Mississippi Mud Pie

Mississippi Mud Pie

This Mississippi Mud Pie is loaded with chocolate and then balanced with orange spiced poached pears and syrup. This cake was a birthday gift to myself this year. I loved it. Hope you do too :)

Sunanda Sharma


  1. 400 Grams Oreo cookies Crushed
  2. 70 Grams Butter , melted
  3. 100 Grams Sugar
  4. 200 Grams chocolate bitter - sweet , chopped
  5. 60 Grams Butter
  6. 40 Millilitres Coffee Strong
  7. 1 Teaspoon Vanilla Essence
  8. 0.5 Teaspoon Salt
  9. 6 Eggs
  10. 50 Grams sugar Powdered
  11. 25 Grams Cocoa Powder
  12. 5 Tablespoons Nutella
  13. 30 Grams Milk Chocolate , chopped
  14. 100 Millilitres Milk
  15. 2 Tablespoons Corn Flour
  16. 4 Egg Yolks
  17. 3 Pears
  18. 600 Millilitres Orange Juice
  19. 2 Cinnamon Sticks
  20. 2 Cloves
  21. 1 Teaspoon Ginger, ginger
  22. 1 orange Whole ' s peel
  23. To Taste Sugar


120 mins
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    For the cookie crust:

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    Remove the cream from the oreo cookies and crush them into crumbs. Add melted butter.

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    Pour this mixture into a greased 9 inch springform pan and press evenly with the back of a spoon at the bottom and up the sides. Cool for 10 mins.

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    Bake in a preheated oven at 160 degrees for 10 mins. Cool. Keep aside.

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    For the flourless chocolate cake:

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    Melt chocolate and butter over a double boiler. Add coffee, vanilla essence and salt. Cool.

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    Beat egg yolks with half of the sugar until light and fluffy. Add to the chocolate mixture.

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    Beat egg whites with the rest of the sugar until soft peaks.

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    Fold the egg whites mixture in the chocolate mixture. Do not overmix.

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    Add this batter to the prepared pan. Bake for about 20 mins at 180 degrees, just until it is set from the top but is still jiggly.

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    The cake will fall in the center after it cools.

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    Chill the cake for atleast 3 hours.

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    For the Chocolate - Nutell Pudding

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    Mix sugar, cocoa powder, corn flour. Add egg yolks and beat lightly.

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    One a medium low heat, slowly add milk to the above mixture, whisking continuously to avoid lumps getting formed.

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    Bring the mixture to a boil and cook for about 30 secs after that. The mixture will thicken considerably.

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    Turn off the heat and add the chocolate and nutella to this hot mixture. Whisk until the mixture is smooth.

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    Cool this pudding for atleast 1 hour.

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    Add to the prepared cake and level with a palette knife. Cool.

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    For the poached pears:

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    Mix the juice and spices and bring the mixture to a boil in a deep dish.

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    Add pears and simmer at medium-low heat for approximately 40-45 mins till the pears are tender. Keep turning the pears around to get an even colour.

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    Take the pears aside and reduce the sauce further till it coats at the back of your spoon. Cool the pears and the sauce.

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    Decorate the chocolate pie with the pears and drizzle the orange-spiced sauce over the top.

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    Serve. :D

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