Mississippi Mud Pie

Oh, sweet heavens! If you’re craving a chocolate fix that’ll knock your socks off, you’ve come to the right place. This Mississippi Mud Pie recipe has been in my family for generations, and let me tell you, it never fails to impress. It’s got more layers than my favorite cardigan and enough chocolate to satisfy even the most demanding sweet tooth.



For the graham cracker crust:

16 full graham cracker sheets about 2 1/2 cups crumbs

1/2 cup unsalted butter melted

3 tablespoons granulated sugar

For the flourless chocolate cake layer:

6 ounces bittersweet chocolate chopped

1/4 cup unsalted butter

1/4 cup water

1 tablespoon unsweetened cocoa powder

1/4 teaspoon salt

1 tablespoon vanilla extract

6 large eggs separated

1 cup granulated sugar divided

For the chocolate pudding layer:

1 cup granulated sugar

3 tablespoons cornstarch

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 1/4 cups milk 2% or whole

1 1/4 cups heavy cream

4 large egg yolks

2 tablespoons unsalted butter

4 ounces bittersweet chocolate chopped

1 teaspoon vanilla extract

For the whipped cream topping:

1 1/2 cups heavy cream

3 tablespoons granulated sugar

Unsweetened cocoa powder for dusting


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

For the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan. Bake 9-11 minutes until set. Cool.

For the cake: Increase oven to 350°F. Melt chocolate and butter. Separately, whisk water, cocoa, salt, and vanilla. Beat egg yolks with 1/2 cup sugar until fluffy. Combine mixtures. Whip egg whites with remaining sugar to soft peaks. Fold into batter. Pour over crust. Bake 40-45 minutes until edges set but center jiggly.

For the pudding: Whisk sugar, cornstarch, cocoa, and salt in a saucepan. Add milk, cream, and egg yolks. Cook, stirring, until thick (10-12 minutes). Off heat, add butter, chocolate, and vanilla. Cool completely.

Assemble: Spread cooled pudding over cake. Cover with plastic wrap. Chill 6+ hours or overnight.

To finish: Whip cream with sugar. Spread over pie. Dust with cocoa powder.

Serve: Remove springform sides. Slice and enjoy!


Make a day ahead for best results.

Cool each layer completely before assembling.

Refrigerate leftovers for up to 4 days.

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