Posted on Friday, 22nd June 2012 by Grace

Only one word needed to describe this Mississippi Mud Pie – heaven! Best chocolate recipe – ever. The ultimate chocolate pie. Layers of chocolate goodness, ooey gooey flourless chocolate cake, rich chocolate pudding nestled in a chocolate cookie crust topped with pillowy soft whipped cream. For a chocolate lover like me it doesn’t get any better than this.

A close up photo taken of a Mississippi Mud Cake aka Muddy Mississippi Cake.

Usually I’m pretty good about enjoying desserts in moderation but this one was too hard to resist. I think I could’ve eaten the whole pie by myself – serious temptation. Stopping at one slice wasn’t even an option.

A photo taken of a Mississippi Mud Pie on a sheet of non-stick baking paper.

It’s far from being a quick dessert but it’s fairly simple to make. It may seem daunting at first because there are a few steps involved to assemble the pie but don’t let this stop you from enjoying this amazing chocolate dessert because each step is fairly easy. I would recommend preparing the pie a day in advance of serving because it needs ample time to cool and set after each layer.

A photo of a slice of Mud Pie on a stack of 2 white dessert dishes with a white cloth napkin and a dessert fork.

In fact, after adding the chocolate pudding layer I chilled the pie in the fridge for about 3 hours before transferring it to the freezer for about one hour. Freezing the pie isn’t a necessary step but I find it’s much easier to cut the pie and it ensures perfect slices.

A photo of a Mississippi Mudpie with a slice removed displayed on a white cake stand.

The kids think I’m too obsessed with the details (probably stems from my previous life when I worked in finance) but we all eat with our eyes first, right?

A photo taken of a slice of Mud Pie on a yellow dessert plate.

And I think taking a few extra steps in preparation especially if I’m serving the dessert for a dinner party is well worth it in the end, don’t you?

A photo taken of a whole Mississippi Mud Pie on a white ceramic cake stand.

To compliment the chocolate flavour I added a splash (maybe a tad more than a splash) of Frangelico (hazelnut liqueur) to the flourless chocolate cake layer. It gives the cake a little extra something, something.

A close up photo of a slice of Mud Cake on a stack of two white dessert plates displayed with a white napkin and a dessert fork.

If you’re looking for an extra special dessert to add to your collection of recipes I encourage you to try this Mississippi Mud Pie. A couple more recipes you may consider trying, Amaretto Cheesecake or these Black Forest Cupcakes.

A close up, cropped photo of half a Mississippi Mud Cake on a sheet of parchment paper.

If you love pies (anybody not like pie?), visit the  for the best collection of pies, sweet and savoury.

Mississippi Mud Pie

Adapted from  via

Makes 1 23-cm (9-inch) cake

*Please note, for best presentation, after adding the pudding layer, I chilled the pie in the refrigerator for about 3 hours (it needs to be well-chilled). I then transferred it to the freezer and chilled the pie for about one hour (longer is fine). I topped with whipped cream and immediately cut the slices for serving. I found this ensured each layer was well set and it also ensured perfect slices.

A close up photo of a Mississippi Mud Pie on a sheet of parchment paper.

  • Chocolate Crust
  • Flourless Chocolate Cake with Frangelico
  • Chocolate Pudding
  • Whipped Cream Topping

Chocolate Crust

A photo of a Chocolate Pie with a slice removed displayed on a white cake stand with an antique cake server.

  • Nonstick cooking spray
  • 364 g (4 cups) Oreo cookie baking crumbs (or about 60 chocolate wafer cookies)
  • 85 g (6 tablespoons) unsalted butter, melted
  1. Unlatch a springform pan, turn the base over (lip facing down) and line the base with a sheet of non-stick baking paper leaving a 2-inch border on all sides. Reassemble springform pan (lip must be facing down). Lightly spray the sides and baking paper with cooking spray.
  2. If using baking crumbs, place baking crumbs in a small bowl. Add butter; stir until crumbs are evenly moistened.
  3. If using chocolate wafer cookies, place wafer cookies in the bowl of a food processor. Pulse to a fine crumb. Add the butter through the feeding tube and process until crumbs are evenly moistened.
  4. Transfer crumbs to prepared springform pan. Press the crumbs evenly on the base and up the sides stopping about 6-mm (¼-inch) from the top of the pan. Chill in the freezer, 15 minutes.
  5. Preheat oven to 180° C (350° F).
  6. Transfer crust to oven and bake until dry to the touch, 8 to 10 minutes.
  7. Remove from oven, transfer to wire rack and allow crust to cool completely.

Flourless Chocolate Cake with Frangelico

A close up photo taken of a Mud Pie on a white cake stand.

