Posted on Friday, 22nd June 2012 by Grace Massa Langlois
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.
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.
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.
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.
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?
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?
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.
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.
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
Adapted from Baked Explorations via Martha Stewart
Makes 1 23-cm (9-inch) cake
*Please note, for best presentation, after adding the pudding layer, I chilled the pie in the refrigerator for about 3 hours (it needs to be well-chilled). I then transferred it to the freezer and chilled the pie for about one hour (longer is fine). I topped with whipped cream and immediately cut the slices for serving. I found this ensured each layer was well set and it also ensured perfect slices.
- Chocolate Crust
- Flourless Chocolate Cake with Frangelico
- Chocolate Pudding
- Whipped Cream Topping
Chocolate Crust
- Nonstick cooking spray
- 364 g (4 cups) Oreo cookie baking crumbs (or about 60 chocolate wafer cookies)
- 85 g (6 tablespoons) unsalted butter, melted
- Unlatch a springform pan, turn the base over (lip facing down) and line the base with a sheet of non-stick baking paper leaving a 2-inch border on all sides. Reassemble springform pan (lip must be facing down). Lightly spray the sides and baking paper with cooking spray.
- If using baking crumbs, place baking crumbs in a small bowl. Add butter; stir until crumbs are evenly moistened.
- If using chocolate wafer cookies, place wafer cookies in the bowl of a food processor. Pulse to a fine crumb. Add the butter through the feeding tube and process until crumbs are evenly moistened. (If you want the crust sweeter, add sugar to taste.)
- Transfer crumbs to prepared springform pan. Press the crumbs evenly on the base and up the sides stopping about 6-mm (¼-inch) from the top of the pan. Chill in the freezer, 15 minutes.
- Preheat oven to 180° C (350° F).
- Transfer crust to oven and bake until dry to the touch, 8 to 10 minutes.
- Remove from oven, transfer to wire rack and allow crust to cool completely.
Flourless Chocolate Cake with Frangelico
- 226 g (8 ounces) good quality bittersweet, 60% or extra bittersweet, 70% chocolate, finely chopped
- 85 g (6 tablespoons) unsalted butter, cut into 12 equal pieces
- 30 ml (2 tablespoons) hot brewed espresso or strong coffee
- 6 g (2 tablespoons) instant espresso powder
- 6 g (1 tablespoon) unsweetened good quality cocoa powder
- ¼ teaspoon salt
- 60 ml (¼-cup) Frangelico (hazelnut liqueur)
- 15 ml (1 tablespoon) pure vanilla extract
- 6 large eggs, separated, room temperature
- 100 g (½ cup) golden yellow sugar (light brown sugar)
- 113 g (½ cup) caster (superfine) sugar
- Line rimmed baking sheet with non-stick baking paper. Place line baking sheet in oven and preheat oven to 180° C (350° F).
- Place chocolate and butter in a large heatproof bowl set over a saucepan of just simmering water (make sure bottom of bowl doesn’t touch the water), stirring occasionally until melted and combined well. Set-aside to cool slightly.
- Meanwhile, in 250-ml (1-cup) capacity liquid measuring cup, dissolve espresso powder, cocoa and salt in hot espresso (or strong coffee). Add Frangelico and vanilla; stir together until combined well.
- In bowl of stand mixer fitted with whip attachment, beat together egg yolks and brown sugar at high speed until pale, fluffy and doubled in volume, scraping down sides and bottom of bowl, 5 to 7 minutes.
- Remove bowl from mixer, add the chocolate mixture, and return bowl to mixer and beat at medium speed until just combined, scraping down sides and bottom of bowl.
- Add the coffee mixture; beat at medium speed until just combined, scraping down sides and bottom of bowl.
- In large bowl, using electric hand mixer, beginning on low speed and gradually increasing speed to high, beat egg whites until foamy.
- Gradually add the sugar and beat until soft peaks form.
- Using large, flexible spatula gently fold one-third of the egg whites into the chocolate batter to lighten the mixture, 30 seconds. Gently fold in the remaining egg whites until almost combined, do not over-mix.
