Mississippi mud pie is delicious chocolate and whipped cream layer cake. It has soft and luscious filling with chocolate crust. True chocolate lover can’t miss it!
I honestly can’t think of a better pie than this! Chocolate Oreo cookie crust with chocolate mud topped with whipped cream and chocolate shards. Can a true chocolate lover resist this amazing dessert?
This is a classic Mississippi mud pie recipe adapted to our family taste, with a few twists that work for us and make this old fashioned pie better. There are no marshmallows in our recipe!
Perfect 4 layer cake to make for the end of fall or winter. Delicious dessert for Thanksgiving, Christmas or Birthday!
Make Mississippi state signature dessert at home! And don’t blame your family or friends for asking for a second slice. It is so delicious!
Chocolate lovers will be so happy after tasting this pie. Dark chocolate, vanilla and coffee flavors will dance in your mouth!
Why is it called Mississippi Mud Pie?
Mississippi mud pie consists of three layers of mud, topped with snow. As you can see, the appearance suggests the name of this Southern dessert.
Do these layers remind you of Mississippi River mud?
While I don’t think it is a good idea to taste the well-known river mud and even swim there…. You can certainly make this delicious dessert with chocolate!
What is Mississippi mud pie made of?
You will need to make a crust with Oreo cookies, then bake first cracked like chocolate Pavlova layer, top it with irresistible chocolate pudding layer, then with whipped cream and chocolate swirls.
There are many layers, but it is worth it in the end!
To make this cake, you will need a lot of good quality dark chocolate. Other dry ingredients you need are sugar, salt good quality cocoa powder, corn starch, coffee and vanilla powder.
By the way, you can easily make this pie gluten-free, if you will use gluten-free biscuits or cookies for the base!
Wet ingredients that you need are eggs, butter, milk and heavy cream for whipping.
There are recipes that are using melted marshmallows as topping, but we think that whipped cream gives it more luscious look and lighter taste.
Tips to make Mississippi mud pie
- Start making this chocolate pie at least one or two day ahead to let the cake cool and pudding set in the fridge for at least 3 hours.
- Use good quality dark chocolate, at least 70 % for a deep flavor.
- Let the first two layers – the crust and the chocolate Pavlova cool completely before adding chocolate pudding layer.
- Use room temperature eggs for baking.
- The heavy cream and the bowl should be cold, so it will be easier and faster to whip!
- Constantly stir the chocolate pudding, when boiling, so it won’t scorch.
- Use Bain-Marie to gently melt the chocolate.
- Cover the pudding with a lid (if you cool it in the pan), or use cling film to press it on top, so the crust don’t form. Stir before adding to the cake.
- Cover the Pavlova flourless cake part with plastic wrap or silicone cover, when cooling.
- If you don’t plan to serve the cake immediately, you can leave it in the spring form pan, covered with plastic wrap, for 2 days in the fridge.
- Add chocolate decoration on top just before serving. Don’t store it with cake in the fridge, as it will soften and loose texture.
How to make Mississipi mud pie recipe
Make three delicious chocolate mud layers, top it with whipped cream and sprinkle some more chocolate mud on top. That’s it!
There are a lot of steps to make three layers and a crust, but overall they are easy and straight forward, so you don’t need to have special baking skills or decorating skills to make this chocolate pie!
Chocolate Cookie Crust
I used Oreo cookies for the crust, but you can use any chocolate biscuits or cookies. Remove the filling from Oreo, process it until crumbs and mix with melted butter.
Don’t forget to set aside few teaspoons of crumbs (without butter) for decoration.
Make sure it resembles wet sand and press to the bottom and sides of the pan. Bake 10 minutes and let it cool!
By the way, you can use gluten-free chocolate biscuits to make this cake completely gluten-free!
Flourless Chocolate Coffee Pavlova
I name it chocolate coffee Pavlova, but it has more ingredients than needed for meringue cake. Name it flourless chocolate coffee cake or whatever you like!
For this layer you need to melt chocolate with butter in one bowl, whisk egg whites until stiff peaks in another bowl and beat egg yolks with sugar until pale in the third bowl.
Meanwhile, brew a cup of strong coffee, then add vanilla instant coffee, salt and vanilla powder or vanilla extract for the flavor.
Combine beaten egg yolk mixture with slightly cooled melted chocolate and coffee. Fold in egg whites.
