Just try and eat this gluten-free and vegan triple threat mud pie without getting any of it on your face. Naming a recipe is such an important aspect in building recipes and I really struggled in naming this one to give it justice to its dirty decadence. I finally settled on Vegan and Gluten-Free Triple Threat Mud Pie because it is so dirty! It’s sinful enough to need to wear a bib but not too sweet for you to want to reach for a second piece. It’s a Triple threat because the layers of this pie are key to its decadent indulgence. The dense & dark chocolatey pudding followed by the fluffy mocha mousse and topped with a whipped coco is just too good to pass up!
I had started off with the idea of making a Mississippi mud pie recipe when I saw this crazy episode of Carnival Eats when they featured a deep-fried version of this southern delicacy which surprisingly turned out to be a huge hit. However, as I was veganizing and deglutenizing the recipe, I ran into a mocha aquafaba mousse and fireworks went off in my head. Ok so maybe I’ve committed a southern sin by reinventing the Mississippi Mud Pie but OMG was it ever worth it!
Who would have thought something as simple as the juices in which chickpeas come in could turn into such a magical delicacy on its own? As I am progressing on this journey of recipe building, I’m discovering so many interesting ways of replacing dairy and gluten and I get surprised every time by how amazing they taste! Something that I would have normally discarded without having given it a second thought could turn into one of those aha moments. With just a few extra ingredients and little work, transform the normally discarded juices into something as fancy as a mocha mousse was just mind-blowing.
Vegan and Gluten-Free Triple Threat Mud Pie
- 2 cups Gluten-free flour I used bob's Red Mill 1-to-1
- 3 tbsp Tapioca starch
- ⅔ cup Vegan butter
- ⅓ cup Water
- Pinch Salt
Chocolate Pudding Layer
- 3 tbsp Cornstarch
- 2 cups Vegan unsweetened milk
- 1 cup Coconut cream
- 1 tbsp Vanilla extract
- ⅔ cup Raw cane sugar or coconut sugar
- ⅓ cup Cocoa powder sifted
- ¼ tsp Kosher salt
- ¼ cup Vegan dark chocolate chips
- 2 tbsp virgin coconut oil
- 1 cup Aquafaba chilled Chickpea water
- pinch Kosher salt
- 1 tsp Instant coffee
- ½ cup Confectioner's sugar sifted
- ⅓ cup Cacao sifted
Whipped Coconut Cream
- 1½ can Coconut whipped cream I used cha's organics whipped cream
- ¼ cup Confectioner's sugar
- ½ tsp Vanilla extract
- Preheat oven to 375˚F. Grease your pie pan.
- To prepare the dough, mix in flour, tapioca, salt in a bowl, then cut in butter with a fork or pastry cutter until well combined.
- Slowly mix in water 1 tbsp at a time and knead with hands until it comes together. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet or if too dry add water.
- Cover your working space with a sheet of plastic wrap and roll out your dough till it is about ¼ in thick. Then flip your pie pan over your dough and while holding plastic wrap over the pan flip, the pan right side up. Use your hands to mold it to the pan and if it cracks simply use your hands and spare pieces of dough to fix it. Press a fork all around the lip and cut off the excess with a knife.
- Bake 12 -15 minutes or until crust is golden brown. Set aside.
Chocolate Pudding Layer
- Make a slurry with the cornstarch and a couple of tbsp of the milk and whisk until you have a smooth mixture.
- Over medium-low heat in a saucepan add milk, cornstarch slurry, coconut cream, salt, vanilla, sugar, and cocoa powder, and whisk until you reach a low boil. Turn off the heat once your custard thickens and has a pudding texture.
- Remove from heat and fold in chocolate chip and mix until chocolate chips are melted and incorporated.
- Pour custard into the pie crust from half to two-thirds full and cover with plastic wrap. Place in fridge and let set for at least 2 hours.
Mocha Mousse Layer
- Chill bowl metal bowl for 15 minutes.
- Crush instant coffee into a powder using the back of a spoon.
- Add chilled aquafaba, cocoa, coffee powder, confectioner's sugar, and salt to the chilled bowl and beat on medium-high speed until stiff glossy peaks form, about 10-15 minutes.
- Spread the mocha mousse on top of the chocolate custard and chill in the fridge for 2 hours to set the mousse layer. At this stage the pie and be kept chilled in the fridge up to a few days ahead of serving. Once mousse sets, cover the pie with wrap if not serving it that day.
Coconut Whipped Cream
- Add all the ingredients in a bowl and break up any chunks of coconut cream and mix in vanilla and sifted confectioner's sugar with a fork until it's relatively well incorporated. Then take an egg beater and whip it for 2-3 minutes until everything is well incorporated. Taste for sweetness and whip in more sugar if needed.
- Using a spoon or a spatula, top pie with the whipped coconut and chill. Sprinkle some cocoa and serve.