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Mississippi Mud Pie

Mississippi Mud Pie layers coffee-infused flourless chocolate cake, chocolate pudding, and whipped cream in an Oreo crust for a truly impressive dessert!

Slice of Mississippi Mud Pie on plate

Old-Fashioned Mississippi Mud Pie Recipe

If you’re the type that likes to scroll down to see the recipe before reading the rest of the blog post, you’ll notice that this Mississippi Mud Pie is a lot. A lot of chocolatey goodness, a lot of layers, and, yes, a lot of work. 

Nope, I’m not going to lie to you—this is the kind of recipe that takes some effort. But you’ll be richly rewarded with a classic Mississippi Mud Pie. No shortcuts, no compromises.

So, here’s what we have. First, there’s the amazing Oreo crust, which is sufficiently thick to hold up all of this deliciousness. Next is a flourless chocolate cake with just the right amount of coffee flavor. To top that off, there’s a chocolate pudding that would be an impressive dessert on its own. Then, just in case all that isn’t enough, there’s a lovely, thick layer of sweetened whipped cream on top.

Before you get discouraged, I should tell you that there is nothing difficult about making Mississippi Mud Pie. It is certainly time-consuming and a labor of love. The crust and cake layer can easily be made a day in advance. This leaves the pudding layer and the whipped cream for the next day. (That also leaves your sanity mostly intact.)

Every minute spent making this cake/pie/pudding is definitely worth it. Bookmark this one for a special occasion. Make up an occasion if necessary. It’s just that good.

Overhead view of Mississippi Mud Pie ingredients

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

For the crust:

For the cake:

  • Unsalted butter
  • Dark chocolate – Look for 60-70% cacao content.
  • Instant espresso powder – Be sure to use espresso powder, not ground coffee beans.
  • Kahlua
  • Salt
  • Vanilla extract
  • Eggs – Separate the yolks and the whites.
  • Granulated sugar

For the chocolate pudding:

  • Granulated sugar
  • Dark unsweetened cocoa powder
  • Cornstarch
  • Salt
  • Egg yolks
  • Milk – Whole milk is best here.
  • Unsalted butter
  • Vanilla extract
  • Dark chocolate

For the whipped cream:

  • Heavy cream
  • Granulated sugar

What Can You Substitute for Kahlua?

If you prefer not to use Kahlua in your Mississippi Mud Pie, you can substitute a strongly-brewed coffee. Let it come to room temperature before adding it to the other ingredients.

Mississippi Mud Pie on cake stand

How to Make Mississippi Mud Pie

Be sure to plan for each step of the recipe so you have ample time to put everything together. Here’s what you’ll need to do.

Make the crust:

Prepare. Preheat your oven to 300°F and lightly spray a 9-inch springform pan with nonstick cooking spray. Line the pan with parchment paper, then spray the parchment and the sides of the pan.

Overhead view of Mississippi mud pie crust ingredients before mixing

Make the crust mixture. Place the Oreos in a food processor and pulse them until a fine crumb forms. Transfer the crumbs to a small bowl, then stir in the melted butter.

Overhead view of Oreo pie crust in pan

Form the crust. Use the back of a spoon or your hands to press the crumb mixture into the bottom and up the sides of the prepared pan. Freeze for 10 minutes.

Bake. Remove the pan from the freezer and bake the crust for 10 minutes, or until it is dry to the touch. Cool the crust in the pan on a wire rack while you start on the next step.

Make the cake layer:

Prepare. Increase the oven temperature to 350°F.

Overhead view of melted chocolate in bowl

Melt the chocolate. Melt the butter and chocolate in the microwave or a double boiler. Let the mixture cool slightly.

Overhead view of cake ingredients in bowl

Mix the next four ingredients. Whisk the espresso powder, Kahlua (or coffee), salt, and vanilla in a small bowl.

Start the cake batter. Use a stand mixer fitted with the whisk attachment to beat the egg yolks with 1/2 cup of sugar, until the mixture is light in color and almost doubled in volume. Beat in the chocolate mixture, then scrape down the sides and mix on low for 5 seconds. Add the Kahlua mixture and beat until just combined. Scrape down the sides of the bowl and mix on low speed for another 5 seconds.

Overhead view of whipped egg whites in mixer bowl

Whip the eggs. In a separate bowl, use the stand mixer and a clean whisk attachment to beat the egg whites until they’re foamy. Slowly increase the mixer speed to high and add the remaining sugar. Beat this mixture until soft peaks form.

Finish the cake batter. Scoop about a cup of the egg white mixture into the chocolate mixture. Gently fold in the egg whites for about 30 seconds, then add the remaining egg whites and continue folding until they are almost combined, being careful not to over-mix.

Overhead view of flourless cake batter in pan

Bake. Pour the batter into the crust. Bake for 38 to 42 minutes, or until the cake is set, but jiggles slightly. 

Overhead view of flourless cake layer in pan

Chill. Cool the cake in the pan on a wire rack; it will deflate in the center a bit, and that’s okay! Once cooled, wrap the cake tightly and refrigerate it for at least 3 hours, or up to overnight.

