Mary Berry Mississippi Mud Pie

I don’t make this often—because when I do, I absolutely can’t resist going back for seconds. It’s that kind of dessert. Think crunchy biscuit base, a dark, gooey chocolate centre with a hint of coffee, and a cloud of whipped cream on top.

The first time I baked it, I undercooked it a little. It looked set on the edges but was wobbly in the middle. Rookie mistake. But once I let it cool fully and chill in the fridge, it firmed up into this dense, truffle-like texture that was even better than planned.

It’s rich, no question—cut your slices small and serve with coffee. Or, if you’re me, just grab a fork and eat it straight from the tin. No judgement.

WHAT MAKES THIS RECIPE SPECIAL

• The filling is like baked ganache – It’s glossy, intense, and ridiculously smooth once cooled.
• Coffee deepens the chocolate – You won’t taste “coffee” as such, but it makes the chocolate flavour bolder.
• It’s make-ahead magic – In fact, it’s better after a night in the fridge.

INGREDIENTS + WHY THEY MATTER

• Digestive biscuits (100g) – Classic base. Not too sweet and holds together well.
• Butter (225g total) – Needed for both the base and filling. Salted butter adds a touch of balance.
• Plain chocolate (400g) – The good stuff. Use 70% cocoa or close for real depth.
• Instant coffee (2 tbsp) – Dissolved in boiling water to enhance the chocolate.
• Single cream (300ml) – Helps loosen the filling without making it too rich.
• Dark muscovado sugar (350g) – Adds a treacle-like flavour and soft fudginess.
• Eggs (6) – Sets the filling and gives it structure.

WANT TO CHANGE IT UP? HERE’S HOW

• Make it gluten-free – Use gluten-free digestive biscuits for the base. I’ve tried it, and it holds together well.
• Swap the cream topping – Use crème fraîche for a tangy finish or leave it off altogether for a darker, denser pie.
• Add crunch – Stir a handful of chopped toasted hazelnuts into the filling before baking. Divine.
• Dairy-free? I haven’t tested it fully, but you could try plant-based butter and coconut cream. The filling may be softer.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Base crumbled when sliced	Didn’t press it down firmly enough	Use the back of a spoon and press hard
Filling stayed too soft	Took it out of the oven too early	Bake until just set—edges firm, centre just wobbly
Chocolate seized in pan	Heated too fast or stirred too much	Keep heat low and stir gently as it melts

HOW TO MAKE MARY BERRY’S MISSISSIPPI MUD PIE

PREHEAT + PREP TIN
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 20cm loose-bottomed or springform cake tin.

MAKE THE BASE
In a bowl, mix 100g crushed digestive biscuits, 50g melted butter, and 25g demerara sugar. Press evenly into the base of the tin.

MAKE THE CHOCOLATE FILLING
In a large saucepan, gently heat 400g plain chocolate, 225g butter, 2 tbsp instant coffee dissolved in 2 tbsp boiling water. Stir until melted and smooth. Remove from heat.

MIX IN THE REST
Stir in 300ml single cream, 350g dark muscovado sugar, and 6 beaten eggs. Mix until fully combined.

BAKE THE PIE
Reduce oven to 180°C/350°F/Gas 4. Pour chocolate filling over the base. Bake for 1¼ to 1½ hours until just set—centre should still have a slight wobble. Cool completely in the tin.

FINISH WITH WHIPPED CREAM
Once fully cooled, spread 150ml whipped cream over the top. Serve chilled.

TIPS FROM MY KITCHEN

• I always bake this in a springform tin—it’s much easier to unmould neatly.
• Chill for at least 4 hours before slicing—it firms up beautifully.
• Use a hot knife to slice cleanly through the fudgy filling.

STORAGE + SERVING

• Fridge: Keeps for up to 3 days. Best served chilled.
• Freezer: Freeze without cream topping, wrapped well, for up to 3 months. Defrost in fridge overnight.
• Serve with: Coffee, a few raspberries, or just a spoon. It’s that kind of dessert.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this the day before?
A: Definitely. It actually cuts better and tastes even more intense after a night in the fridge.

Q: Do I have to use coffee?
A: No, but it really boosts the chocolate. You won’t taste “coffee”—just deeper chocolate.

Q: Can I use milk chocolate instead?
A: I wouldn’t. It’ll be too sweet and too soft. Stick to plain or dark chocolate for structure and balance.

Q: Is it supposed to be gooey in the middle?
A: Yes! It should be set but still soft and truffley in the centre.

Try More Recipes:

• Mary Berry​ Banana And Honey Cake
• Mary Berry Rainbow Cake
• Mary Berry Strawberry and Walnut Cake Recipe