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!
Keyword Mississippi Mud Pie, Mississippi Mud Pie Recipe
Prep Time 20minutes
Cook Time 26minutes
Chilling Time 2hours30minutes
Total Time 3hours16minutes
1cupchocolate graham crackersfinely crushed
5tbspbuttermelted and cooled
Chocolate Pudding Layer
3egg yolksslightly beaten
1cupsemi-sweet chocolate chips
1 1/4cupwhole milkdivided into 1 cup and 1/4 cup
8oz containerwhipped topping
chocolate shavings for garnishoptional
Preheat the oven to 350 degrees.
Lightly spray a 9” 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.
In a medium sized 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 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.
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 1/4 cup cold whole milk. Set it aside.
In a medium sized saucepan, over medium to medium-high heat, whisk together the 1 cup whole milk, heavy cream, sugar, melted chocolate chips, and cocoa powder. Bring to a slow low boil.
Remove from heat. Dip out a 1/2 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 the 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.
Tip: Crunched for time? Use a store-bought graham cracker crust and instant pudding to cut down on the number of steps and ingredients.