Make the chocolate pudding:

Start the pudding mixture. Whisk the sugar, cocoa powder, corn starch, and salt in a medium saucepan. Add the egg yolks and whisk until the mixture resembles a thick paste. Slowly add the milk, whisking constantly as you pour.

Heat the pudding. Set the saucepan over medium heat and bring the mixture to a boil, whisking constantly so it doesn’t burn on the bottom of pan. Boil for 30 seconds, then transfer the mixture to a medium mixing bowl.

Overhead view of chocolate and butter added to pudding mixture

Finish the chocolate pudding. Whisk in the butter, vanilla, and chocolate for a few minutes to cool the mixture a bit. 

Overhead view of chocolate pudding in bowl

Chill. Let the pudding stand at room temperature for 15 minutes, then press plastic wrap directly onto the surface. Refrigerate for a minimum of 3 hours.

Overhead view of Mississippi Mud Pie pudding layer

Add the pudding layer. Stir the pudding, then pour it on top of the cake layer. Use an offset spatula to spread the pudding evenly. Return the pie to the refrigerator for at least 30 minutes.

Make the whipped cream:

Whip the cream. Add the cream to a chilled mixing bowl. Use a chilled whisk to beat the cream until soft peaks form, about 1 minute. Sprinkle the sugar over the cream, then continue whisking vigorously until stiff peaks form.

Overhead view of Mississippi Mud Pie

Finish the Mississippi Mud Pie. Spread the whipped cream onto the pie, all the way to the sides. Unmold and serve immediately.

What Are Soft Peaks?

Soft peaks are just that: soft and billowy. They hold their shape but collapse back into the bowl when the whisk is removed. This is in contrast to stiff peaks, which hold their shape and stand straight up when the whisk is lifted.

Slice of Mississippi Mud Pie on plate

Tips for Success

Here’s how to make sure your Mississippi Mud Pie turns out perfect!

  • Use high-quality chocolate. It’s the star of the show here, so it makes a difference! I also recommend using chocolate bars rather than chocolate chips, as they melt more smoothly.
  • Don’t over-mix. Each component of this recipe, from the cake to the whipped cream, can be ruined by over-mixing. 
  • Clean the knife between slices. Yes, it’s a pain, but it will help keep the layers looking crisp and clearly defined. If you really want to take your slicing game to the next level, slice through the filling with a serrated knife, then use a paring knife to cut through the crust.
Mississippi Mud Pie with slices removed, showing interior

How to Store

Mississippi Mud Pie can be stored in the refrigerator for up to 3 days. Wrap the pie tightly with plastic wrap or place any leftovers in an airtight container.

Can This Recipe Be Frozen?

Yes, Mississippi Mud Pie can be frozen for up to 2 months. Wrap the pie tightly in plastic wrap, or place leftovers in an airtight container or freezer bag. Thaw the pie in the refrigerator before serving.

Mississippi Mud Pie

Yield 12 servings
Prep Time 40 minutes
Cook Time 55 minutes
Additional Time 7 hours
Total Time 8 hours 35 minutes

This Southern pie is a classic for a reason—it's creamy, decadent, and always a hit!

Slice of Mississippi Mud Pie on plate

Ingredients

For the crust:

  • 16 ounces (454g) Oreos (about 35-40 cookies)
  • 5 tablespoons (70g) unsalted butter, melted

For the cake:

  • 1/4 cup (57g) unsalted butter
  • 6 ounces (170g) dark chocolate (60-70%), chopped
  • 2 tablespoons + 1 teaspoon instant espresso powder
  • 1/4 cup Kahlua (or strong coffee at room temperature)
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 6 large eggs, separated, at room temperature
  • 1 cup (200g) granulated sugar, divided

For the chocolate pudding:

  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (42g) dark unsweetened cocoa powder
  • 1/4 cup (28g) corn starch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 & 1/2 cups (591ml) milk
  • 3 tablespoons (42g) unsalted butter
  • 2 teaspoons vanilla extract
  • 3 ounces (85g) dark chocolate (60-70%)

For the whipped cream:

  • 1 & 1/4 cups (296ml) heavy cream
  • 2 tablespoons (25g) granulated sugar

Instructions

To make the crust:

  1. Preheat oven to 300°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment. Spray parchment and sides of pan.
  2. Place the cookies in a food processor and grind to a fine crumb. Transfer the crumbs (about 3 & 1/2 cups) to a small bowl. Pour the melted butter over crumbs. Mix until combined.
  3. Using the back of a spoon or your hands, press the crumbs evenly into the bottom and up the sides of the prepared pan. Place the pan in the freezer for about 10 minutes to let the crust set.
  4. Bake the crust for 10 minutes, or until it is dry to the touch. Cool in the pan on a wire rack.

