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Mississippi Mud Pie

Take a look at that beauty. That is a prime example of what happens when I let Quinn pick out dessert. Now, take a look at the recipe. That is also what happens when I let Quinn pick dessert.

So, here’s what we have. First, there’s the amazing Oreo crust that 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.

Mississippi Mud Pie is a delicious combination of chocolate, coffee, more chocolate, even more chocolate, and whipped cream. Fabulous! - Bake or Break

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

Mississippi Mud Pie is a must for chocolate lovers. So, so good! - Bake or Break

Of the labor-intensive desserts I’ve successfully made, there’s only one other that comes to mind as being worth all the effort. It’s probably no coincidence that it also comes to us from the guys at Baked and one of my favorite cookbooks, Baked Explorations.

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

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!

Mississippi Mud Pie

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.

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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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