It’s a rainy late winter Sunday and I really think something decadent is in order. May I tempt you to join me with some vegan Mississippi Mud Pie? This pie is over-the-top rich and decadent and damn delicious, if I do say so myself. There are lots of versions of Mississippi Mud Pie out there and this one may be a bit different than you’re used to. Let’s break it down layer by sweet drool-worthy layer…
At the base my vegan Mississippi Mud Pie is a crunchy chocolate wafer crust. You know when you were little and would get ice cream cakes at Carvel for your birthday (80s/90’s kids hands up!) and in the middle was the chocolatey crunchy crumb layer. Yeah that. This is that. Always my favorite part and it is the perfect foundation for the rich chocolate custard to come. I used store-bought thin chocolate wafers, which have some questionable ingredients (hi corn syrup and artificial flavor). Don’t @ me. This isn’t something I’d eat everyday but once in a while I can rationalize. You can make your own from more wholesome ingredients or use the “health” food aisle oreos instead (see recipe notes first though).
Velvety dark chocolate pudding, aka custard, comes next. Saves this recipe for later because it is good on it’s own. In fact, each layer can either be used for other recipes, e.g. the crust for other pies or the whipped coconut cream, or is excellent on its own like the chocolate pudding and aquafaba mocha mousse. The custard is so simple and cooks up in under 10 minutes.
Let chat about aquafaba mousse. It’s like eating a cloud. So light. So airy. So damn easy! If you’re like wtf is aquafaba, then welcome, my friend, to this new exciting world! Aquafaba is bean water, yup you read that right. And it’s magic. Save the liquid from canned chickpeas or the cooking liquid from dried chickpeas if you cook them at home. It’s whips up and acts like egg-white meringue. It’s amazing. I’ve used it other recipes on the blog, which you can find by searching for “aquafaba” on the recipes page. I went with a mocha flavored mousse because coffee and chocolate love each other. Again this mousse is perfect on its own. Just fill it into cups, cover and chill in the fridge. You can top it with whipped coconut cream or fruit and you have an amazing dessert in its own right.
Finally we top the whole thing with fluffy whipped coconut cream. I often make it from scratch but sometimes I cheat and use the store-bought cocowhip from the freezer section. Shhhh, I wont tell. There’s a lot of steps to this pie so cutting corners on one is totally fine. Decorate the top with chocolate curls and a light dusting of cocoa powder and boom your ready to dive into Mississippi Mud Pie heaven.
Enjoy! xx Kaity
scroll for recipe…
Vegan Mississippi Mud Pie
- Chocolate Wafer Crust6 oz. chocolate wafer cookies about 28 wafers
- 1/4 teaspoons kosher salt
- 4 tablespoons melted vegan butter
- Chocolate Custard2 cups unsweetened soy milk
- 1 cup full-fat coconut milk from can or refrigerated carton
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2/3 cup granulated sugar
- 1/3 cup cocoa powder
- 2 tablespoons cornstarch
- 1/2 teaspoon agar agar powder
- 1/4 cups 60% cacao dark chocolate chips *see notes
- 2 tablespoons virgin coconut oil
- Aquafaba Mocha Mousse1 cup chilled aquafaba *see notes
- 1/4 teaspoon cream of tartar *see notes
- 1/8 teaspoon kosher salt
- 1/2 teaspoon instant coffee or espresso
- 1 cup granulated sugar
- 1/3 cup 60% cacao dark chocolate chips
- Whipped Coconut Cream2 13-15 oz. cans of full-fat coconut milk chilled
- 1/4-1/2 cup confectioner's sugar
- 1/2 teaspoon vanilla bean paste or powder
- Chocolate Curls1/2 cup 60% cacao dark chocolate chips
- Make CrustPreheat oven to 350˚F.
- Chop chocolate wafers and salt into fine crumbs in a food processor, or place them in a bag and remove air and seal it then crush wafers into crumbs by lightly pounding and then rolling over the bag with a rolling pin. You'll need about 1-1/2 cups of crumbs.
- Add melted butter to the crumbs and stir to incorporate. The mixture should hold together when squeezed in your hand. Add another tablespoon of melted butter if the mixture is too crumbly.
- Press wafer mixture into the bottom and sides of a deep dish pie plate using your clean fingertips and/or the bottom of a dry measuring cup.
- Bake crust at 350˚F for 10 minutes then remove from oven and let cool to room temperature.
- Make Chocolate CustardWhisk all of the custard ingredients, aside from the chocolate chips and coconut oil, together in a saucepan. Then heat up the mixture, continuously whisking, to a low boil. Cook the custard at a low boil for 5 minutes to activate the agar agar powder and thicken it.