To make the cake:

  1. Increase oven temperature to 350°F.
  2. Melt the butter and chocolate in the microwave or double boiler. Set aside to cool.
  3. Whisk together the espresso powder, Kahlua (or coffee), salt, and vanilla. Set aside.
  4. Using a stand mixer with the whisk attachment, beat the egg yolks with 1/2 cup (100g) sugar until the mixture is light and almost doubled in volume (about 5 minutes). Add the chocolate mixture and beat until just combined. Scrape down the sides and mix on low speed for 5 seconds. Add the Kahlua mixture and beat until just combined. Scrape down the sides and mix on low speed for 5 seconds.
  5. In a separate bowl, still using the stand mixer and a clean whisk attachment, beat the egg whites until foamy. Gradually increase the mixer's speed to high. Add remaining 1/2 cup (100g) sugar. Beat until soft peaks form.
  6. Scoop about 1 cup of the egg whites into the chocolate mixture. Gently fold in the egg whites for about 30 seconds. Add the remaining egg whites and continue folding until they are almost combined. Do not over-mix.
  7. Pour the batter onto the partially baked cookie crust. Bake 38-42 minutes, or until the cake is set but jiggles slightly. Cool in the pan on a wire rack. As the cake cools, it will deflate in the center. Wrap the cooled cake tightly and refrigerate for at least 3 hours or overnight.

To make the chocolate pudding:

  1. Whisk together the sugar, cocoa powder, corn starch, and salt in a medium saucepan. Add the egg yolks and whisk until combined and the mixture resembles a thick paste. Slowly pour in the milk while whisking constantly.
  2. Place the saucepan over medium heat. Bring to a boil, whisking constantly so it doesn’t burn on the bottom of pan. Boil for 30 seconds. Transfer to a medium bowl.
  3. Add the butter, vanilla, and chocolate. Whisk until combined. Continue whisking for a few minutes to cool the mixture slightly. Let the pudding stand at room temperature for 15 minutes.
  4. Press plastic wrap directly onto the surface of the pudding to prevent a skim from forming. Refrigerate for at least 3 hours.
  5. Stir the pudding to loosen it. Pour on top of the cake, staying inside the crust's border. Using an offset spatula, spread the pudding evenly.
  6. Refrigerate the cake for at least 30 minutes.

To make the whipped cream:

  1. Pour the cream into chilled mixing bowl. Beat with a chilled whisk until soft peaks form, about 1 minute. Sprinkle the sugar onto the cream. Continue whisking vigorously until stiff peaks form.
  2. Spread the whipped cream all the way to the sides on top of the pudding layer of the cake. Un-mold the cake and serve immediately.

Notes

Recipe slightly adapted from Baked Explorations: Classic American Desserts Reinvented.

To store: Mississippi Mud Pie can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Wrap the pie tightly with plastic wrap or place any leftovers in an airtight container.

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    16 Comments on “Mississippi Mud Pie”

  1. Regardless of the many steps, this pie is gorgeous and is making my mouth water at this very moment 🙂

  2. It looks so gooey and delicious, the crust and the chocolate pudding makes my mouth water I’m so hungry right now!!!!

  3. looks amazing….going try it…tell me do you remove the cream from the oreo cookies or leave them in ? thanks !

  4. So beautifull… 🙂
    Congrats. It’s a great pie… 🙂
    Kisses from Portugal.

  5. Would Sweet and Salty be the other labor of love???

  6. Tim, you know it is. Worth every minute.

  7. Oh wow. This is my kind of dessert – chocolaty, rich, induglent and delicious. I love the thick crust and all that beautiful creamy fillinjg. Yum!

  8. WOW! my favorite “grown up” restaurant as a kid served this for dessert and I never missed it. How could it never occur to me that I could actually make this. Damn, and I was like the only person on the planet who actually LOST weight in December. Well, that’s over!

  9. By far, one of the best desserts I made in 2011! I’d say it was an experience! Didn’t think it was going to turn out, but it did. An amazing dessert!

  10. I made this cake and it was absolutely amazing!!! Thanks so much for sharing such amazing recipes! http://bakinginspain.blogspot.com.es/2012/03/mississippi-mud-pie.html

  11. Looks amazing, I’m going to give it a go next weekend but I do have a question: is it imperative to serve immediately? I mean, if the whole cake/pie does not get eaten at once, can’t I refrigerate it?

  12. Hi, Clodishk! You can make this ahead of time and refrigerate it. The “serve immediately” part refers to the point where you’ve added the whipped cream. While it’s not completely necessary, I would add the whipped cream layer just before serving. It can be refrigerated afterwards, but sometimes the whipped cream layer will lose some of its aesthetic although it will still be delicious!

  13. My daughter and I always try to come up with a unique, but chocolate desert for the holidays. We ran across this recipe and Lord Jesus, it is divine and it isn’t even finished. Crust, cake, and pudding made today…whipped cream tomorrow morning, right after I put the turkey in the oven, then final assembly. Here is my new “family” recipe that will be passed on to many generations! I can not wait to to see this beauty cut. Happy 2013 Thanksgiving!!!

  14. My husband & myself don’t like coffee. Is there something else we can use instead of coffee? Thank you for all the great recipes.

    • You can omit the espresso. I don’t like coffee, either, but I do like Kahlua. If you don’t want to use Kahlua in the cake, you’ll need to replace some or all of the liquid. Water may work well enough.

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