Prep Time: 15 mins Cook Time: 1 hr 15 mins
Total: 1 hr 30 mins Yields: 6
Indulge in the rich and decadent flavors of Mary Berry’s Mississippi Mud Pie. This classic dessert is a chocolate lover’s dream, with a crumb crust base and a creamy, chocolatey filling. Topped with whipped cream and very versatile to add more goodies in the crust, filling and topping, it’s the perfect treat for any occasion.
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Why you’ll like it
There are several reasons why you’ll fall in love with Mary Berry’s Mississippi Mud Pie.
The first thing that comes to mind when thinking about a Mississippi mud pie is the heavenly combination of chocolate, coffee, and cream. The crumb crust base made out of digestive biscuits adds both a delightful crunch but also a sweet taste complementing the smooth and creamy filling that melts in your mouth.
I understand if it might sound a bit surprising, but believe me, this is a straightforward recipe. You don’t need to overcomplicate things to create a delightful pie. So the next time you’re unsure about what to whip up, give this one a shot!
What is Mary Berry’s Mississippi Mud Pie Recipe?
Mary Berry’s Mississippi Mud Pie is a delightful twist on the traditional recipe. With a crumb-crust base made from crushed digestive biscuits, melted butter, and demerara sugar, it adds a deliciously sweet and crunchy texture to the pie. The filling is a rich and velvety mixture of plain chocolate, butter, instant coffee, single cream, dark muscovado sugar, and beaten eggs. The combination of these ingredients creates a smooth and indulgent filling that is simply irresistible.
Mary Berry’s simplified version of Mississippi Mud Pie adds her own unique touch to the classic recipe.
- The use of crushed digestive biscuits in the crumb crust base adds a distinct flavor and texture compared to the traditional graham cracker crust.
- The addition of instant coffee granules enhances the chocolate flavor, giving the pie a rich and intense taste.
Mississippi Mud Pie Ingredients
FOR THE BASE
- Digestive biscuits – 4 ounces (100 g) digestive biscuits, crushed
- Butter – 2 ounces (50 g) butter, melted
- Demerara sugar – 1 ounce (25 g) demerara sugar
FOR THE FILLING
- Chocolate – 7 ounces (200 g) chocolate with 39% cocoa solids
- Butter – 4 ounces (100 g) butter
- Coffee – 1 level tablespoon instant coffee granules
- Water – 1 tablespoon water, boiling
- Single cream – ½ pint (300 ml) single cream
- Muscovado sugar – 6 oz (175 g) dark muscovado sugar
- Eggs – 6 large eggs, beaten
FOR DECORATION
- Double cream – ¼ pint (150 ml) double cream or whipping cream, whipped
How to cook Mississippi Mud Pie Mary Berry
- Preheat the oven & grease the cake tin. Preheat your oven to 180°C (or 160°C for fan-assisted ovens) or Gas Mark 4. Grease a cake tin that’s 20 cm (8 inches) in diameter, preferably one with a loose bottom or a springform tin.
- For the base. Combine the crushed digestive biscuits with the melted butter and sugar. Spoon this mixture into the prepared tin and press it down evenly using the back of a metal spoon.
- For the filling. Break the chocolate into pieces. In a large pan, gently heat it along with the butter, instant coffee granules, and water until the butter and chocolate have completely melted. Stir occasionally. Remove the mixture from the heat and whisk in the single cream, sugar, and eggs. Pour this combined mixture onto the biscuit crust.
- Bake. Bake for approximately 1¼ hours or until the filling is set. Allow the cake to cool entirely while it’s still in the tin. Afterwards, carefully remove it from the tin, and for the final touch, decorate the top with whipped cream.
Tips
- Biscuit crumb base. Make sure to press the biscuit mixture firmly and evenly into the cake tin to create a solid base.
- Chocolate. When melting the chocolate and butter, stir occasionally to ensure they melt evenly and don’t burn.
- Decorations. Allow the pie to cool completely in the tin before removing it and decorating it with whipped cream.
