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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 for chocolate brownie, chocolate pudding and crowned with whipped topping.
Chocoholics should also check out our chocolate mayonnaise cake and this yummy chocolate lasagna.
MORE PIE RECIPES:
No Bake Chocolate Pudding Pie | Key Lime Pie
INGREDIENTS FOR MISSISSIPPI MUD PIE
You will need:
CRUST
- 1 cup of chocolate graham crackers, finely crushed
- 4 of tablespoons butter, melted
- 2 tablespoons of sugar
BROWNIE LAYER
- 5 tablespoons of butter, melted and cooled
- 4 tablespoons of all-purpose flour
- 3/4 cup of sugar
- 4 tablespoons of cocoa powder
- 1 teaspoon of vanilla
- 2 eggs, slightly beaten
- 1/2 cup of chopped pecans
CHOCOLATE PUDDING LAYER
- 3 egg yolks, slightly beaten
- 2 teaspoons of cocoa powder
- 1 cup of semi-sweet chocolate chips
- 1 1/4 cups of whole milk, divided into 1cup and ¼ cup
- 1 cup of heavy cream
- 3/4 cup of sugar
- 2 tablespoons of cornstarch
- 1/2 teaspoon of vanilla
- 2 tablespoons of butter
- 8 oz 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 chocolate ready 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. Alternatively, you might opt to use chocolate sprinkles, marshmallows or a fine dusting of cocoa powder.
HOW TO MAKE THIS MISSISSIPPI MUD PIE RECIPE
STEP ONE: Preheat the oven to 350°F. Lightly spray a 9” 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 pie pan.
STEP FOUR: Bake for four minutes. Remove the pan from the oven and set aside.
STEP FIVE: In a medium sized mixing bowl, whisk together the flour, sugar, and cocoa powder.
STEP SIX: Whisk in the slightly beaten eggs, melted and cooled butter, and vanilla, until the ingredients are just combined.
STEP SEVEN: Pour the mixture over graham cracker crust, using an offset spatula to evenly spread the brownie batter.
STEP EIGHT: Bake for 20 to 22 minutes then remove from the oven.
STEP NINE: Evenly sprinkle the chopped pecans on top. Set aside.
STEP TEN: 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 ELEVEN: In another small bowl, whisk together the cornstarch, egg yolks, and quarter cup of cold whole milk. Set aside.
STEP TWELVE: In a medium-sized saucepan, heated over a medium 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 THIRTEEN: 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 the medium to medium-high heat.
STEP FOURTEEN: Continue to whisk constantly, until the pudding mixture reaches a low, rolling boil and is thickened.
STEP FIFTEEN: Remove the saucepan from the heat. Whisk in the vanilla and butter until the mixture is smooth.
STEP SIXTEEN: Pour the pudding over the brownie layer.
STEP SEVENTEEN: 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 EIGHTEEN: Remove the pie from the refrigerator and remove the plastic wrap.
STEP NINETEEN: Evenly spread the whipped topping over the top of the cooled pie. Garnish with the chocolate shavings.
PRO TIP: To make chocolate shavings, use cool chocolate and a vegetable peeler
STEP TWENTY: Serve on its own with a side of vanilla ice cream.
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.
MORE RECIPES YOU’LL LOVE
Mississippi Mud Pie
Ingredients
Crust
- 1 cup chocolate graham crackers finely crushed
- 2 tbsp sugar
- 4 tbsp butter melted
Brownie Layer
- 5 tbsp butter melted and cooled
- 4 tbsp all-purpose flour
- 3/4 cup sugar
- 4 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 eggs slightly beaten
- 1/2 cup chopped pecans
Chocolate Pudding Layer
- 3 egg yolks slightly beaten
- 2 tbsp cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 1/4 cup whole milk divided into 1 cup and 1/4 cup
- 1 cup heavy cream
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1/2 tsp vanilla extract
- 2 tbsp butter
- 8 oz container whipped topping
- chocolate shavings for garnish optional
Instructions
Crust
- Preheat the oven to 350 degrees.
- Lightly spray a 9” 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 sized 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 1/4 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 1/2 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.
soooo delicious! the perfect dessert!!!
Love this delicious pie!