mississippi mud pie
If indulgence is the name of the game, this mile-high Mississippi Mud Pie takes home gold. With four scrumptious layers — a buttery graham cracker crust, dense flourless chocolate cake, creamy homemade chocolate pudding and a cloud of whipped cream — every bite of this pie is pure decadence. Whether you make it for a special occasion or as a comforting baking project in the kitchen, you won’t be disappointed by the results.
Mississippi Mud Pie Recipe
If you’re looking for a light and quick dessert, you’ve come to the wrong place. If you’re looking for a rich, indulgent, celebration-worthy pie that’s worth every ounce of effort, COME. ON. IN. This Mississippi Mud Pie isn’t for the faint of heart in both spirit and baking patience, but don’t let that deter you. I will guide you every step of the way, through every layer, and the prize is a luscious cake/pudding/pie situation that stands to blow every other dessert out of the water. Are you ready to dive in?
Here is what you can expect from this pie recipe:
- A buttery graham cracker crust
- A rich, dense flourless chocolate cake
- A creamy, smooth scratch-made chocolate pudding
- A pillowy cloud of homemade whipped cream
- A medley of textures and flavors in every bite
- A seriously wow-worthy pie that will drop jaws and stop tracks
Now that you’ve prepared thyself, let’s go for it!
Mississippi Mud Pie Origins
In my research to uncover the origins of the Mississippi Mud Pie recipe, I found that the results are, true to its namesake, muddy — that is to say, no one has a clear-cut answer. Eater has a great article that delves deeper into this topic so I highly recommend checking it out if you want to know more, but suffice it to say — we are taking some liberties here with the original recipe origins while still honoring its roots. I am thankful that Mississippi Mud Pie exists, in all forms, including this one.
Best Ingredients for This Recipe
Since there are a lot of layers to unpack in this recipe (literally), let’s go over the ingredients you’ll need to make this incredible creation:
- Graham crackers
- Bittersweet chocolate (I recommend around 60% cacao)
- Unsweetened cocoa powder
- Vanilla extract
- Large eggs
- Heavy cream
Even with so much going on in this recipe, many of the ingredients are repeated throughout each layer, so it’s not as intimidating of a list as you might think! Chalk one up to the “pro” side of the list.
How to Make Mississippi Mud Pie
If you take a look at the directions and think, “OMG,” don’t panic! It’s not as difficult or as time-consuming as it might look. It’s best if we break it down into four components: the crust, the cake, the pudding and the topping. Once you look at it that way, it seems much more manageable. As always, please scroll down to the bottom of the post for the full recipe ingredients and directions; this is just an overview. Here we go!
- Step One: Make the crust. Combine graham cracker crumbs, butter and sugar in a bowl, then press the mixture into the bottom and sides of a 9-inch springform pan. Bake until the crust is just set; set aside to cool.
- Step Two: Make the flourless chocolate cake. Melt the chocolate and butter together, then whisk the water with the cocoa powder, salt and vanilla. Whip the egg yolks with sugar, then pour in the chocolate mixtures to combine. Beat the egg whites with sugar separately, then fold that mixture into the egg yolk-chocolate mixture. Pour the batter into the crust and bake until just set.
- Step Three: Make the chocolate pudding. While the cake cools completely, cook the chocolate pudding ingredients in a saucepan on the stove. Once a pudding-like mixture forms, remove from heat and whisk in the remaining ingredients. Allow the pudding to cool completely, then spread it evenly over the surface of the flourless cake.
- Step Four: Chill the pie. Cover the pie in the pan with a layer of plastic wrap placed directly on the surface of the pudding (this keeps it from forming a skin). Chill the pie for at least 6 hours to set.
- Step Five: Top with whipped cream. Beat heavy cream and sugar until stiff peaks form, then spoon and spread the whipped cream on top of the chilled pie. Sprinkle with cocoa powder and serve!
How to Store Leftovers
Because of the components of this pie, I do not recommend freezing it. That said, it does keep well covered tightly with plastic wrap in the fridge for up to 4+ days. We’ve been enjoying little slivers of it (because as I’ve said 1,000 times now, it’s DECADENT) all week long and it’s still going strong. Honestly, I might never want to be without this pie on hand in my fridge. It’s just too good.
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Mile-high Mississippi Mud Pie! This four-layer dessert is decadence on every level. If you love graham cracker crust, flourless chocolate cake, chocolate pudding and whipped cream, this indulgent treat is for you.
