Mississippi Mud Pie

This Mississippi Mud Pie is a rich and indulgent dessert featuring a pileup of 4 layers that cascade together to create a chocolate masterpiece. It only takes 20 minutes to prep this towering Southern classic and it is made completely from scratch!

Homemade Mississippi Mud Pie

Mississippi mud pie is a dessert with as many recipe versions as there are perceptions of the murky waters of its famous river, depending on how you view it. Not to be confused with the messy, but oh-so-fun, kids’ inedible dirt and water (and possibly gummy bear) creation, Mississippi mud pies come in all shapes and sizes; no two are exactly the same. Our iteration of this humble pie takes this timeless treat to new heights!

This recipe begins with a crumbly chocolate graham cracker crust that’s filled with a dense brownie layer, covered with thick chocolate pudding, and then all topped with a fluffy whipped cream topping and chocolate shavings. Did I mention that this pie is a towering layer of heavenly chocolate?

I love how each layer in this recipe has a distinct texture and chocolate flavor on its own, but when you put it all together, it creates the ULTIMATE delicious dessert. From its crunchy crust to its moist brownie middle, to its creamy pudding and whipped topping, this is the perfect pie that crushes any chocolate craving, even for the most ardent of chocoholics like me!

Why We Love This Mississippi Mud Pie Recipe

• Layers of delicious chocolate!
• Easy to prep in 4 steps
• Rich and old-fashioned dessert
• Chocolate brownie pudding pie on steroids
• Perfect for potlucks or entertaining
• Baked with homemade goodness

Ingredients

• Chocolate graham crackers: This recipe uses chocolate graham crackers to make the crust. If you don’t have chocolate, you can also use regular graham crackers instead.
• Finely ground pecans
• Sugar
• Butter
• Semi-sweet baker’s chocolate
• Packed brown sugar
• Cocoa powder
• Salt
• Water
• Vanilla
• All-purpose flour
• Eggs
• Cornstarch
• Whole milk
• Heavy whipping cream
• Powdered sugar

Substitutions and Additions

• Crust: You can use crushed Oreos in place of the graham crackers to make the crust.
• Pudding: To save time, feel free to use a store-bought instant pudding mix. However, this homemade pudding is definitely better than anything you buy in a box! 
• Layers: Because no two Mississippi pie recipes are the same, some have 3 layers, some have 4, and others may have 5. If you prefer to make a 3-version layered pie, simply omit the pudding. The crust, fudge brownie layer, and whipped cream will also be delicious, even without the pudding.
• Dress It Up: You can top your pie with chocolate sprinkles, drizzle ganache over the top, or for a fruity finish, top it with fresh berries.

SEE FULL PRINTABLE RECIPE CARD BELOW

How to Make the Recipe

Let’s talk about how I made each layer. While this recipe is not complicated, I have broken it down into 4 simple sections, one for each layer. I find it’s easier to focus on each one separately and then put them all together into one chocolate masterpiece!

1. Begin by preparing the crust. Combine the finely crushed chocolate graham cracker crumbs, melted butter and sugar in a small bowl and then evenly press the mixture into a sprayed pie pan.
   
2. Bake for the crust for 4 minutes and set the pan aside.
3. Make your brownie layer. Whisk the flour, sugar and cocoa powder in a medium sized mixing bowl. Add in the slightly beaten eggs, melted and cooled butter and vanilla and whisk until the ingredients are combined.
   
4. Pour the brownie mixture over chocolate graham cracker crust, using an offset spatula to evenly spread the batter.
   
5. Once baked, evenly sprinkle the chopped pecans on top of warm brownies and set aside.
   
6. To make the pudding layer, melt the chocolate chips in a small heat safe bowl, in 30 second intervals, stirring until the chips are completely melted and smooth.
7. Whisk together the cornstarch, egg yolks and ¼ cup cold whole milk in a small bowl and set it aside.
8. Whisk together the milk, heavy cream, sugar, melted chocolate chips and cocoa powder in a medium sized saucepan, over medium to medium-high heat. Bring to a slow low boil and remove from heat. 
9. Spoon out a ½ cup of the hot pudding mixture and slowly and carefully whisk it into the egg yolk mixture. 
10. Once completely incorporated, return the pudding and egg mixture to the saucepan and continue to whisk it on medium to medium-high heat.
11. Whisk continually until the pudding mixture reaches a low rolling boil and is thickened.
12. Remove the saucepan from the heat and whisk in the vanilla and butter until the mixture is smooth.
13. Pour the pudding over the brownie layer, spreading close to the crust edge but not necessarily touching the crust. 
14. Cover with clear plastic wrap, and allow the pie to cool on the counter for 30 minutes before placing it in the refrigerator to chill for 2 hours.
    
15. Lastly, make the whipped cream topping. Pour the whipping cream into a medium sized mixing bowl and mix on high speed until stiff peaks begin to form. Gradually add powdered sugar while mixing.
16. Remove the pie from the refrigerator, remove the plastic wrap, and evenly spread the whipped topping over the top of the pie. 
    
17. Garnish with the chocolate shavings.
    Pro Tip: I like to use a vegetable peeler to peel off chocolate shavings from the semi-sweet chocolate. If necessary, microwave the chocolate for 10 or 15 seconds to soften it before making the shavings.
    
18. Keep the pie refrigerated until serving and enjoy every chocolatey bite!

Tips

• This recipe takes a few hours to prepare. A lot of that time is hands-off (baking and cooling) but you should make sure to account for it and not rush the process. 
• The filling will rise up but will sink during the cooling process. This is supposed to happen!
• Because this pie is made with a graham cracker crust, each individual one may have a different thickness or height depending on how you press the crust into the pan.

Storage Tips

• To Store: Store your pie in the fridge at all times in between servings. The ingredients will melt quickly if left out, and your pie can lose its shape. This pie will last in the fridge for up to 4 days if tightly covered.
• To Freeze: Once it’s topped with the whipped cream, this pie will be hard to freeze. However, if it’s made ahead, leave the topping off and cover with plastic wrap to make it airtight. Store your pie in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and top with whipped cream before serving.

Frequently Asked Questions

Other Easy Pie Recipes

• Pecan Pie
• Orange Creamsicle Pie
• Reese’s Cheesecake
• No-Bake Pumpkin Pie
• Pecan Pie Cheesecake
• Reese’s Peanut Butter Cup Pie
• Pumpkin Pie Bars
• Millionaire Pie
• Ice Cream Pie