It’s been a minute since I baked anything new out of my Baked cookbooks, so I thought it would be fun to do a Baked Sunday Mornings post! This recipe is from Baked Explorations and the group made it all the way back in 2012 (who knows what I was up to or why I missed it back then).

When I started planning the menu for EMMY NIGHT* the most exciting thing to me was getting to bake an elaborate dessert after the past 18 months of making things that are easy to drop off on people’s doorsteps. For whatever reason, this cake/pie/chocolate bomb came to mind and I was super excited to make it.

This is a bit of a time-consuming project, because there are four separate components involved, but I was into it. These are the layers:

• chocolate cookie crust
• flourless chocolate cake
• chocolate pudding
• whipped cream (this was my only change; instead of spreading this all over the top of the pie, I just dolloped it on each slice)

The finished Mississippi Mud Pie was just as decadent as you can imagine. My favourite part was the chocolate pudding; it was so smooth and rich, and I already have another recipe in mind to use it in. The only change I would make to this recipe is to dial back the espresso powder in the flourless chocolate cake, as the recipe calls for 2 tbsp + 1 tsp. It made it just a little too bitter for me.

*More on EMMY NIGHT coming in my Monthly Recap!

You can find the recipe here!

More Baked Sunday Mornings here!