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.
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
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.