Mississippi Mud Pie Recipe

4.88 from 8 votes

Rich, decadent, and full of chocolate goodness, Mississippi Mud Pie combines Oreo crust, flourless chocolate cake, and a creamy pudding topping for a deliciously indulgent dessert.

Prep Time45

Cook Time20

Chill Time4

Total Time5 5

Course: Pastries, Pies & Tarts

Cuisine: American

Servings:

Calories: 676kcal

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 large 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 extract
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 sugar or powdered sugar
1/2 teaspoon vanilla
pinch of salt

Instructions

Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Spray a 9-inch 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-sized 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 the top of the pan. Place the crust in the oven and bake for 8 minutes, then remove and allow to cool.
While the crust is cooling, increase the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
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 cup sugar, beating until soft peaks form.
In another large bowl or stand mixer bowl, beat the egg yolks with the remaining ½ cup 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 the bowl and, with the 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 the top, and place in the oven to bake for 38–40 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 it sit for 15 minutes before covering it with plastic wrap (directly onto the surface of the pudding to prevent skin from forming) and placing it 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 the bowl, transfer to a smaller bowl, cover, and refrigerate until needed.
Once the cake and pudding have cooled for at least 2 hours, remove from the 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.

Notes

To STORE your Mississippi Mud Pie, cover it loosely with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. For longer storage, you can FREEZE the pie. Wrap it tightly in plastic wrap and foil, or store it in an airtight container, and freeze for up to 2 months.

To thaw, place it in the fridge overnight. To prevent plastic wrap or foil from sticking to the topping, insert a few toothpicks around the edges of the pie before covering. Enjoy it chilled, or let it sit at room temperature for 10-15 minutes for a slightly softer texture.

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