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Home » Recipes » Baking » Pies

November 3, 2021

Autumn Mississippi Mud Pie

Published November 3, 2021 | Julia Frey (Vikalinka)

Jump to Recipe

I am so excited to share this recipe for Autumn Mississippi Mud Pie, which is perfect for a smooth transition from summer into the autumn since it’s filled with pumpkin spice latte ice cream!

Get even more fantastic autumn flavour with Pumpkin Spice Syrup!

Mud pie with slice removed and nuts scattered

As the seasons change, our food choices change as well. When it is time for our dessert course, we can say goodbye to summer treats covered in fresh berries and welcome true decadence!

This Autumn Mississippi Mud Pie is just right for the change of seasons. But be warned: it is a dangerously addictive dessert, plus over the top indulgent!

Even though Mississippi Mud Pie is a fairly recent invention, it has already become an absolute legend. I start craving it even at the sheer memory of the sweet, smooth, crumbly, crunchy and all around delicious Mississippi Mud Pie.

If you’ve had one you will instantly start nodding your heads in agreement, but wait till I tell you what I’ve done to the original recipe.

Mississippi mud pie on a table with slice removed

Mississippi mud pie recipe

For it to be really fit for autumn, this pie needs to have the perfect flavours to enjoy with cooling days and falling leaves. It just has to be pumpkin spice!

What do I do? I make Pumpkin Spice Latte Ice Cream! Then I throw white chocolate chunks in.

Scoop taking ice cream from a dish

But as you have probably guessed that was so not the end of the story. I really wanted to create the epitome of decadence, and American desserts is where decadence abounds. No stops there. None.

The Mississippi Mud Pies I remember from my college days stand out as very tasty and also extremely sweet. I’ve built off that with a version that is quite a bit different and adapted to my grown-up taste.

Top down of the Mississippi mud pie with slice removed

The pie starts with a chocolate crust, which then layered with chocolate ganache, then filled with no churn pumpkin spice latte ice cream with white chocolate chunks.

But one of the reasons people crave Mud Pies like they do is because of the fantastic quantities of chocolate. So we need to cover it with another layer of chocolate ganache and sprinkle with toasted hazelnuts. Done!

What sold me on this dessert is that pumpkin spice latte ice cream offsets the sweetness of the chocolate and creates the perfect balance. In the end, it didn’t taste overly sweet but it did taste luxurious!

The biggest surprise was that my kids were as excited by this mud pie as much as the adults. I thought I was making a dessert for the adults, but even the coffee and nuts wouldn’t dissuade them!

Slice of mud pie on a plate with more in background

Pumpkin spice ice cream

Pumpkin spice flavours have really become synonymous with autumn. The first hint of the familiar aroma is a sure sign that colder seasons are upon us.

I’ve enjoyed integrating pumpkin spice in a lot of different recipes, including chocolate cake and cupcakes. The opportunity to add it to the deep chocolate and toasted hazelnuts was just to tempting to ignore!

Ice cream in a dish and scoops on a plate

Although this ice cream is a delight in this mud pie recipe it will work a dream elsewhere as well. Reaching for ice cream may not be the first thing you think of when the colder seasons arrive, but the flavours here may change your mind!

The method is very simple, and one that I have used elsewhere. While an electric mixer will make it even easier to make, it is absolutely possible to make smooth, creamy ice cream by hand!

Angled view of the pie with slice out

Recipe tips and tricks

  • The liqueur can be omitted from the pumpkin spice ice cream, but this will result in a texture that is less smooth. The small amount of alcohol prevents ice crystals from forming as the ice cream settles, and is not enough to make the ice cream taste alcoholic.
  • This recipe is not too complicated but requires time for ice cream to freeze and solidify. Start making a day in advance to allow enough freezer time. An additional hour will also be needed during assembly for the ice cream to settle in the tart shell, plus 30 minutes for the ganache.
  • Other ice cream flavours can be used in place of pumpkin spice. Coffee or chocolate ice cream in particular will be good substitutes.

