This decadent Mississippi Mud Pie has an Oreo crust, flourless chocolate cake, chocolate pudding, and a billowy contemporary whipped cream topping. There are a zillion variations of this beautiful chocolate dessert, and this one is a winner! That is your dream Chocolate Pudding Pie on steroids!
With out the crust, it may be known as a Mississippi Mud Cake, however why not go the entire 9 yards and revel in that 4th layer. The Oxford Companion to Sugar and Sweets describes a Mississippi mud pie as a wealthy chocolate dessert “composed of pudding, cake, biscuits, ice cream, whipped cream, marshmallows, and liqueur offered in a cookie crust.” Whoa, that record makes this dessert look moderately primary!
Why You Should Make
- The pictures in a cookbook had my youngest hounding me to make this Mississippi Mud Pie!
- There are 4 magnificent layers together with an Oreo crust, flourless chocolate cake, silky chocolate pudding, and whipped cream.
- It’s excellent for any chocoholic you need to impress!
Ingredient Notes
- Kitchen Staples – Butter (melted and room temperature used), Sugar, Cornstarch, Salt, Cocoa Powder, Powdered Sugar
- Oreos – Crushed
- Semisweet Chocolate – Chopped
- Espresso Powder – Espresso taste helps improve the chocolate taste. I used 1 tablespoon, however could use as much as 2 tablespoons.
- Espresso – At room temperature.
- Vanilla Extract – Use actual vanilla extract, by no means artificially flavored. I exploit the Nielssen-Massey model.
- Eggs – Separate whereas chilly (much less breakage), however let heat to room temperature for simple incorporation.
- Complete Milk – 3 ½ Milk Fats. Provides extra richness than low-fat milk.
- Whipping Cream – AKA Heavy Cream; 36-40% milk fats.
- 1 envelope Whip-It – Optionally available whipped cream stabilizer (this may hold whipped cream from separating if storing it for greater than a day)
Skilled Suggestions
- The crust is made with crushed Oreos. For the reason that filling is a part of the recipe, you’ll be able to’t substitute chocolate cookie crumbs.
- Make your individual crumbs by processing them in your meals processor. It’s also possible to place them in a Ziploc bag and crush them with a rolling pin, meat mallet, and many others. However this may be time-consuming.
- To make the flourless chocolate cake, you’ll must separate your eggs. The whites are for the cake and the yolks are for the pudding.
- PRO-Tip: Eggs separate greatest when chilly. The yolks are much less more likely to break. However egg whites whip greatest at room temperature.
- PRO-Tip: Even one speck of oil on the beaters or bowl will stop egg whites from whipping correctly. This consists of egg yolks, so be sure you separate your eggs one by one, and never over the bowl of collected egg whites in case your yolk breaks.
- The egg whites are gently folded into the chocolate when making the cake. Should you haven’t used this system earlier than, first add 1 cup of the whites into the chocolate. Use a rubber spatula to elevate and fold the whites into the batter from the center, down, then up the facet of the bowl. Repeat till the combination is mixed. Repeat with the remainder of the whites till nearly fully mixed. Watch out to not overmix. Word: when the cake layer is baked, it can puff up, then fall. That is regular.
- When cooking your pudding, whisk it always so no lumps develop. Word that it should be chilled for 3 hours earlier than including it to the pie.
- The crust is kind of thick and a bit exhausting to get a fork by means of. We had crust flying throughout the kitchen because the boys had been making an attempt to interrupt by means of with their forks. They positively loved this dessert. Should you’re in search of a wealthy chocolate dessert that makes a sensational presentation, this Mississippi Mud Dessert suits the invoice!
Incessantly Requested Questions
Mississippi Mud Cake was round when groceries had been rationed throughout WWII. It was likened to the darkish mud of the Mississippi. A Pie model got here later. Craig Claiborne, of the New York Occasions, questioned whether or not there was such a dessert in 1981. He acquired scores of recipes, thus answering his question.
There isn’t a definitive reply since there are such a lot of variations. This recipe begins like most, with baked and unbaked layers. There’s at all times a cookie crust, typically a brownie or cake layer, and different choices can embody biscuits, ice cream, whipped cream, marshmallows, and liqueur.
As soon as it’s topped with whipped cream, a mud pie will probably be exhausting to freeze. If it’s made forward, depart the topping off, cowl the dessert with plastic wrap to make it hermetic, and freeze for as much as 3 months. Defrost within the fridge and prime with whipped cream to serve.
