Mississippi Mud Pie

11.04.2013

Mississippi Mud Pie | Cooking Classy

Just look at all those layers! I wish I would have gotten a cleaner slice but I guess sometimes the beauty of food, like people, are it’s imperfections. All I’m really caring about are the amazing textures of this pie. Do you see? The crisp Oreo crust, the incredibly fudgy, flourless cake, layered with a thick and creamy, decadent chocolate pudding and then it’s finished with a fluffy, sweet whipped cream. Yes, this pie is chocolate Heaven! I adapted this recipe from a cookbook called “Baked Explorations” by Matt Lewis and Renato Poliafito. I made a few minor changes like leaving out the 7 tsp of espresso powder (and replacing it with 1 Tbsp cocoa) and swapping out the coffee for water (simply because I don’t drink coffee). I substituted some brown sugar for the white and I added a bit more cornstarch than the original called for. I also used regular cocoa powder instead of dark, and I used chocolate chips instead of chopped chocolate. Lastly I added an extra Tbsp of sugar to the whipped cream because I thought this rich chocolate pie could use just a hint more sugar.

I’d highly recommend this recipe, and with the holidays coming up you’ll have the perfect excuse to make such a luxurious and indulgent pie. Yes, it has got to be the longest recipe I’ve ever posted and it is rather time consuming but once you’ll try it, you’ll realize it is totally worth it. Enjoy!

Mississippi Mud Pie | Cooking Classy

Mississippi Mud Pie | Cooking Classy

Mississippi Mud Pie

Prep Time: 1 hour, 15 minutes

Total Time: 6 hours

Yield: 10 servings

Mississippi Mud Pie

Ingredients

    Crust
  • 40 Oreo cookies (one 15.3 oz pkg)
  • 5 Tbsp unsalted butter, melted
  • Flourless Chocolate Cake
  • 6 oz bittersweet chocolate chips or chopped chocolate (1 cup. I recommend Ghirardelli)
  • 1/4 cup unsalted butter
  • 1/4 cup water, at room temperature
  • 1 Tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 Tbsp vanilla extract
  • 6 large eggs at room temperature, separated
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • Chocolate Pudding
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 4 large egg yolks
  • 2 1/2 cups whole milk
  • 3 Tbsp unsalted butter
  • 3 oz bittersweet chocolate chips or chopped chocolate (1/2 cup)
  • 2 tsp vanilla extract
  • Whipped Cream Topping
  • 1 1/4 cups heavy cream
  • 3 Tbsp granulated sugar

Directions

  • To make the Oreo crust:
  • Butter the bottom and sides of a 9-inch springform pan, then line the bottom with a round of parchment paper and lightly butter top of parchment paper. In a food processor, pulse Oreo cookies until finely ground. Pour into a bowl along with 5 Tbsp melted butter and use a fork to stir until evenly moistened. Pour mixture into prepared springform pan and press into an even layer along bottom and up the sides of the pan, coming within a 1/2-inch of the top of the pan. Preheat oven to 300 degrees and transfer to freezer and chill 10 minutes. Remove from freezer and bake in preheated oven 10 minutes. Remove from oven and allow to cool.
  • For the flourless chocolate cake:
  • Increase oven temperature to 350 degrees. Place 6 oz bittersweet chocolate chips and 1/4 cup butter in a microwave safe bowl. Heat mixture in microwave in 20 second intervals on 50% power, stirring after each interval until melted and smooth, set aside to cool slightly. In liquid measuring cup (used to measure water) whisk together water, 1 Tbsp cocoa powder, salt and 1 Tbsp vanilla until well blended. Set aside. In the bowl of an electric stand mixer fitted with the whisk attachment, whip 6 egg yolks with brown sugar on medium-high speed until mixture is pale and fluffy and has nearly doubled in volume, about 5 minutes. Add melted chocolate mixture and mix just until combined, then scrape down sides and bottom of bowl and mix on low speed 5 seconds longer. Add water mixture and blend just until combined, then scrape down sides and bottom of bowl and mix 5 seconds longer. In a clean stand mixer bowl (you may have to transfer egg yolk/chocolate mixture to an alternate mixing bowl and clean out/dry well stand mixer bowl if you only have one like me), whip egg whites until foamy, then gradually increase speed to high, while slowly adding in 1/2 cup granulated sugar and beat until soft peaks form.
  • Scoop out about 1 cup of the whipped egg white mixture and gently fold into egg yolk/chocolate mixture, just until combined, about 30 seconds. Add in remaining egg white mixture and fold just until nearly combined (don't overmix). Pour mixture into cooled cookie crust and spread into an even layer. Bake in preheated oven 38 - 42 minutes, until cake edges appear set but center still jiggles slightly (cake may appear under-baked). Transfer to a wire rack to cool completely. Once cool wrap tightly with plastic wrap and refrigerate at least 3 hours or up to overnight.
  • For the chocolate pudding:
  • In a medium saucepan whisk together granulated sugar, cocoa powder, cornstarch and salt. Stir in egg yolks and mix until combined (the texture will be thick). While whisking, slowly pour in milk. Heat mixture over medium heat, and bring to a boil, whisking constantly. Allow mixture to boil for 30 seconds then remove from heat and pour into a bowl. Add butter, chocolate chips and vanilla (I used vanilla bean paste because I ran out of vanilla) and stir until combined (I pressed mine through a fine strainer but that's optional). Allow to rest at room temperature 15 minutes, then cover with plastic wrap pressing directly against the surface of the pudding to prevent a skin from forming. Chill in refrigerator at least 3 hours or overnight.
  • To assemble pie:
  • Remove cake and pudding from refrigerator and stir pudding to loosen, then spread pudding into an even layer over flourless cake, staying within the cookie crust border. Chill in refrigerator 30 minutes.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in 3 Tbsp granulated sugar and whip until stiff peaks form. Remove cake from refrigerator and spread whipped cream in an even layer over top of cake. Remove springform ring and cut into slices. Serve within 3 hours (I found I actually liked the cake just as much the second day, BUT I wouldn't add the whipped cream until it's within a few hours of being served).
  • Recipe Source: Adapted from Baked Explorations by Matt Lewis and Renato Poliafito
http://www.cookingclassy.com/2013/11/mississippi-mud-pie/

