Mississippi Mud Pie

This Mississippi Mud Pie is a chocolate lover's paradise with layers of decadent chocolate including a buttery chocolate cookie crust, layer of fudgy brownie, layer of silky chocolate pudding, and a final layer of fluffy whipped cream.

Course Dessert

Cuisine American

Keyword Mississippi Mud Pie

Servings servings

Calories 697kcal

Author Michelle

Ingredients

Crust

25 chocolate creme sandwich cookies makes about 2 cups crumbs
6 tablespoons butter melted

Brownie Layer

½ cup unsalted butter
4 ounces 70%+ cacao chocolate bar coarsely chopped
3 large eggs room temperature
⅔ cup granulated sugar
1 teaspoon vanilla
2 teaspoons instant espresso granules
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ cup chopped walnuts

Pudding Layer

¾ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
1½ cups whole milk
2 large egg yolks
4 ounces 70%+ cacao chocolate bar coarsely chopped
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Whipped Topping

2 cups heavy cream
2 tablespoons powdered sugar
1 tablespoon vanilla pudding mix (optional- see notes)
1 teaspoon vanilla extract
Walnuts, chocolate shavings, and fudge sauce for topping

Instructions

For the Crust

Place cookies in a food processor and process until they're fine crumbs.
Add melted butter to food processor and process again, just until combined.
Pour butter and crumbs into a 9-inch baking dish and spread evenly. Pack down with a flat bottomed glass.

For the Brownie Layer

Preheat the oven to 350°F.
To a medium microwave-safe bowl, add chocolate and butter. Microwave for 1 minute. Stir vigorously. Continue microwaving in 30 second increments, stirring after each one, until melted and smooth. Set aside.
In a large mixing bowl, add eggs and sugar, and whisk until lightened in color and slightly thickened, about 2 minutes.
Add vanilla and espresso powder and whisk until combined.
Add flour, cocoa powder, and walnuts, and whisk again until just combined.
Add the melted chocolate mixture and whisk until just combined.
Pour the filling into cold crust. Bake for 25 minutes at 350°F or until puffed and set (center may still jiggle slightly).
Cool completely on a wire rack, about 2 hours.

For the Pudding Layer

Combine the sugar, cornstarch, and salt in a medium saucepan, whisking well.
Pour in the milk and egg yolks, and whisk to combine.
Cook, whisking, over medium heat until the mixture comes to a boil and becomes thick, about 3 to 4 minutes. When it starts to bubble and thicken, remove it from the heat.
Add the chocolate, vanilla, and butter, and whisk until everything is combined.
Pour the pudding on top of the cooled brownie layer in the pie dish and let cool 20 minutes.
Place in the refrigerator, uncovered, to chill for at least 4 hours or up to overnight.

For the Whipped Topping

In a large mixing bowl, add all ingredients. Whip to stiff peaks.
Spoon over pie and spread evenly.
Garnish with walnuts, chocolate shavings, and fudge sauce.

Video

Notes

Pudding - The pudding helps to stabilize the whipped cream for longer to keep it from deflating. You can also use an additional tablespoon of powdered sugar if you would rather skip the pudding.
Chocolate Shavings: For easy chocolate shavings use a potato peeler on a chocolate bar.
Storage: Store covered in the refrigerator for up to 5 days.

Nutrition