Description
The Mississippi Mud Pie is a luxurious dessert that epitomizes the rich culinary traditions of the South. Each layer of this pie—from the crunchy chocolate crust to the gooey brownie and the creamy chocolate pudding—is meticulously crafted to offer a decadent, indulgent experience. Topped with fluffy whipped cream and delicate chocolate shavings, it’s the perfect treat for any chocolate lover looking to indulge their sweet tooth.Crafting this pie involves a symphony of textures and flavors, making it not just a dessert but a centerpiece of any dining experience. Whether it’s served at a family gathering or as a sweet ending to a southern-themed dinner party, the Mississippi Mud Pie promises satisfaction in every chocolatey forkful, making it a timeless favorite for all occasions.
Ingredients
Crust:
1 cup chocolate graham crackers, finely crushed
2 tablespoons sugar
4 tablespoons butter, melted
Brownie Layer:
4 tablespoons all-purpose flour
¾ cup sugar
4 tablespoons cocoa powder
2 eggs, slightly beaten
5 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
½ cup pecans, chopped
Chocolate Pudding Layer:
1 cup semi-sweet chocolate chips
2 tablespoons cornstarch
3 egg yolks, slightly beaten
1¼ cups whole milk, divided into 1 cup and ¼ cup
1 cup heavy cream
¾ cup sugar
2 tablespoons cocoa powder
½ teaspoon vanilla extract
2 tablespoons butter
8 ounces whipped topping
Chocolate shavings, for optional garnish
Instructions
Crust:
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with nonstick spray.
Mix crushed chocolate graham crackers, melted butter, and sugar in a small bowl.
Press evenly into the prepared pie pan and bake for 4 minutes. Remove and set aside.
Brownie Layer:
In a medium mixing bowl, combine flour, sugar, and cocoa powder.
Add slightly beaten eggs, melted and cooled butter, and vanilla; mix just until combined.
Pour over the crust and spread evenly. Bake for 20-22 minutes.
Sprinkle chopped pecans over the warm brownie layer; set aside.
Pudding Layer:
Melt chocolate chips in a heat-safe bowl in 30-second intervals until smooth.
Mix cornstarch, egg yolks, and ¼ cup cold milk in a small bowl; set aside.
In a saucepan, combine 1 cup milk, heavy cream, sugar, melted chocolate, and cocoa powder; bring to a low boil.
Take ½ cup of this hot mixture and gradually mix into the egg yolk mixture. Return all to the saucepan and cook until thickened.
Off heat, stir in vanilla and butter until smooth.
Pour over brownie layer, cover with plastic wrap, and cool for 30 minutes at room temperature, then refrigerate for 2 hours.
Top with whipped cream and chocolate shavings before serving.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
Nutrition
- Calories: 590