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Slice of Mississippi mud pie with bite taken out on a plate
140Total Time
15Prep Time
35Bake Time

Mississippi Mud Pie

2 Reviews

About our Mississippi Mud Pie recipe:

The term 'mud pie' may suggest something you would whip up in your garden as a child, but the reality is actually a thing of beauty.

Listen up, chocolate lovers - this traditional American-style recipe has triple layers of chocolate from its buttery pastry base through to its creamy, cookie-dusted topping.

The filling is pure magic - velvety, silky chocolate ganache with just a hint of coffee. We can guarantee one taste of this mud pie recipe will leave you hankering for seconds.

140Total Time
15Prep Time
35Bake Time


  1. Step 1:

    For the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.

  2. Step 2:

    Stir in the sugar and enough water to form a soft dough.

  3. Step 3:

    Wrap the dough in clingfilm and chill for 15 minutes.

  4. Step 4:

    Heat the oven to 190°C (375°F, gas mark 5). Grease a 23 cm/9"springform flan tin.

  5. Step 5:

    Line the tin with the dough, pressing it into the base and sides. Line the dough with baking paper and baking beans. Bake 'blind' for 15 minutes.

  6. Step 6:

    Remove the beans and paper and cook for a further 10 minutes until crisp. Reduce the oven temperature to 160°C (325°F, gas mark 3).

  7. Step 7:

    For the filling, beat the butter and sugar in a mixing bowl and gradually beat in the eggs and cocoa powder.

  8. Step 8:

    Beat in the melted chocolate and coffee, followed by the cream. Pour the mixture into the pastry case and bake for 30-40 minutes until set.

  9. Step 9:

    Cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

  10. Step 10:

    For the topping, whisk the cream until thick and spread over the top of the pie. Sprinkle with the broken cookie crumbs and chill until ready to serve.


  • For the pastry

    • 225g Allinson's Plain White Flour
    • 25g Cocoa powder
    • 150g Butter (unsalted)
    • 25g Billington's Unrefined Golden Caster Sugar
    • 2 tbsp Water
  • For the filling

    • 175g Butter (unsalted)
    • 4 Egg(s) (free range) (lightly beaten)
    • 4 tbsp Cocoa powder
    • 175g Billington's Unrefined Dark Muscovado Sugar
    • 175g Dark chocolate (70% cocoa solids, melted)
    • 2 tsp Coffee granules
    • 300ml Double cream (whipped)
  • For the topping

    • 300ml Double cream (whipped)
    • 12 Chocolate cookies (crumbled)


  • Sieve
  • Mixing bowl
  • Clingfilm
  • 23cm springform flan tin
  • Baking paper
  • Baking beans
  • Cooling rack
  • Whisk

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