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    Mississippi mud pie with Oreo cookies

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    Mississippi mud pie with Oreo cookies

    This triple-layer chocolate extravaganza allegedly got its name from the muddy banks of the Mississippi river, which it is said to resemble. 

    • Preparation time: 50 minutes, plus 5 hours' cooling and chilling
    • Cooking time: 50 minutes
    • Total time: 1 hour 40 minutes, plus 5 hours' cooling and chilling

    Serves: 12



    300g Oreo cookies
    100g unsalted butter, melted,plus extra for greasing
    200ml whipping cream
    1 tbsp icing sugar
    1 tsp cocoa powder

    50g unsalted butter
    100g plain chocolate
    3 eggs, separated
    2 tbsp light brown soft sugar
    ½ tbsp vanilla extract
    2 tbsp caster sugar

    100g plain chocolate
    290ml whole milk
    3 egg yolks
    55g caster sugar
    15g cornflour
    15g plain flour
    1 tbsp cocoa powder
    150ml double cream 


    1. Preheat the oven to 150˚C, gas mark 2; grease a 23cm cake tin and line the base and sides with baking parchment. For the cookie crust, put the Oreo cookies in a food processor and blitz to crumbs. Pour in the butter and blitz until wet and sandy. Tip into the cake tin and, using your hands, create a firm base and even sides about 5cm high. Use the back of a spoon to smooth everything into place. Bake for 15 minutes, then set aside to cool.

    2. For the mousse, melt the butter and chocolate together in a microwave or bainmarie; set aside to cool slightly. Using electric beaters, whisk the egg yolks and light brown sugar for 5 minutes, until doubled in size. Beat in the vanilla and melted chocolate mixture. In another bowl, using clean electric beaters, whisk the egg whites with a pinch of salt to firm peaks. Sprinkle over the caster sugar and whisk until combined. Mix 1/3 into the chocolate mixture, then carefully fold in the rest. Spoon into the case and bake for 30 minutes, until set; leave to cool completely.

    3. For the chocolate pudding, melt the chocolate and set aside to cool slightly. Scald the milk by bringing it to just before boiling point in a pan. Using a balloon whisk, whisk the egg yolks and sugar, then slowly pour in the hot milk, whisking as you go. Mix the cornflour with 1 tbsp water, then whisk into the egg mixture with the plain flour and cocoa. Rinse out the pan and pour the mixture back in. Bring to the boil slowly, stirring continuously. It will look scrambled at one point, but keep stirring until it smooths out, then cook, bubbling, for another 2 minutes. Take off the heat, stir in the melted chocolate and transfer to a bowl. Cover the surface with cling film, cool, then chill completely in the fridge.

    4. Transfer the chilled pudding to a food processor; blend until loosened and smooth. Whisk the double cream to soft peaks, then fold into the chocolate mixture. Pour over the chocolate mousse layer so that it sits on top. Chill for at least 2 hours.

    5. Finally, whip the whipping cream and icing sugar to soft peaks, then spoon over the top of the cake. Chill for another hour, then dust with the cocoa powder before serving.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.



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