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
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Special Ingredients & Equipment
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