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Substances
Crust:
- 35-40 chocolate sandwich cookies, comparable to Oreos , crushed
- 5 tablespoons. butter, melted
For the Flourless Chocolate Cake:
- 4 tablespoons (½ stick) butter
- 6 ounces semisweet chocolate, chopped
- 1-2 tablespoons immediate espresso powder (I used 1 tablespoon)
- ¼ cup espresso, at room temperature
- ¼ teaspoon salt
- 1 tablespoon vanilla
- 6 eggs, separated, at room temperature
- 1 cup sugar
For the Chocolate Pudding:
- ¾ cup sugar
- ½ cup cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 egg yolks
- 2 ½ Cups Complete Milk
- 3 tablespoons butter
- 2 teaspoons vanilla
- 3 ounces semisweet chocolate, chopped
Topping:
- 1 ¼ cups whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 1 envelope Whip-It, elective (this may hold whipped cream from separating if storing it greater than a day)
Directions
- Preheat the oven to 300º. Spray a 9-inch springform pan with nonstick cooking spray. Line the pan with parchment paper and spray the parchment.
- In a meals processor, course of the cookies to make crumbs. Pour the melted butter over them and blend with a rubber spatula till effectively mixed.
- Pour crumbs into the ready pan and press it into the underside and up the perimeters, leaving about ½ inch between the highest of the crust and the highest of the pan. Press with a spoon or fingers to get an excellent distribution. Freeze for about 10 minutes.
- Bake for 10 minutes then cool on a wire rack.
To make the Flourless Chocolate Cake:
- Enhance the oven temperature to 350º.
- Gently soften the butter and chocolate collectively within the microwave, stopping to stir at 30-second increments, until easy. Put aside to chill.
- In a small bowl, mix espresso powder, espresso, salt and vanilla. Put aside.
- Within the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks with ½ cup sugar till the combination is gentle and has nearly doubled in quantity, about 5 minutes.
- Add the chocolate combination and beat till simply mixed. Scrape down the perimeters and backside of the bowl and blend on low for just a few seconds.
- Add the espresso combination and beat till simply mixed. Scrape down the underside and sides of the bowl and blend on low for five seconds.
- In a clear bowl fitted with the cleaned whisk attachment, beat the egg whites till foamy. Step by step improve the pace to excessive and add the remaining ½ cup sugar, beating till smooth peaks type.
- Combine 1 cup of the egg whites into the chocolate combination. Use a rubber spatula to softly fold within the egg whites.
- Add the remaining egg whites and proceed folding till they’re nearly fully mixed. Don’t overmix.
- Pour the batter onto the cooled cookie crust and bake for 38 to 42 minutes. The cake must be set however nonetheless jiggly within the middle.
- Switch to a wire rack and funky fully. The cake will sink because it cools. Wrap and refrigerate the cake for no less than three hours or in a single day.
To make the Pudding:
- In a saucepan, whisk collectively the sugar, cocoa powder, cornstarch, and salt. Add the egg yolks and blend till mixed. Slowly pour within the milk, whisking always.
- In a saucepan over medium warmth, convey the combination to a boil, whisking always. Boil for 30 seconds, then switch it to a medium bowl.
- Add the butter, vanilla, and chocolate and whisk till mixed. Proceed to whisk for a couple of minutes extra to chill the combination barely.
- Let the pudding stand for quarter-hour at room temperature. Press a chunk of plastic wrap instantly onto the floor of the pudding, and chill it for no less than 3 hours.
To Assemble the Mississippi Mud Pie:
- Whisk the pudding, then pour it onto the highest of the cake, staying contained in the cookie crust border. Unfold evenly.
- Return the cake to the fridge for no less than half-hour when you put together the whipped cream topping.
- Whip cream with sugar, vanilla, and Whip-It, if utilizing, to type smooth peaks. Unfold the whipped cream throughout the pudding layer, all the best way to the perimeters.
- Take away the perimeters of the springform and serve. Retailer leftovers within the fridge.
Notes
Leftovers hold effectively refrigerated for as much as 2 days.
Beneficial Merchandise
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Diet Data:
Yield:
12
Serving Measurement:
1 slice
Quantity Per Serving:
Energy: 0Whole Fats: 0g