 

  • 226 g (8 ounces) good quality bittersweet, 60% or extra bittersweet, 70% chocolate, finely chopped
  • 85 g (6 tablespoons) unsalted butter, cut into 12 equal pieces
  • 30 ml (2 tablespoons) hot brewed espresso or strong coffee
  • 6 g (2 tablespoons) instant espresso powder
  • 6 g (1 tablespoon) unsweetened good quality cocoa powder
  • ¼ teaspoon salt
  • 60 ml (¼-cup) Frangelico (hazelnut liqueur)
  • 15 ml (1 tablespoon) pure vanilla extract
  • 6 large egg yolks, separated, room temperature
  • 100 g (½ cup) golden yellow sugar (light brown sugar)
  • 113 g (½ cup) caster (superfine) sugar
  1. Line rimmed baking sheet with non-stick baking paper. Place line baking sheet in oven and preheat oven to 180° C (350° F).
  2. Place chocolate and butter in a large heatproof bowl set over a saucepan of just simmering water (make sure bottom of bowl doesn’t touch the water), stirring occasionally until melted and combined well. Set-aside to cool slightly.
  3. Meanwhile, in 250-ml (1-cup) capacity liquid measuring cup, dissolve espresso powder, cocoa and salt in hot espresso (or strong coffee). Add Frangelico and vanilla; stir together until combined well.
  4. In bowl of stand mixer fitted with whip attachment, beat together egg yolks and brown sugar at high speed until pale, fluffy and doubled in volume, scraping down sides and bottom of bowl, 5 to 7 minutes.
  5. Remove bowl from mixer, add the chocolate mixture, and return bowl to mixer and beat at medium speed until just combined, scraping down sides and bottom of bowl.
  6. Add the coffee mixture; beat at medium speed until just combined, scraping down sides and bottom of bowl.
  7. In large bowl, using electric hand mixer, beginning on low speed and gradually increasing speed to high, beat egg whites until foamy.
  8. Gradually add the sugar and beat until soft peaks form.
  9. Using large, flexible spatula gently fold one-third of the egg whites into the chocolate batter to lighten the mixture, 30 seconds. Gently fold in the remaining egg whites until almost combined, do not over-mix.
  10. Pour the batter into the cooled crust. Transfer to the oven placing the springform pan on the rimmed baking sheet.
  11. Bake until cake is set but still slightly jiggles in the centre, about 40 minutes. (Cake may not appear cooked.)
  12. Remove from oven; remove springform pan from baking sheet and transfer to wire rack. Let cool completely. Cake will deflate in the centre as it cools.
  13. Tightly wrap cooled cake (in springform pan) with plastic wrap and refrigerate at least 3 hours or up to overnight.
  14. Prepare chocolate pudding.

Chocolate Pudding

A photo of two slices of Mudcake on yellow dessert dishes with white cloth napkins.

  • 85 g (3 ounces) good-quality bittersweet, 60% or extra bittersweet, 70% dark chocolate, finely chopped
  • 48 g (½ cup) unsweetened good-quality cocoa powder
  • 32g (¼ cup) cornstarch
  • ¼ teaspoon salt
  • 170 g (¾ cup) caster (superfine) sugar
  • 4 large egg yolks
  • 600 ml (2½ cups) whole milk
  • 42 g (3 tablespoons) unsalted butter, cut into 6 equal pieces
  • 2 teaspoons pure vanilla extract
  1. Place chocolate in a medium bowl.
  2. Using fine mesh sieve, sift cocoa, cornstarch and salt into a medium saucepan. Add sugar and whisk together until combined well. Add the egg yolks and whisk until blended well.
  3. Gradually pour the milk into the cocoa mixture, whisking constantly.
  4. Place the saucepan over medium heat and bring the mixture to a boil, whisking constantly. Boil for 30 seconds and remove from heat. Using fine mesh sieve, strain the chocolate mixture over top of the finely chopped chocolate. Whisk to blend well.
  5. Add the butter and vanilla; whisk until well combined.
  6. Place a sheet of plastic wrap directly on the surface of the pudding to prevent a skin from forming as it cools. Let cool at room temperature, 15 minutes. Cover bowl with plastic wrap (make sure to leave the sheet of plastic on the surface) and refrigerate until chill, at least 3 hours.
  7. Remove pudding from refrigerator; remove plastic and using large, flexible spatula stir pudding to loosen. Remove cake from refrigerator.
  8. Pour the pudding on top of the cake (making sure to stay within the cookie crust). Level and spread pudding evenly to edges of crust using large, offset spatula. Transfer to refrigerator and chill, 2 to 3 hours.  *Please read recipe headnote.

Whipped Cream Topping

*Please note – To prevent cream topping from weeping I’ve added gelatin. This step is completely optional but I do recommend it if you’re not serving the pie immediately or within hours of preparing and also if the pie will not be consumed in one sitting.

