I donโt make this oftenโbecause when I do, I absolutely canโt resist going back for seconds. Itโs 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.
Itโs rich, no questionโcut your slices small and serve with coffee. Or, if youโre 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 โ Itโs glossy, intense, and ridiculously smooth once cooled.
- Coffee deepens the chocolate โ You wonโt taste โcoffeeโ as such, but it makes the chocolate flavour bolder.
- Itโs make-ahead magic โ In fact, itโs better after a night in the fridge.
INGREDIENTS + WHY THEY MATTER
- Digestive biscuits (100g) โ Classic base. Not too sweet and holds together well.
- Butter (225g total) โ Needed for both the base and filling. Salted butter adds a touch of balance.
- Plain chocolate (400g) โ The good stuff. Use 70% cocoa or close for real depth.
- Instant coffee (2 tbsp) โ Dissolved in boiling water to enhance the chocolate.
- Single cream (300ml) โ Helps loosen the filling without making it too rich.
- Dark muscovado sugar (350g) โ Adds a treacle-like flavour and soft fudginess.
- Eggs (6) โ Sets the filling and gives it structure.
WANT TO CHANGE IT UP? HEREโS HOW
- Make it gluten-free โ Use gluten-free digestive biscuits for the base. Iโve tried it, and it holds together well.
- Swap the cream topping โ Use crรจme fraรฎche for a tangy finish or leave it off altogether for a darker, denser pie.
- Add crunch โ Stir a handful of chopped toasted hazelnuts into the filling before baking. Divine.
- Dairy-free? I havenโt tested it fully, but you could try plant-based butter and coconut cream. The filling may be softer.
MISTAKES IโVE MADE (AND HOW TO AVOID THEM)
WHAT WENT WRONG | WHY IT HAPPENS | HOW TO FIX IT |
---|---|---|
Base crumbled when sliced | Didnโt 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 setโedges 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 BERRYโS MISSISSIPPI MUD PIE
PREHEAT + PREP TIN
Preheat oven to 190ยฐC/375ยฐF/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 180ยฐC/350ยฐF/Gas 4. Pour chocolate filling over the base. Bake for 1ยผ to 1ยฝ hours until just setโcentre 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 tinโitโs much easier to unmould neatly.
- Chill for at least 4 hours before slicingโit 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. Itโs 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 wonโt taste โcoffeeโโjust deeper chocolate.
Q: Can I use milk chocolate instead?
A: I wouldnโt. Itโll 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 Berryโ Banana And Honey Cake
- Mary Berry Rainbow Cake
- Mary Berry Strawberry and Walnut Cake Recipe
Mary Berry Mississippi Mud Pie
Course: DessertsCuisine: AmericanDifficulty: Easy10
servings20
minutes1
hour15
minutes540
kcalA rich, luxurious chocolate dessert with a biscuit base, a dense, fudgy filling, and a topping of whipped cream. This Mississippi Mud Pie is deeply indulgent and ideal for making aheadโa small slice goes a long way.
Ingredients
- For the Base:
100g digestive biscuits, crushed
50g butter, melted
25g demerara sugar
- For the Filling:
400g plain chocolate, broken into pieces
225g butter
2 tbsp instant coffee
2 tbsp boiling water
300ml single cream
350g dark muscovado sugar
6 eggs
- To Finish:
150ml whipping cream, whipped
Directions
- Preheat oven to 190ยฐC/375ยฐF/Gas 5. Grease a 20cm loose-bottomed tin.
- Mix biscuit crumbs, melted butter, and sugar. Press into tin base.
- In a pan, melt chocolate, butter, coffee, and water. Stir until smooth.
- Remove from heat. Stir in cream, sugar, and eggs.
- Reduce oven to 180ยฐC/350ยฐF/Gas 4. Pour filling over base.
- Bake 1ยผโ1ยฝ hours until set but still a little wobbly. Cool completely.
- Top with whipped cream before serving.
Notes
- Press the base firmly so it holds when sliced.
- Bake until just setโcentre should have a slight wobble.
- Chill well before cutting for clean slices.