Mississippi Mud Pie | Cooking Classy

81 comments

  • Katrina @ Warm Vanilla Sugar: This looks perfect!! Yum! November 4, 2013 at 8:44am Reply

  • Laura @ Laura’s Baking Talent: This looks AMAZING! I wish I could indulge in a piece right now :) November 4, 2013 at 10:28am Reply

  • Rachel Taylor: Holy cow. This looks amazing! I’ve got to find an occasion to make this bad boy! November 4, 2013 at 10:36am Reply

  • Averie @ Averie Cooks: It is so beautiful! And I don’t know how it would have been possible to get a cleaner slice…it’s PERFECT!!!! The shape, the layers, the fact that not one runs into the other, not even by a tiny crumb. You are amazing. Pinned! November 4, 2013 at 11:20am Reply

    • Jaclyn: Thanks Averie :)! November 4, 2013 at 12:05pm Reply

  • JulieD: Wow, seriously look at those layers!! I want a slice right now!! November 4, 2013 at 2:31pm Reply

  • Desiree: Jaclyn, my jaw hit the floor when I saw the photos for this recipe! OMG…. drooling a tad! November 4, 2013 at 3:06pm Reply

    • Jaclyn: Haha happy to hear that Desiree :)! November 16, 2013 at 8:48pm Reply

  • Mimi @ Culinary Couture: This is my DREAM cake! November 4, 2013 at 3:21pm Reply

  • Kayle (The Cooking Actress): It’s so…beautiful!!! Those layers are to die for!! November 4, 2013 at 6:18pm Reply

    • Jaclyn: Thanks Kayle! November 16, 2013 at 9:23pm Reply

  • Shari Kelley: Oh wow! This looks unbelievable. I know this is going to be my new favorite dessert. Pinning to remind me to make it soon! Thanks for sharing, Jaclyn. November 4, 2013 at 9:15pm Reply

  • Dina: love the close-up photo. looks amazing! November 5, 2013 at 6:28am Reply

    • Jaclyn: Thanks Dina! November 5, 2013 at 8:38am Reply

  • angela @ another bite please: yes those layers! i can not stop looking at them!!!!! and yeah for swapping out the coffee…I don’t drink it either so never have it on hand. November 5, 2013 at 8:21am Reply

    • Jaclyn: Thanks for your comment Angela, glad to hear you cant stop staring :). November 5, 2013 at 8:38am Reply

  • Steph: This post makes me hungry.