More chocolate desserts

  • Black Forest Cake
  • Chocolate Orange Hazelnut Tart
  • Black and White Chocolate Cake
  • Chocolate Madeleines
Close up of Autumn Mississippi Mud Pie with scattering of nuts

Autumn Mississippi Mud Pie

Julia Frey of Vikalinka
Frozen Autumn Mississippi Mud Pie filled with pumpkin spice latte ice cream with white chocolate chunks.
Print Recipe Pin Recipe
Prep Time 50 mins
Cook Time 10 mins
Freezing 12 hrs
Course Dessert
Cuisine American
Servings 10
Calories 811 kcal

Ingredients
  

For the ice cream

  • 250ml/1 cup double cream/whipping cream
  • 400ml/14 oz sweetened condensed milk
  • 1 tsp vanilla
  • 4 tbsp vanilla or coffee flavoured liqueur
  • 2 packets instant Pumpkin Spice Latte powder like Starbucks VIA or instant coffee
  • 100g/3.5 oz white chocolate chopped

For the tart

  • 6 tbsp cold butter cut into small pieces
  • 170g/1 ⅔ cup plain flour
  • 4 tbsp cocoa powder
  • 100g/1/2 cup dark brown sugar

For the ganache

  • 150g/5oz dark chocolate
  • 150ml/1/2 cup+2 tbsp double/whipping cream
  • 3 tbsp golden syrup optional
  • 80g/1/2 cup toasted hazelnuts

Instructions
 

  • Make your ice cream the night before. In a large bowl combine double/whipping cream, sweetened condensed milk, vanilla, vanilla or coffee liqueur and instant coffee. (Alcohol prevents ice crystal from forming. You can omit it but you will sacrifice the smooth and silky texture of your ice cream. The final product does not taste alcoholic.)
  • Whip until light and fluffy but not stiff. Fold in white chocolate chunks with a spatula. Put in a freezable container, cover and freeze overnight.
  • Preheat the oven to 350F/180C. Rub the butter, flour, cocoa powder and dark brown sugar together until they resemble chocolate sand.
  • Press into the base and sides of a loose-bottomed 9 inch tart tin. Cover with a piece of parchment paper and weigh down with baking beans. Bake for 8-10 minutes until just set. Remove the paper and baking beans and cool on a rack, still in the tin.
  • Make the ganache by heating double/whipping cream until just boils, take off the heat and add chopped chocolate, let sit for a couple of minutes, then stir until combined, add corn syrup and blend well.
  • Spread half of the ganache on the bottom of the chocolate tart, let it set for 20 minutes. Fill the tart with slightly softened ice cream, cover with plastic wrap and put it in the freezer for 1 hour.
  • Spread the remaining ganache on the firm ice cream and put it back in the freezer for 30 minutes. (If your ganache is not spreadable, heat it in the microwave for 30 seconds, then stir.) Then take it out, cover it with a plastic wrap and let it freeze overnight.
  • Toast hazelnuts in a dry frying pan for 10 minutes stirring frequently. Scatter toasted hazelnuts before serving.

Notes

You can use prepared coffee or chocolate ice cream. 

Nutrition

Calories: 811kcalCarbohydrates: 82gProtein: 11gFat: 49gSaturated Fat: 27gCholesterol: 111mgSodium: 177mgPotassium: 521mgFiber: 4gSugar: 60gVitamin A: 1138IUVitamin C: 2mgCalcium: 241mgIron: 4mg
Keyword chocolate tart, Mississippi Mud Pie
Tried this recipe?Let us know how it was!

More Pies

  • Classic Pumpkin Pie
  • Grandma’s Apple Pie
  • Yellow Plum and Blueberry Galette
  • Maple Peach Cobbler
13761 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Nina says

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    How much in grams or teasppons is 2 packets of instant coffee?

    Reply
    • Julia Frey (Vikalinka) says

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      2 teaspoon in 2 packets, Nina.

      Reply
  2. Allyson says

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    Hello, this looks absolutely amazing! What size tart pan did you use for this pie?

    Reply
    • vikalinka says

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      Thank you Allyson! 9 inch pan. 🙂

      Reply
  3. Lucy @ Bake Play Smile says

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    OMG this is just the best recipe ever!!!! So much chocolate and ice-cream goodness. I am pinning this and will most definitely be making it! Thanks for linking up with Fabulous Foodie Fridays!

