Mississippi Mud Pie

I definitely do like a good pie. Pie and chips. Pie and ale. Pizza pie. Pie-eyed (that’s me). All things pie (except the maths version, which you were taught at school, which is useless information unless you are paid to draw circles, and it doesn’t have an ‘e’ on the end).

But nothing resonates in this food blogger’s brain more than the term ‘Mississippi Mud Pie’. I mean come on, what dish, what culinary creation, has a name more evocative? Dirty water and dirty…well dirt.

Of course, as we all know, Mississippi Mud Pie is so called because its biscuity base reminds one of the banks of the Mississippi. Actually I have no idea what the banks of the Mississipi look like, except from what I have seen watching Mel Gibson in Maverick, and possibly an episode of National Geographic at some point.


But can a Mississippi Mud Pie really evoke a dirty big river? I can feel a scientific analysis coming on…

Let’s take a closer look. As a graduate in geography I had to do soil analysis. Very interesting (not). It involved studying layers of earth, identifying strata in the soil. I have applied this expertise to my pie, thus:

Mud Pie Analysis

As you can see, this specimen comprises four layers. The oldest, laid down in the primary phase, comprises oreo biscuits, devoid of filling. The second, sedimentary layer, consists of chocolate brownie which, under pressure from the layers above, has squashed into a gooey mess. The chocolate custard, lets call it the tertiary layer, has gelatinated, due to the light but constant pressure from the quartinary layer, the light and fluffy cream.

To recreate this epic event (I’m thinking major tectonic plate events, like when south America parted ways from Africa, or India smashed into Asia and formed the Himalayas) in your own laboratory you will need:


  • 2 packs Oreo biscuits, filling scraped out
  • 2 bars dark chocolate, the 3rd bar is for shavings for decoration; just eat the rest at your leisure
  • 500 ml (1 pint or just a bit less) tub ready made custard (or make your own if you want to)
  • 300 ml double (heavy) cream – for the topping
  • 8 oz butter (i reckon thats about a stick) – half for the biscuit layer and half for the brownie
  • 2 eggs
  • 1oz general purpose flour
  • 5 oz dark brown sugar
  • 1/2 tsp vanilla essence
  • 3 sheets gelatine

Scraping the filling from the Oreos is fun. What you do with the filling…well that’s up to you…


Whizz the biscuits to a fine crumb. Melt half the butter and blend into the biscuit…


Push the biscuit into a 24cm pie dish. Bake in the oven at 160 centigrade for 10 mins…


Note you need to push the biscuit up the sides of the dish #justsaying

Chill the base in the fridge and make the brownie. Melt the remaining butter and one and a half bars of the chocolate in a bowl over some simmering water…


Whisk the eggs in a big cold bowl until they go pale and double in volume…


Stir in the sugar and then the chocolate and flour…


Pour the brownie mix onto the base…


Bake in the oven at 160 centigrade for 15 to 20 mins. Although the brownie will rise, it will sink again once cool…


Prepare the custard. Heat the custard in a pan with the remaining chocolate…


Soak the gelatine in water for a min to soften, squeeze and than add to the pan…


Once dissolved, pour the custard over the pie…


Leave to chill in the fridge overnight. When you are ready to serve, remove from the fridge and let it get to room temperature. Whisk the cream until its slightly fluffy – not too much! Spoon over the creation…


Sprinkle with chocolate/grated brownies/cocoa powder and serve!


From a geographic perspective Mississippi Mud Pie has little value really. From a stick-a-load-of-chocolate-in-your-face-and-damn-everything perspective, it gets an A grade!


15 thoughts on “Mississippi Mud Pie

    • That’s the wonder of Powerpoint. You copy the photo onto a powerpoint slide and then add the red dots etc and then resave the photo as a jpeg. Its so exciting – I do it all day at work, just not with pictures of cake.

  1. I made a very , very simplified version of this (no brownie layer, no custard – almost puristic, you see) for my sons birthday last year, camouflaged in a flower pot with a real flower in it. This dirt cake was a huge hit. Can only imagine how big a hit this one would have been!

  2. Well I’m afraid that you’re using the old version of this pie. If you really want to be current you need to add in a layer of oil from the Deep Water Horizons oil spill. I’d put that between the chocolate custard and the whipped cream.
    That looks like a perfect pie & I think you’re right – pie is good. Who could argue with that?

    • That’s an amazeballs idea. Instead of crude oil, which might dominate the subtle chocolate flavours somewhat, I could substitute for chocolate sauce. Kind of have it oozing out from under the custard. The possibilities are limitless.

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