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4.86 from 7 votes

Mississippi Mud Pie Recipe

Rich Mississippi Mud Pie is chocolate 4-layer perfection. It starts with an Oreo crust and a fluffy flourless chocolate cake, topped with chocolate pudding, marshmallows, and homemade whipped cream!
Prep Time45 minutes
Cook Time20 minutes
Chill Time4 hours
Total Time5 hours 5 minutes
Course: Pastries, Pies & Tarts
Cuisine: American
Servings: 12
Calories: 662kcal
Author: Andrea

Ingredients

for the crust:

  • 16 ounces Oreo cookies about 40 cookies, finely crushed
  • 6 tablespoons butter melted

for the flourless chocolate chip cake:

  • 1 cup sugar
  • 6 ounces dark chocolate 60-70%, chopped
  • 1/4 cup warm water
  • 4 tablespoons butter
  • 6 eggs separated
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/2 cup semi-sweet chocolate chips

for the dark chocolate pudding:

  • 1/4 cup + 2 tbsp. sugar
  • 1/2 cup dark unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons butter
  • 2 egg yolks
  • 1 1/4 cups milk
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 ounce dark chocolate 60-70%, chopped
  • 1 1/2 cups miniature marshmallows set aside for assembly

for the whipped cream:

  • 1 cup heavy cream
  • 1 tablespoon granulated or powdered sugar
  • 1/2 teaspoon vanilla
  • pinch of salt

Instructions

  • Preheat the oven to 300 degrees. Spray a 9″ springform pan with cooking spray and set aside.
  • In a food processor or blender, grind the Oreo cookies until they become fine crumbs. Place crumbs into a medium size mixing bowl and pour the melted butter over the top. Mix with a spatula until the crumbs are coated.
  • Firmly press the crumb mixture evenly into the bottom and sides of the springform pan, leaving about ½” inch between the top of the crust and top of the pan. Place the crust in oven and bake for 8 minutes, then remove and allow to cool.
  • While the crust is cooling, increase the oven temperature to 350 degrees.
  • To make the flourless chocolate cake, melt the butter and chocolate in a double boiler, mixing until smooth. Remove from heat and set aside to cool.
  • In a 1 cup glass measuring cup, combine the warm water, salt and vanilla, and set aside.
  • In a large bowl or the bowl of a stand mixer, beat the egg whites until foamy, about 2 minutes. Gradually increase speed to high and slowly add ½ c. sugar, beating until soft peaks form.
  • In another large bowl or stand mixer bowl, beat the egg yolks with the remaining ½ c. sugar until the eggs are light and have almost doubled in volume, about 3-4 minutes. Add the cooled chocolate mixture and beat until just combined. Scrape down the sides and bottom of bowl and with mixer speed on low, add the water mixture. Beat until just combined.
  • Gently fold 1 cup of the beaten egg whites into the chocolate mixture. After about 30 seconds of gentle folding, add the remaining egg whites and continue folding until almost completely combined, being careful not to overmix.
  • Pour the batter into the cooled crust, gently sprinkle chocolate chips over top and place in oven to bake for 38 to 40 minutes. The cake will have a semi-crisp top and will still jiggle a bit. Remove from the oven and allow to cool to room temperature. The center and edges of the cake will fall- this is normal. Once the cake is cool, cover with plastic wrap and refrigerate for 2 hours.
  • While the cake is baking, to make the pudding, in a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, salt, egg yolks and milk, until no clumps remain. Set the pan over medium heat. Whisking constantly, bring the mixture to a boil. Once the mixture has boiled it will begin to thicken immediately. Cook for one minute, then remove from heat.
  • Whisk in the chocolate chunks, butter and vanilla. Pour the pudding into a bowl and let sit for 15 minutes before covering with plastic wrap (directly onto the surface of the pudding to prevent a skin from forming) and placing in the refrigerator for 2 hours.
  • While the cake and pudding are cooling, make the whipped cream. In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, beat together all ingredients for 1-2 minutes until stiff peaks begin to form. Remove the whipped cream from bowl, transfer to a smaller bowl, cover and refrigerate until needed.
  • Once the cake and the pudding have cooled for at least two hours, remove from refrigerator and spread the pudding over the top of the cake in an even layer. Gently press the marshmallows into the top of the pudding. Spread the whipped cream over the marshmallows, filling in the cracks and spreading until smooth. Refrigerate for at least two more hours before serving.

Nutrition

Calories: 662kcal | Carbohydrates: 70g | Protein: 9g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 404mg | Potassium: 385mg | Fiber: 5g | Sugar: 49g | Vitamin A: 841IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 7mg