  • 360 ml (1½ cups) heavy (whipping) cream, 35%
  • 56 g (¼ cup) caster (superfine) sugar
  • 1 teaspoon unflavoured gelatin
  1. Chill stand mixer bowl and whip attachment (or large bowl and beaters or large balloon whisk) in the freezer, 15 minutes.
  2. In a small saucepan, sprinkle gelatin over 2 tablespoons very cold water; let soften, 5 minutes.
  3. Place saucepan over low heat; stir until gelatin is dissolved. Remove from heat and set-aside to cool.
  4. Remove bowl and attachment from freezer and attach to mixer. Pour cream and sugar into the bowl and beat at medium speed until soft peaks form, about 1 minute. Pour the gelatin through a small sieve onto the cream and continue to beat at medium speed until stiff peaks form.
  5. Remove cake from the refrigerator. Spread topping evenly to the edges of the pan using large, offset spatula.
  6. Unlatch springform pan and with the help of a large, offset spatula carefully slide cake off the baking paper onto a cake stand or plate.
  7. Serve immediately. If not serving immediately, cake can be stored, covered in the refrigerator, up to 2 days.
  8. Buon Appetito!

 

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Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes

Comments (19)

19 Responses to “Mississippi Mud Pie – Best Chocolate Cake – Pie?”

  1. Says:
    June 22nd, 2012 at 2:39 pm

    This sounds like the most perfect dessert ever, I could eat any of the layers by themselves let alone in one fabulous pie!

  2. Erica Says:
    June 22nd, 2012 at 2:59 pm

    I’ve seen recipes for Mississippi mud pie on the internet before and never once been tempted to make it… until now! Your pictures and description put this on my “to-bake” list, counteracting its otherwise unappetizing and unsophisticated name (mud pie, anyone?!)

    Thanks for changing my mind!

  3. Says:
    June 22nd, 2012 at 3:58 pm

    That is one intense cake!

  4. Says:
    June 22nd, 2012 at 4:08 pm

    Wow! That is the ULTIMATE chocolate dessert!

  5. Rosamina Says:
    June 22nd, 2012 at 4:13 pm

    Looks yummy! I love your recipes.

  6. Grace Says:
    June 22nd, 2012 at 4:17 pm

    Definitely intense Christina – so good!

  7. Grace Says:
    June 22nd, 2012 at 4:20 pm

    Erica I love to research desserts and when I was looking for info on the pie wiki stated it was given its name because the cake resembles the banks of the mississippi river – totally unappetizing but one spoonful and you’ll be hooked.

  8. Says:
    June 22nd, 2012 at 4:53 pm

    Any ideas for substitutions for those that don’t drink coffee? Is the liquid still necessary? Does it totally ruin the overall flavour without?

    Thanks for another awesome recipe!

  9. Grace Says:
    June 22nd, 2012 at 5:23 pm

    Aaron do you want to substitute because you don’t like the taste of coffee? Because you can’t taste the coffee but it does enhance the chocolate flavour. Having said this, I love coffee and maybe to a non coffee drinker a slight hint of coffee may come through if you were enjoying just the cake part but when eating a spoonful with all the layers any coffee hint would be lost. You can definitely taste the hazelnut liqueur. If you wanted to substitute you could use water but I would probably add a few more teaspoons of cocoa.

  10. Says:
    June 22nd, 2012 at 5:50 pm

    I just bought one from the store today for my son and it was awful. Now I have seen this beauty I am inspired to make him a proper one. Thanks for sharing!

  11. Says:
    June 22nd, 2012 at 9:38 pm

    Thank you, Grace! I will let you know how it goes. We’re not drinkers, so Frangelico is a no go. I wish it was easier to find hazelnut extract. I’m going to track some down before I make this. My wife saw the pictures and about died. I’m now under orders to make this ASAP :)

  12. Grace Says:
    June 22nd, 2012 at 9:52 pm

    Aaron I wonder if you could try this, roast the hazelnuts, once cooled grind them in the food processor, bring milk or water and the ground hazelnuts just to the boil, turn off the heat, cover, when cool, refrigerate and allow to infuse overnight, then strain (you may have to do this several times, cheesecloth or a coffee filter works great) discard the ground hazelnuts and then you can use the hazelnut milk or water in the cake. I’ve used this method before for making hazelnut gelato and it worked wonderfully.

  13. Says:
    June 22nd, 2012 at 10:53 pm

    Wonderful! Thanks again!

  14. Says:
    June 23rd, 2012 at 6:54 am

    This looks really amazing and super duper rich. Just the way I like anything chocolate. Lovely photos.

  15. Says:
    June 23rd, 2012 at 9:44 am

    A couple of days ago I was trying to come up with a chocolate dessert that had a chocolate cookie crust and chocolate cake on top. I do believe this beautiful pie of yours is a sign from the universe that I should make this. Thanks Gracie!

  16. Says:
    June 23rd, 2012 at 8:05 pm

    pie looks wonderful

  17. Says:
    June 24th, 2012 at 1:08 am

    This looks absolutely delicious and moist! Thank you for sharing this recipe! ^_^

  18. rivka Says:
    June 24th, 2012 at 3:29 am

    Thank you for the scrumptious recipe, however I believe you have omitted to include instructions on how and when to add the 4 egg yolks in the chocolate pudding layer preparation. I guess it would be to the hot milk to create a custard before adding the chocolate?

  19. Grace Says:
    June 24th, 2012 at 5:46 am

    Thank you Rivka! I’ve corrected the recipe and you are absolutely correct, whisk the yolks into the dry ingredients before adding the milk.

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