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Easy Mississippi Mud Pie Recipe

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3.9 from 6 reviews

This Easy Mississippi Mud Pie features a rich chocolate cookie crust, a fudgy brownie layer, a smooth chocolate pudding filling, and a luscious whipped cream topping garnished with toasted pecans and chocolate shavings. It’s an indulgent dessert perfect for chocolate lovers and special occasions.

Ingredients

Crust

  • 1 (14.3-oz.) package chocolate sandwich cookies (about 32 cookies)
  • 6 tbsp salted butter, melted

Brownie Layer

  • 1/2 cup salted butter
  • 1 (3.5 oz.) 70% chocolate bar, chopped
  • 3 large eggs, at room temperature
  • 2/3 cup granulated sugar
  • 1/2 cup chopped toasted pecans
  • 1 tbsp instant espresso granules
  • 1 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder

Pudding Layer

  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups whole milk
  • 2 large egg yolks
  • 1 (3.5-oz.) 70% chocolate bar, chopped
  • 2 tbsp salted butter
  • 1 tsp vanilla extract

Topping

  • 2 cups heavy cream
  • 2 tsp vanilla extract
  • 6 tbsp powdered sugar
  • Chopped toasted pecans, for garnish
  • Chocolate shavings, for garnish

Instructions

  1. Make the crust: Process the chocolate sandwich cookies in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Place the crust in the freezer while preparing the filling to set.
  2. Prepare the brownie layer: Preheat the oven to 350ºF. Melt the butter and 3.5 oz. chopped chocolate bar in a microwave-safe bowl, stirring every 30 seconds until smooth. In a large bowl, whisk eggs and 2/3 cup sugar until lightened in color and slightly thickened, about 2 minutes. Then whisk in pecans, espresso granules, vanilla, flour, and cocoa powder until combined. Add the melted chocolate mixture and whisk gently until just incorporated. Pour the brownie batter into the chilled cookie crust. Bake for 25 minutes until the top is puffed and set though the center may jiggle slightly. Cool completely on a wire rack, about 2 hours.
  3. Make the pudding layer: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and egg yolks until smooth. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 to 4 minutes. Remove from heat immediately when bubbling thickened. Stir in 3.5 oz. chopped chocolate bar, butter, and vanilla extract until fully melted and combined. Pour the pudding over the cooled brownie layer. Let it cool for 20 minutes, then refrigerate uncovered for at least 4 hours or overnight to chill and set.
  4. Prepare the topping: Using a mixer, beat heavy cream, vanilla extract, and powdered sugar at medium-high speed until soft peaks form, about 1 minute. Spread or spoon the whipped cream evenly over the pudding layer.
  5. Garnish and serve: Sprinkle chopped toasted pecans and chocolate shavings on top of the whipped cream for added texture and flavor. Slice and serve chilled.

Notes

  • Use room temperature eggs for better mixing and texture in the brownie layer.
  • Freezing the crust before adding the brownie filling helps it hold shape and prevents sogginess.
  • If you don’t have a food processor, place cookies in a zip-top bag and crush with a rolling pin for the crust.
  • The slightly jiggly center in the brownie layer is normal; it will firm up as it cools.
  • Allow the pie to chill sufficiently to enable clean slices.

Find it online: https://lauracooks.com/easy-mississippi-mud-pie-recipe/