Mississippi Mud Pie

Why You’ll Love This Mississippi Mud Pie Recipe

• Layers of decadence. First, there’s the amazing Oreo crust. 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.
• Easy to make. Despite all those layers, there is nothing difficult about making Mississippi Mud Pie. It is certainly time-consuming, but 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.
• A guaranteed crowd-pleaser. 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.

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the crust:

• Oreos 
• Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?

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 – 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.
• Salt
• Vanilla extract – I like to use my homemade 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 – Learn more: Types of Chocolate: A Home Baker’s Guide

For the whipped cream:

• Heavy cream
• Granulated sugar

Make the crust:

• Prepare. Preheat your oven to 300°F and spray a springform pan with nonstick cooking spray. Line the pan with parchment paper, then spray the parchment and the sides of the pan.
• Make the crust mixture. Place the Oreos in a food processor and pulse them until a fine crumb forms. Transfer the crumbs to a bowl, then stir in the melted butter.
• 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 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.
• Melt the chocolate. Melt the butter and chocolate in the microwave or a double boiler. Let the mixture cool slightly.
• 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.
• 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.
• Bake. Pour the batter into the crust. Bake for 38 to 42 minutes, or until the cake is set, but jiggles slightly. 
• 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 mixing bowl.
• Finish the chocolate pudding. Whisk in the butter, vanilla, and chocolate for a few minutes to cool the mixture a bit. 
• 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.
• Add the pudding layer. Stir the pudding, then pour it on top of the cake layer. Use a 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.
• Finish the Mississippi Mud Pie. Spread the whipped cream onto the pie, all the way to the sides. Unmold and serve immediately.

How to Store

• Refrigerate: 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.
• Freeze: 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.