Print Recipe

Mississippi Mud Pie

One of my all time favourite desserts!
Prep Time1 hr
Cook Time1 hr
Total Time1 d
Servings: 16


Chocolate Pie Crust

  • 1/2 cup Almond Meal
  • 1 cup Coconut Flour available from health food and speciality stores
  • 4 tablespoons unsweetened Cocoa
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Coconut Oil softened but not melted
  • 1/2 cup Maple Syrup you could substitute honey etc
  • 2 Eggs
  • 2 teaspoon Vanilla Extract

Chocolate Pudding

  • 230 grams Sweet Potato baked-measured after baking (to bake: cut sweet potato into small pieces and place in a moderate oven for 40 minutes)
  • 1 tablespoon Coconut flour
  • 1/2 cup Coconut Oil melted
  • 3/4 cup Cocoa unsweetened
  • 1/4 cup plus 2 tablespoons Maple Syrup
  • 3 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • Dash of salt


  • 2 large ripe Avocados or 3-4 small ones
  • 1/2- 2/3 cup unsweetened Cocoa
  • 1/2-2/3 cup Maple Syrup you could also use honey, etc.
  • 1 Tablespoon Vanilla Extract
  • 1/4 tsp salt
  • 1 Tablespoons milk
  • 2 Tablespoon Whipped Coconut Cream for whipping

Whipped Coconut Cream

  • 1 can organic Coconut cream opened and in fridge overnight
  • 2 teaspoons Maple Syrup
  • 2 teaspoons Vanilla Extract


Pie Crust

  • Preheat the oven to 175C (350F).
  • Grease and line with baking paper a 20cm/8 inch springform cake tin.
  • Sift the dry ingredients into a blender.
  • In a separate small bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry, and blend combined.(this can also be done by hand)
  • Wrap the dough in plastic and place in the fridge for 20 minutes (this makes it easier to handle)
  • Using your fingers, press the dough evenly into the bottom and up the sides of the tin. There will be enough dough to make a high edge, approximately 5 cm.
  • Bake in the oven for 7 minutes.
  • Cool completely.

Chocolate Pudding

  • Preheat the oven to 160C/325F
  • Place the sweet potato in blender and mix until a puree forms.
  • Add all the other ingredients and mix until blended and smooth.
  • Add to cooled pie crust and bake for 27 minutes.
  • The pudding should still be slightly gooey in the centre when removed from the oven.
  • Allow to cool before placing in fridge, preferably overnight but for at least 2 hours.


  • Remove the pips and scoop the avocado pulp into the food processor/blender.
  • Add 1/2 cup cocoa, 1/2 cup maple syrup, vanilla, salt and milk.
  • Blend and blend until all the lumps and bumps are gone... then blend some more.
  • Taste the mousse at this point. If the flavour of the avocado is too strong then add an extra 1 Tablespoon of both cocoa and maple syrup until the right flavour is achieved (don't go over 2/3 cup of each).
  • Transfer to the bowl of a kitchen stand mixer with a whisk attachment..
  • Add coconut cream and whisk for 3 minutes, or until fluffy.
  • Spoon into the pie crust (on top of cake).
  • Refridgerate to firm up mousse for at least 1 hour.


  • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
  • Place the cream in a mixing bowl and beat using the whisk attachment.
  • Add the maple syrup and vanilla to taste and continue whisking until thick.
  • When the Mousse is firm in the crust, add 1 cup (or more) of cream to top of cake.
  • Keep refridgerated.


Adapted from Martha Stewart