Fill the cake shell until the top and bake about 45 minutes until the edges are cooked, but slightly wobbled in the middle.
It will look uncooked, but cracked on top. After cooling in the pan the cake will deflate in the middle. It should be right like that!
When the mud cake is cooled, cover the baking pan with plastic wrap or silicone cover. Let it stand in the fridge preferably overnight or at least 3-4 hours.
Now when the cake deflated in the middle, we need to fill it with chocolate pudding! This is so fun!
To make a chocolate pudding, you need to combine cocoa powder, corn starch, sugar, vanilla powder in a medium sauce pan. Then add egg yolks and milk, mix and place on the medium heat.
Bring it to the boil, constantly whisking. You won’ t let the eggs scorch, if you keep and eye on the mixture and whisk.
Let it boil about 30 seconds, then switch off the heat.
Add butter and chocolate in the hot cocoa mixture. Whisk until incorporated.
Let it cool in the pan, covered with a lid or plastic wrap. Alternatively, you can transfer the mixture to the bowl and cover with plastic, so that it touches the surface.
Plastic will help you to avoid forming the skin on the pudding, so don’t skip this part!
When the chocolate pudding is cool to touch, remove the plastic, stir it well and fill the cake shell, using a spatula.
Cover the cake with pudding with plastic wrap or silicone cover and refrigerate for 3-4 hours until set.
By the way, this chocolate pudding is so delicious! You can fill the glasses with it and serve as an individual dessert, decorated with berries and mint.
Chocolate swirl decoration
When pudding sits in the fridge, prepare chocolate decoration.
You will need to melt the chocolate on double-boiler or Bain-Marie, then evenly spread it on top of the cool tray or cold surface.
When the chocolate is tarting to set, put the knife under 30 degree angle. Hold the tray with one hand and slide the knife away from you to make short pipes of chocolate.
This will come with practice, but this process is quite easy and fun! You will get your pipes after firs or second try, I promise.
The pipes don’t need to be perfect, you just throw them on top of the Mississippi mud pie!
Store chocolate pipes in the food box in cool place.
This is maybe the easiest par of the cake! You need to make whipped cream and frost the topping of the cake.
To make it faster, use the cold bowl and cold heavy cream.
Whip cream with powdered sugar until stiff peaks on high speed.
You can use cool whip instead.
Decorating the mud pie
Unmold the cake.
Apply the whipped cream on top of the chocolate pudding, making few swirls. You can place the cake in the fridge until it is ready to be served.
Sprinkle cookie crumbs on top of the cake. You can shave some chocolate on top.
Finally, add chocolate pipes in the middle, and it is ready to be served!
Alternatively you can sift some cocoa powder on top.
Serve the Mississippi mud pie immediately, or refrigerate in the cake pan, covered with plastic wrap, up to 2 days.
I hope I mentioned “chocolate” enough in this post to let you bake this dream pie for a true chocolate lover!
Check our other chocolate desserts and bakes:
- Vegan chocolate Cake
- Chili Ice Cream with chocolate sponge cake
- Chocolate cupcake recipe
- Tempting chocolate cookies
- Chocolate pudding cake
And if you make this Mississippi mud pie recipe or one of our other desserts, tag us or comment to let us know. We love to see what you are baking!
Mississippi Mud Pie Recipe
- Pots and bowls
- Whisks and spatulas
- Stand or hand mixer with whisk attachments
- Oven and stove top
- spring form pan (8 inch / 20 cm or bigger)
- 2 packages Oreo sandwich cookies 12 ounces or 352 grams (about 32 cookies)
- 1/4 cup butter unsalted, melted
- 1 tbsp butter for greasing the pan
Flourless Chocolate Cake
- 4 tbsp unsalted butter
- 5 ounces dark chocolate (70 percent cacao) 150 grams, chopped
- 1 espresso cup 59 ml / 2 oz strong brewed coffee, room temperature
- 1 tsp vanilla powder or vanilla extract
- 1 tsp instant vanilla or tiramisu flavored coffee powder optional
- 1/4 teaspoon kosher salt
- 6 large eggs separated, room temperature
- 1 cup white granulated sugar
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup corn starch
- 1/4 tsp kosher salt
- 4 large egg yolks
- 2 cups whole milk
- 3 tbsp butter unsalted
- 1 tsp vanilla powder optional
- 3.5 ounces dark chocolate (70 percent cacao), chopped / 100 grams
- 2 cups heavy cream for whipping
- 2 tablespoons powdered sugar
- Preheat oven to 302 F/ 150 C degrees. Lightly grease bottom and sides spring form pan (8 inch / 20 cm).1 tbsp butter
- Remove the filling from Oreo cookies and pulse them in a food processor until fine crumbs. Set few teaspoons aside for decoration.2 packages Oreo sandwich cookies
- Transfer crumbs to a bowl and mix with melted butter, using a spoon or spatula.1/4 cup butter
- Transfer wet crumbs to pan, pressing it evenly into bottom and up to the 3/4 on the sides. Leave in the fridge for 15 minutes.
