Mississippi Mud Pie

June 17, 2014
0 Ratings
  • Serves 10-12
Author Notes

Traditional 3 Layer Mississippi Mud Pie - Flourless Chocolate Cake, Chocolate Pudding, & Whipped Cream in a Chocolate Cookie Crust (inspired by Martha Stewart's recipe) —Liza's Kitchen NYC

What You'll Need
  • Chocolate Cookie Crust & Flourless Chocolate Cake Layer
  • 40 Whole Chocolate Sandwich Cookies, Cream Removed (Gluten Free Cookies can be used)
  • 6 tablespoons Melted Butter
  • 3 Large Eggs
  • 1/3 cup Cocoa Powder
  • 6 ounces Semi-Sweet or Dark Chocolate
  • 1 cup Sugar
  • 1 tablespoon Vanilla
  • Pudding and Whipped Cream
  • 6 ounces Dark or Semi-Sweet Chocolate
  • 3 cups Whole or 2% Milk
  • 1/2 cup Sugar
  • 1/4 cup Corn Starch (if you dislike Corn Starch, you can also use Tapioca Powder)
  • 1/8 teaspoon Salt
  • 2 cups Whipping Cream
  • 2 tablespoons Sugar
  • 1/2 teaspoon Vanilla
  1. Chocolate Cookie Crust & Flourless Chocolate Cake Layer
  2. First, preheat your oven to 300 degrees.
  3. Add all cookies into a food processor and chop until in very fine pieces/powder. It should look like sand or dirt.
  4. Melt the butter (in the microwave is fine) and add to the cookie crumbs mixing until all crumbs are coated and begin to stick together.
  5. Cut out a round piece of parchment paper to line the bottom of a 9 inch springform pan and use cooking spray to keep in place. Lightly spray the sides of the pan.
  6. Pour cookie crumbs into the pan, and push them up the sides to create a crust. Try to, as much as possible, keep the crust an even thickness.
  7. Place the crust in the freezer for 5-10 minutes or until cold and set. Then place in the oven for 15 minutes.
  8. While the crust is cooking, melt 1 stick of butter in a saucepan. When the butter is almost completely melted, add the chocolate and sugar and whisk until smooth.
  9. Remove the pot from the heat, and allow the batter to cool slightly. Then add the eggs whisking immediately after cracking them in making sure not to scramble them inadvertently.
  10. Then add the vanilla and cocoa powder, whisking until smooth.
  11. When the 15 minutes are up, take the crust out of the oven. The color will have darkened and it will appear more solid.
  12. Turn the oven up to 365 degrees. Pour the batter into the crust, making sure that spreads evenly. Then place it back in the oven for approximately 25 minutes (or until the cake appears firm. Be careful not to over-bake.
  13. Take the cake out of the oven and leave it to cool.
  1. Pudding and Whipped Cream
  2. Combine the cornstarch (or tapioca powder), sugar, and salt in a small saucepan over low heat.
  3. Slowly, whisk in the milk being careful not to create lumps and continue cooking over medium heat. Cook (stirring occasionally) for about 10 minutes. Longer on lower heat is better than shorter on higher heat.
  4. When the mixture is think enough to coat the back of a spoon, add the chocolate and whisk to incorporate. Continue to whisk as the chocolate melts. At this point, the mixture should be quite thick.
  5. Cook for about another 2-3 minutes, allowing it to simmer slightly. Then add the vanilla, whisking to incorporate into the pudding.
  6. Remove the pudding from the heat, allowing it to cool for a few minutes. If you are concerned about lumps, the mixture can be strained.
  7. When the pudding has cooled to the point that it is slightly warm to the touch, pour it into the crust.
  8. Smooth out the top of the pudding, and cover with plastic wrap. Make sure that the plastic wrap touches the pudding, covering it completely so that a skin does not form.
  9. Place in the refrigerator and allow to cool completely.
  10. While the it is cooling, make the whipped cream.
  11. Pour the heavy cream into a bowl on a stand mixer, making sure that the cream is very cold. Mix at a medium speed until the cream is frothy. Then add the 2TB of sugar and raise the speed to almost all the way (8 out of 10). Watch the cream carefully so that it does not over whip and separate.
  12. At this time, if the pie is not cool, place the cream back into the refrigerator until the pie is completely cold.
  13. When the pie is cold, spoon the whipped cream over the pudding layer, making sure not to create air pockets. Fill until the cream reaches 1 cm below the top of the crust.
  14. Place the pie back into the refrigerator, keeping it there until it is ready to be served.
  15. To remove the pie from the springform pan, carefully loosen the hinge slowly, running a knife around the edge of the chocolate cookie crust as necessary. Do not rush the process, otherwise you may end up with a cookie crumble mess.
  16. Remove the ring of the pan, then slide the pie onto a serving tray or plate.

See what other Food52ers are saying.

  • Liza's Kitchen NYC
    Liza's Kitchen NYC
  • sexyLAMBCHOPx
  • vjsoftball
  • Paula Lefkowitz
    Paula Lefkowitz

7 Reviews

Liza's K. July 26, 2015
My goodness! So sorry. The sugar goes in with the eggs and chocolate. I probably said both because I've done the recipe with 2 and 3 eggs before both successful). The vanilla goes in the pudding 1l/2 tsp. It's fine without also. I'll update the recipe when I get home.
Liza's K. July 26, 2015
Oh my goodness, my apologies! It's a 1/2 tsp of vanilla in the pudding. The sugar goes in with the chocolate and eggs. I probably said both eggs because I've done the recipe with 2 and 3 before. Both come out fine. I'll update the recipe when I get home.
vjsoftball July 26, 2015
Another question...the pudding instructions state: "Then add the vanilla, whisking to incorporate into the pudding." However, the pudding/whip cream ingredients do not have a listing for vanilla.
vjsoftball July 26, 2015
Hello Liza's Kitchen NYC...This recipe looks great and I decided to make it for a birthday party this afternoon. However, I am now at the cake mixing section and realize that I am confused about the ingredients and the instructions.

The cake ingredients call for 1 cup of sugar - but there is no instruction as to when to add it. Additionally, the recipe calls for 3 eggs...but the instructions say to add "both eggs".

I doubt I will hear back in time to save me...but would appreciate the information in case my trial and error does not work and I want to try it again.

Thank you
Paula L. April 7, 2015
This is NOT a Passover Recipe. But it sounds really good.
Liza's K. April 7, 2015
Hi Paula,
There are several brands of Kosher for Passover cookies that can be used for the crust, as was originally mentioned in the description. Give it a try!
sexyLAMBCHOPx June 17, 2014