Mississippi Mud Pie is a deeply chocolatey, indulgent dessert with a crumbly graham cracker crust, a fudgy brownie-like filling, and a glossy chocolate ganache topping. This version layers a rich chocolate pudding over a dense brownie base, all nestled in a buttery, toasted graham cracker crust. It works because each component is simple to make from scratch, yet the combination feels decadent and impressive—perfect for holidays, potlucks, or any chocolate lover’s celebration.
Ingredients
- For the crust: 1 ½ cups (150 g) graham cracker crumbs (about 12 full sheets), 6 tbsp (85 g) unsalted butter, melted, ¼ cup (50 g) granulated sugar, ¼ tsp salt
- For the brownie layer: ½ cup (115 g) unsalted butter, 4 oz (115 g) semisweet or bittersweet chocolate, chopped, ¾ cup (150 g) granulated sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup (60 g) all-purpose flour, ¼ cup (25 g) unsweetened cocoa powder, ¼ tsp salt
- For the chocolate pudding: ½ cup (100 g) granulated sugar, ¼ cup (30 g) cornstarch, ¼ cup (25 g) unsweetened cocoa powder, ¼ tsp salt, 3 cups (720 ml) whole milk, 4 large egg yolks, 2 oz (55 g) semisweet chocolate, chopped, 2 tbsp (30 g) unsalted butter, 1 tsp vanilla extract
- For the ganache topping: ½ cup (120 ml) heavy cream, 4 oz (115 g) semisweet or bittersweet chocolate, chopped
- For serving (optional): whipped cream, chocolate shavings or curls
Instructions
- Make the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish or springform pan. Bake for 10 minutes, until lightly golden. Set aside to cool completely.
- Make the brownie layer: Reduce oven to 325°F (165°C). In a heatproof bowl set over simmering water (or in the microwave in 30-second bursts), melt the butter and chopped chocolate together, stirring until smooth. Whisk in the sugar, then the eggs one at a time, then the vanilla. Fold in the flour, cocoa powder, and salt until just combined. Pour the batter into the cooled crust and spread evenly.
- Bake the brownie layer: Bake for 20–25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The brownie will be slightly underbaked for a fudgy texture. Let cool completely on a wire rack.
- Make the pudding: In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. In a separate bowl, whisk the egg yolks. Gradually whisk in about ½ cup (120 ml) of the milk into the yolks to temper them, then whisk the yolk mixture back into the saucepan. Add the remaining milk and whisk until smooth.
- Cook the pudding: Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil, about 5–7 minutes. Boil for 1 minute, then remove from heat. Stir in the chopped chocolate, butter, and vanilla until smooth. Pour the hot pudding over the cooled brownie layer, spreading it evenly.
- Chill the pie: Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours, or until completely set and chilled.
- Make the ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Remove from heat and add the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Let the ganache cool for 5–10 minutes, until it is slightly thickened but still pourable.
- Top and serve: Pour the ganache over the chilled pie, tilting to cover the top evenly. Refrigerate for 30 minutes to set the ganache. Serve cold, with whipped cream and chocolate shavings if desired.
Tips
- Use a springform pan: For clean slices, use a 9-inch springform pan. If using a regular pie dish, you can skip the crust up the sides and just press it into the bottom.
- Don’t overbake the brownie: The brownie should be slightly underbaked to keep the pie fudgy. Overbaking will make it cakey and dry.
- Chill thoroughly: The pie needs at least 3 hours in the fridge to set properly. If you’re in a hurry, you can freeze it for 1 hour, but the texture will be slightly firmer.
- Substitutions: For a gluten-free version, use gluten-free graham crackers and gluten-free all-purpose flour. For a richer pudding, use half-and-half instead of milk.
Serving Suggestions
Serve this pie cold, straight from the refrigerator. A dollop of lightly sweetened whipped cream balances the deep chocolate flavor. For a fancy touch, dust with cocoa powder or add fresh raspberries on the side—their tartness cuts through the richness. This pie is rich, so small slices are plenty.
Variations
- Peanut butter mud pie: Swirl ½ cup (130 g) creamy peanut butter into the pudding before pouring it over the brownie.
- Mint chocolate mud pie: Add ½ tsp peppermint extract to the pudding along with the vanilla. Top with crushed peppermint candies.
- Espresso mud pie: Dissolve 1 tbsp instant espresso powder in the milk before making the pudding for a mocha twist.
- No-bake version: Skip the brownie layer and use a store-bought chocolate cookie crust; just make the pudding and ganache as directed.
Storage and Reheating
Store the pie covered in the refrigerator for up to 4 days. The crust may soften slightly over time, but the pie will still taste great. To freeze, wrap the fully assembled pie (without whipped cream) tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Do not reheat the pie—it is meant to be served cold. If you prefer a warm brownie, you can microwave a slice for 10–15 seconds, but the pudding will soften.
Frequently Asked Questions
Can I use store-bought pudding mix? Yes, you can substitute a 3.9-oz (110 g) box of instant chocolate pudding mix, prepared according to package directions with 2 cups (480 ml) milk. However, the homemade pudding is richer and has a better texture.
Why is my pudding lumpy? Lumps usually occur when the cornstarch isn’t fully dissolved before cooking, or when the heat is too high and the mixture cooks unevenly. Whisk constantly and make sure to boil for at least 1 minute to activate the cornstarch.
Can I make this pie ahead of time? Absolutely! This pie is an excellent make-ahead dessert. Prepare it up to 2 days in advance, keep it refrigerated, and add the ganache topping just before serving if you want it to look glossy.
Can I use a chocolate cookie crust instead of graham cracker? Yes, swap the graham cracker crumbs for chocolate wafer crumbs (like Oreo crumbs, without the filling). Use the same amount and reduce the sugar to 2 tablespoons, as the cookies are already sweet.
How do I get clean slices? Use a sharp knife dipped in hot water and wipe it dry between cuts. This helps the knife glide through the ganache and pudding without dragging.
Is this pie safe for pregnant women? The eggs in the brownie and pudding are cooked, so the pie is safe for everyone. However, if you use raw whipped cream, ensure it’s pasteurized. The pie itself contains no raw eggs.
Related
- Stuffed Clams in Oven: Easy Baked Recipe
- Stuffed Clams in Shell: Step-by-Step Recipe
- Breaded Pork Tenderloin Sandwich Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).