Mississippi Mud Pie

Print | Print without image

Aug 22, 2016

Mississippi mud pie

Mmm! More chocolate! A cake that’ll melt any chocolate lovers heart!

This recipe is inspired by The Hummingbird Bakery’s Mississippi Mud Pie.

Serves 8-10


Pie base

  • 220 g flour
  • 1/4 tsp salt
  • 125 g butter
  • 1/2 tsp vanilla powder
  • 2 tbsp cold water
  • rice, dried beans or something like it for blind baking (raw)


  • 150 g dark chocolate 70%
  • 50 g butter
  • 1 tbsp syrup
  • 6 eggs
  • 300 g light brown sugar
  • 1 tsp vanilla extract
  • 350 ml heavy cream
  • 250 g fresh blackberries
  • a handful of cacao nibs or planed dark chocolate


Pie base

Mix flour, salt, butter, and sugar in a bowl until it resembles sand. Add one tablespoon of milk at a time and knead it well. Only add the milk you find appropriate (I used 2 1/2 tbsp). Let the dough rest for 1/2 hour in the fridge (or be naughty like me and use it right away).

Preheat the oven to 170C.

Roll out the dough on a piece of baking paper until it fits your pie dish (ab. 26 cm). Grab the sides of the baking paper and flip it upside down over the pie dish. Carefully remove the baking paper and fit the dough into the dish. Run your roller over the edges of the pie dish to remove the excess dough. Adjust the sides again. Place a piece of baking paper (the piece you used for rolling out) over the pie base and fill it with rice, beans or the like for blind baking. Bake the pie base for 10 minutes. Remove the baking paper with filing and bake the base for another 10 minutes.

Meanwhile, you prepare the filling.


Chop or break the chocolate into smaller pieces and place them in a heatproof bowl over a pot of simmering water. Add the butter and syrup. Melt it together. Remove from the heat and let it cool slightly while you prepare the rest of the filling.

In a large bowl beat together eggs, sugar and vanilla. Slowly pour the slightly cooled chocolate mixture in while you beat on low speed. Pour the batter into the pie dish and bake for 35-40 minutes. Check after 30 minutes (esp. if you have a “fast” oven). Place the pie on a rack and let it cool down. Cover it with cling film wrap and place it in the fridge overnight.

Before serving, whip the cream to a lightly whipped cream which you spread over the cold cake. Decorate with blackberries and cacao nibs and serve.

Mississippi mud pie Mississippi mud pie Mississippi mud pie

Post your comment

Formatting help


You can use textile markup to format your comment

You write You see
something *bold* something bold
something _italic_ something italic
something +underlined+ something underlined
"Google": Google

Please answer the following question to prove you are human.