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

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