Mary Berry Mississippi Mud Pie
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.
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.