- Pour the batter into the cooled crust. Transfer to the oven placing the springform pan on the rimmed baking sheet.
- Bake until cake is set but still slightly jiggles in the centre, about 40 minutes. (Cake may not appear cooked.)
- Remove from oven; remove springform pan from baking sheet and transfer to wire rack. Let cool completely. Cake will deflate in the centre as it cools.
- Tightly wrap cooled cake (in springform pan) with plastic wrap and refrigerate at least 3 hours or up to overnight.
- Prepare chocolate pudding.
Chocolate Pudding
- 85 g (3 ounces) good-quality bittersweet, 60% or extra bittersweet, 70% dark chocolate, finely chopped
- 48 g (½ cup) unsweetened good-quality cocoa powder
- 32g (¼ cup) cornstarch
- ¼ teaspoon salt
- 170 g (¾ cup) caster (superfine) sugar
- 4 large egg yolks
- 600 ml (2½ cups) whole milk
- 42 g (3 tablespoons) unsalted butter, cut into 6 equal pieces
- 2 teaspoons pure vanilla extract
- Place chocolate in a medium bowl.
- Using fine mesh sieve, sift cocoa, cornstarch and salt into a medium saucepan. Add sugar and whisk together until combined well. Add the egg yolks and whisk until blended well.
- Gradually pour the milk into the cocoa mixture, whisking constantly.
- Place the saucepan over medium heat and bring the mixture to a boil, whisking constantly. Boil for 30 seconds and remove from heat. Using fine mesh sieve, strain the chocolate mixture over top of the finely chopped chocolate. Whisk to blend well.
- Add the butter and vanilla; whisk until well combined.
- Place a sheet of plastic wrap directly on the surface of the pudding to prevent a skin from forming as it cools. Let cool at room temperature, 15 minutes. Cover bowl with plastic wrap (make sure to leave the sheet of plastic on the surface) and refrigerate until chill, at least 3 hours.
- Remove pudding from refrigerator; remove plastic and using large, flexible spatula stir pudding to loosen. Remove cake from refrigerator.
- Pour the pudding on top of the cake (making sure to stay within the cookie crust). Level and spread pudding evenly to edges of crust using large, offset spatula. Transfer to refrigerator and chill, 2 to 3 hours. *Please read recipe headnote.
Whipped Cream Topping
*Please note – To prevent cream topping from weeping I’ve added gelatin. This step is completely optional but I do recommend it if you’re not serving the pie immediately or within hours of preparing and also if the pie will not be consumed in one sitting.
- 360 ml (1½ cups) heavy (whipping) cream, 35%
- 56 g (¼ cup) caster (superfine) sugar
- 1 teaspoon unflavoured gelatin
- Chill stand mixer bowl and whip attachment (or large bowl and beaters or large balloon whisk) in the freezer, 15 minutes.
- In a small saucepan, sprinkle gelatin over 2 tablespoons very cold water; let soften, 5 minutes.
- Place saucepan over low heat; stir until gelatin is dissolved. Remove from heat and set-aside to cool.
- Remove bowl and attachment from freezer and attach to mixer. Pour cream and sugar into the bowl and beat at medium speed until soft peaks form, about 1 minute. Pour the gelatin through a small sieve onto the cream and continue to beat at medium speed until stiff peaks form.
- Remove cake from the refrigerator. Spread topping evenly to the edges of the pan using large, offset spatula.
- Unlatch springform pan and with the help of a large, offset spatula carefully slide cake off the baking paper onto a cake stand or plate.
- Serve immediately. If not serving immediately, cake can be stored, covered in the refrigerator, up to 2 days.
- Buon Appetito!
