Posted by Grace Massa Langlois on Friday, 22nd June 2012

Only one word needed to describe this Mississippi Mud Pie – heaven! Best chocolate recipe – ever. The ultimate chocolate pie. Layers of chocolate goodness, ooey gooey flourless chocolate cake, rich chocolate pudding nestled in a chocolate cookie crust topped with pillowy soft whipped cream. For a chocolate lover like me it doesn’t get any better than this.

A close up photo taken of a Mississippi Mud Cake aka Muddy Mississippi Cake.

Usually I’m pretty good about enjoying desserts in moderation but this one was too hard to resist. I think I could’ve eaten the whole pie by myself – serious temptation. Stopping at one slice wasn’t even an option.

A photo taken of a Mississippi Mud Pie on a sheet of non-stick baking paper.

It’s far from being a quick dessert but it’s fairly simple to make. It may seem daunting at first because there are a few steps involved to assemble the pie but don’t let this stop you from enjoying this amazing chocolate dessert because each step is fairly easy. I would recommend preparing the pie a day in advance of serving because it needs ample time to cool and set after each layer.

A photo of a slice of Mud Pie on a stack of 2 white dessert dishes with a white cloth napkin and a dessert fork.

In fact, after adding the chocolate pudding layer I chilled the pie in the fridge for about 3 hours before transferring it to the freezer for about one hour. Freezing the pie isn’t a necessary step but I find it’s much easier to cut the pie and it ensures perfect slices.

A photo of a Mississippi Mudpie with a slice removed displayed on a white cake stand.

The kids think I’m too obsessed with the details (probably stems from my previous life when I worked in finance) but we all eat with our eyes first, right?

A photo taken of a slice of Mud Pie on a yellow dessert plate.

And I think taking a few extra steps in preparation especially if I’m serving the dessert for a dinner party is well worth it in the end, don’t you?

A photo taken of a whole Mississippi Mud Pie on a white ceramic cake stand.

To compliment the chocolate flavour I added a splash (maybe a tad more than a splash) of Frangelico (hazelnut liqueur) to the flourless chocolate cake layer. It gives the cake a little extra something, something.

A close up photo of a slice of Mud Cake on a stack of two white dessert plates displayed with a white napkin and a dessert fork.

If you’re looking for an extra special dessert to add to your collection of recipes I encourage you to try this Mississippi Mud Pie. A couple more recipes you may consider trying, Amaretto Cheesecake or these Black Forest Cupcakes.

A close up, cropped photo of half a Mississippi Mud Cake on a sheet of parchment paper.

If you love pies (anybody not like pie?), visit the Pie Party 2012 for the best collection of pies, sweet and savoury.

Mississippi Mud Pie


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Comments (45)

45 Responses to “Mississippi Mud Pie – Best Chocolate Cake – Pie?”

  1. Kathryn Says:

    This sounds like the most perfect dessert ever, I could eat any of the layers by themselves let alone in one fabulous pie!

  2. Erica Says:

    I’ve seen recipes for Mississippi mud pie on the internet before and never once been tempted to make it… until now! Your pictures and description put this on my “to-bake” list, counteracting its otherwise unappetizing and unsophisticated name (mud pie, anyone?!)

    Thanks for changing my mind!

  3. Grace Says:

    Erica I love to research desserts and when I was looking for info on the pie wiki stated it was given its name because the cake resembles the banks of the mississippi river – totally unappetizing but one spoonful and you’ll be hooked.

  4. Christina @ This Woman Cooks! Says:

    That is one intense cake!

  5. Grace Says:

    Definitely intense Christina – so good!

  6. Anne @ Have a Cookie! Says:

    Wow! That is the ULTIMATE chocolate dessert!

  7. Rosamina Says:

    Looks yummy! I love your recipes.

  8. Aaron Dalton Says:

    Any ideas for substitutions for those that don’t drink coffee? Is the liquid still necessary? Does it totally ruin the overall flavour without?

    Thanks for another awesome recipe!

