Mississippi Mud Pie
Calling all chocolate lovers! This Mississippi Mud Pie is a show-stopping dessert that combines a crumbly graham cracker crust, a rich and fudgy flourless chocolate cake layer, a creamy chocolate pudding layer, and a light whipped cream topping. It’s a textural and flavor explosion in every bite, perfect for any special occasion or when you’re craving something truly decadent.
Ingredients
For the Graham Cracker Crust
- 16 full sheets graham crackers (about 2 ½ cups crumbs)
- ½ cup unsalted butter, melted
- 3 tablespoons granulated sugar
For the Flourless Chocolate Cake Layer
- 6 ounces bittersweet chocolate, chopped
- ¼ cup unsalted butter
- ¼ cup water
- 1 tablespoon unsweetened cocoa powder
- ¼ 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
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 ¼ cups milk (2% or whole)
- 1 ¼ 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 ½ cups heavy cream
- 3 tablespoons granulated sugar
- Unsweetened cocoa powder (for dusting)
Instructions
- Prepare the Graham Cracker Crust:
Preheat your oven to 350°F (175°C). Pulse graham crackers into fine crumbs, then mix with melted butter and sugar. Press the mixture into a pie dish to form the crust.
Bake for 10 minutes and let cool completely. - Make the Flourless Chocolate Cake Layer:
In a double boiler, melt chocolate and butter together. Stir in water, cocoa powder, salt, and vanilla.
Beat egg yolks with ½ cup sugar until thick, then fold into the chocolate mixture. In a separate bowl, beat egg whites with remaining sugar until stiff peaks form.
Gently fold the egg whites into the chocolate mixture. Pour over the cooled crust and bake for 25–30 minutes. Let cool completely. - Cook the Chocolate Pudding Layer:
In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt. Gradually whisk in milk, cream, and egg yolks.
Cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat, stir in butter, chocolate, and vanilla extract.
Pour over the cooled cake layer and refrigerate for at least 4 hours. - Whip the Cream and Finish the Pie:
Beat heavy cream with sugar until soft peaks form. Spread over the chilled pudding layer and dust lightly with cocoa powder.
Slice and serve this decadent dessert cold.
