Chef notes
Mississippi Mud Pie is a classic Southern dessert known for its rich layers of chocolate. The pie's name is thought to reference the dense, “muddy” banks of the Mississippi River, with its chocolatey filling. What makes Mississippi Mud Pie so beloved is that there isn’t just one way to make it. The pie invites creativity, and over the years, many versions have emerged.
At its core, Mississippi Mud Pie typically includes a crust, a chocolate filling and a creamy topping. The crust can be made from crushed cookies, graham crackers or even traditional pastry dough. The filling might be a dense, brownie-like layer, a smooth chocolate pudding or even a combination of both. Toppings range from whipped cream to meringue, sometimes accented with chopped nuts or chocolate syrup.
Variations can also include layers of ice cream, caramel or marshmallows, depending on the region or the baker’s preference. Some pies are intensely rich, while others are lighter with mousse-like textures. This flexibility allows for numerous interpretations, and every family or bakery may have its own cherished recipe. In this version, I’ve tried to strike a balance between all of the above. I used a graham cracker pie crust to make this recipe a little simpler, and included not one, but two chocolate layers – a rich, thick, fudgy layer and a light, creamy pudding layer.
While chocolate is the common thread, the pie’s layers and textures are open to adaptation, making it a dessert that can evolve with your imagination.
Swap Option: Swap the chocolate shavings for a drizzle of chocolate sauce or caramel sauce.
Technique Tip: Chilling the pie once it’s assembled is key. Be sure to chill for at least one hour before serving, but for best results chill for 6 hours or overnight. This will ensure the layers are evenly set.
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chocolate shavings
- 1/4 cup chopped pecans (optional)
Preparation
1.Preheat the oven to 350 F.
2.Combine the graham cracker crumbs, brown sugar, butter and salt. Press into the bottom and sides of a 9-inch pie plate. Bake for 8 minutes. Let cool.
3.In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring between each, until smooth.
4.Stir in the sugar, cocoa powder, eggs and vanilla extract until fully combined.
5.Pour the chocolate mixture into the graham cracker crust and smooth it out with a rubber spatula. Bake for 15 to 20 minutes, or until the fudge layer is set but still slightly soft in the center. Remove from the oven and let cool at room temperature for about 25 minutes.
6.Once the fudge layer is cooled, prepare the chocolate pudding layer: In a medium saucepan set over medium heat, whisk together the milk, heavy cream, sugar, cocoa powder, cornstarch and salt. Cook, stirring constantly, until the mixture thickens and begins to bubble, about 3 minutes.
7.In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the yolks, whisking constantly to temper the eggs. Gradually pour the egg mixture back into the saucepan, stirring continuously, until it thickens further, about 2 minutes.
8.Remove from heat. Stir in the vanilla extract and butter until smooth, then let it cool slightly. Once cooled, pour the pudding over the cooled fudge layer. Smooth the top, then refrigerate for at least 1 hour, or until the pudding is set.
9.Make the whipped cream: In a chilled bowl, whip the heavy cream, powdered sugar and vanilla extract together until soft peaks form.
10.Once the pudding layer has set, spread the whipped cream over the top in an even layer. Garnish with chocolate shavings and a sprinkle of chopped pecans.
11.Refrigerate the pie for at least one hour to let the layers set.
