Mississippi Mud Pie

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It sounds like you’ve found a real heirloom treasure! This Mississippi Mud Pie is a chocolate lover’s dream, featuring four distinct, decadent layers.

Since you requested full recipes, here is the complete guide to making this multi-layered masterpiece.

Mississippi Mud Pie

Prep time: 35 minutes | Cook time: 1 hour | Chill time: 6+ hours | Servings: 14

Ingredients

1. The Graham Cracker Crust

  • 16 full sheets graham crackers (about 2 ½ cups crumbs)

  • ½ cup unsalted butter, melted

  • 3 tbsp granulated sugar

2. The Flourless Chocolate Cake Layer

  • 6 oz bittersweet chocolate, chopped

  • ¼ cup unsalted butter

  • ¼ cup water

  • 1 tbsp unsweetened cocoa powder

  • ¼ tsp salt

  • 1 tbsp vanilla extract

  • 6 large eggs, separated

  • 1 cup granulated sugar, divided

3. The Chocolate Pudding Layer

  • 1 cup granulated sugar

  • 3 tbsp cornstarch

  • ¼ cup unsweetened cocoa powder

  • ½ tsp salt

  • 1 ¼ cups milk (2% or whole)

  • 1 ¼ cups heavy cream

  • 4 large egg yolks

  • 2 tbsp unsalted butter

  • 4 oz bittersweet chocolate, chopped

  • 1 tsp vanilla extract

4. The Whipped Cream Topping

  • 1 ½ cups heavy cream

  • 3 tbsp granulated sugar

  • For garnish: Unsweetened cocoa powder for dusting

Instructions

Step 1: Build the Crust

  1. Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper.

  2. Mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar.

  3. Press the mixture firmly into the bottom of the pan.

  4. Bake for 9–11 minutes until set, then let it cool completely.

Step 2: Bake the Fudgy Cake Layer

  1. Increase the oven temperature to 350°F.

  2. Melt the 6 oz of chocolate and ¼ cup of butter together.

  3. In a separate bowl, whisk together the water, cocoa, salt, and vanilla.

  4. Beat the egg yolks with ½ cup of sugar until fluffy, then combine with the chocolate and cocoa mixtures.

  5. In another bowl, whip the egg whites with the remaining ½ cup of sugar to soft peaks. Gently fold the whites into the chocolate batter.

  6. Pour the batter over the cooled crust and bake for 40–45 minutes. The edges should be set, but the center should still be slightly jiggly.

Step 3: Cook the Pudding

  1. In a saucepan, whisk together the sugar, cornstarch, cocoa, and salt.

  2. Whisk in the milk, cream, and egg yolks.

  3. Cook over medium heat, stirring constantly, until thick (about 10–12 minutes).

  4. Remove from heat and stir in the butter, chopped chocolate, and vanilla. Let this cool completely.

Step 4: Assemble and Chill

  1. Spread the cooled pudding evenly over the cake layer.

  2. Cover with plastic wrap and refrigerate for at least 6 hours, though overnight is best.

Step 5: The Grand Finale

  1. When ready to serve, whip the heavy cream with 3 tablespoons of sugar until stiff peaks form.

  2. Spread the whipped cream over the pie and dust with cocoa powder.

  3. Remove the sides of the springform pan, slice, and serve!

Pro Tips for Success

  • Temperature Matters: Ensure each layer is completely cool before adding the next to prevent melting or soggy layers.

  • Clean Slices: Run your knife under hot water and wipe it dry between each cut for those perfect, bakery-style slices.

  • Storage: This masterpiece keeps beautifully in the fridge for up to 4 days, but do not freeze it!

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