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Mississippi Mud Pie

close up shot of a slice of Mississippi Mud Pie garnished with chocolate shavings on a plate
With a fudge brownie layer and creamy chocolate filling on top of a homemade chocolate graham cracker crust, Mississippi mud pie is undoubtedly perfect for chocolate lovers!
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Table of Contents
  1. MISSISSIPPI MUD PIE INGREDIENTS
  2. HOW TO MAKE THIS MISSISSIPPI MUD PIE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This traditional Mississippi mud pie recipe is one of the richest, most chocolatey desserts you’ll ever try. It has a chocolate graham cracker crust, filled with layers of chocolate brownies, chocolate pudding and crowned with whipped topping.

Chocoholics should also check out our chocolate mayonnaise cake and this yummy chocolate lasagna.

MISSISSIPPI MUD PIE INGREDIENTS

You’ll need:

For the Crust

  • 1 cup of chocolate graham crackers, finely crushed
  • 4 of tablespoons butter, melted
  • 2 tablespoons of sugar

For the Brownie Layer

  • 5 tablespoons of butter, melted and cooled
  • 4 tablespoons of all-purpose flour
  • ¾ cup of sugar
  • 4 tablespoons of cocoa powder
  • 1 teaspoon of vanilla
  • 2 eggs, slightly beaten
  • ½ cup of chopped pecans

For the Chocolate Pudding Layer

  • 3 egg yolks, slightly beaten
  • 2 teaspoons of cocoa powder
  • 1 cup of semi-sweet chocolate chips
  • 1¼ cups of whole milk, divided into 1 cup and ¼ cup
  • 1 cup of heavy cream  
  • ¾ cup sugar
  • 2 tablespoons of cornstarch
  • ½ teaspoon of vanilla
  • 2 tablespoons of butter
  • 8-ounce container of whipped topping
  • Chocolate shavings for a garnish (optional)

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE GRAHAM CRACKERS: If you can’t get hold of these, you could use a crust of chocolate Oreos instead.

PECANS: Walnuts or hazelnuts would also work well for this recipe. If you have a nut allergy you could leave the nuts out altogether.

CHOCOLATE SHAVINGS: These make a nice garnish on top of this perfect dessert. Alternatively, you might opt to use chocolate sprinkles, marshmallows or a fine dusting of cocoa powder.

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HOW TO MAKE THIS MISSISSIPPI MUD PIE RECIPE

For the Crust

STEP ONE: Preheat the oven to 350°F. Lightly spray a 9-inch pie pan with non-stick spray.

STEP TWO: In a small bowl, combine the finely crushed chocolate graham cracker crumbs, melted butter, and sugar. 

PRO TIP:

If you can’t find a ready-made chocolate graham crust but can find chocolate graham crackers at the store, you can crush the cookies yourself. Pulse cookies in a food processor until they are a fine crumb.

STEP THREE: Evenly press the graham cracker mixture into the bottom of the pan.

STEP FOUR: Bake crust for four minutes. Remove the pan from the oven and set it aside.

For the Brownie Layer

STEP ONE: In a medium bowl, whisk together the flour, sugar, and cocoa powder.

STEP TWO: Whisk in the slightly beaten eggs, melted and cooled butter, and vanilla, until the ingredients are just combined.

STEP THREE: Pour the mixture over graham cracker crust, using an offset spatula to evenly spread the brownie batter.

STEP FOUR: Bake for 20 to 22 minutes then remove from the oven.

STEP FIVE: Evenly sprinkle the chopped pecans on top. Set aside.

For the Pudding Layer

STEP ONE: In a small, heat-safe bowl, melt the chocolate chips in the microwave or over a small pan of water on the stove. Set aside.

PRO TIP:

Remove the chocolate from the microwave and stir every 30 seconds to prevent it from burning.

STEP TWO: In another small bowl, whisk together the cornstarch, egg yolks, and ¼ cup of cold whole milk. Set aside.

STEP THREE: In a medium saucepan, over medium heat to medium-high heat, whisk together the cup of whole milk, heavy cream, sugar, melted chocolate chips, and cocoa powder. Bring to a low boil.

STEP FOUR: Remove from heat. Scoop out a half cup of the hot mixture. Slowly and carefully,  whisk the hot mixture into the egg yolk mixture. Once completely incorporated, return the mixture to the saucepan. Return the saucepan to medium to medium-high heat.

STEP FIVE: Continue to whisk constantly, until the pudding mixture reaches a low, rolling boil and is thickened.

STEP SIX: Remove the saucepan from the heat. Whisk in the vanilla and butter until the mixture is smooth.

STEP SEVEN: Pour the pudding over the brownie layer.

STEP EIGHT: Cover with clear plastic wrap. Allow the pie to cool on the counter for 30 minutes before transferring to the refrigerator to chill for at least two hours.

PRO TIP:

If you’re short on time, you can speed up the cooling process by using the freezer.

STEP NINE: Remove the pie from the refrigerator and remove the plastic wrap.

STEP TEN: Evenly spread the whipped topping over the top of the cooled pie. Garnish with chocolate shavings.

PRO TIP:

To make chocolate shavings or chocolate curls, use cool chocolate and a vegetable peeler.