  9. Grace Says:

    Aaron do you want to substitute because you don’t like the taste of coffee? Because you can’t taste the coffee but it does enhance the chocolate flavour. Having said this, I love coffee and maybe to a non coffee drinker a slight hint of coffee may come through if you were enjoying just the cake part but when eating a spoonful with all the layers any coffee hint would be lost. You can definitely taste the hazelnut liqueur. If you wanted to substitute you could use water but I would probably add a few more teaspoons of cocoa.

  10. Pauline aka Mrs Mulford Says:

    I just bought one from the store today for my son and it was awful. Now I have seen this beauty I am inspired to make him a proper one. Thanks for sharing!

  11. Aaron Dalton Says:

    Thank you, Grace! I will let you know how it goes. We’re not drinkers, so Frangelico is a no go. I wish it was easier to find hazelnut extract. I’m going to track some down before I make this. My wife saw the pictures and about died. I’m now under orders to make this ASAP :)

  12. Grace Says:

    Aaron I wonder if you could try this, roast the hazelnuts, once cooled grind them in the food processor, bring milk or water and the ground hazelnuts just to the boil, turn off the heat, cover, when cool, refrigerate and allow to infuse overnight, then strain (you may have to do this several times, cheesecloth or a coffee filter works great) discard the ground hazelnuts and then you can use the hazelnut milk or water in the cake. I’ve used this method before for making hazelnut gelato and it worked wonderfully.

  13. Aaron Dalton Says:

    Wonderful! Thanks again!

  14. Emily @ Life on Food Says:

    This looks really amazing and super duper rich. Just the way I like anything chocolate. Lovely photos.

  15. Sandra Says:

    A couple of days ago I was trying to come up with a chocolate dessert that had a chocolate cookie crust and chocolate cake on top. I do believe this beautiful pie of yours is a sign from the universe that I should make this. Thanks Gracie!

  16. torviewtoronto Says:

    pie looks wonderful

  17. Amber Says:

    This looks absolutely delicious and moist! Thank you for sharing this recipe! ^_^

  18. rivka Says:

    Thank you for the scrumptious recipe, however I believe you have omitted to include instructions on how and when to add the 4 egg yolks in the chocolate pudding layer preparation. I guess it would be to the hot milk to create a custard before adding the chocolate?

  19. Grace Says:

    Thank you Rivka! I’ve corrected the recipe and you are absolutely correct, whisk the yolks into the dry ingredients before adding the milk.

  20. Sandra Says:

    Congrats on Today’s Top 9 and the book. I just read a good review of it on Lick the Bowl Good.

  21. Grace Says:

    Thank you Sandra!

  22. Brandi Says:

    I tried to share via pinterest, but it will not recognize your pictures. Any idea how else i could Pin It?

  23. Grace Says:

    Hi Brandi my hosting company was working on the site today because I was experiencing some issues I wonder if they were in the middle of something when you tried to pin, may have been the culprit because I just tried to pin and it was working fine, could you retry and let me know? Thank you!

  24. DB-The Foodie Stuntman Says:

    Congratulations on making the foodbuzz Top 9! It looks decadent.

  25. kitchenarian Says:

    I loved this when I first saw it, but now that I see that it has espresso in it, I think I love it even more!

  26. Pie Party Review | Lesser Homes & Gardens Says:

    […] Mississippi Mud Cake-Pie by La Mia Vita Dolce […]

  27. Sabrina Says:


    This Pie looks great I can not wait to try it! I have a queston on the cake recipe you say 6 egg YOLKS but in step 9 You mention mixing in the rest of the egg white. So can i get a clarification is the recipe supposed to be YOlK or WHITES. Thank you.

  28. Grace Says:

    Sabrina I think I was out to lunch when I was writing the recipe, Rivka caught my mistake when I omitted the instruction for when to add the yolks for the pudding – it appears I’m having a mental block with the eggs). Sorry my ingredient list should read 6 large eggs, separated not 6 large yolks, separated, pretty difficult to separate yolks (no more late night recipe writing for me!). At first I thought I would use whole eggs but I wanted to create a light batter therefore I separated the eggs, mixing the yolks in at first and then whipping the whites separately and then folding them in. I hope this makes more sense. And thank you for pointing out my mistake, I really appreciate your catching it! Adjusting the recipe immediately!

