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


Read the full recipe after the video.

Recipe Summary

Makes one 10-inch round cake; Serves 12 to 16


Chocolate Cookie Crust
Flourless Chocolate Cake
Chocolate Pudding
Whipped Cream Topping


Instructions Checklist
  • Chocolate Cookie Crust:

    Preheat oven to 300 degrees. Lightly spray bottom and sides of a 10-inch springform pan with cooking spray.

  • Pulse cookies in a food processor until finely ground (you should have about 3 1/2 cups). Pulse in butter until well combined. Transfer mixture to pan, pressing it evenly into bottom and three-quarters of the way up sides. Freeze 10 minutes. Bake until dry to the touch, 10 to 12 minutes. Transfer to a wire rack; let cool completely.

  • Flourless Chocolate Cake:

    Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted and smooth. Remove from heat. In a small bowl, whisk together coffee, espresso powder, vanilla, and salt.

  • In the bowl of a mixer fitted with the whisk attachment, beat together egg yolks and 1/2 cup sugar on medium-high speed until pale, thick, and almost doubled in volume, 3 to 4 minutes. Beat in chocolate mixture until just combined. Beat in coffee mixture until just combined. Scrape down sides of bowl, then reduce speed to low and beat until evenly incorporated, about 10 seconds.

  • In the clean bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Increase speed to high and gradually add remaining 1/2 cup sugar, beating until soft peaks form, 2 to 3 minutes more. Gently fold 1 cup egg-white mixture into chocolate mixture with a rubber spatula. Fold in remaining egg-white mixture just until combined (do not overmix). Pour into cooled crust.

  • Bake until cake is cracked on top and set but still slightly wobbly in center, 40 to 42 minutes (it may not appear completely cooked). Transfer to a wire rack; let cool completely. Cake will deflate in center as it cools. Wrap tightly in plastic; refrigerate at least 3 hours and up to overnight.

  • Chocolate Pudding:

    Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan. Whisk in egg yolks and milk. Bring to a gentle boil over medium heat, whisking constantly to prevent scorching. Boil 30 seconds, then remove from heat and whisk in butter, vanilla, and chocolate until smooth. Transfer to a bowl; cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Let cool to room temperature.

  • Pour pudding on top of cake, spreading to edges of cookie-crust border with an offset spatula. Cover with plastic wrap and refrigerate until cold, at least 3 hours.

  • Whipped Cream Topping:

    In the bowl of a mixer fitted with the whisk attachment, beat cream on medium-high speed until soft peaks form, about 1 minute. Gradually add sugar; beat until stiff peaks form, 1 to 2 minutes more. Top pudding layer with whipped cream, spreading to edges of pan. Unmold cake. Serve immediately, or refrigerate, covered with plastic wrap, up to 2 days.

Reviews (14)

316 Ratings
  • 5 star values: 79
  • 4 star values: 118
  • 3 star values: 72
  • 2 star values: 39
  • 1 star values: 8
Rating: 5 stars
This recipe does take time but you can make the pudding layer while the cake is cooling. Made this for Thanksgiving and it has already been requested again for Christmas. Was not a hard recipe but would recommend reading the recipe fully so you can plan and be efficient with your time.
Rating: 5 stars
I liked making all of it. I made the pudding part a few days before I made any other part, and my mom tasted it and told me that she would like just the pudding more than the other layers. One problem that I had with the cookie crust was that I really couldn't tell how dry the crust had gotten, and it wasn't the easiest thing for me to spread and shape. The thing that I really did love is that the video shows how to make it all the way through. I searched for the same thing on The Chew's site, but the video that they had totally confused me after I saw how the recipe was written. I enjoyed learning how to make things that I have never made before. My cousin asked for a mud pie for her birthday cake, and every search result came back with Mississippi being the first word. I've already had family tell me that they would like me to make this for their birthday cake.
Rating: 1 stars
What an epic waste of time! First of all - do not use plain chocolate wafer cookies-you must use Oreos. Plain wafers = super dry crust. You need the cream filling from the Oreos to make an edible crust. Secondly- the cake by itself is actually very good, unfortunately it is encased in a thick crust and buried underneath layers of pudding and whipped cream. Lastly- it takes all day to make this gob of goo that feels like a brick in your stomach. UGHH!
Rating: Unrated
Or you could just buy one of those ready made chocolate cookie crusts, buy a chocolate cake mix, pour half in, bake, cool, then buy chocolate pudding, make refrigerate and pour on top, top with cool whip. Save an hour or two and a bunch of dishes wasted XD
Rating: Unrated
I've made a no bake version and it's delicious!!! :)
Rating: Unrated
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!!
Rating: 5 stars
Labor intensive but well worth the effort. Decadent, rich, and every chocoholic's dream come true! Definitely a keeper for me.
Rating: 4 stars
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.
Rating: Unrated
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.
Rating: Unrated
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)
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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 $$$$.
Rating: Unrated
do you cut the parchment to fit? can you just spray the pan or is that askin for trouble?