Mississippi Mud Pie
Mississippi Mud Pie Say it: miss-uh-SIP-ee mud pie
Mississippi mud pie is a beloved American chocolate dessert with a crisp chocolate cookie crust and a dense, fudgy brownie-like filling, finished with a cloud of sweetened whipped cream and chocolate shavings. It is a favorite at Southern gatherings and holiday tables, served chilled in generous slices. The name evokes the dark, silty banks of the Mississippi River. The contrast of crunchy crust, gooey center, and airy cream makes it irresistible to chocolate lovers.
Mississippi Mud Pie
Mississippi Mud Pie
Pronounced miss-uh-SIP-ee mud pie
- Serves
- 8
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Crust
Filling
Topping
Method
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish with butter or nonstick spray.
Make the crust. in a medium bowl, stir the cookie crumbs and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom and up the sides of the prepared pie dish. Bake for 8–10 minutes, until set and fragrant; cool slightly.
Make the filling. melt the butter in a medium saucepan over low heat. Remove from the heat and whisk in the sugar, then the eggs one at a time, then the vanilla until smooth.
In a small bowl, whisk together the cocoa powder, flour, and salt. Whisk the dry ingredients into the butter mixture until no streaks remain and the batter is thick and glossy.
Pour the filling into the cooled crust and smooth the top. Bake for 25–30 minutes, until the top is set and slightly puffed and the center still has a slight jiggle; do not overbake.
Cool the pie completely on a wire rack, then refrigerate for at least 2 hours, or until firm and chilled.
Make the topping. in a large bowl, whip the heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate shavings or curls, slice, and serve cold.
Regional variant: Pecan Mississippi Mud Pie
Stir 3/4 cup (75 g) chopped toasted pecans into the filling before baking, or scatter them over the crust before adding the filling. The nuts add a buttery crunch and toasty flavor that balances the rich chocolate.
Cook's notes
- For the cleanest slices, dip a sharp knife in hot water and wipe it dry between cuts.
- Press the crust firmly with the bottom of a measuring cup so it holds together after baking.
- The center should still look slightly underdone when you take the pie out of the oven; it will set as it cools, keeping the filling fudgy.
Serve with
Serve chilled with a glass of cold milk, coffee, or a scoop of vanilla ice cream.
Make ahead and storage
The baked pie can be refrigerated for up to 2 days; add whipped cream just before serving. Leftovers keep covered in the fridge for 3 days.
