Description
Mississippi Mud Pie delivers pure Southern chocolate indulgence with layers of rich ganache, silky mousse, and crumbly chocolate cookie crust. Mary Berry’s classic recipe promises a sinful dessert that melts hearts and satisfies deepest chocolate cravings.
Ingredients
Scale
Main Ingredients:
- 300 grams (10.5 ounces) digestive biscuits
- 400 milliliters (13.5 fluid ounces) double cream
- 150 grams (5.3 ounces) mini marshmallows
- 100 grams (3.5 ounces) dark chocolate, finely chopped
Chocolate and Dairy Components:
- 200 grams (7 ounces) unsalted butter, plus extra for greasing
- 2 tablespoons icing sugar
Nuts and Additional Ingredients:
- 50 grams (1.8 ounces) pecans, roughly chopped
- 2 tablespoons golden syrup
- Cocoa powder, for dusting
Instructions
- Prepare the base by transforming digestive biscuits into fine crumbs using a rolling pin or food processor. Ensure the texture resembles coarse sand.
- Melt unsalted butter in a saucepan over low heat, then thoroughly combine with the biscuit crumbs until the mixture holds together when pressed.
- Transfer the crumb mixture into a 9-inch (23 centimeters) round loose-bottomed cake tin, pressing firmly to create an even base and slight rim up the sides. Bake in a preheated oven at 350°F (180°C) for 10 minutes until lightly golden.
- Create the chocolate filling by gently melting dark chocolate, golden syrup, and butter in a heatproof bowl positioned over a pot of simmering water. Stir until smooth and integrated.
- Remove the chocolate mixture from heat and allow to cool slightly. Fold in marshmallows and chopped pecans, ensuring every piece is generously coated with chocolate.
- Pour the decadent chocolate and nut mixture into the pre-baked biscuit base, smoothing the surface with a spatula for an even distribution.
- Refrigerate the pie for approximately 30-45 minutes until the chocolate layer sets completely and becomes firm to the touch.
- Whip heavy cream with powdered sugar until soft, billowy peaks form. Carefully spread the cream over the chilled chocolate layer.
- Dust the top with cocoa powder using a fine-mesh sieve for an elegant finish. Return to the refrigerator and chill for an additional hour to achieve the perfect consistency.
- Serve directly from the refrigerator, cutting with a sharp knife dipped in hot water for clean slices.
Notes
- Select premium chocolate with at least 60% cocoa content for a rich, intense flavor profile.
- Cooling the pie completely allows the filling to set properly, preventing a runny texture when slicing.
- Gentle stirring prevents chocolate from scorching or developing an undesirable grainy consistency during preparation.
- Blind baking the crust ensures a crisp bottom that won’t become soggy from the creamy filling.
- Garnish with fresh berries or a light dusting of cocoa powder to elevate the dessert’s visual appeal and taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 577 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 109 mg