Variations & Additional Toppings
- Add chopped nuts Try adding walnuts or pecans, to the crumb crust for an extra crunch.
- For a more chocolatey mud pie. Mississippi Mud Pie is a chocolate lover’s dream dessert. Try it with an Oreo cookie crust and chocolate whipped cream. To take this decadent treat to the next level, add a generous sprinkling of Oreo crumbles on top. This over-the-top variation is the best possible way to indulge your chocolate cravings!
- For a boozy twist. add a splash of your favourite liqueur, such as Baileys or Kahlua, to the filling mixture.
Serving Mississippi Mud Pie
Most Mississippi Mud Pies are served chilled, so make sure it has been properly chilled in the refrigerator before serving. Cut the pie into slices with a sharp knife. The size of the slices can vary depending on your preference, but smaller slices are often recommended due to the richness of the dessert. Place each slice on a dessert plate. Make sure the plates are chilled or at least room temperature to maintain the pie’s texture.
What to serve with Mississippi Mud Pie:
- Whipped Cream: A dollop of freshly whipped cream on top of each slice complements the pie’s richness and adds a light, airy contrast.
- Ice Cream: Vanilla ice cream is a classic pairing with Mississippi Mud Pie. The cold and creamy ice cream works wonderfully with the pie’s fudgy and chocolatey flavors.
- Fresh Berries: Fresh berries like strawberries or raspberries can provide a refreshing, fruity contrast to the richness of the pie. You can serve them on the side or even as a compote.
- Caramel or Chocolate Sauce: Drizzle a little extra caramel or chocolate sauce on the plate for a beautiful presentation and added flavor.
- Coffee: Many people enjoy a cup of coffee with their Mississippi Mud Pie, as the bitterness and warmth of coffee can balance the sweetness of the dessert.
- Milk: A glass of cold milk is a simple and classic choice to accompany this dessert, especially for those who want a more basic and less sweet option.
Remember that Mississippi Mud Pie is very rich and sweet on its own, so the accompaniments you choose can help balance the flavors and textures. That’s why I prefer to eat my pie with a glass of milk or a latte.
Storage Instructions
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
- The pie can also be frozen for up to 1 month.
- Thaw in the refrigerator before serving.
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Mary Berry Mississippi Mud Pie
Ingredients
- FOR THE BASE
- Digestive biscuits - 4 ounces 100 g digestive biscuits, crushed
- Butter - 2 ounces 50 g butter, melted
- Demerara sugar - 1 ounce 25 g demerara sugar
- FOR THE FILLING
- Chocolate - 7 ounces 200 g chocolate with 39% cocoa solids
- Butter - 4 ounces 100 g butter
- Coffee - 1 level tablespoon instant coffee granules
- Water - 1 tablespoon water boiling
- Single cream - ½ pint 300 ml single cream
- Muscovado sugar - 6 oz 175 g dark muscovado sugar
- Eggs - 6 large eggs beaten
- FOR DECORATION
- Double cream - ¼ pint 150 ml double cream or whipping cream, whipped
Instructions
- Preheat the oven & grease the cake tin. Preheat your oven to 180°C (or 160°C for fan-assisted ovens) or Gas Mark 4. Grease a cake tin that's 20 cm (8 inches) in diameter, preferably one with a loose bottom or a springform tin.
- For the base. Combine the crushed digestive biscuits with the melted butter and sugar. Spoon this mixture into the prepared tin and press it down evenly using the back of a metal spoon.
- For the filling. Break the chocolate into pieces. In a large pan, gently heat it along with the butter, instant coffee granules, and water until the butter and chocolate have completely melted. Stir occasionally. Remove the mixture from the heat and whisk in the single cream, sugar, and eggs. Pour this combined mixture onto the biscuit crust.
- Bake. Bake for approximately 1¼ hours or until the filling is set. Allow the cake to cool entirely while it's still in the tin. Afterwards, carefully remove it from the tin, and for the final touch, decorate the top with whipped cream.
