Best 6 Gluten Free Mississippi Mud Pie Recipes

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If you're looking for a delicious and easy-to-make gluten-free dessert, look no further than Mississippi mud pie. This classic Southern treat is made with a chocolate cookie crust, a creamy chocolate pudding filling, and a marshmallow topping. Our recipe is made with gluten-free ingredients, so you can enjoy this pie without having to worry about any allergic reactions.

Here are our top 6 tried and tested recipes!

GLUTEN FREE MISSISSIPPI MUD PIE



Gluten Free Mississippi Mud Pie image

From Living Without. This comes out very tasty, but also very gelatinous. I'm not 100% sold on the texture, though it is improved by warming it up before eating.

Provided by Az B8990

Categories     Dessert

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

3/4 cup granulated sugar
1 cup gluten-free flour, blend of choice (Try High-Protein, Gluten-Free Flour Blend)
2 tablespoons unsweetened cocoa
1/4 cup unsweetened cocoa
2 teaspoons gluten free baking powder
1/4 teaspoon xanthan gum
1 pinch salt
1/2 cup warm milk, of choice (plain rice, soy, almond)
1/4 cup vegetable oil
3/4 cup light brown sugar
1 1/2 cups boiling water

Steps:

  • Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
  • Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
  • Stir in warm milk and oil. Spoon mixture into pan.
  • In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
  • Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.

MISSISSIPPI MUD PIE



Mississippi mud pie image

This indulgent American-style dinner party dessert has layers of Oreo biscuits, brownie, chocolate custard and whipped cream

Provided by Katy Greenwood

Categories     Dessert, Treat

Time 1h30m

Number Of Ingredients 12

2 x Oreo biscuits , centres scraped out
100g butter , melted
100g butter
140g dark chocolate , chopped, plus extra for grating
2 medium eggs
140g dark soft brown sugar
25g plain flour
500g pot ready-made vanilla custard
50g dark chocolate
½ tsp vanilla extract
3 gelatine sheets
300ml double cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
  • To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn't touch the water), or in short bursts in the microwave.
  • In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
  • Pour into the baked biscuit case and return to the oven for 15-20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
  • Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
  • Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
  • Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.

Nutrition Facts : Calories 680 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

MISSISSIPPI MUD PIE I



Mississippi Mud Pie I image

Very easy and deliciously creamy!

Provided by MARBALET

Categories     Desserts     Pies     Slab Pie Recipes

Time 30m

Yield 12

Number Of Ingredients 9

2 cups graham cracker crumbs
¼ cup white sugar
½ cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
¾ cup white sugar
8 ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
3 cups milk

Steps:

  • Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
  • Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
  • Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.

Nutrition Facts : Calories 440 calories, Carbohydrate 52.5 g, Cholesterol 46 mg, Fat 24.1 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 16.2 g, Sodium 480.9 mg, Sugar 42.2 g

GLUTEN-FREE MISSISSIPPI MUD BROWNIES



Gluten-Free Mississippi Mud Brownies image

Whether in pies, cakes or brownies, the Mississippi Mud concoction of chocolate, marshmallows, pecans and more chocolate is always a hit.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 14

1 1/4 cups granulated sugar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon gluten-free vanilla
2 eggs
3/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2 cup unsweetened baking cocoa
1/2 cup chopped pecans, toasted
2 cups miniature marshmallows
1/4 cup butter
3 tablespoons milk
3 tablespoons unsweetened baking cocoa
1/2 teaspoon gluten-free vanilla
2 1/4 cups powdered sugar

Steps:

  • Heat oven to 350°F. Grease bottom of 8-inch square pan.
  • In 2-quart saucepan, heat granulated sugar and 1/2 cup butter, stirring frequently, just until butter is melted. Cool 10 minutes. Beat in salt, 1 teaspoon vanilla and the eggs with spoon. Stir in flour blend and 1/2 cup baking cocoa; stir in pecans. Spread batter in pan.
  • Bake 25 to 30 minutes or until brownies begin to pull away from edge of pan. Immediately sprinkle with marshmallows. Set oven control to broil. Broil about 2 minutes or until marshmallows are puffed and beginning to brown.
  • Meanwhile, heat 1/4 cup butter, the milk and 3 tablespoons baking cocoa in 2-quart saucepan over medium heat until butter is melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and the powdered sugar until thick yet pourable. Pour over marshmallow layer, spreading with spatula to cover marshmallows. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 0 g

MISSISSIPPI MUD CAKE (GLUTEN-FREE)



Mississippi Mud Cake (Gluten-Free) image

Recipe from Connie Sarros' "Wheat-free,Gluten-free Dessert Cookbook". I have not tried this personally.

Provided by GinnyP

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

5 eggs
2 cups sugar
1/2 cup gluten-free flour, mixture (Number One recipe on Zaar)
1/3 cup cocoa
1 cup butter, melted
1 teaspoon vanilla
1 cup flaked coconut
1/3 cup chopped pecans
1 (7 ounce) jar marshmallow cream
1/2 cup butter, melted
1/3 cup cocoa
1 teaspoon vanilla
6 tablespoons milk
1 lb sifted confectioners' sugar (4 cups)

Steps:

  • ~ForIcing~.
  • Stir together icing ingredients in a bowl until smooth.
  • ~ForCake~.
  • Beat eggs until thickened.
  • Gradually beat in sugar.
  • Sift flour mixture and cocoa together.
  • Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
  • Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean.
  • Remove from oven and immediately spread with marshmallow cream.
  • Gently spread Sugared Cocoa Icing over marshmallow cream.

MISSISSIPPI MUD PIE



Mississippi Mud Pie image

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup butter, softened
1 package (5.9 ounces) instant chocolate pudding mix
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • To make a gluten-free graham cracker crust, combine 1 1/2 cups gluten-free graham cracker crumbs, 1/4 cup melted butter, and 1/4 cup sugar in a medium bowl. Press the mixture into the bottom of a 9-inch pie plate and bake for 10 minutes at 350°F.
  • For a richer pie, use dark chocolate chips instead of semi-sweet chocolate chips.
  • If you don't have a double boiler, you can melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water.
  • To make the pie ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw the pie overnight in the refrigerator before serving.

Conclusion:

This gluten-free Mississippi mud pie is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate filling and creamy whipped cream topping are sure to please everyone. With a few simple tips, you can easily make this pie at home. So, what are you waiting for? Give this recipe a try today!

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