Mississippi Mud Pie Recipe

I finally perfected my Mississippi Mud Pie with three distinct layers of chocolate and a chocolate crust, and the clever techniques behind each layer are too good not to share.

I fell for this Mississippi Mud Pie the first time I cut into its three decadently layered chocolate heart. A chocolate cookie crumbs crust gives that crunchy, almost sandwich-cookie bite, then a dense fudgy center and a silky instant chocolate pudding mix layer finish it off.

I cant explain why I keep making it, maybe because I hunt the Best Chocolate Desserts or because it reads like the perfect Mud Pie Recipe for people who love a pie dessert that feels wildly indulgent. It’s messy, kind of over the top, and exactly the sort of Yummy Food Dessert you’ll want to hide.

Why I Like this Recipe

– I love the mix of textures, crunchy base, fudgy middle, creamy layer and light fluffy top, every bite is different and never boring
– I like that I can make it ahead so I’m not stressing before guests show up, wins me serious hostess points
– I can’t get over how deeply chocolatey it tastes but it never feels cloying or too sweet, just right for chocoholics like me
– People always freak out when I bring it, it’s a total showstopper even when I don’t do everything perfectly

Ingredients

• Crunchy base, mostly carbs and fat, it adds cookie flavor and extra sweetness
• Rich in saturated fat, gives moisture and richness, helps set the crust
• Concentrated cocoa, some antioxidants, adds deep chocolate bitterness and sweetness
• Protein and structure, eggs make the brownie layer dense and fudgy
• Instant convenience, mostly sugar and carbs, thickens layer, boosts chocolate taste
• High fat cream, whips into fluffy topping, it’s adds serious mouthfeel and creaminess
• Adds concentrated chocolate flavor without extra fat, slightly bitter, balances sweetness
• Toasted nuts give crunch, healthy fats and protein, optional for contrast

Ingredient Quantities

• For the crust
• 1 1/2 cups chocolate cookie crumbs, about 18 to 20 chocolate sandwich cookies, filling scraped out
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar, optional
• For the fudgy brownie layer
• 6 tablespoons unsalted butter
• 4 ounces semisweet or bittersweet chocolate, chopped
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/4 teaspoon salt
• For the chocolate pudding layer
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups whole milk, cold (for the pudding)
• For the chocolate whipped topping
• 1 1/2 cups heavy whipping cream, well chilled
• 3 tablespoons powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• For the hot fudge/ganache (optional but great)
• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup or 1 tablespoon unsalted butter, optional for shine
• Garnish
• 1/2 cup chopped toasted pecans or walnuts, optional
• Chocolate shavings or extra cocoa powder, for sprinkling
• Pinch of flaky sea salt, optional, for finishing

How to Make this

1. Preheat oven to 350F. Make the crust: scrape fillings from about 18 to 20 chocolate sandwich cookies and pulse or crush to make 1 1/2 cups crumbs, mix with 6 tablespoons melted butter and 2 tablespoons granulated sugar if you want it sweeter, press firmly into a 9 inch pie plate up the sides, bake 8 to 10 minutes until set then let cool while you make the brownie layer.

2. For the fudgy brownie layer: melt 6 tablespoons unsalted butter with 4 ounces chopped semisweet or bittersweet chocolate in a small saucepan over low heat, stir until smooth, remove from heat and stir in 3/4 cup granulated sugar, let cool slightly then whisk in 2 large eggs one at a time and 1 teaspoon vanilla, fold in 1/2 cup all purpose flour and 1/4 teaspoon salt until just combined.

3. Pour the brownie batter into the prepared cookie crust, smooth the top and bake 18 to 22 minutes, edges should be set and center still a little fudgy. Cool on a wire rack about 20 minutes then let it cool further before the next layer so the pudding won’t melt.

