A rich and decadent classic Mississippi Mud Pie made with layers of vegan chocolate custard, airy mocha mousse and whipped coconut cream all nestled into a crunchy sweet chocolate wafer crust.
Chocolate Wafer Crust
- 6 oz. chocolate wafer cookies (about 28 wafers)
- 1/4 teaspoons kosher salt
- 4 tablespoons melted vegan butter
- 2 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 Mousse
- 1 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 Cream
- 2 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
- 1/2 cup 60% cacao dark chocolate chips
- Preheat 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 Custard
- Whisk 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 Mousse
- Chill 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 Cream
Disclaimer: 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 Curls
- Melt 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.