Mississippi Mud Pie (Print Version)
A rich layered Mississippi Mud Pie with chocolate cookie crust, brownie, silky pudding, whipped cream, pecans, and chocolate shavings.
# Ingredients:
For the crust
01 -
28 chocolate sandwich cookies, about 12 oz (340 g)
02 -
6 tablespoons (85 g) unsalted butter, melted
03 -
1/4 teaspoon fine salt
For the brownie layer
04 -
4 tablespoons (57 g) unsalted butter
05 -
3 oz (85 g) dark chocolate, chopped
06 -
1/3 cup (67 g) granulated sugar
07 -
1/3 cup (70 g) packed light brown sugar
08 -
1 large egg, room temperature
09 -
1 teaspoon vanilla extract
10 -
1/4 cup (25 g) unsweetened cocoa powder
11 -
1/4 cup (31 g) all-purpose flour
12 -
1/4 teaspoon fine salt
13 -
1/2 cup (55 g) chopped toasted pecans
For the chocolate pudding
14 -
1/2 cup (100 g) granulated sugar
15 -
3 tablespoons (24 g) cornstarch
16 -
1/4 teaspoon fine salt
17 -
2 cups (480 ml) whole milk
18 -
3 large egg yolks
19 -
4 oz (113 g) dark chocolate, finely chopped
20 -
2 tablespoons (28 g) unsalted butter
21 -
1 teaspoon vanilla extract
For the topping
22 -
1 1/2 cups (360 ml) cold heavy cream
23 -
1/4 cup (30 g) powdered sugar
24 -
1 teaspoon vanilla extract
25 -
1/3 cup (35 g) chopped toasted pecans, for garnish
26 -
1/4 cup (25 g) chocolate shavings, for garnish
27 -
Chocolate sauce, optional for drizzling
# Instructions:
01 -
Heat the oven to 350 F. Crush the cookies into fine crumbs, then mix with melted butter and salt. Press firmly into the bottom and up the sides of a deep 9-inch pie plate. Bake for 9-10 minutes, then cool while you make the brownie layer.
02 -
Melt the butter and dark chocolate together gently, then whisk until smooth. Whisk in both sugars, the egg, and vanilla. Stir in cocoa powder, flour, salt, and toasted pecans just until combined.
03 -
Spread the brownie batter into the cooled crust. Bake at 350 F for 22-26 minutes, until the center is set and a tester comes out with moist crumbs. Cool completely on a rack.
04 -
In a saucepan, whisk sugar, cornstarch, salt, milk, and egg yolks until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, about 6-8 minutes. Remove from heat and stir in chocolate, butter, and vanilla until glossy.
05 -
Spread the warm pudding over the cooled brownie layer. Press plastic wrap directly on the pudding surface and refrigerate for at least 4 hours, or overnight for cleaner slices.
06 -
Beat cold heavy cream, powdered sugar, and vanilla until soft to medium peaks form. Spoon over the chilled pie, then garnish with pecans, chocolate shavings, and a light chocolate drizzle if using.
07 -
For neat slices, dip a sharp knife in hot water and wipe it clean between cuts. Serve the pie cold.
# Notes:
01 -
Chill at least 4 hours before serving. Overnight chilling gives the cleanest slices.
02 -
The crust, brownie, and pudding layers can be made up to 2 days ahead.
03 -
Best served cold in small slices because the pie is rich.