Mississippi Mud Pie

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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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, and chocolate pudding, and crowned with whipped topping.

Mississippi Mud Pie Ingredients

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. 

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 the graham cracker crust, using an offset spatula to evenly spread the brownie batter.

STEP FOUR: Bake for 20 to 22 minutes.

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.

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 it to the refrigerator to chill for at least two hours.

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.

STEP ELEVEN: Serve on its own or 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?

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

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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.

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Mississippi Mud Pie

5 from 4 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

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Ingredients

  

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Crust

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

Brownie Layer

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

Chocolate Pudding Layer

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

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 the 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 of whole milk, heavy cream, sugar, melted chocolate chips, and cocoa powder. Bring to a slow low boil.
• Remove from heat. Scoop out 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 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

• 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.
• Remove the chocolate from the microwave and stir every 30 seconds to prevent it from burning.
• If you’re short on time, you can speed up the cooling process by using the freezer.
• To make chocolate shavings or chocolate curls, use a piece of chilled 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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