Mississippi Mud Pie

A decadent, multi-layered chocolate masterpiece that’s rich, gooey, and impossible to resist. This legendary Southern dessert features a buttery graham cracker crust, a fudgy flourless chocolate cake layer, a velvety chocolate pudding filling, and a cloud of freshly whipped cream on top. With every bite, you’ll taste deep cocoa, silky texture, and pure indulgence—like eating a slice of warm brownie, cold pudding, and mousse all at once.

Why You’ll Love This Recipe

This isn’t just pie—it’s chocolate obsession in a dish. Inspired by the muddy banks of the Mississippi River (hence the name), this dessert is dark, dense, and delightfully messy in the best way. It combines three luxurious layers, each with its own chocolate personality: baked richness, custard smoothness, and airy lightness.

Perfect for:

• Chocolate lovers who crave intensity
• Holiday dinners and special occasions
• Make-ahead desserts (it gets better overnight!)
• Wowing guests without last-minute stress

Ingredients

For the Graham Cracker Crust

• 16 full graham cracker sheets (~2¼ cups fine crumbs)
• ½ cup (1 stick / 115g) unsalted butter, melted
• 3 tbsp granulated sugar

For the Flourless Chocolate Cake Layer

• 6 oz (170g) bittersweet chocolate, chopped (60–70% cacao)
• ¼ cup (½ stick / 56g) unsalted butter
• ¼ cup (60ml) water
• 1 tbsp unsweetened cocoa powder
• ¼ tsp salt
• 1 tbsp pure vanilla extract
• 6 large eggs, separated (yolks + whites)
• 1 cup (200g) granulated sugar, divided

For the Chocolate Pudding Layer

• 1 cup (200g) granulated sugar
• 3 tbsp cornstarch
• ¼ cup (20g) unsweetened cocoa powder
• ½ tsp salt
• 1¾ cups (420ml) whole or 2% milk
• 1¾ cups (420ml) heavy whipping cream
• 4 large egg yolks
• 2 tbsp unsalted butter
• 4 oz (115g) bittersweet chocolate, chopped
• 1 tsp vanilla extract

For the Whipped Cream Topping

• 1½ cups (360ml) heavy whipping cream, cold
• 3 tbsp granulated sugar
• Unsweetened cocoa powder, for dusting

Step-by-Step Instructions

1. Make the Crust

• Preheat oven to 350°F (175°C).
• Pulse graham crackers in a food processor until fine crumbs form.
• In a bowl, mix crumbs with melted butter and 3 tbsp sugar until moistened.
• Press firmly into the bottom and up the sides of a 9-inch pie dish.
• Bake 10 minutes, then cool completely on a wire rack.

2. Bake the Flourless Chocolate Cake Layer

In a heatproof bowl over a pot of simmering water (double boiler):

• Melt 6 oz chocolate and ¼ cup butter, stirring until smooth.
• Stir in water, cocoa powder, salt, and 1 tbsp vanilla. Remove from heat.

In a bowl:

• Beat 6 egg yolks and ½ cup sugar with a hand mixer until thick and pale (~3 mins).
• Gently fold yolk mixture into chocolate.

In another clean, dry bowl:

• Beat 6 egg whites until foamy. Gradually add remaining ½ cup sugar, beating to stiff, glossy peaks.
• Gently fold egg whites into chocolate mixture in two additions—do not overmix.

Pour batter over cooled crust.

• Bake 25–30 minutes, until puffed and set (center may still jiggle slightly).
• Cool completely, then refrigerate 1 hour to firm up before adding next layer.

3. Cook the Chocolate Pudding Layer

In a medium saucepan:

• Whisk together sugar, cornstarch, cocoa powder, and salt.
• Gradually whisk in milk, heavy cream, and egg yolks until smooth.

Cook over medium heat, stirring constantly with a silicone spatula:

• Bring to a gentle boil, then cook 1–2 minutes more, until thick and bubbling.
• Remove from heat.

Stir in:

• Butter
• 4 oz chopped chocolate
• 1 tsp vanilla extract
  until smooth and glossy.

Strain through a fine-mesh sieve for extra silkiness (optional but recommended).

• Pour over cooled cake layer.
• Cover surface directly with plastic wrap (to prevent skin).
• Refrigerate at least 4 hours, preferably overnight, until fully chilled and set.

4. Finish with Whipped Cream & Serve

In a chilled bowl:

• Whip cold heavy cream and 3 tbsp sugar to soft peaks.

Spread gently over pudding layer.

• Dust lightly with cocoa powder using a fine sieve.

Slice with a sharp knife dipped in hot water for clean cuts.

Serve chilled!

You Must Know

• Use real bittersweet chocolate —no chips! Chips contain stabilizers that don’t melt smoothly.
• Separate eggs when cold —yolks and whites separate easier.
• Wipe bowl for egg whites —any fat prevents whipping. Use a paper towel dampened with lemon juice.
• Chill thoroughly —under-set pie = messy slices. Overnight is best.
• Dust cocoa just before serving —keeps it pristine.

Storage Tips

• Store covered in the fridge for up to 4 days.
• Not recommended for freezing —pudding and whipped cream don’t survive thawing well.
• Add cocoa dusting right before serving.

Ingredient Substitutions

Serving Suggestions

• Serve with coffee, espresso, or red wine.
• Pair with fresh raspberries or orange segments for brightness.
• Great for birthdays, anniversaries, or “just because” moments.
• Double the batch and gift one to a neighbor.

Cultural Context

Born in the American South during the mid-20th century, Mississippi Mud Pie reflects a love of bold flavor and simple luxury. Found at church suppers, family reunions, and holiday tables alike, it honors tradition while embracing indulgence—because sometimes, dessert should be deep, dark, and deeply satisfying.

Pro Tips

• Double the recipe? Yes—perfect for large gatherings.
• Want more shine? Brush warm chocolate glaze over the cake layer before pudding.
• Make ahead: Assemble 1–2 days in advance. Keep uncovered until final garnish.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I make this without egg whites?
A: The cake layer relies on them for lift. Try a no-bake version if avoiding raw eggs.

Q: Why did my pudding curdle?
A: Likely due to high heat or under-whisking. Cook slowly and stir constantly.

Q: Is this gluten-free?
A: Only if using GF graham-style cookies and verifying all ingredients.

Q: Can I use Cool Whip instead of whipped cream?
A: Yes—but homemade tastes richer and holds shape better.

Q: Can I skip the cake layer?
A: Yes! Turn it into a no-bake mud pie—pour pudding directly over crust and chill.

Allergy Information

Contains: dairy (butter, cream, milk), eggs, wheat (graham crackers).
Gluten-free option: Use certified GF cookies.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on chocolate and pre-made ingredients.

Nutrition Facts (Per Slice – Approximate)

Based on 8 servings

• Calories: 580
• Fat: 38g
• Saturated Fat: 22g
• Carbohydrates: 54g
• Fiber: 3g
• Sugar: 38g
• Protein: 8g
• Sodium: 320mg