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!
- 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
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.
In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened.
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.
In a large glass bowl, combine the chocolate and butter and microwave on high power for 30 seconds or until melted and smooth.
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.
Pour the batter over the crust in the pan and smooth out the top with a rubber spatula.
Bake for about 40 minutes, until a toothpick inserted halfway between the center and the edge comes out clean
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.
Set the pan over medium heat and cook for 8 to 10 minutes, stirring continuously, until the mixture starts to bubble and thicken.
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.
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.
Let cool for about 1 hour to room temperature. Cover and refrigerate for at least 4 hours, or up to 1 day.
Whisk the chilled cream in a medium bowl until it forms stiff peaks.
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.
Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled, and enjoy!
- 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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