When I was growing up we used to get my mom a Mississippi mud pie from small-town bakery every single year until one day it close down. We have not be able to find one that was similar to that style at any other bakery. The Mississippi mud pie has a few different styles you can make. I was used to a very rich, non-ice cream style Mississippi mud pie. So I have been on a mission to figure out how to try to re-create it. I finally did and I am so excited! For this Mississippi Mud Pie recipe you will next to learn how to melt chocolate over a double boiler check out here.
Mississippi Mud Pie
Mississippi Mud Pie Ingredients
Chocolate Cookie Crust
- 16 ounces Oreo cookies, crushed
- 5 tablespoons butter, melted
Flourless Chocolate Cake
- 4 tablespoons unsalted butter
- 6 ounces dark chocolate, chopped
- 2 tablespoons instant espresso powder
- 1/4 cup coffee, at room temperature
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 6 large eggs, at room temperature
- 1 cup sugar
Chocolate Pudding
- 3/4 cup sugar
- 1/2 cup dark cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 3 teaspoons vanilla extract
- 3 ounces dark chocolate
Whipped cream
- 1 1/4 cups heavy cream
- 2 tablespoons granulated sugar
Mississippi Mud Pie Directions
Chocolate cookie crust
Preheat the oven to 300°. Using pan spray a 9″springform pan. Place cookies in the food processor, grind until fine crumbs. Place into a small bowl and add melted butter. Stir until well combined. Poor crumbs into pan and press the crumbs evenly on the side and the bottom of the pan. Leaving about half an inch from the top of the pan. Place the pan into the freezer for about 10 minutes. Once the crust is set place the crust into the oven and bake until it’s dry to the touch. This will take about 10 minutes.
Flourless chocolate cake
Turn the oven up to 350°. Place the butter and chocolate over a double boiler, stir until combined. Remove the bowl from the heat. In another bowl whisk together the espresso powder, coffee, salt, and vanilla. separate eggs whites from the egg yolks. In the bowl of a mixer beat the eggs yolks and 1/2 cup sugar until light and almost doubled in volume. This will take about 5 minutes. Slowly add in the melted chocolate until just combined. At the coffee mixture and mix until just combined. Transfer this mixture into another bowl, clean the bowl of the mixer. Place the egg whites into the mixing bowl and whisk until foamy. On high-speed slowly at the remainder 1/2 cup sugar and continue to be until soft peaks.
Fold 1 cup of the egg white mixture into the chocolate mixture using a rubber spatula gently fold them until they are combined. Carefully not to over mix add the remaining egg white mixture and fold it until just combined. Pour into the cooled cookie crust and placed into the oven. Bake until the cake is set about 38 to 42 minutes. Once the cake cools then wrapped with plastic wrap and refrigerate it overnight.
Chocolate pudding
In a medium saucepan, mix together sugar, cocoa powder, cornstarch and salt. Add the egg yolks and whisk just to combine. Slowly pour in the milk while whisking constantly. Place the pan over medium heat and bring the mixture to a boil while whisking constantly to prevent burning. Let it boil for 30 seconds and then immediately transfer to a medium bowl. Add the butter, vanilla and chocolate, whisk this until combined. Continue whisking until the mixture has cooled slightly. Leave at room temperature for 15 minutes and then place the class piece of plastic wrap directly on the surface of the pudding. Transfer to the fridge until well chilled, this will take at least 3 hours.
Cake assembly
Stir the putting and pour on top of the cake making sure to stay with in the cookie crust boarder. Place the cake into the refrigerator to set for 30 minutes.
Whipped cream
In the bowl whisk the cream until soft peaks. Sprinkle the sugar into the cream and continue whisking until stiff peaks are formed. Spread the whip cream over the putting when you’re working it all the way out to the side. Remove the cake from the pan and enjoy.
Ingredients
- Chocolate Cookie Crust
- 16 ounces Oreo cookies crushed
- 5 tablespoons butter melted
- Flourless Chocolate Cake
- 4 tablespoons unsalted butter
- 6 ounces dark chocolate chopped
- 2 tablespoons instant espresso powder
- 1/4 cup coffee at room temperature
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 6 large eggs at room temperature
- 1 cup sugar
- Chocolate Pudding
- 3/4 cup sugar
- 1/2 cup dark cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 3 teaspoons vanilla extract
- 3 ounces dark chocolate
- Whipped cream
- 1 1/4 cups heavy cream
- 2 tablespoons granulated sugar
Instructions
- Chocolate cookie crust
- Preheat the oven to 300°. Using pan spray a 9"springform pan. Place cookies in the food processor, grind until fine crumbs. Place into a small bowl and add melted butter. Stir until well combined. Poor crumbs into pan and press the crumbs evenly on the side and the bottom of the pan. Leaving about half an inch from the top of the pan. Place the pan into the freezer for about 10 minutes. Once the crust is set place the crust into the oven and bake until it's dry to the touch. This will take about 10 minutes.
- Flourless chocolate cake
- Turn the oven up to 350°. Place the butter and chocolate over a double boiler, stir until combined. Remove the bowl from the heat. In another bowl whisk together the espresso powder, coffee, salt, and vanilla. separate eggs whites from the egg yolks. In the bowl of a mixer beat the eggs yolks and 1/2 cup sugar until light and almost doubled in volume. This will take about 5 minutes. Slowly add in the melted chocolate until just combined. At the coffee mixture and mix until just combined. Transfer this mixture into another bowl, clean the bowl of the mixer. Place the egg whites into the mixing bowl and whisk until foamy. On high-speed slowly at the remainder 1/2 cup sugar and continue to be until soft peaks.
- Fold 1 cup of the egg white mixture into the chocolate mixture using a rubber spatula gently fold them until they are combined. Carefully not to over mix add the remaining egg white mixture and fold it until just combined. Pour into the cooled cookie crust and placed into the oven. Bake until the cake is set about 38 to 42 minutes. Once the cake cools then wrapped with plastic wrap and refrigerate it overnight.
- Chocolate pudding
- In a medium saucepan, mix together sugar, cocoa powder, cornstarch and salt. Add the egg yolks and whisk just to combine. Slowly pour in the milk while whisking constantly. Place the pan over medium heat and bring the mixture to a boil while whisking constantly to prevent burning. Let it boil for 30 seconds and then immediately transfer to a medium bowl. Add the butter, vanilla and chocolate, whisk this until combined. Continue whisking until the mixture has cooled slightly. Leave at room temperature for 15 minutes and then place the class piece of plastic wrap directly on the surface of the pudding. Transfer to the fridge until well chilled, this will take at least 3 hours.
- Cake assembly
- Stir the putting and pour on top of the cake making sure to stay with in the cookie crust boarder. Place the cake into the refrigerator to set for 30 minutes.
- Whipped cream
- In the bowl whisk the cream until soft peaks. Sprinkle the sugar into the cream and continue whisking until stiff peaks are formed. Spread the whip cream over the putting when you're working it all the way out to the side. Remove the cake from the pan and enjoy.
Tried this recipe?Mention @midgetmomma or tag #MidgetMommaRecipes
tina gonzalez says
gotta try this recipe..thanks