Description
Mississippi mud pie delivers rich chocolate decadence in a classic Southern dessert. Layers of fudgy chocolate, creamy filling, and graham cracker crust create a delightful indulgence you’ll crave after one heavenly bite.
Ingredients
Scale
Main Ingredients:
- 4 tablespoons (56 grams) cocoa powder
- 1 cup (240 milliliters) whole milk
- 1 cup (240 milliliters) heavy cream
- 4 tablespoons (56 grams) butter
- 1 cup (170 grams) semi-sweet chocolate chips
- 2 eggs
- 3 egg yolks
Crust and Dry Ingredients:
- 1 cup (120 grams) chocolate graham crackers, finely crushed
- 4 tablespoons (30 grams) all-purpose flour
- 2 tablespoons (15 grams) cornstarch
- 2 tablespoons (25 grams) sugar
- ¾ cup (150 grams) sugar
- ½ cup (50 grams) pecans, chopped
Flavor and Finishing Ingredients:
- 2 tablespoons (28 grams) butter
- 8 ounces (226 grams) whipped topping
- 1½ teaspoons vanilla extract
- 2 tablespoons (15 grams) cocoa powder
- Chocolate shavings (optional)
Instructions
- Craft a chocolate graham cracker foundation by pulverizing crackers and binding them with melted butter and sugar, then pressing firmly into a lightly greased pie dish.
- Quickly toast the crust in a preheated oven for a brief 4-minute interval to set the structure and enhance its flavor profile.
- Whisk together cocoa powder, flour, and granulated sugar in a mixing bowl, creating a harmonious dry ingredient base for the brownie layer.
- Incorporate eggs, vanilla extract, and cooled melted butter into the dry mixture, stirring gently until ingredients are just integrated without overmixing.
- Carefully distribute the brownie batter across the pre-baked crust, ensuring an even landscape of chocolate richness.
- Bake the brownie layer until it reaches a tender, slightly fudgy consistency, approximately 20-22 minutes in the oven.
- While the brownie is still warm, delicately scatter chopped pecans across the surface, allowing them to slightly embed into the soft chocolate terrain.
- Melt chocolate chips in short microwave bursts, stirring between intervals to achieve a smooth, glossy texture.
- Prepare a silky pudding base by whisking egg yolks, cornstarch, and a portion of cold milk until completely smooth and free of lumps.
- Construct the pudding by combining milk, heavy cream, sugar, melted chocolate, and cocoa powder in a saucepan, bringing the mixture to a gentle simmer.
- Temper the egg mixture by gradually introducing hot liquid, then return the combined ingredients to the saucepan and cook until the pudding reaches a thick, luxurious consistency.
- Finish the pudding with a flourish of vanilla extract and butter, stirring until the mixture is impeccably smooth.
- Cascade the pudding over the pecan-studded brownie layer, then shield with plastic wrap and allow to cool initially at room temperature.
- Transition the pie to the refrigerator, letting it chill and set for a minimum of two hours to develop its full flavor complexity.
- Crown the dessert with a cloud-like layer of whipped topping, spreading it gently across the surface.
- Complete the Mississippi mud pie with an elegant dusting of chocolate shavings, creating a visually stunning and decadent finale.
Notes
- Gather all ingredients beforehand to streamline the baking process.
- Ensure chocolate graham crackers are finely crushed for a smooth, compact crust foundation.
- Use room temperature eggs for better incorporation and consistent brownie texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 520
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg