My Mississippi friend introduced me to this recipe! Instant hit!

 

This Mississippi Mud Pie is a rich, layered, and decadent Southern dessert. It features a buttery graham cracker crust, a dense flourless chocolate cake layer, a silky homemade chocolate pudding, and is finished with a fluffy whipped cream topping.

Mississippi Mud Pie

Ingredients:

For the Graham Cracker Crust:

Ingredient	Quantity
Graham Cracker Sheets	16 full sheets (about 221​ cups crumbs)
Unsalted Butter, melted	21​ cup
Granulated Sugar	3 tablespoons

For the Flourless Chocolate Cake Layer:

Ingredient	Quantity
Bittersweet Chocolate, chopped	6 ounces
Unsalted Butter	41​ cup
Water	41​ cup
Unsweetened Cocoa Powder	1 tablespoon
Salt	41​ teaspoon
Vanilla Extract	1 tablespoon
Large Eggs, separated	6
Granulated Sugar	1 cup, divided

For the Chocolate Pudding Layer:

Ingredient	Quantity
Granulated Sugar	1 cup
Cornstarch	3 tablespoons
Unsweetened Cocoa Powder	41​ cup
Salt	21​ teaspoon
Milk (2% or whole)	141​ cups
Heavy Cream	141​ cups
Egg Yolks	4 large
Unsalted Butter	2 tablespoons
Bittersweet Chocolate, chopped	4 ounces
Vanilla Extract	1 teaspoon

For the Whipped Cream Topping:

Ingredient	Quantity
Heavy Cream	121​ cups
Granulated Sugar	3 tablespoons
Unsweetened Cocoa Powder	For dusting Step 1: Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Pulse the graham crackers into fine crumbs. Mix the crumbs with the melted butter and 3 tablespoons of sugar, then press the mixture evenly into a standard pie dish to form the crust. Bake for 10 minutes and let the crust cool completely. Step 2: Make the Flourless Chocolate Cake Layer: In a double boiler (or microwave), melt the 6 ounces of chocolate and 41​ cup butter together. Stir in the water, cocoa powder, salt, and 1 tablespoon of vanilla. Beat the egg yolks with 21​ cup of sugar until thick, then gently fold them into the chocolate mixture. In a separate, clean bowl, beat the egg whites until stiff peaks form. Gradually beat in the remaining 21​ cup of sugar. Gently fold the egg whites into the chocolate mixture and pour the batter over the cooled crust. Bake for 25-30 minutes and let cool completely. Step 3: Cook the Chocolate Pudding Layer: In a saucepan, whisk together the 1 cup sugar, cornstarch, 41​ cup cocoa powder, and 21​ teaspoon salt. Gradually whisk in the milk, heavy cream, and egg yolks. Cook over medium heat, stirring constantly, until the pudding has thickened and is boiling. Remove from heat, then stir in the 2 tablespoons butter, 4 ounces of chocolate, and 1 teaspoon vanilla extract until smooth. Pour the pudding over the cooled cake layer and refrigerate for at least 4 hours (or until fully set). Step 4: Whip the Cream and Finish the Pie: In a chilled bowl, whip the 121​ cups of heavy cream with the 3 tablespoons of sugar until soft peaks form. Spread the whipped cream evenly over the chilled pudding layer and dust the top lightly with cocoa powder. Your Mississippi Mud Pie is ready to slice and serve!