Mississippi Mud Pie

5 from 6 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 Time20

Cook Time26

Chill Time2 30

Total Time3 16

Course: Dessert

Cuisine: American

Keyword: Mississippi Mud Pie Recipe

Servings:

Calories: 781kcal

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.

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