Oh, sweet heavens! If you’re craving a chocolate fix that’ll knock your socks off, you’ve come to the right place. This Mississippi Mud Pie recipe has been in my family for generations, and let me tell you, it never fails to impress. It’s got more layers than my favorite cardigan and enough chocolate to satisfy even the most demanding sweet tooth.
What in the World is Mississippi Mud Pie?
Now, don’t let the name fool you. There’s no actual mud involved (thank goodness!). This dessert is a heavenly stack of chocolate goodness:
- A buttery graham cracker crust (crisp as my morning toast)
- A fudgy flourless chocolate cake (dense as my husband’s jokes)
- Silky smooth homemade chocolate pudding (smoother than my grandbaby’s bottom)
- A cloud of fresh whipped cream (light as a Southern summer breeze)
Put it all together, and you’ve got a slice of paradise that’ll make your taste buds do the cha-cha!
Why You’ll Fall Head Over Heels for This Mississippi Mud Pie
- It’s a chocoholic’s dream come true (no judgment here, we’re all friends)
- Fancy enough for company, but easy enough for a Tuesday night treat
- Make it ahead and forget it (perfect for us busy ladies)
- Feeds a crowd (or one very determined chocolate lover)
- No fancy equipment needed (just good old-fashioned elbow grease)
The Star Players in This Chocolate Symphony
- Graham crackers (the crunchier, the better)
- Bittersweet chocolate (60% cacao is my sweet spot)
- Cocoa powder (unsweetened, like my coffee)
- Eggs (fresh from the farmer’s market, if you can swing it)
- Heavy cream (calories don’t count in desserts, right?)
How to Whip Up Your Own Mississippi Mud Pie
1. Build That Crust
- Crush those graham crackers (great for stress relief!)
- Mix with melted butter and sugar
- Press into a 9-inch springform pan (get those muscles working)
- Bake until it smells like heaven (about 10 minutes)
2. Bake the Fudgy Cake Layer
- Melt chocolate and butter (try not to eat it all)
- Whisk up your cocoa mixture
- Beat those egg yolks until they’re paler than my winter complexion
- Fold it all together with some fluffy egg whites
- Bake until it’s set but still a little jiggly (like me after Thanksgiving dinner)
3. Cook Up That Luscious Pudding
- Whisk your dry ingredients in a saucepan
- Add the wet stuff and cook, stirring like your arm’s gonna fall off
- Once it’s thick, add more chocolate (because why not?)
- Cool it down (patience is a virtue, ladies)
4. Chill and Top It Off
- Layer that pudding on the cake and let it rest overnight (beauty sleep for desserts)
- Whip up some cream until it’s stiffer than my old hairspray
- Spread it on top and dust with cocoa (make it pretty, now)
Pro Tips from Your Kitchen Fairy Godmother
- Use the good chocolate, girls. Life’s too short for waxy baking chips.
- Let each layer cool completely. Rome wasn’t built in a day, and neither is a perfect mud pie.
- For picture-perfect slices, run your knife under hot water between cuts (works for cheesecake too!)
Storing Your Masterpiece
- Keeps in the fridge for up to 4 days (if it lasts that long)
- Don’t even think about freezing it (some things are sacred)
- Actually gets better after a night in the fridge (like a fine wine or George Clooney)
There you have it, sugar plums! A Mississippi Mud Pie that’ll make you the talk of the town (and maybe even boost your website traffic). Now, let’s get baking!
Mississippi Mud Pie
A decadent four-layer chocolate dessert that’s perfect for special occasions or serious chocolate cravings.
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Servings: 14
Ingredients
For the graham cracker crust:
- 16 full graham cracker sheets about 2 1/2 cups crumbs
- 1/2 cup unsalted butter melted
- 3 tablespoons granulated sugar
For the flourless chocolate cake layer:
- 6 ounces bittersweet chocolate chopped
- 1/4 cup unsalted butter
- 1/4 cup water
- 1 tablespoon unsweetened cocoa powder
- 1/4 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
- 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 dusting
Instructions
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
- For the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan. Bake 9-11 minutes until set. Cool.
- For the cake: Increase oven to 350°F. Melt chocolate and butter. Separately, whisk water, cocoa, salt, and vanilla. Beat egg yolks with 1/2 cup sugar until fluffy. Combine mixtures. Whip egg whites with remaining sugar to soft peaks. Fold into batter. Pour over crust. Bake 40-45 minutes until edges set but center jiggly.
- For the pudding: Whisk sugar, cornstarch, cocoa, and salt in a saucepan. Add milk, cream, and egg yolks. Cook, stirring, until thick (10-12 minutes). Off heat, add butter, chocolate, and vanilla. Cool completely.
- Assemble: Spread cooled pudding over cake. Cover with plastic wrap. Chill 6+ hours or overnight.
- To finish: Whip cream with sugar. Spread over pie. Dust with cocoa powder.
- Serve: Remove springform sides. Slice and enjoy!
Notes
- Make a day ahead for best results.
- Cool each layer completely before assembling.
- Refrigerate leftovers for up to 4 days.
Remember, sharing is caring! Pin this recipe, share it on Facebook, or send it to your chocolate-loving friends. The more the merrier in our little dessert community!
I loved it all! It is so yummy.