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Slice of Mississippi mud pie with cookie crust, whipped cream, chopped pecans and chocolate drizzle on white plate.

Mississippi Mud Pie

Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

Cookie Crust:

  • 12 (180 g) chocolate graham crackers
  • ⅓ 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.

Notes

Serving: 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!).
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.