Chocolate Milk Mud Pie

Delicious, sweet, creamy chocolate milk mud pie without phyllo dough. Great, light desser fo all ages.


  • 750 ml chocolate milk
  • 60 g. semolina (and some extra for the pan)
  • 20 g. corn flour
  • 2 eggs
  • 170 g. dark chocolate 70%
  • 60 g. butter (cold enough and chopped into cubes)
  • 1 sprinkle of salt
  • 1 teaspoon vanilla extract
  • lemon zest (1 lemon)
  • 100 g. honey
For topping
  • 1 egg
  • 2 tablesppon crystal sugar
  • 2 tablespoon water


  • Preheat oven to 180ºC.
  • Pour the milk in a saucepan. At first heat milk at low temperature. When you see the first bubbles that means it's ready. Remove, stir well and set aside.
  • Mix semolina, corn flour, eggs, salt, vanilla, and lemon zest in a bowl and make a paste.
  • Add a cup of warm milk and mix with the wire to get temperature. Pour the mixture back into the saucepan and stir well.
  • Put saucepan to the heat again and then stir patiently with the wire until the mixture becomes creamy.
  • We cook mixture at low temperature because the cream easily grabs and we don't want to burn it.
  • When cream becomes thick take saucepan from the heat and add butter and chocolate. Mix gently.
  • When melted into our mixture, pour honey and mix well.
  • Butter and sprinkle with fine semolina a round ovenproof pan (27cm. diameter)
  • Pour the mixture in.
  For topping  
  • Mix all ingredients in a bowl and pour mixture over the cream to go over the entire surface.
  • Bake for 40-45 minutes. Cool well, cut into pieces and serve with powdered sugar and cinnamon.
  • If we want more crunchy milk mud pie, we can use pan instead of ovenproof pan. In this case we just have to butter very well and sprinkle with fine semolina.
  • If we want to use the double quantity of ingredients we use a 35-40 cm diameter pan.

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