  29. Robert Freeman Says:

    These recipes look awesome. They have my favorite stuff. Going to try to make the mud pie. Thanks

  30. Ilan (IronWhisk Blog) Says:

    Grace, this looks amazing.
    Thanks for sharing.

  31. Hailey Says:

    Thank you thank you Grace. I am so happy someone’s already asked that question- substitute for hazelnut liqueur. But would you please be kind enough to provide the proper measurements & quantities to prepare a home made version? No can do Alcohol.
    Also, how big is the springform pan that you used?

  32. Grace Says:

    Hi Hailey, for every cup of liquid I would recommend 2/3 cup of toasted hazelnut (skin on – because you will get most flavour from the skins, if you can use cheesecloth or a coffee filter to strain after steeping it will make the task much easier, you may have to strain a few times – although it may not make a difference (bits of hazelnut) in this cake but I’m extra careful using this method when I’m flavouring cream or milk for ice cream). Aaron asking the question led me to trying this method with liquorice. I’ve been indulging in this amazing gourmet black liquorice lately and I thought it would be nice to try the method to steep the liquorice flavour in a custard. In fact I just popped the creme brulee in the oven. The taste of the custard prior to baking was amazing, I’m hoping the flavour will remain after baking. I think I’m going to being using this method a lot in the future. Ingredients like cinnamon hearts or scotch mints come to mind. And I’m thinking a black liquorice gelato would be pretty amazing! I used a 9-inch by 2 3/4-inch springform pan. I haven’t heard back from Aaron yet, I’m hoping he’s happy with the flavour extracted. Please let me know how it goes.

  33. Hailey Says:

    Thanks Grace. I won’t be experimenting with this anytime soon because I have royally screwed up my diet regime this weekend (which has only just started) but I have a big celebration coming up late August and that’s good enough an excuse to break the rules guilt-free! Will keep you posted. H x

  34. Grace Says:

    Hailey so difficult not to on a holiday weekend. If I don’t lock up my fridge (too many treats made for the holiday) I’m never going to fit into my jeans again. Happy Canada Day!

  35. Recipes: Mississippi Mud Pie : Perlkönig Says:

    […] Original Recipe: […]

  36. Aaron Says:

    I made it. It was delicious! Had a few minor problems. I didn’t have time to do the hazelnut infusion for the Frangelico. I will try that another time. My results are here:

    Thanks for another fun recipe!

  37. Chocolate Pie, Chocolate Pie Recipes, Recipe for Chocolate Pie Says:

    […] of other treasures…like chocolate cream pies.Other chocolate desserts you may want to try, Muddy Chocolate Cake (Pie?), Chocolate Caramel Tarts or One-Bowl Chocolate […]

  38. Creme Brulee Recipe-Recipes Figs-Best Dessert Recipes-Dessert Ideas Says:

    […] liquorice to get me hooked – now I can’t stop eating them!After posting my recipe for Mississippi Mud Pie a discussion began in the comments section about what could be substituted for the Frangelico […]

  39. bakery wedding cakes brooklyn Says:

    Love the Mississippi mud pie! Certainly a chocolate-lovers delight!

  40. shalini Says:

    amazing falls short by miles…the mud pie looks more than that!
    too scared of the calorie count…I stopped counting after the oreo crust…but I am definitiely going to try this!!!

  41. nod Says:

    You write it’s a flourless chocolate cake,, but the oreos contain flour.

  42. Grace Says:

    Hi Nod, I’m sorry if I didn’t make it clear, the cake as a whole is not flourless, one of the layers within the cake is a flourless chocolate cake. I hope I’ve clarified. Sorry for the confusion.

  43. Sosoo Says:

    Hi, Miss Grace! OMG, my mouth waters. Got to try this tomorrow. By the way, my friend liked the book and she promised to make one of the desserts for us on Sunday. I am so sure that it will be delicious, and I am still waiting for my copy of your book. Thanks and have a nice day!

  44. Grace Massa Langlois Says:

    You must try this one Sosoo, so good!

  45. maurainelle Says:

    Thank you for posting this! Your suggestions helped me a lot in my own attempt at it. Thanks again and cheers!

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