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A piece of chocolate cake on a plate, with Mississippi mud pie
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Mississippi Mud Pie

With a fudge brownie layer & creamy chocolate filling on top of a homemade chocolate graham cracker crust, Mississippi Mud Pie is undoubtedly perfect for chocolate lovers!
Course Dessert
Cuisine American
Keyword Mississippi Mud Pie
Prep Time 15 minutes
Cook Time (oven & stove top) 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 927kcal

Ingredients

Crust

  • 2 cups finely ground chocolate graham crackers about 18 full size graham crackers or 2/3 of a 14.4 oz box
  • 2 tbsp finely ground pecans
  • 2 1/2 tbsp sugar
  • 6 tbsp butter melted

Fudge Brownie Layer

  • 6 tbsp butter
  • 4 oz semi-sweet baker's chocolate
  • 7 tbsp sugar
  • 6 tbsp packed brown sugar
  • 5 tbsp cocoa powder
  • 3/4 tsp salt
  • 1/4 cup hot water
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 5 eggs

Chocolate Pudding

  • 4 egg yolks beaten
  • 2/3 cup sugar
  • 4 tsp cornstarch
  • 7 tbsp cocoa powder
  • 1 1/2 cups heavy whipping cream
  • 1 tbsp butter

Whipped Cream Topping

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • semi-sweet chocolate for garnish shavings

Instructions

Crust

  • Preheat the oven to 325º. Prepare a pie pan by using the butter wrapper to butter the bottom and side.
  • In a medium bowl, combine ground graham crackers, pecans, sugar, and butter.
  • Press mixture into the pie pan. Press mixture on the bottom as well as the sides of the pan. Bake for 10 minutes.

Fudge Brownie Layer

  • Increase the oven temperature to 350º.
  • Put butter, semi-sweet chocolate, sugars, cocoa powder, and salt in a medium size pan. Heat over medium heat until butter and chocolate are melted, stirring constantly and combining the ingredients until smooth.
  • Remove from heat and immediately add hot water, vanilla, and flour. Combine until smooth.
  • Add eggs one at a time, stirring well after each one.
  • Pour batter over the graham cracker crust. Bake for 35 minutes.
  • Let cool completely.

Chocolate Pudding

  • Place egg yolks in a small heat proof bowl. Set aside.
  • In a medium size pan, whisk together sugar, cornstarch, cocoa powder, milk, and heavy cream. Bring to a low boil, stirring constantly for 2 minutes.
  • Pour approximately 1 cup of the hot milk mixture into the egg yolks, whisking constantly until well combined. Add the egg mixture to the rest of the milk mixture. Bring to a low boil and stir for 2 minutes more.
  • Remove from heat, add butter, and stir until the butter is melted.
  • Pour into a medium sized bowl, place plastic wrap on top with the plastic wrap resting directly on the pudding. Refrigerate until set.
  • Pour pudding over the pie, spreading close to the crust edge but not necessarily touching the crust.

Whipped Cream Topping

  • Pour whipping cream into a medium sized mixing bowl. Mix on high speed until stiff peaks begin to form. Gradually add powdered sugar.
  • Spread whipped cream on top of the pie.
  • Using a vegetable peeler, peel off chocolate shavings from the semi-sweet chocolate. If necessary, microwave the chocolate for 10 or 15 seconds to soften it before making the shavings.

Video

Notes

Tip: Crunched for time? Use a store-bought graham cracker crust and instant pudding to cut down on the number of steps and ingredients.

Nutrition

Calories: 927kcal | Carbohydrates: 73g | Protein: 12g | Fat: 71g | Saturated Fat: 40g | Cholesterol: 372mg | Sodium: 544mg | Potassium: 378mg | Fiber: 5g | Sugar: 50g | Vitamin A: 2167IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 5mg