STEP ELEVEN: Serve on its own with a side of vanilla ice cream.

HOW TO SERVE

This rich chocolate dessert is so decadent on its own but of course, everything is better with a scoop of our no-churn vanilla ice cream. If you want to go a different indulgent route, how about a slice of this pie with whipped hot chocolate?

STORAGE

IN THE FRIDGE: You can store Mississippi mud pie in the fridge for up to three days. Use an airtight container or a cake dome.

IN THE FREEZER: Mississippi mud pie can be stored in the freezer for up to three months. You can freeze the whole thing, covered with plastic wrap and foil, or freeze individual slices in plastic containers.

This authentic chocolate Mississippi mud pie is also known as Mississippi mud cake. But whatever you call it, we’re sure that you’ll agree it’s one of the best desserts for chocolate lovers with layer upon layer of crunchy, creamy deliciousness.

FREQUENTLY ASKED QUESTIONS

I can’t get chocolate graham crackers in the store, what else can I use?

If you are having a hard time finding chocolate graham crackers, you could use an Oreo crust or another version of a chocolate cookie crust instead.

Can I make mud pie ahead of time?

This mud pie can be made several days ahead of time and kept covered in the fridge until you are ready to serve it.

Can I freeze this pie?

You can freeze this pie for up to three months either whole or in individual slices.

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close up shot of a slice of Mississippi Mud Pie garnished with chocolate shavings on a plate

Mississippi Mud Pie

5 from 3 votes
With a fudge brownie layer and creamy chocolate filling on top of a homemade chocolate graham cracker crust, Mississippi mud pie is undoubtedly perfect for chocolate lovers!
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 3 hours 16 minutes
Servings 8

Ingredients
  

Crust

  • 1 cup chocolate graham crackers finely crushed
  • 2 tablespoons sugar
  • 4 tablespoons butter melted

Brownie Layer

  • 5 tablespoons butter melted and cooled
  • 4 tablespoons all-purpose flour
  • ¾ cup sugar
  • 4 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 eggs slightly beaten
  • ½ cup pecans chopped

Chocolate Pudding Layer

  • 3 egg yolks slightly beaten
  • 2 tablespoons cocoa powder
  • 1 cup semi-sweet chocolate chips
  • cup whole milk divided into 1 cup and ¼ cup
  • 1 cup heavy cream
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter
  • 8 ounces whipped topping
  • chocolate shavings for garnish, optional

Instructions
 

Crust

  • Preheat the oven to 350°F.
  • Lightly spray a 9-inch pie pan with nonstick spray.
  • In a small bowl, combine the finely crushed chocolate graham cracker crumbs, melted butter, and sugar.
  • Evenly press the chocolate graham cracker mixture into the sprayed pie pan.
  • Bake for 4 minutes. Remove the pan and set aside.

Brownie Layer

  • In a medium mixing bowl, whisk in the flour, sugar, and cocoa powder.
  • Whisk in the slightly beaten eggs, melted and cooled butter, and vanilla just until the ingredients are combined.
  • Pour over chocolate graham cracker crust, using an offset spatula to evenly spread the brownie batter.
  • Bake for 20 to 22 minutes.
  • Remove from the oven, evenly sprinkle the chopped pecans on top of warm brownies. Set aside.

Pudding Layer

  • In a small heat safe bowl, melt the chocolate chips in 30 second intervals, stirring until the chips are completely melted and smooth.
  • In a small bowl, whisk together the cornstarch, egg yolks, and ¼ cup cold whole milk. Set it aside.
  • In a medium sized saucepan, over medium to medium-high heat, whisk together the 1 cup whole milk, heavy cream, sugar, melted chocolate chips, and cocoa powder. Bring to a slow low boil.
  • Remove from heat. Dip out a ½ cup of the hot mixture. Slowly and carefully whisk the hot mixture into the egg yolk mixture. Once completely incorporated, return the mixture to the saucepan and return the saucepan to the medium to medium-high heat.
  • Continue to whisk constantly, until the pudding mixture reaches a low rolling boil and is thickened.
  • Remove the saucepan from the heat. Whisk in the vanilla and butter until the mixture is smooth.
  • Pour the pudding over the brownie layer. Cover with clear plastic wrap, and allow the pie to cool on the counter for 30 minutes. Place the covered pie in the refrigerator and chill for 2 hours.
  • Remove the pie from the refrigerator and remove the plastic wrap.
  • Evenly spread the whipped topping over the top of the pie. Garnish with the chocolate shavings.
  • Keep refrigerated until serving.

Video

Notes

TIP: If you can’t find a ready-made chocolate graham crust but can find chocolate graham crackers at the store, you can crush the cookies yourself. Pulse cookies in a food processor until they are a fine crumb.
TIP: Remove the chocolate from the microwave and stir every 30 seconds to prevent it from burning.
TIP: If you’re short on time, you can speed up the cooling process by using the freezer.
TIP: To make chocolate shavings or chocolate curls, use cool chocolate and a vegetable peeler.
 

Nutrition

Calories: 781kcal | Carbohydrates: 79g | Protein: 9g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 203mg | Sodium: 284mg | Potassium: 361mg | Fiber: 4g | Sugar: 60g | Vitamin A: 1176IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 3mg
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