- Bake until dry to the touch, 10 minutes. Transfer to a wire rack; let it cool completely.
Flourless Chocolate Cake
- Increase oven temperature of the oven to 356 F/ 180 C degrees.
- Meanwhile brew coffee.1 espresso cup
- In a cup, combine together coffee, vanilla coffee powder, vanilla, and salt.1 tsp vanilla powder or vanilla extract, 1 tsp instant vanilla or tiramisu flavored coffee powder, 1/4 teaspoon kosher salt, 1 tsp vanilla powder
- Place butter and chocolate in a heatproof bowl set over a pot of simmering water.4 tbsp unsalted butter
- Stir until melted and smooth. Remove from heat.
- In the clean bowl of a mixer fitted with the whisk attachment, add egg whites.6 large eggs
- Beat egg whites on medium speed with a hand or stand mixer until foamy, about 2 to 3 minutes.
- In the large bowl add egg yolks and sugar.1 cup white granulated sugar
- Using hand or stand mixer with the whisk attachment, beat egg yolks and sugar on medium-high speed until pale, thick, and almost doubled in volume, about 4 minutes.
- Add slightly cooled melted chocolate with butter in the egg yolk mixture.
- Beat in chocolate mixture until just combined.
- Beat in coffee mixture until just combined, scraping the sides.
- Gently fold 1 cup egg-white mixture into chocolate mixture with a rubber spatula.
- Fold in remaining egg-white mixture just until combined (do not overmix).
- Pour into cooled crust until the top of the crust.
- Bake until cake is cracked on top and set but still slightly wobbly in center, about 45 minutes. Let cool completely. Cake will deflate in center as it cools, and it is Ok. After it is cooled, cover and refrigerate overnight.
- Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan.1/2 cup unsweetened cocoa powder, 1/4 cup corn starch, 1/4 tsp kosher salt, 1/2 cup sugar
- Whisk egg yolks and milk in the cocoa mixture.4 large egg yolks, 2 cups whole milk
- Bring a pot to a gentle boil over medium heat. Whisk constantly to prevent scorching.
- Boil 30 seconds, then switch off the heat and add butter, and chocolate.3 tbsp butter, 3.5 ounces dark chocolate (70 percent cacao), chopped
- Whisk until melted and fully incorporated.
- Set aside to cool, covered with a lid or plastic wrap, pressing it directly onto surface to prevent skin from forming.
- Stir and spread pudding with a spatula on top of the cake.
- Cover with plastic wrap and refrigerate until set, at least 3-4 hours.
Chocolate swirl decoration
- Place chocolate in a heatproof bowl set over a pot of simmering water (Bain-Marie). Wait until it just melts.5 ounces dark chocolate (70 percent cacao)
- Pour chocolate on the tray over the cold surface. Spread it in the thin layer, using an off set spatula.
- When the chocolate is starting to set, place a knife under 30 angle and push away from you to make swirls.
- Place swirls on a plate in a cool place until you are ready to decorate.
- Place the cream with powdered sugar in a large whisking bowl (preferably cold).2 tablespoons powdered sugar, 2 cups heavy cream
- Use a hand mixer or stand mixer with whisk attachment to beat until stiff peaks. You will need around 3-4 minutes, be cautious to not overdo this.
- Unmold cake. Top pudding layer with whipped cream, spreading to edges. Place in the fridge before serving.
- Leave the swirls on top.
- Sprinkle Oreo crumbs and shave some chocolate.
- Decorate with chocolate swirls.