Mississippi Mud Pie

 

Mississippi Mud Pie

A legendary chocolate lover’s dessert: buttery graham cracker crust, a fudgy flourless cake, a glossy stovetop chocolate pudding, and swirls of lightly sweetened whipped cream.

Chill thoroughly for the cleanest slices.

Table of Contents

• Recipe Details
• Ingredients
  • Graham Cracker Crust
  • Flourless Chocolate Cake Layer
  • Chocolate Pudding Layer
  • Whipped Cream Topping
• Step-By-Step Instructions
• Pro Tips & Variations
• Storage
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Recipe Details

Prep: 30 mins

Cook: 1 hr 10 mins

Chill: ~4 hrs

Yield: 10–12 servings

Ingredients

Graham Cracker Crust

• 16 full graham crackers (about 2 1/2 cups crumbs)
• 1/2 cup unsalted butter, melted
• 3 Tbsp granulated sugar

Flourless Chocolate Cake Layer

• 6 oz bittersweet chocolate, chopped
• 1/4 cup unsalted butter
• 1/4 cup water
• 1 Tbsp unsweetened cocoa powder
• 1/4 tsp fine salt
• 1 Tbsp vanilla extract
• 6 large eggs, separated
• 1 cup granulated sugar, divided

Chocolate Pudding Layer

• 1 cup granulated sugar
• 3 Tbsp cornstarch
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp fine salt
• 1 1/4 cups milk
• 1 1/4 cups heavy cream
• 4 large egg yolks
• 2 Tbsp unsalted butter
• 4 oz bittersweet chocolate, chopped
• 1 tsp vanilla extract

Whipped Cream Topping

• 1 1/2 cups cold heavy cream
• 3 Tbsp granulated sugar
• Unsweetened cocoa powder, for dusting

Step-By-Step Instructions

1. Bake crust: Heat oven to 350°F (175°C). Combine graham crumbs, butter, and sugar. Press into a 9-inch pie dish. Bake 10 minutes; cool completely.
2. Flourless cake: Melt chocolate and butter; whisk in water, cocoa, salt, and vanilla. Beat yolks with 1/2 cup sugar until thick; fold into chocolate. Whip whites to soft peaks; slowly beat in remaining 1/2 cup sugar to stiff peaks. Fold into chocolate mixture. Spread over crust; bake 25–30 minutes. Cool completely.
3. Pudding: Whisk sugar, cornstarch, cocoa, and salt in a saucepan. Gradually whisk in milk, cream, and yolks. Cook over medium heat, stirring constantly, until thick and bubbling. Off heat, stir in butter, chocolate, and vanilla. Pour over cake layer; chill at least 4 hours until set.
4. Topping & serve: Whip cream with sugar to soft peaks. Top pie and dust with cocoa. Slice with a hot, dry knife for neat pieces.

Pro Tips & Variations

• Chocolate: Use 60–70% bittersweet for balanced sweetness; Dutch-process cocoa gives deeper color.
• Clean layers: Chill overnight for the easiest slicing.
• No cracks: Don’t overbake the cake layer—slight wobble in the center is perfect.
• Nutty twist: Add 1/2 cup toasted pecans to the crust.

Storage

Refrigerate, loosely covered, up to 3 days. For best texture, add whipped cream within 4–6 hours of serving. Not recommended for freezing (pudding can weep).

Recipe by tinsuf • Bring on the chocolate!