This is one of those recipese you need to try sometime before you hand in your apron and measuring spoons. It looks complicated and yes, there are a number of steps, but thankfully you can split the entire recipe up between 2-3 days to make it easier. This pie is super chocoatly, but because I used mainly dark chocolate, it is not overlly sweet. It’s really really good and I can’t wait for another opportunity to make it again.
It all starts out with an oreo crust on the bottom and the sides. Now, I don’t want to be negative and you to turn from this recipe right here, but this is the only change I would make next time. Of course, my crust was to thick, especially where the bottom meets the sides, couldn’t even break it with a fork. Of course this was my fault, not the recipe, but next time I would make 1/4-1/3 of the oreo crust recipe and use it as a bottom only. Skip it going up the sides.
The next layer is a flourless chocolate cake that consists of dark chocolate, coffee and kahlua. I made a minor change to this recipe by using only 3/4 Tablespoon instant coffee granuals. I didn’t want it to be a coffee overload. I thought it was the perfect amount and would do the same next time.
The third layer is a layer of chocolate pudding. I really wanted to make the original recipe but because of the partial cooked eggs, I opted out and used a recipe I found on epicurious. (I have to admit I also forgot to buy pasturized eggs at the store….otherwise I may have still attempted it) The epicurious recipe turned out delicious. I used mainly dark chocolate, which made the pudding, again, not sweet but still divine, if you like your dark chocolate. If you prefer it a bit sweeter, I would suggest using semi-sweet or a mixture of a couple different chocolates.
And the last layer is your basic whipping cream. A simple ending to an awesome dessert. Just what it needs. The flavors and textures go perfectly together.
I was inspired to make this recipe when I first saw it on Bake or Break. I highly recommend you checking out her site, because I am sure you will find some more awesome looking recipes and photos to go with them. Check out her best of posts: 2009, 2010, 2011. Enjoy!
Mississippi Mud Pie
16 ounces Oreos (about 35-40 cookies)
5 tablespoons unsalted butter, melted
Preheat oven to 300°. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment. Spray parchment and sides of pan.
Place cookies in food processor and grind to a fine crumb. Transfer the crumbs (about 3 & 1/2 cups) to a small bowl. Pour melted butter over crumbs. Mix until combined.
Using the back of a spoon or your hands, press crumbs evenly into bottom and up sides of prepared pan. Place pan in freezer for about 10 minutes to let crust set.
Bake 10 minutes, or until crust is dry to the touch. Cool in pan on wire rack.
4 tablespoons unsalted butter
6 ounces dark chocolate (60-70%), chopped
2 tablespoons + 1 teaspoon instant espresso powder(I only used 3/4 T )
1/4 cup Kahlua (or strong coffee at room temperature)
1/4 teaspoon salt
1 tablespoon vanilla extract
6 large eggs, separated, at room temperature
1 cup granulated sugar, divided
Increase oven temperature to 350°.
Melt butter and chocolate in microwave or double boiler. Set aside to cool.
Whisk together espresso powder, Kahlua (or coffee), salt, and vanilla. Set aside.
Using a stand mixer with the whisk attachment, beat egg yolks with 1/2 cup sugar until mixture is light and almost doubled in volume (about 5 minutes). Add chocolate mixture and beat until just combined. Scrape down sides and mix on low speed for 5 seconds. Add Kahlua mixture and beat until just combined. Scrape down sides and mix on low speed for 5 seconds.
In a separate bowl, still using the stand mixer and a clean whisk attachment, beat egg whites until foamy. Gradually increase speed to high. Add remaining 1/2 cup sugar. Beat until soft peaks form.
Scoop about 1 cup of egg whites into chocolate mixture. Gently fold in egg whites for about 30 seconds. Add remaining egg whites and continue folding until they are almost combined. Do not overmix.
Pour batter onto cookie crust. Bake 38-42 minutes, until cake is set but jiggles slightly. Cool in pan on wire rack. As the cake cools, it will deflate in the center. Wrap cooled cake tightly and refrigerate for at least 3 hours or overnight.
2 T sugar
2 T cornstarch
2 T unsweetned cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
(or you can omit the heavy cream and use 2 cups of any kind of milk you have in the house, I believe I used some whole and some skim)
4 oz chocolate (your choice, milk, semi-sweet, dark. I used dark, not sweet by any means but I loved it!)
1 tsp vanilla
Whisk sugar, cornstarch and cocoa powder together in a heavy saucepan. Gradually add the milk and bring it to a boil over moderately high heat, whisking constantly. When it comes to a boil, whisk for 2 minutes at a boil until it thickens up. Remove the pan from the heat and whisk in the chocolate and vanilla until smooth. Place a piece of wax paper over the top of the pudding (letting it touch) so it doesn’t form a rubbery crust and refridgerate until cooled.
Recipe from Epicurious
1 & 1/4 cups heavy cream
2 tablespoons granulated sugar
Pour cream into chilled metal bowl. Beat with a chilled whisk until soft peaks form, about 1 minute. Sprinkle sugar onto cream. Continue whisking vigorously until stiff peaks form.
Spread whipped cream all the way to the sides on top of pudding layer of cake. Unmold cake and serve immediately.