Today’s Tried & True recipe is another sweet treat from my sister’s kitchen in Anchorage, Alaska – Mississippi Mud Pie, also known as, Muddy Mississippi Cake!
A traditional Mississippi Mud Pie is dense, super sweet and fudgy. This recipe, by Chef Matt Lewis, is “a dreamier, more elegant version” with a flourless chocolate cake inside a cookie crust, layered with silky pudding and topped with fresh whipped cream and shaved semi-sweet chocolate.
This is a special occasion dessert. Truly decadent. It will more than satisfy a chocolate lover with a chocolate craving.
There are several steps to making this pie. Don’t let the number of steps intimidate you. According to my sister, the sheer satisfaction of constructing the pie and the delicious end result are worth the effort.
NOTE: When I share a tried & true recipe, I always credit the source and will often send you to the site for the directions. All you need to do is click on “Print Recipe” below, and it will take you to the full recipe. One extra click for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
MISSISSIPPI MUD PIE (MUDDY MISSISSIPPI CAKE)
Recipe from Chef Matt Lewis Recipe
This recipe is featured in the cookbook (this is not an affiliate link), Baked Explorations: Classic American Desserts Reinvented – Authors, Matt Lewis and Renato Poliafito
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
Please head to over to Sunday Baked Mornings for the directions and full recipe.
Thanks for stopping by!
Cheers!
Thea
I made this wonderful pie seven years ago. Today I had a hankering to do it again, but I didn’t bookmark the site with the directions, only this one. Unfortunately, it tells me that link is dead. Help!?
Mary Neumann
Hello Thea – Thanks for letting me know. The link has been updated, I was able to find it on another site – head here for the full recipe – Happy Baking!
https://bakedsundaymornings.com/2012/06/25/in-the-oven-mississippi-mud-pie-b-aka-muddy-mississippi-cake/
You can also get the cookbook that features this recipe!
Baked Explorations: Classic American Desserts Reinvented – Authors, Matt Lewis and Renato Poliafito
http://www.amazon.com/gp/product/1584798505?ie=UTF8&tag=cookstr-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=9781584798507
Thea
Thanks for the updated link! I am saved and have my potluck recipe for this Sunday. 😀 The cookbook sounds good, but I live in Lebanon, and mailing things here is a nightmare. :-/
Vincenzo Basirico
Wow! What a wonderful cake!!! Congratulations : )
Vince
Vincenzo Basirico
Wow! What a wonderful cake!