Mississipi Mud Pie – 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 and decadent flavors of this pie!
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’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.
3 from 2 votes Review Recipe
Mississippi Mud Pie
Four layers of utter decadence! You get a crisp Oreo crust, a rich fudgy cake layer, a creamy chocolate pudding and it’s finished with a fluffy whipped cream.
Servings: 14
Prep1 hour 15 minutesReady in: 6 hours
IngredientsCrust40 Oreo cookies (one 15.3 oz pkg)5 Tbsp unsalted butter , meltedFlourless Chocolate Cake6 oz bittersweet chocolate , chopped1/4 cup unsalted butter1/4 cup water , at room temperature1 Tbsp unsweetened cocoa powder1/4 tsp salt1 Tbsp vanilla extract6 large eggs , at room temperature, separated1 cup granulated sugarChocolate Pudding3/4 cup granulated sugar1/2 cup unsweetened cocoa powder1/3 cup cornstarch1/4 tsp salt4 large egg yolks2 1/2 cups whole milk3 Tbsp unsalted butter3 oz bittersweet chocolate chopped2 tsp vanilla extractWhipped Cream Topping1 1/4 cups heavy cream3 Tbsp granulated sugar
InstructionsTo 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 1/2 cup 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, 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 over-mix). 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).
NotesRecipe adapted from Baked Explorations Cookbook via Martha Stewart
Nutrition Facts Mississippi Mud Pie
Amount Per Serving
Calories 614 Calories from Fat 324
% Daily Value*
Fat 36g55%Saturated Fat 19g119%Cholesterol 187mg62%Sodium 289mg13%Potassium 338mg10%Carbohydrates 68g23%Fiber 4g17%Sugar 50g56%Protein 9g18% Vitamin A 869IU17%Vitamin C 1mg1%Calcium 112mg11%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: DessertCuisine: AmericanKeyword: Mississippi Mud Pie Author: Jaclyn
3 from 2 votes
Review Recipe
Nutrition Facts Mississippi Mud Pie
Amount Per Serving
Calories 614 Calories from Fat 324
% Daily Value*
Fat 36g55%Saturated Fat 19g119%Cholesterol 187mg62%Sodium 289mg13%Potassium 338mg10%Carbohydrates 68g23%Fiber 4g17%Sugar 50g56%Protein 9g18% Vitamin A 869IU17%Vitamin C 1mg1%Calcium 112mg11%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Mississippi Mud Pie
Amount Per Serving
Calories 614 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 19g119%
Cholesterol 187mg62%
Sodium 289mg13%
Potassium 338mg10%
Carbohydrates 68g23%
Fiber 4g17%
Sugar 50g56%
Protein 9g18%
Vitamin A 869IU17%
Vitamin C 1mg1%
Calcium 112mg11%
Iron 5mg28%
- Percent Daily Values are based on a 2000 calorie diet.
Course: DessertCuisine: AmericanKeyword: Mississippi Mud Pie
Author: Jaclyn
