📝 About This Recipe
Rising from the culinary traditions of the Mississippi Delta, this legendary dessert is a chocolate lover's dream, designed to mimic the dark, rich soil of the riverbanks. It features a buttery Oreo crust, a dense flourless chocolate cake base, a silky layer of dark chocolate pudding, and a cloud of fresh whipped cream. This multi-textured masterpiece is a sophisticated celebration of cocoa that balances intense richness with airy lightness.
🥗 Ingredients
The Chocolate Cookie Crust
- 24 pieces Oreo cookies (finely crushed into crumbs)
- 5 tablespoons Unsalted butter (melted)
- 1/4 teaspoon Salt
The Flourless Chocolate Cake Layer
- 4 ounces Bittersweet chocolate (chopped, 60% cacao)
- 4 tablespoons Unsalted butter (cubed)
- 2 Large eggs (at room temperature)
- 1/2 cup Granulated sugar
- 1 teaspoon Vanilla extract
The Silky Chocolate Pudding
- 1/2 cup Granulated sugar
- 1/4 cup Dutch-process cocoa powder (sifted)
- 3 tablespoons Cornstarch
- 2 cups Whole milk
- 2 Egg yolks (large)
- 2 ounces Semi-sweet chocolate (finely chopped)
Topping & Garnish
- 1 1/2 cups Heavy whipping cream (very cold)
- 3 tablespoons Powdered sugar
- 1/4 cup Dark chocolate shavings (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed Oreo crumbs, melted butter, and salt until the mixture looks like wet sand.
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2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 8 minutes, then remove and let cool completely while you prepare the next layer.
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3
For the cake layer: Melt the 4oz bittersweet chocolate and 4 tbsp butter together in a microwave-safe bowl in 30-second increments, stirring until smooth. Let cool slightly.
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4
In a separate bowl, whisk the 2 eggs, 1/2 cup sugar, and vanilla until pale and slightly frothy. Fold the melted chocolate mixture into the eggs until combined.
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5
Pour the cake batter into the cooled crust. Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle. Remove from the oven and cool completely (the center will sink slightly—this is perfect for filling!).
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6
To make the pudding: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and a pinch of salt.
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7
Gradually whisk in the milk and egg yolks until smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble.
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8
Remove from heat and immediately stir in the 2oz of chopped semi-sweet chocolate until melted and glossy. Let it sit for 5 minutes, stirring occasionally.
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9
Pour the warm pudding over the cooled cake layer. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
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10
Refrigerate the pie for at least 4 hours, or preferably overnight, until the pudding layer is cold and firm.
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11
When ready to serve, beat the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
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12
Spread the whipped cream generously over the pudding layer and garnish with dark chocolate shavings. Slice with a hot knife for clean edges.
💡 Chef's Tips
For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut. Ensure your pudding reaches a boil for at least 30 seconds to activate the cornstarch, or it won't set properly. Use Dutch-process cocoa for the pudding layer to achieve that signature dark 'mud' color and a smoother chocolate flavor. If you are short on time, you can substitute the homemade pudding with a high-quality store-bought chilled chocolate mousse. Don't skip chilling the pie—the flavors meld and the structure stabilizes significantly after 8 hours in the fridge.
🍽️ Serving Suggestions
Serve with a side of fresh raspberries to provide a tart contrast to the deep chocolate richness. Pair a slice with a glass of cold, creamy milk for the classic Southern experience. For an adult twist, serve alongside a glass of Ruby Port or a stout beer. A drizzle of salted caramel sauce over the whipped cream adds a wonderful salty-sweet dimension. Accompany with a hot cup of dark roast coffee to cut through the decadence.