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Chocolate Mississippi mud pie

Name: Chocolate Mississippi mud pie
Yield: Serves 10-12
Cuisine: American recipes
Ingredients: For the base; Oil for greasing; 300g Oreo cookies; 150g dark chocolate digestives; 125g unsalted butter, melted; For the mud cake; 200g dark chocolate (70% cocoa solids); 1 tbsp espresso powder; 50ml dark rum; 100g unsalted butter; ¼ tsp fine salt; 150g golden caster sugar; 3 large free-range eggs; 2 tsp vanilla bean paste (we like Nielsen-Massey); 50g golden syrup; 30g plain flour; For the mud mousse and topping; 550ml double cream; 250g dark chocolate (70% cocoa solids), chopped, plus extra, grated, to decorate; 4 medium free-range eggs, separated; 80g icing sugar

Published: 30 Jun 13
Updated: 18 Mar 24

A fabulous chocolate Mississippi mud pie made up of a biscuit base, a chocolate cake and a chocolate mousse.

You might also love our chocolate meringue pie.

Easy
July 2013

Test kitchen approved

Serves 10-12
Takes 1 hour to make, 50 minutes to cook, plus cooling and chilling

A fabulous chocolate Mississippi mud pie made up of a biscuit base, a chocolate cake and a chocolate mousse.

You might also love our chocolate meringue pie.

Nutrition: per serving

Calories: 426kcals
Fat: 31.4g (18.1g saturated)
Protein: 5g
Carbohydrates: 29.8g (23.9g sugars)
Fibre: 1.1g
Salt: 0.4g

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Ingredients

For the base

Oil for greasing
300g Oreo cookies
150g dark chocolate digestives
125g unsalted butter, melted

For the mud cake

200g dark chocolate (70% cocoa solids)
1 tbsp espresso powder
50ml dark rum
100g unsalted butter
¼ tsp fine salt
150g golden caster sugar
3 large free-range eggs
2 tsp vanilla bean paste (we like Nielsen-Massey)
50g golden syrup
30g plain flour

For the mud mousse and topping

550ml double cream
250g dark chocolate (70% cocoa solids), chopped, plus extra, grated, to decorate
4 medium free-range eggs, separated
80g icing sugar

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Method

For the base, grease a 23cm loose-bottomed cake tin with oil and line the base with baking paper. Whizz the Oreos and digestives in a food processor to fine crumbs. With the motor running, add the melted butter. Tip the mixture into the cake tin and pack it down, working it up the sides to just over halfway. Chill for at least 30 minutes until firm (or pop in the freezer for 15 minutes). Preheat the oven to 160°C/fan140°C/gas 3.
Put the cake tin on a baking sheet and bake in the preheated oven for 10 minutes. Remove and set aside to cool. Increase the oven temperature to 180°C/fan160°C/gas 4.
For the cake, melt the chocolate with the espresso powder, rum, butter and salt in a pan over a very low heat. When melted, whisk in the sugar.

Off the heat, beat in the eggs one at a time, then beat in the vanilla paste, golden syrup and finally the flour (don’t worry if it curdles – whisking will bring it together again).
Pour the batter into the cake tin, then bake for 30-35 minutes. Remove from the oven and cool in the tin.
For the mousse, put 250ml of the cream and the chocolate in a bowl over a pan of barely simmering water and heat gently until the chocolate is melted (don’t let the water touch the bowl). Stir, then remove from the heat and whisk in the egg yolks.
In a separate very clean bowl, whisk the egg whites with 30g of the icing sugar until just stiff, then fold into the chocolate mixture. Spoon over the cake and chill for 1-2 hours (or overnight, see Make Ahead) until set.
To serve, remove the pie from its tin. If it resists, you can run a cook’s blowtorch around the outside gently to loosen the mousse. Whip the remaining 300ml cream and 50g icing sugar to medium-stiff peaks, then dollop it onto the pie and sprinkle with grated chocolate. Leftover cake will keep in the fridge for 4 days.