For months, I have been drooling over the pictures of the Mississippi Mud Pie from Matt Lewis’ cookbook “Baked Explorations”. Well, it’s not totally a pie, it’s more of a cake within a pie, but regardless of what you call it, it is truly drool worthy. So after several months of drooling over blogger photographs of this masterpiece, an idea struck me one night. What about a “Red Velvet Mississippi Mud Pie” a la Baked style for Christmas?
We are talking about an Oreo cookie crust layered with a red velvet flourless cake which is then topped with red velvet pudding and finished with a nice spread of cream cheese whipped cream. Can you imagine anything better than something called Red Velvet Mississippi Mud Pie?? Seriously what could be better than that? Nothin people, nothin! This is truly my favorite Christmas recipe this year, and I couldn‘t wait to share it with the Shine Supper Club!
If there is one thing that you absolutely MUST make this holiday season, make it this! Thank you Baked for the inspiration, thank you Southern Bakers for inventing red velvet, and thank you God for the ingenious idea of bringing them together!
- 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.