For the graham cracker crust:
- 16 full graham cracker sheets (about 2 1/2 cups (240 g) crumbs)
- 1/2 cup (1 stick) unsalted butter, melted
- 3 tablespoons granulated sugar
For the flourless chocolate cake layer:
- 6 ounces bittersweet chocolate, chopped
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup water
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 6 large eggs, yolks and whites 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 topping
- First, prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper. Set aside. Heat your oven to 325°F.
- Make the graham cracker crust: In the bowl of a food processor, crush graham cracker sheets to a fine crumb. Add graham cracker crumbs to a medium bowl along with 1/2 cup melted butter and 3 tablespoons sugar; stir with a fork until crumbs are evenly moistened. Press the graham cracker mixture evenly into the bottom and 1 inch up the sides of the prepared springform pan (I like to use the bottom of a shot glass to press the crust into the pan).
- Bake the crust for 9 to 11 minutes or until just set. Transfer to a cooling rack to cool.
- Meanwhile, make the flourless chocolate cake: Increase oven temperature to 350°F. In a medium microwave-safe bowl, heat 6 ounces bittersweet chocolate and 1/4 cup butter on Medium (50% power) in microwave in 30-second intervals, stirring after each, for about 1 1/2 to 2 minutes or until mixture is fully melted and smooth. Set aside to cool slightly. NOTE: If you don’t have a microwave, you can heat this mixture in a small saucepan over medium-low heat until melted and smooth.
- In a small bowl or measuring cup, whisk together water, 1 tablespoon cocoa powder, 1/4 teaspoon salt and 1 tablespoon vanilla extract until combined. Set aside.
- In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 6 egg yolks and 1/2 cup sugar on medium-high speed until mixture is pale, fluffy and has nearly doubled in size, about 4 to 5 minutes. Pour in melted chocolate mixture; stir until just combined. Stir in water mixture.
- In a separate large bowl using an electric hand mixer, beat 6 egg whites on medium speed until foamy, then increase speed to high, gradually adding in remaining 1/2 cup sugar. Beat on high speed until soft peaks form, about 7 to 8 minutes.
- Gradually fold egg white mixture into egg yolk-chocolate mixture until mixture is just combined (do not overmix). Pour mixture into cooled graham cracker crust.
- Place springform pan on a baking sheet and transfer to oven. Bake for 40 to 45 minutes or until cake layer is set on the edges but slightly jiggly in the center (it may appear underbaked; this is normal). Transfer pan to a cooling rack to cool completely, about 1 to 2 hours. Once fully cooled, if needed, gently press down the top layer of the cake so it is in an even layer.*
- Next, make the chocolate pudding: In a medium saucepan, whisk together 1 cup sugar, cornstarch, 1/4 cup cocoa powder and 1/2 teaspoon salt. Whisk in milk, heavy cream and 4 egg yolks until combined. Cook over medium heat, whisking constantly, until mixture thickens to a pudding-like consistency, about 10 to 12 minutes. Remove from heat; whisk in 2 tablespoons butter, 4 ounces bittersweet chocolate, and 1 teaspoon vanilla extract. Set aside to cool completely, for about 30 to 45 minutes, stirring occasionally to break up any skin forming on top.
- Once the pudding layer has cooled, carefully pour and spread it on top of the cake layer in the pan. Cover the pudding layer with a sheet of plastic wrap (pressed directly onto the surface of the pudding) and transfer to the refrigerator. Chill pie for at least 6 hours, or up to 8 hours/overnight.
- The next morning, make the whipped cream topping: In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 1 1/2 cups heavy cream and 3 tablespoons sugar on high speed until stiff peaks just begin to form, about 2 to 4 minutes. Uncover pie; carefully remove sides of the pan and transfer pie to a serving plate. Spoon and spread whipped cream over the top of the pie; sprinkle with cocoa powder as desired.
- Store leftover pie covered in the refrigerator for up to 4 days.
- *Sometimes the top of the flourless cake layer will puff up into a “crust” that sits above the rest of the cake. This is normal! To make sure the pudding layer is evenly set on top of the cake layer, you’ll need to break the crust and press it down gently against the cake below. It will look crackled and messy, but don’t worry — once you put the pudding layer on top, no one will be the wiser.
- Recipe adapted from Delish and Cooking Classy.
Keywords: graham cracker crust, flourless chocolate cake, homemade chocolate pudding, bittersweet chocolate pudding, pudding pie, chocolate pudding pie, mud pie