Sometimes you just need a dessert that is all about chocolate! This Mississippi Mud Pie fits the bill perfectly. As the name suggests, this pie originates from the state of Mississippi in the USA. However due to the immense amout of chocolate it contains, it didn’t take long before the whole world wanted a slice and now it’s famous across the globe. And no wonder, this Mississippi Mud Pie is made with an oreo base, has a smooth chocolate filling and is topped with whipped cream. It’s sure to satisfy even the fussiest eater, and it’s a great make ahead dessert for dinner parties too. My family love it so much that we’ve had it for Christmas Day dessert more than once!
First off I lined the tin with foil. This makes it super easy to remove the pie after cooking.
I started by making the biscuit base. I melted the butter in a pan and whizzed up the Oreos in a food processor until fine crumbs formed.
Then I added the melted butter into the biscuit crumbs and stirred well. I poured them into my lined tin and used the back of a spoon to smooth them around the base and sides to create my pie crust. I chilled the crust for 30 minutes in the fridge.
To make the filling I melted the dark chocolate and butter in a glass bowl over boiling water. I set it aside.
Meanwhile I whisked the eggs with the light brown sugar until frothy.
I added the chocolate mixture slowly, whisking as I went. I then added the cocoa powder and double cream and mixed in.
Slowly, I poured the filling into the chilled pie crust. I baked the pie on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes.
The filling will crack and puff up after baking, but it does sink back down as the Mississippi Mud Pie cools. Plus it’s going to be covered with cream anyway so the cracks don’t matter!
I whipped up the cream and spread it over the Mississippi Mud Pie. Then I shaved some dark chocolate over the top. The Mississippi Mud Pie was ready!
Wow this Mississippi Mud Pie is yummy! The filling in the middle is melt in the mouth and lighter than you expect what with all the chocolatey goodness it’s made with. The cream on top is the perfect touch to lighten up the chocolate sweetness.
Mississippi Mud Pie
For the biscuit base
- 80 g Butter
- 300 g Oreos
For the filling
- 135 g Dark chocolate
- 135 g Butter
- 3 Eggs large
- 150 g Light brown sugar
- 150 ml Double cream
- 25 g Cocoa powder
For the cream topping
- 350 ml Double cream
- 1 tbsp Icing sugar
- 2 tsp Vanilla extract
- Dark chocolate shavings
Line a 23cm wide by 4cm deep pie tin with foil
To make the biscuit base melt the butter in a pan and whizz up the Oreos in a food processor or put them in a bowl and bash them with a rolling pin until they are crumbs
Add the melted butter into the Oreo crumbs and stir well. Then pour them into the lined tin and use the back of a spoon to smooth them around the base and sides to create the pie crust. Chill the crust for 30 minutes in the fridge
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4
To make the filling melt the dark chocolate and the butter in a glass bowl over a pan of simmering water. Do not let the bowl touch the water. Set the melted chocolate and butter mixture aside
Whisk the eggs with the light brown sugar until frothy
Add the chocolate mixture slowly to the egg mixture, whisking constantly. Then add the cocoa powder and the double cream and whisk in
Slowly pour the filling into the chilled pie crust. Bake the pie for 35 minutes
Leave the pie to cool in the tin, it will come out of the oven quite puffed up and will settle and sink down as it cools
Once completely cool remove the pie from the tin and remove the foil, place it on a serving dish or cake stand
Whip up the double cream with the icing sugar and vanilla extract, either with an electric whisk or by hand, until stiff peaks form. Pipe or spread it on top of the pie. Finish with chocolate shavings or grated chocolate
Keep in the fridge, the pie will last for 3 days
Recipe adapted from Good Food.
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