Why Make This Recipe
Mississippi Mud Pie is a classic dessert that combines a chocolate cookie crust, a rich fudgy layer, a creamy chocolate pudding layer, and fluffy whipped cream. It’s perfect for celebrations or a sweet indulgence whenever you crave something delightful. This pie is not just a dessert; it’s a treat that will impress your guests and satisfy your sweet tooth.
How to Make Mississippi Mud Pie
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreo, finely crushed)
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Fudgy Layer:
- ½ cup unsalted butter
- 3 ounces unsweetened chocolate (chopped)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
For the Pudding Layer:
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 ½ cups whole milk
- 3 large egg yolks (lightly beaten)
- 4 ounces semisweet chocolate (chopped)
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Whipped Topping:
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnish:
- Chocolate curls (mini marshmallows, or toasted pecans)
Directions
Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed chocolate cookies, melted butter, and sugar until well combined. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Bake for 8 minutes, then let it cool completely.
Make the Fudgy Layer: In a saucepan over medium heat, melt the butter and unsweetened chocolate together until smooth. Remove from heat and whisk in the sugar. Add the eggs one at a time, whisking quickly to avoid curdling. Stir in the vanilla, then fold in the flour, cocoa powder, and salt until just combined. Pour this mixture into the cooled crust and bake for 15–18 minutes until the center is just set. Allow it to cool.
Prepare the Chocolate Pudding Layer: In a medium saucepan, whisk together the sugar, cocoa, and cornstarch. Gradually whisk in the milk until the mixture is smooth. Cook it over medium heat, stirring constantly, until it thickens (about 6–8 minutes). Remove from heat and slowly whisk in the egg yolks. Return to heat for another 2 minutes, then remove and stir in the chocolate, butter, and vanilla until smooth. Let it cool slightly, then spread it over the fudgy base. Refrigerate until firm for about 2 hours.
Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream evenly over the chilled pudding layer.
Chill and Garnish: Refrigerate the pie for at least 1 hour before serving. Top with chocolate curls, mini marshmallows, or toasted nuts for a fun and indulgent finish.
How to Serve Mississippi Mud Pie
Serve Mississippi Mud Pie chilled. Slice it into wedges and enjoy it as is, or add more whipped cream and garnishes for a beautiful presentation. It pairs nicely with a scoop of vanilla ice cream, making it even more delightful.
How to Store Mississippi Mud Pie
You can store Mississippi Mud Pie in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to keep it fresh. It will last for about 3 to 4 days. For best results, serve it cold.
Tips to Make Mississippi Mud Pie
- Use freshly crushed chocolate cookies for the best crust flavor and texture.
- Make sure not to overbake the fudgy layer; it should remain slightly soft in the center for the best texture.
- Let each layer cool slightly before adding the next to ensure they don’t mix together.
Variations
You can customize your Mississippi Mud Pie by adding different toppings, such as different flavored whipped creams or mixing in nuts into the fudgy layer. Some also like to add a layer of caramel for an extra sweet touch.
FAQs
1. Can I use store-bought pie crust instead of making a cookie crust?
Yes, you can use a store-bought chocolate crust if you’re short on time. However, a homemade one adds a special touch.
2. Can I make this pie ahead of time?
Absolutely! You can make Mississippi Mud Pie a day or two in advance and keep it refrigerated until you’re ready to serve.
3. What can I use instead of unsweetened chocolate?
You can substitute unsweetened chocolate with additional cocoa powder and a bit of extra butter if needed, but adjust the sugar to taste since unsweetened chocolate has no sugar.
Mississippi Mud Pie
Ingredients
For the Crust
- 1 ½ cups chocolate cookie crumbs (like Oreo, finely crushed)
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Fudgy Layer
- ½ cup unsalted butter
- 3 ounces unsweetened chocolate (chopped)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
For the Pudding Layer
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 ½ cups whole milk
- 3 large egg yolks (lightly beaten)
- 4 ounces semisweet chocolate (chopped)
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Whipped Topping
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnish
- Chocolate curls (mini marshmallows, or toasted pecans) Optional for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). In a bowl, mix the crushed chocolate cookies, melted butter, and sugar until well combined. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Bake for 8 minutes, then let it cool completely.
Make the Fudgy Layer
- In a saucepan over medium heat, melt the butter and unsweetened chocolate together until smooth. Remove from heat and whisk in the sugar. Add the eggs one at a time, whisking quickly to avoid curdling. Stir in the vanilla, then fold in the flour, cocoa powder, and salt until just combined. Pour this mixture into the cooled crust and bake for 15–18 minutes until the center is just set. Allow it to cool.
Prepare the Chocolate Pudding Layer
- In a medium saucepan, whisk together the sugar, cocoa, and cornstarch. Gradually whisk in the milk until the mixture is smooth. Cook it over medium heat, stirring constantly, until it thickens (about 6–8 minutes). Remove from heat and slowly whisk in the egg yolks. Return to heat for another 2 minutes, then remove and stir in the chocolate, butter, and vanilla until smooth. Let it cool slightly, then spread it over the fudgy base. Refrigerate until firm for about 2 hours.
Make the Whipped Cream
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream evenly over the chilled pudding layer.
Chill and Garnish
- Refrigerate the pie for at least 1 hour before serving. Top with chocolate curls, mini marshmallows, or toasted nuts for a fun and indulgent finish.