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Sunday, February 23, 2014

Mississippi Mud Pie

Mississippi mud pie... Also known as the second richest dessert I know how to make.

While this pie is complicated as a whole, the parts themselves are surprisingly simple. It starts with an easy chocolate cookie crust made of crushed oreos, followed by layers of delicate flourless chocolate cake, decadent dark chocolate pudding, and finally a mountain of fluffy whipped cream.

This is only the second time I've made this dessert and I have to brag a tiny bit because I believe I nailed it this time.

There are a few shortcuts you could take in making this pie. You could use store bought pie crust, but you would need to use two of them because they aren't as deep as the springform pan. You can also substitute a box of pudding mix instead of making your own. I would suggest if you choose to use pudding mix that you opt for the cook and serve type rather than the instant stuff as the texture will be more like the homemade pudding in the recipe. You can also go with packaged whipped cream or whipped topping.

However you choose to make this recipe please do not hesitate to try it. As I said it may look complicated, but it's actually much easier than it seems. Also, if yours holds together as well as mine did this time your friends and family will certainly be impressed.

Mississippi Mud Pie

Source: 3pm Sunday Dinner

16 oz Oreos, crushed (in a food processor or blender)
5 Tbsp unsalted butter, melted

4 Tbsp unsalted butter
6 oz dark chocolate (good quality 60-70% dark chocolate)
2 Tbsp + 1 tsp instant espresso powder
1/4 cup strong coffee, room temperature
1/4 tsp salt
1 Tbsp vanilla extract
6 large eggs, separated, at room temperature
1 cup sugar, divided

3/4 sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 tsp salt
4 egg yolks
2 1/2 cups whole milk (it really does need to be whole milk)
3 Tbsp unsalted butter
3 oz dark chocolate (good quality 60-70% dark chocolate)
2 tsp vanilla extract

Whipped Cream:
1 1/2 cups whipping cream
2 Tbsp sugar

Preheat the oven to 300 degrees. Spray the sides and bottom of a 9 inch spring form pan with vegetable oil spray. If you like you can line it with parchment paper and spray with vegetable oil spray again. I didn't and mine came out just fine.


Begin by crushing the Oreos in the food processor or blender.

Combine the crushed cookies and melted butter in a medium mixing bowl. Stir with a rubber spatula until well combined.

Transfer the mixture to the prepared pan and press firmly and evenly into the bottom of the pan and up the sides to 1/2 inch from the top. I like to use a drinking glass to get the bottom firmly packed and a spoon to press the edges. Bake at 300 degrees for 10 minutes.

Remove from the oven and set aside on a rack to cool.

Increase the oven temperature to 350 degrees.

In a microwave safe bowl melt the butter and chocolate together.

Microwave in 15 second bursts, stirring at each stop, until the mixture is smooth. Set aside to cool.

In a small bowl combine the espresso powder, coffee, salt, and vanilla and set aside.

Separate the egg yolks from the whites in separate bowls.

Place the egg yolks and 1/2 cup sugar in the bowl of your stand mixer, fitted with the paddle attachment. Beat at medium speed until the mixture has nearly doubled in volume and is lighter in color.

Add the cooled chocolate mixture and beat on low speed until just combined.

Scrape down the sides and beat for another 5 seconds.

Add the coffee mixture and beat on low speed until just combined.

Scrape down the sides and beat for another 5 seconds.

In a medium mixing bowl beat the egg whites until frothy. (You can use another clean bowl for the stand mixer and the whisk attachment or you can use a regular mixing bowl and a hand mixer. It can be done by hand with a whisk but it takes forever and your arm will be sore for days.)

Add the remaining 1/2 cup sugar and beat on high speed until soft peaks form.

Gently fold the egg whites into the chocolate mixture in 2-3 additions.

Be gentle while folding and try not to over-mix.

Once the egg whites are incorporated pour the batter into the cooled crust. Bake at 350 degrees for 38-42 minutes.

The top will look set but it will jiggle slightly when you move the pan. It will probably be puffy looking but it will sort of deflate as it cools leaving a nice bowl shape for the pudding layer.

Allow to cool completely on a wire rack. Wrap tightly with plastic wrap and chill in the fridge for at least 3 hours or overnight.


Place the chocolate, butter, and vanilla in a medium mixing bowl and set aside.

In a medium saucepan whisk together the sugar, cocoa powder, cornstarch, and salt.

Add the egg yolks and whisk.

Pour the milk in slowly, whisking the whole time.

Once the mixture is well combined heat over medium heat until it comes to a boil, whisking continuously. (This takes some time. It took me 20-30 minutes to come to a boil and it is exhausting to whisk the whole time, but so worth it because it only takes a moment of rest for the mixture to scorch on the bottom.) Once the mixture comes to a boil allow it to boil for 30 seconds.

Immediately pour the mixture into the mixing bowl containing the chocolate and butter.

Whisk until the butter and chocolate are melted and the mixture is completely smooth.

Allow to cool at room temperature for 15 minutes.

Cover with plastic wrap (and press the plastic wrap directly onto the surface of the pudding to prevent skin from forming) and chill in the fridge for at least 3 hours or up to overnight.

Stir the pudding to smooth it out and pour over the cake layer.

Smooth the top and spread the pudding to the edges of the pie.

Whipped Cream:

Pour the whipping cream into a chilled mixing bowl (you can use the stand mixer for this as well).

Using chilled beaters or the whisk attachment whip the cream until soft peaks form.

Add the sugar and whip until firm peaks form.

Spread the whipped cream over the pudding layer. You can garnish with some chocolate shavings or a dusting of cocoa powder, but I didn't feel it needed it.

Now you can remove the edge of the spring form pan and gently lift the pie onto a serving plate.

Carefully cut a slice and you can see the beautiful layers.

Mine came out just fine without the parchment paper as you can see. Serve cold and keep leftovers in the fridge, covered in plastic wrap.

If you need to transport it I would leave it in the pan until you are ready to serve. To keep the plastic wrap from sticking to the top you can stick a few toothpicks about halfway into the top to keep the plastic from touching the whipped cream.

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