This rich and indulgent Mississippi Mud Pie is inspired by the classic American dessert. It has a crunchy biscuit base, a smooth chocolate filling, and a light whipped cream topping. Since it’s quite rich, it’s best served in small slices—perfect for a special treat!
Ingredients Needed
For the crumb crust base:
- 100g (4 oz) digestive biscuits, crushed
- 50g (2 oz) butter, melted
- 25g (1 oz) demerara sugar
For the filling:
- 400g (14 oz) plain chocolate, broken into pieces
- 225g (8 oz) butter
- 2 tbsp instant coffee
- 2 tbsp boiling water
- 300ml (10 fl oz) single cream
- 350g (12 oz) dark muscovado sugar
- 6 eggs
To finish:
- 150ml (5 fl oz) whipping cream, whipped
How To Make Mary Berry Mississippi Mud Pie
- Preheat the oven: Set the oven to 190°C/375°F/Gas 5. Lightly grease a 20cm (8 in) loose-bottomed cake tin or springform tin.
- Make the biscuit base: In a bowl, mix the crushed digestive biscuits, melted butter, and demerara sugar until combined. Press the mixture evenly into the base of the prepared tin using the back of a spoon.
- Prepare the chocolate filling: In a large pan, add the chocolate, butter, instant coffee, and boiling water. Heat gently, stirring until the chocolate and butter have melted. Remove from the heat and mix in the cream, sugar, and eggs until smooth.
- Bake the pie: Reduce the oven temperature to 180°C/350°F/Gas 4. Pour the chocolate mixture over the biscuit base and bake for 1¼–1½ hours, or until set. Let it cool completely before removing from the tin.
- Add the topping: Once cooled, spread the whipped cream over the top for a light and creamy finish.
Recipe Tips
- For a firmer base: Press the biscuit mixture down firmly to help it hold together when sliced.
- Checking for doneness: The filling should be set but slightly soft in the centre. It will firm up as it cools.
- Make ahead: This pie can be made a day in advance and stored in the fridge.
How To Store
Storing in the fridge: Keep the pie in an airtight container in the fridge for up to 3 days.
Freezing: The pie (without the whipped cream) can be frozen for up to 3 months. Wrap it well in cling film and foil. Defrost in the fridge overnight before serving.
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Mary Berry Mississippi Mud Pie
Description
This Mary Berry Mississippi Mud Pie is a rich and indulgent chocolate dessert, perfect for any occasion. With a crunchy digestive biscuit base, a smooth and creamy chocolate filling, and a light whipped cream topping, this classic American-inspired recipe is a true crowd-pleaser.
Ingredients
For the crumb crust base:
For the filling:
To finish:
Instructions
- Preheat the oven: Set the oven to 190°C/375°F/Gas 5. Lightly grease a 20cm (8 in) loose-bottomed cake tin or springform tin.
- Make the biscuit base: In a bowl, mix the crushed digestive biscuits, melted butter, and demerara sugar until combined. Press the mixture evenly into the base of the prepared tin using the back of a spoon.
- Prepare the chocolate filling: In a large pan, add the chocolate, butter, instant coffee, and boiling water. Heat gently, stirring until the chocolate and butter have melted. Remove from the heat and mix in the cream, sugar, and eggs until smooth.
- Bake the pie: Reduce the oven temperature to 180°C/350°F/Gas 4. Pour the chocolate mixture over the biscuit base and bake for 1¼–1½ hours, or until set. Let it cool completely before removing from the tin.
- Add the topping: Once cooled, spread the whipped cream over the top for a light and creamy finish.