Mississippi Mud Pie
A rich and indulgent layered chocolate dessert combining a dense brownie base with a gooey chocolate middle and a creamy vanilla icing. Perfect for a decadent treat that balances protein-enriched ingredients and intense chocolate flavor.
Method
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Preheat the oven to 350°F (175°C). Grease a small baking dish (mini 5” square pan used).
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Stir together the base brownie layer ingredients until smooth, it should make a thick batter/paste. Spread it out in the baking dish.
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Bake for just a couple minutes while you prepare the next layer.
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Stir together all the gooey chocolate layer ingredients until the consistency is looser but not runny.
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Pour the gooey layer on top of the brownie layer.
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Bake for another approximately 8 minutes just until it’s set.
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Stir together the icing ingredients; add a splash more water if needed depending on your casein.
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Refrigerate the icing while the rest of the pie is cooling for a few minutes, then spread it over the top.
Nutrition Information
| Calories | 120kcal |
| Total Fat | 1.5g |
| Total Carbohydrates | 11g |
| Protein | 15g |
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Frequently Asked Questions
Can I substitute chocolate whey with another protein powder?
Yes, you can use vanilla or unflavored whey or plant-based protein powders, but it may slightly change the texture and flavor of the pie.
What if I don't have self rising flour?
You can make your own by mixing all-purpose flour with baking powder and a pinch of salt; roughly 1 cup all-purpose flour plus 1½ tsp baking powder and ¼ tsp salt.
How can I make this pie vegan?
To make it vegan, use plant-based protein powders, substitute milk with any plant milk, and ensure the chocolate syrup and sweeteners are vegan-friendly.
Can I prepare the icing ahead of time?
Yes, the icing can be made ahead and kept refrigerated, but stir it before spreading to ensure the consistency is smooth.
What if the gooey layer is too runny?
Make sure to measure the liquids carefully; you can reduce the milk slightly or add a bit more cocoa powder or protein powder to thicken the mixture.
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