    Reply
  4. Malinda @mybrownpaperpackages says

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    Serve with a strong coffee and I’m yours.

    Reply
  5. Belinda @ bindybee says

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    Wow!! This looks fantastic! Will pin this one to make later. Visiting from Fabulous Foodie Fridays:)

    Reply
  6. The Blonde Chef says

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    I just came across your site via Pinterest, and I am so glad I did! This looks insane! I am so glad you decided to share this gorgeous creation because I am going to make this ASAP! Also, I’m dying over your food props! Awesome job!

    Reply
    • vikalinka says

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      Thank you, I am glad you stopped by. 🙂

      Reply
  7. Angela says

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    5 stars
    This pie is truly sensational! I’ve made an ice-cream for it and my husband says that he is going to eat it without any pie!:) And the photos are fantastically appetizing! Thank you! This pie for me is a discovery of the season!!!

    Reply
    • vikalinka says

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      Angela, I also had to restrain myself from starting to eat the ice-cream by the spoonfuls before it even made it to the pie! I am happy to hear you loved it and thank you for stopping by and leaving a lovely comment.

      Reply
  8. Тамилла says

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    5 stars
    это потрясающеее! Спасибо, юля!

    Reply
    • vikalinka says

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      Pozhalusta. 🙂

      Reply
  9. Marina of Let the Baking Begin! says

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    My god, I think I just swallowed my tongue going through this post! Unbelievable!

    Reply
    • vikalinka says

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      Thank you, Marina! This pie disappeared in a hurry! I definitely need to make it for Canadian Thanksgiving which is just a week away! 🙂

      Reply
  10. Elaine says

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    Julia,
    This looks so great and amazing. I can feel a comfort afternoon tea even via the pictures.

    Reply
    • vikalinka says

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      Thank you, Elaine. 🙂

      Reply
  11. Lucy Parissi says

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    Wow Julia! This is amazing. Such incredible photos – I can just feel the taste of the pie by looking at them. Wonderful stuff. Pinned, shared and drooled over!

    Reply
    • vikalinka says

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      Ahh, you are the sweetest. Thank you, friend!

      Reply
  12. Kelly @ Trial and Eater says

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    This looks soo amazing and decadant! My mouth is literally watering at your pictures. Need to make this asap.

    Reply
    • vikalinka says

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      Thank you, Kellie. It’s not usually my style but this time I pulled no punches. Decadence indeed.:-)

      Reply
  13. Alanna says

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    OMG, what have you done?! This is the most delicious thing I’ve ever seen.

    Reply
    • vikalinka says

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      Oh my gosh, I am so flattered to hear it from you, Alanna!

      Reply
  14. Katya @ Little Broken says

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    Wow! Love the pics and the pie looks amazing!!!!

    Reply
    • vikalinka says

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      Thank you, Katya. 🙂

      Reply
  15. Jennifer @ Seasons and Suppers says

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    Absolutely stunning, Julia! Love every part of this 🙂

    Reply
    • vikalinka says

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      Thank you, Jennifer. I am excited to try this with different flavour combinations, the possibilities are endless!

      Reply
  16. sue/the view from great island says

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    5 stars
    I think this might be my dream dessert — that ice cream alone sounds incredible— and with temperatures topping 100 here, I feel cooler just looking at this!

    Reply
    • vikalinka says

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      Thank you Sue, I can’t believe your temps are still so high! Slightly jealous…

      Reply
  17. Laura (Tutti Dolci) says

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    What an incredible ice cream pie, truly dangerously delicious! 🙂

    Reply
    • vikalinka says

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      Thank you, Laura!

      Reply

Trackbacks

  1. KEEP CALM and Get Your PIE On!!! says:
    at

    […]  Autumn Mississippi Mud Pie: When one thinks of fall,  they think of “pumpkins and/or spicy apples”. But I present, the “Autumn Mississippi Mud Pie”. Yass (I really have to stop saying that word)! This delicious treat is made with a chocolate crust, with the middle filled with pumpkin spice latte ice cream. Did I mentioned the sprinkles of “toasted hazelnuts” on top? Yep! If you want this AWESOME recipe, visit “Vikalinka”. […]

    Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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