    Looks so good! November 5, 2013 at 11:17am Reply

  • Valeria: Hi! I’m from Italy. Can you please suggest me how to convert cups into grams and liters? November 5, 2013 at 2:10pm Reply

  • Suzanne: Oh my goodness does this pie look heavenly, I wish I had a slice of it right now. I may have to try this pie out for Thanksgiving this year. Great recipe Jaclyn :) November 5, 2013 at 11:07pm Reply

    • Jaclyn: Thanks Suzanne! November 10, 2013 at 8:07am Reply

  • Jessica @ A Kitchen Addiction: Love that rich layer of flourless cake! This looks incredible! November 6, 2013 at 7:19am Reply

    • Jaclyn: Thanks Jessica! November 6, 2013 at 7:34am Reply

  • Allyson: I LOVE coffee in chocolate dishes…can you please tell me where you substituted the water? I am DEFINITLY making this ASAP!! But would like to try it with coffee…LOOKS AMAZING!!!! Thanks!!! :) November 7, 2013 at 8:55am Reply

    • Jaclyn: I simply subbed the coffee with the water so it’s just 1/4 cup strong coffee and it had 2 Tbsp plus 1 tsp espresso powder mixed into the coffee (water) mixture. I hope you love it Allyson! November 7, 2013 at 10:55am Reply

  • Renee@chocolatepeanutbutterohmy: I really enjoyed reading your ‘about me’. It was very inspiring, my goal is to be an amazing wife and one day mother.

    I love the look of this pie, I want to make it so badly, the best I can do at the moment is cuddled up on my couch watching hart of dixie- I have a terrible cold :( November 7, 2013 at 5:28pm Reply

    • Jaclyn: So sorry about your cold! I just felt my throat starting to hurt like mad about an hour ago all of the sudden, crazy how that happens it just comes out of no where! I hope you get feeling better soon! Thanks for reading my about me page, nothing too exciting but that’s me in a nutshell :)! November 7, 2013 at 6:57pm Reply

  • Mallory @ Because I Like Chocolate: Man this just looks like a right old slab of happiness. I am getting excited just looking at it! November 12, 2013 at 3:03pm Reply

  • Crystal: Unfortunately I am not yet blessed w/ a stand mixer…..Could I whip the egg yolks & brown sugar by hand and achieve the same results?
    Any tips or suggestions on this process?
    Thanks=) November 14, 2013 at 8:58am Reply

    • Jaclyn: You probably could but it would probably take 3 times longer. I wish I could give you a better answer! If you happen to have a hand mixer that would work basically just as good. November 16, 2013 at 9:18am Reply

  • Vanessa: I am making this for thanksgiving! I usually do a chocolate cream pie, but this is going to take its place this year. I think I will start the process on Tuesday and let everything chill overnight, assemble on Wednesday and eat on Thursday :) Do you think the timeframe is ok on that? November 18, 2013 at 3:29pm Reply

    • Jaclyn: I think that would work great, I hope you love it Vanessa! November 18, 2013 at 7:25pm Reply

      • Vanessa: Awesome! Thanks for the response! :) November 19, 2013 at 6:28am Reply

  • Angela: I came access this recipe and had to try it. My layers are all now taking a nice overnight rest in the refrigerator. Thank you so much for sharing. I cannot wait to eat this (not can my hubby). November 22, 2013 at 6:29pm Reply

    • Jaclyn: I hope you both love it! So glad you made it Angela! November 22, 2013 at 7:27pm Reply

  • Tricia: This looks amazing..thank you I will be making this..I was wondering if you can substitute a box chocolate cake mix and pudding from the box to make it easier..just wondering how a flour less cake is, i never had that before..just trying to think of ways to make it easier..thank you.. November 23, 2013 at 6:48pm Reply

    • Jaclyn: I’m not sure how it would work out, I just love the texture of this flourless cake with this specific pie it really fits it. November 24, 2013 at 2:03pm Reply

  • leah: looks amazing! i want to eat this right off the screen :)
    question: for the pudding, does it really only boil for 30 seconds? when i make custard for lemon meringue pie or chocoalte pie i cook the custard for like 30 minutes until it gets thick.
    does this harden in the fridge?
    love your blog and recipes… keep em coming :) November 25, 2013 at 5:53am Reply

    • Jaclyn: Yeah the 30 seconds is right, you can do it for up to a minute though. If it doesn’t get thick then you could keep boiling but mine was pretty thick by 30 seconds. It firms up a little in the fridge too. So happy to hear you love my blog, thanks for letting me know Leah :)! December 2, 2013 at 8:15pm Reply

