Ultimate Mississippi Mud Pie

Rich. Decadent. Unapologetically indulgent.

If you’re a chocolate lover, Mississippi Mud Pie is your dream dessert. This Southern classic layers a crunchy graham cracker crust, fudgy flourless chocolate cake, silky homemade chocolate pudding, and pillowy whipped cream—each bite delivering a symphony of textures and intense chocolate flavor. It’s the kind of dessert that feels like a celebration, no matter the occasion.

Whether you’re baking for a holiday, a birthday, or just because you need some serious chocolate therapy, this pie doesn’t disappoint. In fact, it downright steals the show.

What Is Mississippi Mud Pie?

Named after the dark, rich mud along the Mississippi River, this pie is all about layers of deep chocolate intensity. Unlike its simpler cousins, our version builds three decadent layers from scratch:

A toasted graham cracker crust that gives each bite a crunch.
A flourless chocolate cake that bakes directly over the crust—dense, gooey, and full of dark chocolate flavor.
A velvety chocolate pudding layer, so smooth it practically melts in your mouth.
All topped with sweetened whipped cream and a dusting of cocoa for that final, elegant touch.

Ingredients You’ll Need (and Why They Matter)

For the Graham Cracker Crust

16 graham cracker sheets (about 2½ cups crumbs) – Gives the pie its signature crunchy base.
½ cup unsalted butter (melted) – Binds the crust and adds richness.
3 tbsp granulated sugar – Sweetens the crust and enhances its golden color.

For the Flourless Chocolate Cake Layer

6 oz bittersweet chocolate – Deep, slightly bitter chocolate creates an intense foundation.
¼ cup unsalted butter – Adds fat and richness to create a fudgy texture.
¼ cup water – Helps dissolve cocoa and smooths the batter.
1 tbsp unsweetened cocoa powder – Boosts chocolate flavor.
¼ tsp salt – Balances the sweetness.
1 tbsp vanilla extract – Adds warmth and depth.
6 large eggs, separated – Yolks provide richness; whites create volume and structure.
1 cup granulated sugar (divided) – Sweetens and helps whip the egg whites.

For the Chocolate Pudding Layer

1 cup granulated sugar – Sweetens the custard without overpowering.
3 tbsp cornstarch – Thickens the pudding to the perfect consistency.
¼ cup unsweetened cocoa powder – Adds robust chocolate flavor.
½ tsp salt – Rounds out the flavor profile.
1¼ cups milk (2% or whole) – Forms the base of the pudding.
1¼ cups heavy cream – Adds richness and velvety texture.
4 large egg yolks – Essential for thickening and richness.
2 tbsp unsalted butter – Creates a silky finish.
4 oz bittersweet chocolate – For extra chocolate depth.
1 tsp vanilla extract – Enhances the chocolate’s complexity.

For the Whipped Cream Topping

1½ cups heavy cream – Whips into soft, airy peaks.
3 tbsp granulated sugar – Just enough sweetness to balance the richness.
Unsweetened cocoa powder – A light dusting adds visual appeal and a final chocolatey note.

How to Make Mississippi Mud Pie – Step-by-Step

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 9–11 minutes, or until the crust is lightly golden and set.
Remove and cool completely.

Step 2: Make the Flourless Chocolate Cake Layer

Increase oven temperature to 350°F (177°C).
In a heatproof bowl, melt chocolate and butter together until smooth.
In a separate bowl, whisk together water, cocoa powder, salt, and vanilla.
Beat egg yolks with ½ cup sugar until light and fluffy.
Stir the chocolate and cocoa mixtures into the egg yolk mixture.
In a clean bowl, whip egg whites until soft peaks form, gradually adding the remaining ½ cup sugar.
Gently fold the whipped whites into the chocolate batter in three batches.
Pour the batter over the cooled crust.
Bake for 40–45 minutes, or until the edges are set and the center is slightly jiggly.
Cool completely in the pan.

Step 3: Make the Chocolate Pudding

In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
Slowly whisk in milk, cream, and egg yolks until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens (10–12 minutes).
Remove from heat and stir in butter, bittersweet chocolate, and vanilla until fully melted and glossy.
Let the pudding cool to room temperature.

Step 4: Assemble the Pie

Spread the cooled pudding evenly over the cooled cake layer.
Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Refrigerate for at least 6 hours or preferably overnight.

Step 5: Add the Whipped Cream

Just before serving, whip the heavy cream with sugar until soft peaks form.
Spread or pipe over the chilled pie.
Dust lightly with unsweetened cocoa powder for a polished finish.

Pro Tips for Perfection

Cool every layer fully before adding the next to prevent collapse or melting.
For the best flavor, let the pie chill overnight.
Use bittersweet chocolate (60–70% cocoa) for the richest taste.
Warm your knife before slicing for clean, beautiful servings.
Don’t skip the plastic wrap—it prevents pudding skin and keeps the texture silky smooth.

Serving & Storage Suggestions

Serve with:

A glass of cold milk or espresso
Fresh berries to cut through the richness
A drizzle of warm ganache or caramel for extra indulgence

Storage:

Store covered in the refrigerator for up to 4 days
Best eaten within 48 hours for optimal texture
Do not freeze—whipped cream and pudding layers won’t thaw well

Final Thoughts: Why This Mississippi Mud Pie Wins Every Time

This Mississippi Mud Pie is more than a dessert—it’s a celebration of decadence, texture, and flavor. The contrast between the crunchy crust, fudgy cake, and creamy pudding is nothing short of divine. And when topped with a generous layer of light whipped cream, it becomes a dessert that feels elegant, satisfying, and absolutely unforgettable.

It’s the kind of showstopping treat that proves once and for all: homemade beats store-bought every single time.