October 16, 2023
Review RecipeMississippi Mud Pie
Table of Contents
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
This dessert starts with a chocolate graham cracker crust that is rich and cocoa-infused, balanced by the buttery, nutty brownie layer.
The creamy chocolate pudding layer combines smoothness with a hint of vanilla and cocoa depth. Topped with whipped cream and optional chocolate shavings, it’s a delightful treat for chocolate enthusiasts.
You’ll need:
For The Crust:
- 1 cup of chocolate graham crackers, finely crushed
- 4 tablespoons of butter, melted
- 2 tablespoons of sugar
For The Brownie Layer:
- 4 tablespoons of all-purpose flour
- ¾ cup of sugar
- 4 tablespoons of cocoa powder
- 2 eggs, slightly beaten
- 5 tablespoons of butter, melted and cooled
- 1 teaspoon of vanilla extract
- ½ cup of chopped pecans
For The Chocolate Pudding Layer:
- 1 cup of semi-sweet chocolate chips
- 2 tablespoons of cornstarch
- 3 egg yolks, slightly beaten
- 1¼ cups of whole milk, divided into 1 cup and ¼ cup
- 1 cup of heavy cream
- ¾ cup sugar
- 2 teaspoons of cocoa powder
- 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.
SEMI-SWEET CHOCOLATE CHIPS: Dark chocolate chips or milk chocolate chips can be used as alternatives, depending on your chocolate preference.
You can also combine different types of chocolate chips for a more complex chocolate flavor.
How To Make This Mississippi Mud Pie Recipe
Let’s first get started making the crust for this recipe. Once that is baked, we’ll get started on the decadent chocolate brownie and chocolate pudding layers.
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 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.
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 it 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 a chilled piece of chocolate and a vegetable peeler.
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.
MORE PIE RECIPES
Storage
Let’s have a look at a few handy tips for storing this delectable pie to enjoy later.
MAKE AHEAD: If you’re planning ahead, this pie is a fantastic candidate for preparation in advance.
You can make the entire pie, cover it securely with plastic wrap or aluminum foil, and store it in the refrigerator for up to two days before serving.
This makes it a convenient option for entertaining or ensuring you have a delightful dessert ready when you need it.
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.
Why We Love This Recipe
There are plenty of reasons why we adore indulgent dessert.
DECADENT CHOCOLATE BLISS: This pie is a chocolate lover’s dream come true. It’s packed with layers of rich, velvety chocolate goodness that satisfy your deepest cocoa cravings.
PERFECTLY BALANCE TEXTURES: From the crunchy chocolate crust to the fudgy brownie layer and the creamy chocolate pudding, this dessert offers a delightful contrast of textures in every bite.
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
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.
This mud pie can be made several days ahead of time and kept covered in the fridge until you are ready to serve it.
You can freeze this pie for up to three months, either whole or in individual slices.
More Recipes You’ll Love
- Deep Fried Oreos
- Banana Split Cake
- Chocolate Lava Cake
- No Bake Oreo Pie
- Chocolate Covered Strawberry Brownies
- Graham Cracker Crust
- Vanilla Brownies
- Hot Chocolate on a Stick
- Marshmallow Fudge
- Christmas Brownies
- Chocolate Covered Graham Crackers
- Chocolate Cake Recipe
- Cool Whip Pie
- Chocolate Chip Pie
- Chocolate Meringue Pie
- French Silk Pie
- Pistachio Pie
- Cotton Candy Ice Cream
- Vanilla Cool Whip Pie
- Cookie Dough Ice Cream
- Air Fried Oreos
- Banana Bread Pudding
- Slab Pie
- Buckeye Pie
- Brownie Pie
- Chocolate Chip Pudding Cookies
Mississippi Mud Pie
Ingredients
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.
Comments
jay platte says
soooo delicious! the perfect dessert!!!
Gloria says
Love this delicious pie!
Gloria says
This is such a rich, delicious dessert!
Mary Kay says
This was the everyone’s favorite pie for Thanksgiving this year. There was a perfect ratio of crust, brownie, pudding and whipped topping! I will make this over and over again!
Karen says
I used whole Oreos in the crust. Very sweet and very good! Pudding layer was the smoothest stovetop pudding with eggs that I’ve ever made! Thank you for the recipe!
MAXINE YOUNG says
I have heard of this recipe, but never made it….that’s gonna change now…making my mouth water just looking at it