Mary Berry Mississippi Mud Pie

Mary Berry Mississippi Mud Pie

I donโ€™t make this oftenโ€”because when I do, I absolutely canโ€™t resist going back for seconds. Itโ€™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.

Itโ€™s rich, no questionโ€”cut your slices small and serve with coffee. Or, if youโ€™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 โ€“ Itโ€™s glossy, intense, and ridiculously smooth once cooled.
  • Coffee deepens the chocolate โ€“ You wonโ€™t taste โ€œcoffeeโ€ as such, but it makes the chocolate flavour bolder.
  • Itโ€™s make-ahead magic โ€“ In fact, itโ€™s 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? HEREโ€™S HOW

  • Make it gluten-free โ€“ Use gluten-free digestive biscuits for the base. Iโ€™ve 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 havenโ€™t tested it fully, but you could try plant-based butter and coconut cream. The filling may be softer.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONGWHY IT HAPPENSHOW TO FIX IT
Base crumbled when slicedDidnโ€™t press it down firmly enoughUse the back of a spoon and press hard
Filling stayed too softTook it out of the oven too earlyBake until just setโ€”edges firm, centre just wobbly
Chocolate seized in panHeated too fast or stirred too muchKeep heat low and stir gently as it melts

HOW TO MAKE MARY BERRYโ€™S 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 setโ€”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 tinโ€”itโ€™s much easier to unmould neatly.
  • Chill for at least 4 hours before slicingโ€”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. Itโ€™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 wonโ€™t taste โ€œcoffeeโ€โ€”just deeper chocolate.

Q: Can I use milk chocolate instead?
A: I wouldnโ€™t. Itโ€™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 Mississippi Mud Pie

Course: DessertsCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

20

minutes
Cooking time

1

hour 

15

minutes
Calories

540

kcal

A 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 aheadโ€”a 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 1ยผโ€“1ยฝ 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 setโ€”centre should have a slight wobble.
  • Chill well before cutting for clean slices.
(Flush) Section: