Mississippi Mud Pie

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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.

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MORE PIE RECIPES:
No Bake Chocolate Pudding Pie | Key Lime Pie

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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

• Deep Fried Oreos
• Banana Split Cake
• Carnival’s Chocolate Lava Cake
• No Bake Oreo