Vegan Mississippi Mud Pie

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.7

(18)

This is the kind of showstopper dessert that makes people genuinely forget they're eating something completely plant-based. The crust is built from crushed vegan chocolate sandwich cookies and melted vegan butter, baked until firm and slightly crisp at the edges — a deeply chocolatey base that holds everything together beautifully. The filling is a silky ganache made by melting vegan chocolate chips into warm full-fat coconut milk with a touch of vanilla, and it sets into something impossibly smooth and rich after a stint in the fridge. Then comes the best part: toasted walnuts and vegan marshmallows piled on top, broiled until the marshmallows are puffed and golden, then finished with a drizzle of warm chocolate. That broiled marshmallow layer is the soul of a classic mud pie, and it works just as well here without any animal-derived ingredients. The whole pie chills until it slices cleanly, making it a great make-ahead option when you're feeding a crowd — this recipe yields 10 generous servings. It's indulgent, dramatic, and genuinely hard to believe it came together from a handful of pantry staples.

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Ingredients

10 servings

For the crust

24 vegan chocolate sandwich cookies (about 2 ½ cups crushed)
5 tbsp vegan butter, melted
¼ tsp salt

For the chocolate filling

1 can (13.5 oz) full-fat coconut milk
10 oz vegan chocolate chips
3 tbsp vegan butter
2 tbsp organic cane sugar
1 tsp vanilla extract
¼ tsp salt

For the topping

1 cup walnuts, roughly chopped
2 cups vegan marshmallows
2 oz vegan chocolate chips
1 tbsp full-fat coconut milk

Instructions

1
Preheat the oven to 350°F (175°C). Add the vegan chocolate sandwich cookies to a food processor and pulse until they form fine, even crumbs.
2
Transfer the cookie crumbs to a large mixing bowl and stir in the melted vegan butter and 1/4 tsp salt until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.

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