Mississippi Mud Pie
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If you’re chasing a chocolate dream that feels downright heavenly, this Mississippi Mud Pie is the answer. Passed down through generations, it’s a showstopper every time—layer upon layer of rich, velvety chocolate, crowned with clouds of whipped cream. Think of it as comfort food dressed up for a celebration.
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Mississippi Mud Pie
Ingredients
| Layer | Ingredients |
|---|---|
| Graham Cracker Crust | 16 graham cracker sheets (about 2 ½ cups crumbs) ½ cup unsalted butter, melted 3 tbsp granulated sugar |
| Flourless Chocolate Cake | 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 |
| Chocolate Pudding | 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 |
| Whipped Cream Topping | 1 ½ cups heavy cream 3 tbsp granulated sugar Unsweetened cocoa powder (for dusting) |
Instructions
Step 1: Prepare the Crust
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- Preheat oven to 325°F. Line a 9-inch springform pan with parchment.
- Mix graham cracker crumbs, melted butter, and sugar.
- Press firmly into the pan and bake for 9–11 minutes. Cool completely.
Step 2: Bake the Cake Layer
- Raise oven to 350°F. Melt chocolate and butter together.
- In a separate bowl, whisk water, cocoa, salt, and vanilla.
- Beat egg yolks with ½ cup sugar until fluffy, then combine with chocolate mixture.
- Whip egg whites with remaining sugar to soft peaks. Fold gently into batter.
- Pour over crust and bake 40–45 minutes, until edges are set but center is slightly jiggly. Cool.
Step 3: Make the Pudding
- In a saucepan, whisk sugar, cornstarch, cocoa, and salt.
- Slowly add milk, cream, and egg yolks. Cook over medium heat, stirring, until thickened (10–12 minutes).
- Remove from heat; stir in butter, chocolate, and vanilla. Cool completely.
Step 4: Assemble
- Spread cooled pudding over the cake layer.
- Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight.
Step 5: Finish & Serve
- Whip cream with sugar until soft peaks form.
- Spread over chilled pie and dust lightly with cocoa powder.
- Remove springform sides, slice, and serve.
Notes
- Best made a day ahead for flavors to meld.
- Allow each layer to cool fully before assembling.
- Keeps well in the fridge for up to 4 days.
