Name: Mary Berry Mississippi Mud Pie Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: British
Ingredients: 4 ounces (100 g) digestive biscuits, crushed; 2 ounces (50 g) butter, melted; 1 ounce (25 g) demerara sugar; 7 ounces (200 g) chocolate with 39% cocoa solids, broken into pieces; 4 ounces (100 g) butter; 1 level tablespoon instant coffee granules; 1 tablespoon boiling water; ½ pint (300 ml) single cream; 6 oz (175 g) dark muscovado sugar; 6 large eggs, beaten; ¼ pint (150 ml) double cream or whipping cream, whipped

Jump to Recipe

If you are on the lookout for a dessert that brings rich chocolate indulgence and a classic British flair to your table, the Mary Berry Mississippi Mud Pie Recipe is an absolute must-try. This incredible pie combines a crunchy biscuit base with a luxuriously smooth, coffee-infused chocolate filling, all topped with a cloud of whipped cream. It’s the kind of dessert that makes everyone’s face light up with joy and keeps them asking for more, perfect for sharing at gatherings or savoring as a cozy treat.

A chocolate pie sits on a white marbled surface, inside a dark metal pie pan. The bottom layer is a thick, smooth dark chocolate filling, topped by a fluffy white cream layer that covers the entire surface. The top cream layer is decorated with scattered small chunks of dark chocolate. A slice has been removed, revealing the even layers and creamy texture of the pie. In the background, a tall glass and a small bottle filled with milk are visible, with a dark backdrop. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering the right ingredients for the Mary Berry Mississippi Mud Pie Recipe is straightforward, and each item plays an important role in creating that perfect balance of textures and flavors. From the buttery biscuit base that provides a crunchy contrast to the silky chocolate filling, to the coffee and sugars that deepen the flavor profile, every ingredient is essential.

Digestive biscuits (4 ounces/100 g, crushed): These form the crunchy and buttery base that adds a welcoming texture.
Butter (2 ounces/50 g melted for base and 4 ounces/100 g for filling): Butter enriches both the base and filling with a creamy, smooth mouthfeel.
Demerara sugar (1 ounce/25 g): Adds a hint of caramel sweetness to the base for extra depth.
Chocolate (7 ounces/200 g with 39% cocoa solids): The star of the filling, providing that irresistible rich cocoa flavor.
Instant coffee granules (1 level tablespoon): Enhances the chocolate’s richness with a subtle coffee undertone.
Water (1 tablespoon, boiling): Helps dissolve the coffee granules evenly in the filling.
Single cream (½ pint/300 ml): Adds smoothness and luxurious texture to the filling.
Muscovado sugar (6 ounces/175 g dark): Provides a deep, molasses-like sweetness that complements the chocolate perfectly.
Eggs (6 large, beaten): Essential for setting the filling into a luscious, firm pie.
Double cream (¼ pint/150 ml, whipped): Used for the final topping, creating a light and fluffy finish.

How to Make Mary Berry Mississippi Mud Pie Recipe

Step 1: Prepare the Oven and Tin

Start by preheating your oven to 180°C (160°C for fan-assisted ovens) or Gas Mark 4. Grease a 20 cm (8 inch) diameter cake tin, ideally one with a loose bottom or springform design. This will make removing the pie a lot easier once it’s baked and cooled.

Step 2: Make the Biscuit Base

Mix the crushed digestive biscuits with the melted butter and demerara sugar until everything is combined evenly. The sugar adds a pleasant crunch and a little caramel sweetness. Spoon this mix into your prepared tin and press it down firmly and evenly with the back of a metal spoon. This base will form a buttery, crunchy foundation for your pie.

Step 3: Prepare the Chocolate Filling

Break your chocolate into pieces and gently heat it in a large pan along with the butter, instant coffee granules, and boiling water. Stir occasionally to ensure everything melts smoothly and combines. Once the mixture is smooth and glossy, remove it from the heat. Whisk in the single cream, dark muscovado sugar, and beaten eggs until you have a velvety, rich filling.

Step 4: Bake the Pie

Pour your chocolate filling mixture over the biscuit crust in the tin. Place it in the oven and bake for around 1¼ hours or until the filling is just set, giving it that luscious, firm texture characteristic of this pie. Once baked, let it cool completely in the tin before carefully removing it.

Step 5: Decorate

For the finishing touch, spread or pipe whipped double cream over the cooled pie. This cream topping adds lightness to balance the richness of the chocolate filling, making every bite irresistible.

How to Serve Mary Berry Mississippi Mud Pie Recipe

Mary Berry Mississippi Mud Pie Recipe - Recipe Image

Garnishes

While the pie already looks stunning with the whipped cream topping, consider dusting a little cocoa powder or sprinkling chocolate shavings on top for a beautiful and tasty touch. Fresh berries also pair beautifully, adding a burst of color and freshness.

Side Dishes

This pie is wonderfully satisfying on its own, but if you want to add a side, a simple scoop of vanilla ice cream or a drizzle of raspberry coulis complements the chocolate’s richness perfectly without overwhelming the flavors.

Creative Ways to Present

For a fun twist, serve this pie in individual glasses layered with whipped cream and crushed biscuits for a deconstructed version. Alternatively, create mini versions in ramekins for an elegant party dessert that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Any leftover Mary Berry Mississippi Mud Pie Recipe should be stored in an airtight container in the refrigerator. The pie keeps its texture and flavor for up to three days, making it perfect to prepare ahead and enjoy over a few days.

Freezing

If you want to freeze the pie, it’s best to do so without the whipped cream topping. Wrap the pie tightly in cling film and then foil, and freeze for up to one month. When ready to serve, thaw overnight in the refrigerator and add fresh whipped cream before serving.

Reheating

This pie is best enjoyed chilled, so reheating is usually not necessary. However, if you prefer a warmer slice, gently warm a portion in the microwave for about 15-20 seconds, avoiding overheating to keep that perfect creamy texture intact.

FAQs

Can I use different types of chocolate in the Mary Berry Mississippi Mud Pie Recipe?

Absolutely! While Mary Berry’s original recipe calls for chocolate with 39% cocoa solids, feel free to experiment with darker or milk chocolate depending on how intense or sweet you prefer your pie.

Do I need a springform tin, or can I use a regular cake tin?

A springform or loose-bottom tin helps with easy removal, but if you don’t have one, a regular cake tin lined with baking parchment on the sides will work as well.

Can I make this pie dairy-free?

Yes, you can substitute the butter and creams with dairy-free alternatives like vegan margarine and coconut cream to make a dairy-free version that’s just as delicious.

How long should I bake the pie to get the perfect set filling?

Bake for about 1 hour and 15 minutes, but keep an eye on it. The filling should be just set with a slight wobble in the center, as it firms up when cooled.

Is the coffee flavor strong in this pie?

No, the instant coffee granules add a subtle depth that enhances the chocolate’s richness without making the pie taste overly coffee-like, so it appeals even to those who are not big coffee fans.

Final Thoughts

Trying the Mary Berry Mississippi Mud Pie Recipe at home is like inviting a little slice of classic British baking brilliance into your kitchen. It’s comforting, impressive, and thoroughly delicious—a dessert that’s bound to earn you rave reviews and requests to bake it again. So grab those ingredients, get baking, and share this wonderful treat with your loved ones. I promise it will become one of your all-time favorites!