- Remove from heat and whisk in the chocolate chips and coconut oil until they melt and are incorporated. Pour custard into a heat proof bowl. Cool slightly then cover with plastic wrap so that is sits directly on the custard. This will help prevent a skin from forming as the custard cools. If you don't want to use plastic, then just cover loosely with foil or a beeswax wrap and let the skin form. Scrape away skin once it sets.
- Chill in the fridge for 2 hours to set the custard. At this stage the custard can be kept in the fridge for up to 1 week before serving.
- Pour and spread custard into the cooled chocolate wafer crust and return to the fridge to keep chilled.
- Make Aquafaba Mocha MousseChill bowl and whisk/beaters of a stand mixer or handheld mixer for 15 minutes.
- If the instant coffee or espresso is in granule form, crush it into a powder using a mortar and pestle.
- Melt chocolate chips in a double boiler or bowl placed over a saucepan of simmering water. Then remove bowl from the pan and cool slightly at room temperature while you whip aquafaba.
- Add chilled aquafaba, cream of tartar, and salt to the chilled bowl and beat on medium-high speed until mixture begins to foam.
- Add instant espresso/coffee powder and sugar to the bowl and continue to beat on high speed until stiff glossy peaks form, about 10-15 minutes.
- Add some of the whipped aquafaba to the melted chocolate and stir it to combine.
- Then add the chocolate-aquafaba mixture back to the rest of the whipped aquafaba and gently fold it in using a rubber spatula, being careful not to deflate the aquafaba by over mixing.
- Spread the mocha mousse on top of the chocolate custard and chill in the fridge for 2 hours to set the mousse layer. At this stage the pie and be kept chilled in the fridge up to a few days ahead of serving. Once mousse sets, cover the pie with wrap if not serving it that day.
- Make Coconut Whipped CreamDisclaimer: For a time-saving/easy swap use 1 container of store bought coco-whip (in the freezer section) instead of homemade whipped coconut cream. This is what is shown in the photos.
- Chill 2 cans of full fat coconut milk in the fridge for 24 hours to separate the cream from the liquid. I like to keep some cans in the fridge at all times so they are ready when a recipe calls for it.
- Chill bowl and whisk/beaters of a stand mixer or hand held mixer for 15 minutes.
- Open cans of coconut milk and scoop of cream, leaving liquid behind. Discard liquid.
- Add coconut cream, 1/4 cup confectioner's sugar to start, and vanilla to the chilled bowl and whip until fluffy, about 1-2 minutes. Taste for sweetness and whip in more sugar in wanted.
- Top pie with the whipped coconut cream just before serving. Keep chilled.
- Make Chocolate CurlsMelt chocolate in a double boiler or a bowl set over a saucepan of simmering water.
- Pour melted chocolate onto the back of a baking sheet, scraping the bowl with a rubber spatula, and spread into a thin layer with an offset spatula.
- Wait until the chocolate is medium set, not to soft and not too firm yet. Then use a clean offset spatula to scrape chocolate towards you forming long curls. If chocolate is too soft it will ripple instead of curl up. Wait a a little bit longer. If chocolate is too firm it will just break apart instead of curling. Don't worry, you can scrape it all up and re-melt it.
- Let chocolate curls set until they are firm and solid before decorating the pie.
- Stick curls into the top of the pie before serving and dust lightly with cocoa powder.
- Serve pie cold and store leftovers in the fridge for up to 1 week. You can also freeze leftover pie and let it thaw slightly at room temp before serving.
- If you can't find chocolate wafer cookies, you can use oreos or chocolate sandwich cookies instead. You may not need as much butter since the cream filling is basically shortening and sugar. You'll need 1-1/2 cups of cookie crumbs. Start with 2 tablespoons melted butter and then add more if needed.
- You can swap dark chocolate chips in any of the steps with a dark chocolate bar, but chop it up into pieces first.
- Aquafaba is the cooking liquid from chickpeas or the liquid from a can of chickpeas. If using homemade aquafaba from cooking dried chickpeas, make sure the leftover liquid is thick and gelatinous when chilled. You may have to reduce the leftover cooking liquid by continuing to cook it on the stove. It will thicken as it cools.
- Cream of tartar can be swapped with 1/2 teaspoon of lemon juice or apple cider vinegar in the aquafaba mousse.
Special Ingredients & Equipment
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Pie server and plate by Facture Goods. Bowl by East Fork Pottery. Offset spatula by Four Leaf Wood Shop. Table linen by Nade Studio.
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