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Mississippi Mud Pie | Makes 8 Slices

Mississippi Mud Pie | Makes 8 Slices

with a Chocolate and Speculoos Biscuit Base

4.0(4)

Recipe Development TeamUpdated on March 31, 2026

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Calories

:

1452 kcal

Protein

:

12.2g protein

Total

:

40 minutes

Difficulty

:

Easy

Allergens:

Milk
Cereals containing gluten
Soya
May contain traces of allergens
Milk

Mississippi Mud Pie is a chocolate lover's paradise with a rich history. Believed to be born along the banks of the Mississippi River, this pie gets its name from its resemblance to the fertile, chocolatey mud. A chocolate-covered biscuit base is topped with a rich chocolate ganache, followed by white chocolate cream for an unbeatable dessert.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

20 grams

Cornflour

300 grams

Creme Fraiche

(Contains: Milk)

75 grams

Caster Sugar

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Soya May contain traces of: Milk)

200 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

Nutritional information

Energy (kJ)6077 kJ

Energy (kcal)1452 kcal

Fat84.9 g

of which saturates50.5 g

Carbohydrate158.8 g

of which sugars120.7 g

Protein12.2 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Bowl

•Medium Saucepan

•Small Bowl

•Small sauce pan

Instructions

Mix Things Up

1

a) In a medium saucepan, whisk together the cornflour, creme fraiche and sugar.

b) Bring the mixture to the boil on medium-high heat, then reduce the heat and simmer, whisking constantly, until the creme fraiche has thickened, 5-7 mins.

c) Pop the thickened creme fraiche mixture into a medium bowl, cover and refrigerate until completely cool, 1.5-2 hours.

Make the Chocolate Biscuit Base

2

a) While the creme fraiche cools, melt half the chocolate chips in a clean medium saucepan on medium-low heat, 2-3 mins. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted chocolate and mix until the crumbs are completely coated.

c) Reserve 2 tbsp of the biscuit mixture in a small bowl and set aside for now.

Form the Base

3

a) Spoon the remaining biscuit mixture into a lined 20cm cake tin and firmly pat the crumbs around the base and sides.

b) Pop into the fridge to firm up while you make the filling.

Get Whisking

4

a) Once completely cooled, use an electric whisk to whip the creme fraiche mixture on high until it forms stiff peaks, 4-5 mins.

b) Pop half the mixture into a separate bowl.

Melt the Chocolate

5

a) In a small saucepan, melt the remaining chocolate, 2-3 mins.

b) Slowly pour the melted chocolate into one of the bowls of whipped creme fraiche, whisking as you pour until all of the chocolate is fully incorporated.

Assemble and Serve!

6

a) Pour the whipped chocolate mixture over the biscuit base.

b) Carefully spoon the remaining whipped creme fraiche on top of the chocolate mixture.

c) Crush any large pieces of chocolate biscuit, then sprinkle over the reserved chocolate biscuit crumb to finish.

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