Mississippi Mud Pie
The most incredible pie ever! With an easy cookie crust, an even easier chocolate filling, this Mississippi Mud Pie is decadent, fudgy, and so easy to make ahead of time.
This pie, WOW. The pecans add the most delicious nutty counterpart to the buttery crust, and that filling is to-die for. Read on for how the filling changes (delightfully) depending on if you serve the pie at room temp, chilled or warm. Pick your own adventure!
4 Reasons Why This is The Pie of My Dreams
I cannot say enough good things about this pie. This is the pie that lives in my dreams. The pie I want at all holidays and on my birthday and at my funeral. This pie, always.
- It is SO easy to make. Cookie crust + easy filling + garnishes galore.
- It can be made ahead of time. In fact, it gets even better with time!
- The chocolate and pecan combo is just out of this world delicious. Those crunchy pecans cut through the richness of the pie in the best way.
- The chocolate filling morphs into the most magical dessert that changes delightfully depending on how you serve it.
Are you ready for this? At room temperature, the filling is soft and pudding-like. When chilled, the filling is fudgy like the inside of a decadent chocolate truffle. Served warm, the filling is like a medium-set molten lava cake center.
Quick Ingredient Substitutions:
- Chocolate graham crackers: You could sub in Oreo cookies (scrape out the filling and discard), chocolate Teddy grahams, or another type of plain chocolate cookie or cracker. A gluten-free chocolate cookie or cracker should work fine as a substitute, if needed.
- All-purpose flour: While I haven’t tried this pie with gluten-free flour, I have a feeling it will work really well subbing in a 1:1 gluten-free flour blend for the all-purpose flour.
- Pecans: Walnuts or almonds (slivered or sliced) would likely sub quite well for the pecans. For a nut-free version, I’d recommend just leaving the nuts completely out of the crust and topping.
How to Make Mississippi Mud Pi
- Make the crust by processing chocolate graham crackers and pecans into crumbs and stirring in melted butter.
- Press the crust into a 9-inch pie plate and bake for 10 minutes.
- Make the filling by melting chocolate chips and butter.
- Stir in granulated sugar, eggs, vanilla, flour and salt. The batter will be thin.
- Pour the batter into the crust and bake until the top is puffed and crackly and the center is set.
The top of the pie puffs up quite a bit while baking. You’ll know it’s done when the center is no longer jiggly when the pie plate is gently shaken.
As it cools, the pie will fall a bit, which intensifies the fudginess of the filling. The crust stays a bit crackly, in the best way. There may be some small gaps between the crust and the filling. Don’t stress about that! The whipped cream and garnishes take care of everything.
Make-Ahead Tips + Additional Notes
- To make this pie ahead of time, let the pie cool completely, cover and refrigerate for up to three days. Wait to top the pie with whipped cream until ready to serve.
- If you are planning to serve the pie lightly warmed, don’t top the entire pie with whipped cream. Either warm the whole pie or individual slices and then top with a dollop of whipped cream (or ice cream!).
- The garnishes are all optional, but I highly recommend sprinkling with the reserved cookie crumbs at the very least. Sprinkling with additional toasted, chopped pecans and drizzling with chocolate sauce takes this pie to a whole new level.
I hope you are as excited about this pie as I am! It is one of the most delicious pies I have ever had and is absolutely fantastic served room temp, chilled or warm. (But if I had to pick, I’d go with chilled – I have a thing for chilled chocolate desserts!)
Make it! Love it! Report back!
Mississippi Mud Pie
Ingredients
Cookie Crust:
- 12 (180 g) chocolate graham crackers
- â…“ cup (45 g) chopped pecans
- 5 tablespoons butter, melted
Chocolate Filling:
- ½ cup (113 g) butter, cut into pieces
- ½ cup (85 g) semisweet chocolate chips
- 1 cup (212 g) granulated sugar
- 2 tablespoons corn syrup
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Whipped Cream + Toppings:
- 1 ½ cups cold heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup finely chopped pecans
- Chocolate sauce, for drizzling
Instructions
- Preheat oven to 350 degrees F.
- For the crust, in a food processor or high-powered blender, combine the graham crackers and pecans and process until finely ground.
- Add the cookie crumb mixture to a medium bowl and stir in the melted butter. Stir until the crumbs are evenly moistened.
- Scoop out 1/4 cup of the crumbs (about 40 g) and set aside.
- Press the remaining crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 10 minutes. Remove and let cool while making the filling.
- For the filling, in a microwave-safe bowl, combine the butter and chocolate chips. Heat for 45-second intervals, stirring in between, until the mixture is melted and smooth.
- Add the granulated sugar and corn syrup and mix until evenly combined.
- Add the eggs and vanilla extract and mix until evenly combined.
- Add the flour and salt and mix until well mixed and no dry streaks remain. The batter will be thin.
- Pour the filling into the crust and bake for 30 to 35 minutes until the filling is puffed and the center is no longer jiggly when the pie plate is gently shaken. (The center will feel firm and not jiggly when pressed, but take care if pressing because the top may crack a bit when pressed.)
- Remove from the oven and let cool completely. At this point, the pie can be covered and refrigerated for up to three days. Wait to top the pie with whipped cream until ready to serve.
- For serving, the pie can be served room temperature, chilled or warm (see the note below for serving the pie warm).
- For the whipped cream, beat the heavy cream, powdered sugar and vanilla together until soft peaks form.
- Spread the whipped cream over the top of the fully cooled pie OR serve individual slices with a dollop of whipped cream (see note for serving the pie warm).
- Garnish the pie or individual slices with finely chopped pecans, reserved cookie crumbs, and a drizzle of chocolate sauce.
