How To Make Mississippi Mud Pie
This Mississippi mud pie is a classic favorite made with layers of fudgy brownies and silky chocolate pudding for a delectable sweet!
Serves:
Ingredients
For Crust:
- nonstick cooking spray,for greasing
- 30chocolate wafer cookies,crushed
- 8tbspunsalted butter,melted, cooled
For Brownie Layer:
- 8ozdark chocolate,(70 to 80% cacao), coarsely chopped
- 16tbspunsalted butter
- 1cupgranulated sugar
- 1cupdark brown sugar,packed
- ½tspkosher salt
- 2tspvanilla extract
- 4large eggs
- 1cupall purpose flour
For Chocolate Pudding Layer:
- ¾cupgranulated sugar
- ⅓cupunsweetened cocoa powder,(not dutch-processed), plus more for garnish
- ⅓cupall purpose flour
- ½tspkosher salt
- 2large egg yolks
- 2cupswhole milk
- 2tbspunsalted butter
- 1½tspvanilla extract
- 1cupheavy cream,for finishing, chilled
Instructions
Crust:
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Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
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In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened.
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Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside.
Brownie Layer:
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In a large glass bowl, combine the chocolate and butter and microwave on high power for 30 seconds or until melted and smooth.
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In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs for about 1 minute, or until lightened in color and foamy. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
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Pour the batter over the crust in the pan and smooth out the top with a rubber spatula.
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Bake for about 40 minutes, until a toothpick inserted halfway between the center and the edge comes out clean
Pudding Layer:
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In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk, then stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth.
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Set the pan over medium heat and cook for 8 to 10 minutes, stirring continuously, until the mixture starts to bubble and thicken.
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Remove the pan from the heat, and add the butter and vanilla, then stir until the butter has melted and the mixture is smooth and well combined.
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When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula.
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Let cool for about 1 hour to room temperature. Cover and refrigerate for at least 4 hours, or up to 1 day.
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Whisk the chilled cream in a medium bowl until it forms stiff peaks.
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Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate.
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Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled, and enjoy!
Nutrition
- Calories: 1147.55kcal
- Fat: 73.18g
- Saturated Fat: 41.31g
- Trans Fat: 1.53g
- Monounsaturated Fat: 21.76g
- Polyunsaturated Fat: 4.90g
- Carbohydrates: 114.07g
- Fiber: 5.74g
- Sugar: 80.88g
- Protein: 13.32g
- Cholesterol: 286.49mg
- Sodium: 460.79mg
- Calcium: 170.04mg
- Potassium: 507.64mg
- Iron: 6.48mg
- Vitamin A: 523.43µg
- Vitamin C: 0.18mg
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