  • Edna: Getting ready to take the first steps tonight for completion in time for Thanksgiving but just relized my spring form pan is 10″ instead of 9″ what do you think my sucess would be? Do I need to wait until morning to buy a 9″ pan? November 25, 2013 at 7:55pm Reply

    • Jaclyn: I think you’ll be fine with the 10 I’d probably just reduce the baking times a little. November 25, 2013 at 8:07pm Reply

  • Vanessa: I am making this tonight! :) When do you remove the pie from the pan? Once it is ready to serve or when you assemble it? November 26, 2013 at 7:32am Reply

    • Jaclyn: Thanks for pointing that out, I forgot to mention that. I’ve added it above, you remove it just before serving. I hope you love it! November 26, 2013 at 8:17am Reply

      • Vanessa: Awesome! Thank you! November 26, 2013 at 10:31am Reply

  • Crystal: Hi, looks wonderful and plan on making it for Thanksgiving tomorrow…it will satisfy all of my chocolate cravings that day! I have a dumb question, do you use the whole oreo cookie for the crust or just the cookie part? November 26, 2013 at 10:28am Reply

    • Jaclyn: Not a dumb question at all I used to always wonder that when recipes called for Oreos. You use the cream filling as well in this recipe. I hope you love it Crystal :)! November 26, 2013 at 12:30pm Reply

  • shamene@sayitwithcake: Hi your pie is beautiful! I am making it right now and am confused about this part

    Transfer to a wire rack to cool completely. Once cool wrap tightly with plastic wrap and refrigerate at least 3 hours or up to overnight.

    So do you take the cake with the crust out of the springform pan to cool? November 27, 2013 at 3:08pm Reply

    • Jaclyn: No leave it in the springform pan to cool. November 27, 2013 at 4:45pm Reply

  • shamene@sayitwithcake: But then I saw that you said do not take it out of the pan until you are ready to serve? please help! :) November 27, 2013 at 3:08pm Reply

  • shamene@sayitwithcake: Also I just took it out of the oven and my cake is all the way up to the top of the pan and there is no room for the pudding! Please help! November 27, 2013 at 4:22pm Reply

    • Jaclyn: You may try to press it down slightly as part of it may be the crust that bakes up on the top that has a bit of air underneath it. I pressed that part down a little to create more room for the pudding, mine wasn’t quite up that high though but it still might help a little. November 27, 2013 at 4:47pm Reply

    • Jaclyn: Did you use a 9-inch springform pan or was it maybe an 8-inch? November 27, 2013 at 4:47pm Reply

  • shamene@sayitwithcake: Hi Jaclyn! Thank you for getting back to me so quickly! I really appreciate it because I am making it for Thanksgiving tomorrow! I pressed the cake part down and I think there will be enough room now. Your pie is so gorgeous! Do you mind if I put a link for your page and your recipe on my blog? I am a big fan of yours! November 27, 2013 at 7:11pm Reply

    • Jaclyn: I’m so happy to hear you’re a big fan :)! You can definitely post it to your blog! I’d love to see it. I hope everyone loves it! November 27, 2013 at 8:04pm Reply

  • Mississippi Mud Pie | Dine with Deja: […] is the recipe we made with my suggestions. If you would like to make the original, head on over to Cooking Classy. We decreased the Oreo crust, since the amount of Oreos required seemed excessive. We also had no […] January 2, 2014 at 7:33pm Reply

  • Vinnie: Hi you know the coffee does not add a coffee flavor all it dose is bring out the flavor of the chocolate even more!!! The same goes for the expresso powder… January 23, 2014 at 7:30pm Reply

  • jessica: Hi i think i messed up.. i thought i could buy a premade oreo crust to make it a little faster but when it came to pouring the cake in, only about half of the mix fit and it was to the top and now i think its too full and might overflow into the oven… plus i dont know what to do with the rest of my extra mix February 13, 2014 at 9:53pm Reply

    • Jaclyn: Yeah those are pretty small compared with what the cake is meant to be, I don’t know that it will work because the eggs will probably deflate but you could try chilling the extra mix and buying another crust (it would probably take 2 but I don’t know if its worth buying two more since it might not work, sorry!). February 13, 2014 at 10:02pm Reply

  • Beth: I came across this recipe the other day & fell in love with it. I can’t wait to make it. It might be awhile before i can because being in the kitchen for too long can make me tired (due with first baby at end of March), but maybe I can convince one of my friends to make it for me! February 23, 2014 at 12:22pm Reply

    • Jaclyn: Congrats on the baby coming soon Beth! And yes I hope you can find someone to make these for you :)! March 1, 2014 at 11:44pm Reply

  • Tamara Douglas: Hi I’m just wondering if it’s 40 individual Oreo biscuits or 40 Oreos with the cream in the middle making it 80 biscuits and do you remove the cream from between the biscuits ?? February 23, 2014 at 10:42pm Reply

    • Jaclyn: It’s 40 whole Oreos total and you leave in the cream. I hope you try this and love it Tamara! February 24, 2014 at 9:17am Reply

  • Kelli: I don’t have a spring foam pan any suggestion on a substitute? I do have a casserole dish this size.

