Mary Berry Mississippi Mud Pie

When it comes to indulgent desserts that blend rich chocolate, creamy textures, and buttery biscuit bases, few can compete with Mary Berry’s Mississippi Mud Pie. Growing up, I remember this pie being the crown jewel of special family gatherings — that luscious chocolate filling, soft marshmallow pockets, and a crisp crust always brought smiles. Today, this pie remains a show-stopping centerpiece perfect for celebrations, rainy-day baking, or whenever you crave a decadent treat. If you’re seeking an easy Mississippi mud pie or a Mary Berry chocolate dessert, this recipe promises a spectacular experience.

Why You’ll Love This Recipe

• Rich, chocolatey filling with soft marshmallow bursts that feel ultra-luxurious
• Crisp, buttery biscuit crust that perfectly contrasts the creamy layers
• Easy, approachable steps for both beginner and experienced bakers
• A stunning, guest-worthy dessert ready with just 30 minutes of prep
• Versatile to serve year-round: celebrations, holidays, or cozy weekends

Ingredients List

• 200g unsalted butter: creates a rich, flavorful base
• 300g digestive biscuits: builds a sturdy, classic British crust
• 100g dark chocolate, finely chopped: brings deep, intense chocolate flavor
• 2 tbsp golden syrup: adds sweetness and glossy texture
• 150g mini marshmallows: melt into pockets of gooey delight
• 50g pecans, roughly chopped: add crunchy, nutty contrast
• 400ml double cream: whips into a soft, luscious topping
• 2 tbsp icing sugar: gently sweetens the whipped cream
• Cocoa powder, for dusting

How To Make Mary Berry’s Mississippi Mud Pie

1. Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease a 23cm round deep, loose-bottomed cake tin.
2. Crush the biscuits into fine crumbs using a rolling pin and freezer bag.
3. Melt 150g of the butter in a saucepan, then stir in the biscuit crumbs until evenly coated.
4. Press the mixture firmly into the base and sides of the tin. Bake for 10 minutes, then cool.
5. Melt the chocolate, syrup, and remaining 50g butter together in a heatproof bowl over barely simmering water. Remove from heat and cool slightly.
6. Stir in the marshmallows and pecans until they are fully coated in the chocolate mixture.
7. Spoon the chocolate filling into the cooled biscuit crust, smoothing the top.
8. Chill in the fridge for at least 30 minutes, until firmly set.
9. Whip the double cream and icing sugar together until soft peaks form.
10. Spread the whipped cream over the set chocolate filling and dust with cocoa powder.
11. Refrigerate for at least one more hour or overnight for best slicing.

Common Mistakes to Avoid

• Overheating the chocolate: Always melt gently to avoid grainy texture.
• Poor crust compression: Firmly press the biscuit base for stability.
• Skipping the chill times: Proper chilling ensures clean, neat slices.
• Overwhipping the cream: Aim for soft peaks, not stiff or curdled texture.
• Using fresh marshmallows: Slightly stale marshmallows hold their shape better.

Storage and Reheating Instructions

• Storage: Keep covered in the fridge for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
• Reheating: Not typically recommended, but individual slices can be microwaved gently for 10–15 seconds if you prefer a softer texture.

FAQs

Q: Can you freeze Mary Berry’s Mississippi Mud Pie?
A: Yes, wrap it well and freeze for up to 2 months. Always thaw in the fridge for best results.

Q: Why does my mud pie filling turn grainy?
A: The chocolate likely overheated. Melt slowly over gentle heat for a silky finish.

Q: What’s the best chocolate for this pie?
A: Use a high-quality dark chocolate around 70% cocoa for deep flavor without overwhelming bitterness.

Q: How can I make the crust extra crisp?
A: Firmly press the biscuit crumbs into the tin and bake as directed to set the base.

Nutrition Facts (Per Serving)

• Calories: 430
• Sodium: 260mg
• Total Fat: 25g
• Saturated Fat: 12g
• Carbohydrates: 49g
• Sugars: 38g
• Protein: 5g

Try More Recipes:

• Mary Berry Blueberry Loaf Cake
• Mary Berry Coconut Pyramids
• Mary Berry Double Chocolate Chip Muffins