Red Velvet Mississippi Mud Pie – A classic Mississippi Mud Pie gets a holiday twist by adding delicious and vibrant red velvet flavor! This is truly a showstopper for your Christmas dinner. If you love decadent pies with chocolate like this, definitely try my Red Velvet Ice Cream, Chocolate Peppermint Pie, French Silk Pie, Raspberry S’more Pie and Baileys Mint Chocolate Pie.
THIS RECIPE IS THE WINNER OF THE YAHOO! SHINE SUPPER CLUB HOLIDAY RECIPES CONTEST!!!
MISSISSIPPI MUD PIE WITH A Red Velvet TWIST
What Is Mississippi Mud Pie?
HOW TO MAKE MISSISSIPPI MUD PIE
Love this Mississippi Mud Pie with Red Velvet Flavor, try these!
- RED VELVET MARBLE POUND CAKE
- OREO RED VELVET ICE CREAM
- RED VELVET RASPBERRY CUPCAKES
- RED VELVET S’MORE MILKSHAKE
Red Velvet Mississippi Mud Pie
For the Chocolate Cookie Crust
- 16 ounces chocolate sandwich cookies such as Oreos 35-40 cookies, crushed
- 5 tablespoons unsalted butter melted
For the Flourless Red Velvet Cake
- 4 tablespoons unsalted butter
- 4-5 ounces semi-sweet chocolate
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 6 large eggs separated, at room temperature
- 3/4 cup sugar
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Red Velvet Pudding
- 1/2 cup sugar
- 1/4 cup dark unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 1/2 cups whole milk I used coconut milk
- 1 cup buttermilk I used coconut milk with 1 tablespoon of white vinegar mixed in to sour
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1 1/2 tablespoons red food coloring
For the Cream Cheese Whipped Cream
- 1 1/2 cups heavy cream
- 3 tablespoons granulated sugar
- 6 ounces cream cheese room temperature
- 1 tablespoon vanilla extract
For the Chocolate Cookie Crust:
- Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.
- Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.
- Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.
- Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.
For the Flourless Red Velvet Cake:
- Increase oven temperature to 350 degrees.
- Place butter and chocolate in a microwave safe bowl and heat in the microwave and heat for about 30-45 seconds until chocolate is melted. Stir chocolate and butter together until blended. In a small bowl, whisk together salt, red food coloring, vinegar and vanilla; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate and butter mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add red food coloring mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/4 cup sugar, beating until soft peaks form.
- Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours or place in the freezer for 1 1/2 hours.
For the Red Velvet Pudding:
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk and buttermilk and whisk until well incorporated.
- Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 2-3 minutes or until nice and thickened and immediately transfer to a medium bowl. Add butter, vanilla and red food coloring; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours or place in freezer for 1 1/2 hours.
- Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.
Prepare the Cream Cheese Whipped Cream Topping:
- In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream cheese, sugar and vanilla extract on high. Slowly add in whipped cream and whip until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.
Can I just say how much I adore this cake!! I made it once years ago for Valentine’s Day and my parents anniversary (day apart) and it was throughly enjoyed by everyone! It ended up being served a day behind however since I didn’t read through the recipe first and note the times to chill each layer. I will making this again this week since I haven’t been able to forget about this delight! Brilliant recipe!
dona de leon says
hello. i’ve made this cake a few months back and i swore to myself i would never make it again because it was so labor intensive. a lot of waiting and putting in the fridge and taking it out. i almost went crazy after the pudding was so runny. dont know where i went wrong. i used whole milk instead of coconut milk like you did so maybe that’s why. when i sliced through the cake the pudding just oozed. but regardless, this is probably one of the best–no, make that THE BEST tasting cake ive made so far. even the runny pudding somehow turned out ok as it sort of acted like a chocolate sauce. my husband says this cake is to die for and my friends keep asking me to make it. in fact i was asked to make it for a friend’s baby shower next week! perhaps i will try using coconut milk this time. thanks for the recipe!
Jocelyn (Grandbaby Cakes) says
Dona thanks so much for this message. If you make it again, try cooking the pudding a bit longer and adding in a little more flour to stiffen it a bit if you wish. I am glad that you enjoyed it!
dona de leon says
thanks for the tip. i will certainly keep that in mind. you know ive made a mini version of this cake in a ramekin the second time i made it for a friend’s birthday just as an experiment. and because i knew my husband will be heartbroken because for sure there will be no leftovers. i lined the ramekin with alfoil so the cake was easy to pull out and it looked and tasted great!
I have been drooling over this cake since it was featured on Yahoo! Christmas 2012. I am an inexperienced baker, who has just found the desire to start baking EVERYTHING (as of about a month ago). I’ve gotten as far as baking the cake, making the pudding and putting them both in the refrigerator, and I can already say this recipe is beyond my beginner skills. That doesn’t mean I’m not desperately looking forward to tasting it! (and possibly eating the whole thing by myself!) Even if it doesn’t turn out how it’s supposed to, I still look forward to making it over and over again until I’ve perfected it!
Thank you so much for posting this recipe!!!