    I’m hoping to make this for Pi Day today. March 14, 2014 at 7:41am Reply

    • Jaclyn: Sorry, but I wouldn’t recommend anything else, just because of the size (a spring form pan is tall enough) and it makes it easier to remove and slice the cake. March 23, 2014 at 5:09pm Reply

  • sara: Just made this for a dinner party and was a hit! Thanks for sharing this recipe. March 17, 2014 at 10:19am Reply

    • Jaclyn: You’re very welcome Sara! I’m so glad it was a hit at the dinner party! March 23, 2014 at 5:04pm Reply

  • maurainelle: I don’t know how you got it to come out so perfectly, but it looks simply delightful! You inspired me to not be afraid in tweaking it a bit myself. Thanks and cheers! March 28, 2014 at 5:24pm Reply

  • Maire: the reason for the espresso/coffee in the recipe is not to add coffee flavor: coffee enhances and brightens the taste of chocolate. you don’t taste the coffee at all. April 10, 2014 at 2:10pm Reply

  • Elizabeth: I came across this recipe recently thanks to Pinterest! I made this today, but I’m wondering if I am supposed to have a hardish (I can’t think of another way to describe it) crust on top of the flourless cake? I lifted a couple pieces where it cracked and it seemed like it needed to cook longer but I wasn’t sure so I let it cool! So now I really don’t know what to do with it! April 19, 2014 at 5:34pm Reply

    • Jaclyn: That should be fine – it’s somewhat crisp and meringue like just on top I just pushed it down a bit. I hope you love it! April 19, 2014 at 10:00pm Reply

  • Penny: Can I bake this in a springform pan? June 17, 2014 at 8:18am Reply

    • Jaclyn: Yes it’s meant to be made in a springform pan :). June 22, 2014 at 10:12pm Reply

  • Ana Cristina Carrascosa: Greatings from Venezuela.

    My boyfriend and I started making this cake at 9pm and it is now 1:05am. Maybe it’s beacuse we are not into baking why it took us so long. Like i was saying, we know squat about this and we baked the crust and the cake in a VERY VERY small pan. We pushed it down like you said previosly but we still have no room for the pudding. Oh, another issue came across while baking; because we live in a VERY VERY precarious and uncertain country, we were unable to find unsalted butter in ANY supermarket so we took a risk and used salted butter.

    Both crust + flourless cake and pudding are in the fridge. Hopefully it’s a not a huge mess. We’ll try to keep you posted.

    Goodbye,

    Ani&Juan. August 9, 2014 at 10:29pm Reply

  • Alyssa: Hi Jaclyn! This pie looks amazing! I just thought you would like to know that the coffee in chocolate recipes really adds no coffee flavor whatsoever. Rather, it is there to round out and enhance the flavor of the chocolate. Sorry of I’m telling you something you already know! Just FYI. Thanks for the great recipe! September 4, 2014 at 3:11pm Reply

    • Jaclyn: Thanks for the info :), it’s just that I don’t ever buy or drink coffee. I hope you do love the recipe! September 22, 2014 at 9:55pm Reply

  • Sherry: Do you think if I doubled this it would be enough for a sheet cake? Im going to a pot luck next week and I get to make the cake for all of the October birthdays. September 19, 2014 at 7:49pm Reply

    • Jaclyn: I wouldn’t recommend making this recipe as a sheet cake, instead I think it would just be best to make two of them in springform pans. October 15, 2014 at 10:39pm Reply

  • Patricia: Oh my goodness, oh my goodness… I think I deserve this pie for my birthday next month, and I don’t even care if I have to make it! Hurry birthday, hurry!! September 24, 2014 at 7:41pm Reply

  • Karen: I am trying this out today for a family dinner tomorrow night!!! I just did the crust!! OMG! Yummo!!!!! I can’t wait to taste the entire thing together!! October 10, 2014 at 11:36am Reply

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