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Mississippi Mud Pie made with homemade chocolate pudding, homemade chocolate cake and home made whipped cream! It is so rich and creamy.
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Mississippi Mud Pie

Author Lauren

Ingredients

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.