Description
Chocolate lovers will devour this Mississippi Mud Pie, a sinful Southern classic that brings pure chocolate bliss right to your plate. Layers of rich chocolate, creamy filling, and a crumbly crust make this dessert a total crowd-pleaser for any sweet celebration.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 6 ounces bittersweet chocolate
- 4 ounces bittersweet chocolate
- 1 ½ cups heavy cream
- 1 ¼ cups milk
- 1 ¼ cups heavy cream
- 16 full graham cracker sheets
Supporting Ingredients:
- ½ cup unsalted butter
- ¼ cup unsalted butter
- 2 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 cup granulated sugar
- 3 tablespoons granulated sugar
- 3 tablespoons granulated sugar
- 3 tablespoons cornstarch
Finishing Ingredients:
- ¼ cup water
- ¼ cup unsweetened cocoa powder
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder
Instructions
- Crush 16 graham cracker sheets into fine crumbs. Mix with ½ cup melted butter and 3 tablespoons sugar until thoroughly combined.
- Press graham cracker mixture firmly into a 9-inch springform pan. Bake at 325°F for 10 minutes until lightly golden. Let your crust cool completely.
- Melt 6 ounces bittersweet chocolate with ¼ cup butter over low heat. Separately, whisk ¼ cup water with 1 tablespoon cocoa powder.
- Separate 6 eggs. Beat egg yolks with ½ cup sugar until pale and fluffy. Combine chocolate mixture with water mixture.
- Whip egg whites with remaining ½ cup sugar until soft peaks form. Gently fold whites into chocolate batter.
- Pour cake batter over cooled crust. Bake at 350°F for 42 minutes until edges are set but center remains slightly jiggly.
- Create pudding by whisking 1 cup sugar, 3 tablespoons cornstarch, ¼ cup cocoa powder, and ½ teaspoon salt in a saucepan.
- Add 1 ¼ cups milk, 1 ¼ cups heavy cream, and 4 egg yolks to the pan. Cook at medium heat for 11 minutes, stirring constantly.
- Remove pudding from heat. Stir in 2 tablespoons butter, 4 ounces chopped chocolate, and 1 teaspoon vanilla until smooth.
- Let pudding cool completely. Spread evenly over chocolate cake layer.
- Refrigerate pie for 6-8 hours until fully set. Cover with plastic wrap while chilling.
- Whip 1 ½ cups heavy cream with 3 tablespoons sugar until stiff peaks form.
- Spread whipped cream across pie’s surface. Dust lightly with cocoa powder before serving.
Notes
- Use room temperature eggs for the cake to ensure smooth, even mixing and consistent texture.
- Check the cake’s doneness by gently shaking the pan, which should reveal a slightly wobbly center that will set while cooling.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- When making pudding, stir constantly to prevent scorching and create a silky smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 59 minutes - 1 hour 8 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480 kcal
- Sugar: 44 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 130 mg