This easy Mississippi Mud Pie by Mary Berry is a deliciously rich dessert that’s perfect for chocolate lovers. With a creamy filling and a crunchy biscuit base, it’s simple to make using common ingredients. This indulgent treat is sure to impress at any gathering with its decadent flavors!
Ingredients Needed
For the crumb crust base:
- 100g (4oz) crushed digestive biscuits / 1 cup crushed graham crackers
- 50g (2oz) butter, melted / 1/4 cup butter, melted
- 25g (1oz) Demerara sugar / 2 tablespoons brown sugar
For the filling:
- 200g (7oz) plain chocolate (39% cocoa solids) / 7oz semi-sweet chocolate
- 100g (4oz) butter / 1/2 cup butter
- 1 level tablespoon instant coffee granules / 1 tablespoon instant coffee granules
- 1 tablespoon boiling water / 1 tablespoon boiling water
- 300ml (1/2 pint) single cream / 1 1/4 cups heavy cream
- 175g (6oz) dark muscovado sugar / 3/4 cup packed dark brown sugar
- 6 large eggs, beaten
To finish:
- 150ml (1/4 pint) whipping or double cream, whipped / 2/3 cup heavy cream, whipped
- Flake chocolate bar (optional)
How To Make Mississippi Mud Pie
- Preheat the oven: Preheat the oven to 180°C (350°F) or Gas Mark 4.
- Prepare the tin: Grease a 20cm (8-inch) deep loose-bottomed cake tin or springform tin.
- Make the base: In a bowl, mix the crushed digestive biscuits with the melted butter and Demerara sugar. Spoon the biscuit mix into the prepared tin, pressing it out into an even layer and ensuring it is compact against all sides.
- Make the filling: Break the chocolate into pieces and place it in a heatproof dish with butter, instant coffee (if using), and boiling water. Gently heat in a glass bowl over hot water until the butter and chocolate have completely melted, stirring occasionally. Remove from heat when melted, then beat in the single cream, sugar, and beaten eggs. Pour this mixture over the biscuit base.
- Bake: Bake for about 1 hour and 15 minutes, or until set. Leave to cool completely in the tin, then turn out.
- Decorate: Decorate the top with whipped cream and sprinkle with chocolate or a Flake bar, if desired.
Recipe Tips
- Allow the filling to cool: After baking, let the pie cool completely before removing it from the tin. This helps it set properly and prevents cracks.
- Whip the cream properly: For the best results, whip the cream until it forms soft peaks. This will give your pie a light and airy topping.
- Experiment with flavors: You can add a splash of vanilla extract or a pinch of sea salt to the filling for extra depth of flavor.
- Chill before serving: Refrigerate the pie for a few hours before serving. This enhances the flavors and makes it easier to slice.
How To Store Leftovers?
- Refrigerate: First, let the leftover Mississippi Mud Pie cool until it reaches room temperature. Then, cover it with plastic wrap or foil and place it in the fridge. It will stay fresh for up to 3 days.
- Freeze: To freeze, wrap the pie tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months. To serve, thaw the pie in the fridge overnight before slicing and enjoying.
Nutrition Facts
Serving Size: 1 slice (approximately 128g)
- Calories: 406
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 20mg
- Sodium: 310mg
- Potassium: 299mg
- Total Carbohydrate: 49g
- Dietary Fiber: 1g
- Sugars: 39g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Pear Cake
- Mary Berry Rhubarb And Ginger Crumble
- Mary Berry Chicken And Mushroom Pie
- Mary Berry Tuna Pasta Bake
Mary Berry Mississippi Mud Pie
Description
This easy Mississippi Mud Pie by Mary Berry is a deliciously rich dessert that’s perfect for chocolate lovers. With a creamy filling and a crunchy biscuit base, it’s simple to make using common ingredients. This indulgent treat is sure to impress at any gathering with its decadent flavors!
Ingredients
For the crumb crust base:
For the filling:
To finish:
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F) or Gas Mark 4.
- Prepare the tin: Grease a 20cm (8-inch) deep loose-bottomed cake tin or springform tin.
- Make the base: In a bowl, mix the crushed digestive biscuits with the melted butter and Demerara sugar. Spoon the biscuit mix into the prepared tin, pressing it out into an even layer and ensuring it is compact against all sides.
- Make the filling: Break the chocolate into pieces and place it in a heatproof dish with butter, instant coffee (if using), and boiling water. Gently heat in a glass bowl over hot water until the butter and chocolate have completely melted, stirring occasionally. Remove from heat when melted, then beat in the single cream, sugar, and beaten eggs. Pour this mixture over the biscuit base.
- Bake: Bake for about 1 hour and 15 minutes, or until set. Leave to cool completely in the tin, then turn out.
- Decorate: Decorate the top with whipped cream and sprinkle with chocolate or a Flake bar, if desired.
Notes
- Allow the filling to cool: After baking, let the pie cool completely before removing it from the tin. This helps it set properly and prevents cracks.
- Whip the cream properly: For the best results, whip the cream until it forms soft peaks. This will give your pie a light and airy topping.
- Experiment with flavors: You can add a splash of vanilla extract or a pinch of sea salt to the filling for extra depth of flavor.
- Chill before serving: Refrigerate the pie for a few hours before serving. This enhances the flavors and makes it easier to slice.
Mary Berry Mississippi Mud Pie