You may also enjoy:
Tags: after school treat, afternoon tea, cake, cakes, chocolate, chocolate cake, chocolate dessert, cookie crust, dessert, desserts, desserts for a crowd, desserts for entertaining, entertaining, food, food photography, food photos, Martha Stewart recipes, pie, pie crust, pie filling, pies, pudding
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (44)
Twitter
Facebook
Google+
Subscribe
Flickr
Pinterest
June 22nd, 2012 at 2:39 pm
This sounds like the most perfect dessert ever, I could eat any of the layers by themselves let alone in one fabulous pie!
June 22nd, 2012 at 2:59 pm
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!
June 22nd, 2012 at 3:58 pm
That is one intense cake!
June 22nd, 2012 at 4:08 pm
Wow! That is the ULTIMATE chocolate dessert!
June 22nd, 2012 at 4:13 pm
Looks yummy! I love your recipes.
June 22nd, 2012 at 4:17 pm
Definitely intense Christina – so good!
June 22nd, 2012 at 4:20 pm
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.
June 22nd, 2012 at 4:53 pm
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!
June 22nd, 2012 at 5:23 pm
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.
June 22nd, 2012 at 5:50 pm
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!
June 22nd, 2012 at 9:38 pm
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
June 22nd, 2012 at 9:52 pm
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.
June 22nd, 2012 at 10:53 pm
Wonderful! Thanks again!
June 23rd, 2012 at 6:54 am
This looks really amazing and super duper rich. Just the way I like anything chocolate. Lovely photos.
June 23rd, 2012 at 9:44 am
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!
June 23rd, 2012 at 8:05 pm
pie looks wonderful
June 24th, 2012 at 1:08 am
This looks absolutely delicious and moist! Thank you for sharing this recipe! ^_^
June 24th, 2012 at 3:29 am
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?
June 24th, 2012 at 5:46 am
Thank you Rivka! I’ve corrected the recipe and you are absolutely correct, whisk the yolks into the dry ingredients before adding the milk.
June 24th, 2012 at 9:29 am
Congrats on Today’s Top 9 and the book. I just read a good review of it on Lick the Bowl Good.
June 24th, 2012 at 4:14 pm
I tried to share via pinterest, but it will not recognize your pictures. Any idea how else i could Pin It?
June 24th, 2012 at 5:04 pm
Congratulations on making the foodbuzz Top 9! It looks decadent.
June 24th, 2012 at 5:41 pm
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!
June 24th, 2012 at 8:30 pm
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!
June 24th, 2012 at 8:30 pm
Thank you Sandra!
June 25th, 2012 at 2:19 am
[...] Mississippi Mud Cake-Pie by La Mia Vita Dolce [...]
June 25th, 2012 at 3:02 pm
Grace,
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.
June 25th, 2012 at 5:25 pm
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!
June 26th, 2012 at 11:51 pm
These recipes look awesome. They have my favorite stuff. Going to try to make the mud pie. Thanks
June 28th, 2012 at 5:02 pm
Grace, this looks amazing.
Thanks for sharing.
June 29th, 2012 at 3:26 pm
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?
June 29th, 2012 at 3:52 pm
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.
June 30th, 2012 at 2:18 pm
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
July 1st, 2012 at 2:34 pm
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!
July 1st, 2012 at 10:55 pm
[...] Original Recipe: http://gracessweetlife.com/2012/06/mississippi-mud-pie-best-chocolate-cake-pie/ [...]
July 1st, 2012 at 11:00 pm
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:
http://perlkonig.com/2012/07/01/recipes-mississippi-mud-pie/
Thanks for another fun recipe!
July 3rd, 2012 at 5:55 pm
[...] 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 [...]
July 6th, 2012 at 12:08 am
[...] 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 [...]
July 8th, 2012 at 10:20 am
Love the Mississippi mud pie! Certainly a chocolate-lovers delight!
July 11th, 2012 at 6:50 am
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!!!
cheers!
September 2nd, 2012 at 7:33 am
You write it’s a flourless chocolate cake,, but the oreos contain flour.
September 2nd, 2012 at 2:05 pm
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.
February 19th, 2013 at 3:54 pm
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!
February 19th, 2013 at 5:27 pm
You must try this one Sosoo, so good!