4. Make the chocolate pudding layer: whisk one
3.9 ounce package instant chocolate pudding mix with 2 cups cold whole milk for about 2 minutes until thickened, then spread the pudding evenly over the cooled brownie layer. Chill the pie in the fridge while you prepare the whipped topping, at least 20 to 30 minutes so the pudding firms.

5. Chill your mixing bowl and beaters for 10 minutes if you can, it helps the cream whip up faster. Make the chocolate whipped topping by whipping 1 1/2 cups well chilled heavy whipping cream with 3 tablespoons powdered sugar, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla until stiff peaks form.

6. Spread or pipe the whipped chocolate cream over the chilled pudding layer, be gentle so you don’t disturb the pudding. If piping, keep the tip cold so it holds shape.

7. Optional hot fudge/ganache: heat 1/2 cup heavy cream until it’s steaming not boiling, pour over 1 cup semisweet chocolate chips or chopped chocolate in a bowl, let sit 1 minute then stir until glossy, stir in 1 tablespoon light corn syrup or 1 tablespoon unsalted butter if you want extra shine. Cool slightly then drizzle over the whipped topping.

8. Garnish with 1/2 cup chopped toasted pecans or walnuts if using, sprinkle chocolate shavings or a dusting of extra cocoa powder and a pinch of flaky sea salt for contrast, taste will thank you.

9. Chill the finished pie at least 2 hours so everything sets properly. For neat slices run a sharp knife under hot water, dry it, then slice. Store covered in the fridge up to 3 days, though it rarely lasts that long.

Equipment Needed

1. 9 inch pie plate or shallow pie dish, for the cookie crust
2. Food processor or large zip top bag plus rolling pin to crush the cookies
3. Measuring cups and spoons (including tablespoon and 1/2 cup)
4. Small saucepan for melting butter and chocolate
5. 2 medium mixing bowls, one you can chill for whipping cream
6. Whisk and flexible rubber spatula for folding and smoothing
7. Hand mixer or stand mixer with chilled beaters for the whipped topping
8. Wire cooling rack and oven mitts for handling hot pie and cooling
9. Piping bag with tip or offset spatula, plus a sharp knife dipped in hot water for neat slices

FAQ

Mississippi Mud Pie Recipe Substitutions and Variations

• Chocolate cookie crumbs: swap with crushed chocolate graham crackers or chocolate wafer cookies, use the same 1 1/2 cups. If you only have plain graham crackers stir in 1 to 2 tablespoons cocoa powder and cut back on any extra sugar, otherwise itll be too sweet.
• Unsalted butter: use equal parts melted coconut oil for a dairy free option, expect a slight coconut taste and a slightly different texture. Or use regular salted butter and just skip adding salt elsewhere in the brownie.
• Eggs (in the brownie): make flax eggs, 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water per egg, let sit 5 minutes. Brownies will be fudgier and a tad denser but still delicious.
• Heavy whipping cream (for the whipped topping): use chilled full fat coconut milk or coconut cream from a can, chill overnight then scoop and whip the firm cream 1 to 1 with powdered sugar and cocoa. Works great for a dairy free topping or use store bought whipped topping if you want an easy shortcut.

Pro Tips

– Press the cookie crumb crust firmly and evenly, use the bottom of a measuring cup or a small glass to get a tight pack and even thickness. If you want cleaner slices later, line the pie plate with a parchment sling so you can lift the whole thing out to slice on a cutting board.

– Let the melted chocolate mix cool until just warm before you add the eggs, and add them slowly while whisking. If the chocolate is too hot you risk cooking the eggs and ending up with grainy brownie texture.

– To keep the chocolate whipped cream stable longer, fold in 1 to 2 tablespoons of instant pudding mix or 2 tablespoons of mascarpone before you finish whipping. Chill the whipped topping briefly after whipping so it firms up and holds shape when piped.

– For glossy ganache and neat presentation, stir in a splash of corn syrup or a little butter while the ganache is hot, then let it cool until it thickens slightly before drizzling. For clean slices, heat a sharp knife under hot water, dry it quickly, slice, wipe the blade and repeat.