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Mary Berry Mississippi Mud Pie Recipe

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★★★★

4 from 80 reviews

Mary Berry’s Mississippi Mud Pie is a rich and indulgent chocolate dessert featuring a crunchy biscuit base topped with a luscious coffee-infused chocolate filling, baked to perfection and finished with a dollop of whipped cream. This classic British treat offers deep cocoa flavors balanced with the subtle bitterness of coffee, making it an irresistible dessert for chocolate lovers.

Ingredients

Scale

For the Base

  • 4 ounces (100 g) digestive biscuits, crushed
  • 2 ounces (50 g) butter, melted
  • 1 ounce (25 g) demerara sugar

For the Filling

  • 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

For Decoration

  • ¼ pint (150 ml) double cream or whipping cream, whipped

Instructions

  1. 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 20 cm (8 inch) diameter cake tin, preferably with a loose bottom or a springform tin to ensure easy removal after baking.
  2. Prepare the base: Combine the crushed digestive biscuits with the melted butter and demerara sugar in a bowl. Spoon this mixture evenly into the prepared tin and press it down firmly using the back of a metal spoon to create a compact crust layer.
  3. Make the filling: Break the chocolate into pieces. In a large pan, gently heat the chocolate, butter, instant coffee granules, and boiling water, stirring occasionally until both butter and chocolate have completely melted and blended. Remove the pan from heat and whisk in the single cream, dark muscovado sugar, and beaten eggs until the mixture is smooth and homogenous.
  4. Assemble and bake: Pour the chocolate filling over the biscuit crust in the cake tin. Bake in the preheated oven for approximately 1 hour and 15 minutes, or until the filling is set but still slightly wobbly in the center.
  5. Cool and decorate: Allow the pie to cool completely in the tin to set properly. Once cooled, carefully remove from the tin. Top the pie with the whipped double cream just before serving for a creamy, elegant finish.

Notes

  • Using a springform cake tin helps with easy removal of the pie after baking.
  • The filling will still jiggle slightly when done; it firms up more as it cools.
  • For best flavor, use good quality chocolate with at least 39% cocoa solids.
  • You can substitute instant coffee granules with brewed strong coffee for a different coffee intensity.
  • Store any leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: Mary Berry, Mississippi Mud Pie, chocolate pie, British dessert, coffee chocolate dessert, baked chocolate pie, rich chocolate dessert

Find it online: https://epicrecipebox.com/mary-berry-mississippi-mud-pie-recipe/