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Mississippi Mud Pie (aka Muddy Mississippi Cake)

Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this Mississippi mud pie from Matt Lewis's "Baked Explorations" cookbook the ultimate indulgence for chocolate lovers.

  • Yield: Makes one 9-inch round cake
Mississippi Mud Pie (aka Muddy Mississippi Cake)

Source: The Martha Stewart Show, November 2010

Ingredients

For the Chocolate Cookie Crust

  • Nonstick cooking spray
  • 16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
  • 5 tablespoons unsalted butter, melted

For the Flourless Chocolate Cake

  • 4 tablespoons (1/2 stick) unsalted butter
  • 6 ounces good-quality dark chocolate (60 to 70 percent), chopped
  • 2 tablespoons plus 1 teaspoon instant espresso powder
  • 1/4 cup strong coffee, at room temperature
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 6 large eggs, separated, at room temperature
  • 1 cup sugar

For the Chocolate Pudding

  • 3/4 cup sugar
  • 1/2 cup dark unsweetened good-quality cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 1/2 cups whole milk
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 3 ounces good-quality dark chocolate (60 to 70 percent)

For the Whipped Cream Topping

  • 1 1/4 cups heavy cream
  • 2 tablespoons granulated sugar

Directions

  1. Make the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.

  2. Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.

  3. Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.

  4. Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.

  5. Make the Flourless Chocolate Cake: Increase oven temperature to 350 degrees.

  6. Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.

  7. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.

  8. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.

  9. Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

  10. Make the Chocolate Pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

  11. Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.

  12. Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.

  13. Prepare the Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.

Reviews (11)

  • lucky_baker 1 Oct, 2014

    Followed the recipe exactly and it turned out fantastic. I didn't have any problems with the thickening of the pudding. It is a labor intensive recipe, but I did it over two days and doubled the recipe so I would have two cakes for a work party. It was a huge hit. A chocoholic's dream!!

  • maurainelle 28 Mar, 2014

    Labor intensive but well worth the effort. Decadent, rich, and every chocoholic's dream come true! Definitely a keeper for me. http://oldstateroad.blogspot.com/2014/03/me-oh-my-its-mississippi-mud-pie.html

  • DominqueMosley 23 Dec, 2013

    This was a great hit, everyone loved it, but I had a few difficulties making it, I increased the corn starch to 1/2 cup but the pudding was still to runny for my liking (I put it in the freezer for an hour before serving and that did the trick), and the cake layer was far to large for the 9 inch pan, I would use one less egg if I made it again.you mean?
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  • JoannPerry 4 Dec, 2013

    This was a great hit, everyone loved it, but I had a few difficulties making it, I increased the corn starch to 1/2 cup but the pudding was still to runny for my liking (I put it in the freezer for an hour before serving and that did the trick), and the cake layer was far to large for the 9 inch pan, I would use one less egg if I made it again. what is this?
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  • Andrew Stoute 10 Aug, 2013

    This was a great hit, everyone loved it, but I had a few difficulties making it, I increased the corn starch to 1/2 cup but the pudding was still to runny for my liking (I put it in the freezer for an hour before serving and that did the trick), and the cake layer was far to large for the 9 inch pan, I would use one less egg if I made it again.

  • jodynoel 12 Jul, 2013

    I'm using that incredible photo for inspiration. But, even attempting to follow this recipe is mind boggling. Why not list the ingredients in the order of use...and better yet, separate them into each element of the cake (as well as the steps). It's just a huge list of ingredients mixed up. But, thanks anyway for the great photo.

  • dgcountry 23 Jun, 2013

    This recipe is time-consuming, but well worth it.
    Next time, I may double the crust - I used about 35 oreos and scraped the icing out of them and I felt like it was spread pretty thin.
    I also ended up doubling the amount of corn starch - definitely make sure you let it get hot and boil long enough. After refrigerating mine, it was still too thin, and I ended up having to heat it again to thicken it (still came out great in the end)

  • esthercarpenter 9 Apr, 2013

    I'm a professional chef and found this cake divine! My only trouble was that though well-chilled, my pudding layer turned into a mudslide! I will use a touch more cornstarch next time.

  • sailcat595 29 Nov, 2011

    This cake was an instant favorite! It took all day to make and every dish, bowl, pot, and spoon in my kitchen but it was so worth it. You have to be super careful not to over cook it or add too much of anything. But in the end one of the reviews I got from it was that a slice of this cake was better than porn, at least i think it was a compliment. Try it out.

  • ncreport 3 Oct, 2011

    Nothing about this time consuming cake worked for me. I followed the recipe to a tee and it just was not good. The cookie crust almost tasted burnt, the cake was dry, the chocolate pudding left a lot to be desired and the espresso coffee overwhelmed the recipe, even though my husband loves espresso. Wished I hadn't wasted my time and $$$$.

  • mattesananda 2 Jan, 2011

    do you cut the parchment to fit? can you just spray the pan or is that askin for trouble?

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