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Mississippi Mud Pie (aka Muddy Mississippi Cake)

Recipe photo courtesy of Bryan Gardner

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.

Source: The Martha Stewart Show, Episode 6036


Chocolate Cookie Crust

Flourless Chocolate Cake

Chocolate Pudding

Whipped Cream Topping


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How would you rate this recipe?
  • 13307016DW
    21 DEC, 2017
    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.
  • gigiormsby
    25 NOV, 2016
    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!
    • kandi710
      10 NOV, 2017
      However, does it taste good?
  • tiggirl19
    2 OCT, 2017
    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.
  • knapplaura4gma
    25 OCT, 2015
    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
  • Kukinhas
    8 JUL, 2015
    I've made a no bake version and it's delicious!!! :)
  • 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.
  • 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)

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