sugar and 1 tablespoon cold water. Wrap in cling film and refrigerate.
press pastry in to pie plate and blind bake for 15 minutes at 190 C 15minutes

Make filling in the interim
Beat 175 g butter and 350g brown sugar together and add 4 eggs gradually.
Add 4 tablespoons coca powder.
Melt 150g plain chocolate over heat and then add to mixture  with 300ml of cream
combine well

Fill pastry with mixture and bake 160 c for 50 minutes or until filling has set gently

cool completely and top with whipped cream and grated chocolate

Shopping list
PASTRY
225g plain flour
coca powder 2 tablespoons
140g butter
2 tablespoon caster sugar
water

FILLING
175 g butter
350 g brown sugar
300ml single cream
coca powder 4 tablespoons
150g plain chocolate

300ml cream to top pie and grated chocolate to decorate