Mississippi Mud Pie
A rich, velvety Mississippi Mud Pie, a classic favorite with layers of chocolatey heaven that capture the essence of Southern indulgence. Known for its combination of textures and flavors, this dessert is a show-stopping finish to any meal.
Equipment
- 9-inch tart pan with removable base
- Medium heatproof bowl
- Medium saucepan (for double boiler setup)
- Electric hand mixer or stand mixer with whisk attachment
- Large mixing bowl
- Rubber spatula
- Offset spatula or butter knife (for spreading whipped cream)
Ingredients
Crust
- 2½ cups chocolate cookies preferably Oreos, crushed
- 4 tablespoons unsalted butter melted, 56g / 2 oz
Filling
- 1¼ cups dark chocolate 70% cocoa, chopped
- ¾ cup light brown sugar
- ¼ cup heavy cream preferably organic
- 3 tablespoons all-purpose flour sifted, 24g
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
Topping
- 1 cup heavy cream chilled, 240ml
- 2 tablespoons powdered sugar sifted, 16g
- 1 cup dark chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-forced).
- Combine the crushed chocolate cookies and melted butter in a bowl until evenly moistened. Press this mixture firmly and evenly into the base and up the sides of a 9-inch (23cm) tart pan with a removable base. Use the flat bottom of a measuring cup or glass to compact the base evenly. Bake for 10 minutes, then let cool.2½ cups chocolate cookies, 4 tablespoons unsalted butter
- For the filling, place the chopped dark chocolate in a heatproof bowl. Melt gently over a pot of simmering water or microwave until smooth and glossy. Set aside to cool for 3-5 minutes — the chocolate should be warm but not hot to the touch before folding into the egg mixture.1¼ cups dark chocolate
- In a separate bowl, whisk together the light brown sugar, heavy cream, sifted flour, and salt until smooth. Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract with the final egg.¾ cup light brown sugar, ¼ cup heavy cream, 3 tablespoons all-purpose flour, 1 pinch salt, 4 large eggs, 1 teaspoon vanilla extract
- Fold the melted chocolate into the egg mixture until fully incorporated. Pour this filling over the prepared crust.1¼ cups dark chocolate
- Bake for 25 minutes, or until the center is set with a slight wobble. Cool completely in the pan on a wire rack for at least 1 hour at room temperature, then refrigerate for at least 2 hours until fully set before removing the tart ring and transferring to a serving plate.
- To make the topping, whip the chilled heavy cream with powdered sugar until soft peaks form. Spread over the cooled pie.1 cup heavy cream, 2 tablespoons powdered sugar
- Garnish with dark chocolate shavings for an added touch of elegance.1 cup dark chocolate shavings
Notes
Storage: Cover and refrigerate for up to 4 days. The filling flavour improves on days 1-2 as it fully sets, though the crust softens slightly after day 2.
Freezing: Freeze without the whipped cream topping — wrap tightly in plastic wrap then foil for up to 6 weeks. Thaw overnight in the fridge and add fresh whipped cream before serving.
Make-Ahead: Bake the pie and crust a day ahead and refrigerate. Add whipped cream topping 2-3 hours before serving for the best texture. Allow at least 3 hours of cooling and chilling time before adding the whipped cream topping and serving.
Substitution: Swap the Oreo crust for a graham cracker crust (150g crushed graham crackers + 4 tablespoons melted butter) for a less intense chocolate base.
Pro Tip: Let the melted chocolate cool for 3-5 minutes before folding into the egg mixture. If it's too hot, it will cook the eggs and leave grainy specks in the filling.
Serving Suggestion: For a nutty twist, consider adding a layer of chopped pecans between the crust and filling.
Nutrition
Serving: 1servingCalories: 756kcalCarbohydrates: 74gProtein: 11gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 152mgSodium: 270mgPotassium: 528mgFiber: 7gSugar: 48gVitamin A: 880IUVitamin C: 0.2mgCalcium: 105mgIron: 8mg
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