A Mississippi mud pie is a chocolate-based dessert pie that contains a gooey chocolate sauce on top of a crumbly chocolate crust. It is usually served with ice cream.

It is likely to have originated in the U.S. state of Mississippi, hence the name. While Mississippi mud pie was originally associated with Southern United States cuisine, the dish has gained somewhat of an international reputation, owing in large part to the sheer amount of chocolate in each serving. The name “Mississippi mud pie” is derived from the dense cake that resembles the banks of the Mississippi River. Its earliest known reference in print is dated 1975.

Difficulty level : easy
Prep time : 45 min
Rest time : 5 hours
Cook time : 55 min
Total time : 1 h 40 min + 5 h (rest)
Yield : 6 people
10-12 inch pan
Base :
1/2 cup dark chocolate biscuits, crushed
1/2 cup g soft butter, melted and cooled
Brownie Layer :
1.5 cups dark chocolate 70-80% cocoa, roughly chopped
1 cup sweet butter
1 cup caster sugar
1 cup brown sugar
1 to 2 pinches of salt
2 tsp vanilla extract
4 large eggs
1 cup flour
Chocolate pudding layer :
2/3 cup caster sugar
1/3 cup unsweetened cocoa powder
1/3 cup flour
1 pinch of salt
2 large egg yolks
2 cup whole milk
2 tbsp sweet butter
1 tbsp vanilla extract
Decoration :
1 cup cold heavy cream

Base :

  • Preheat the oven to 360° F.
  • Line and butter a 10 inch diameter springform pan.
  • In a large bowl, combine the cookie crumbs and the cooled melted butter to butter all the crumbs.
  • Transfer to pan and press evenly onto bottom of pan using mug.
  • Put aside.

Brownie Layer :

  • In a large bowl, melt the chocolate with the butter in a double boiler. Mix.
  • In another large bowl, whisk together the sugar, brown sugar, salt, vanilla and eggs for 1 to 2 minutes until a frothy and clear mixture forms.
  • Pour the melted chocolate mixture into this last preparation and whisk until a homogeneous consistency is obtained. Then evenly incorporate the flour.
  • Pour the dough on the base in the mold and level with a spatula.
  • Bake about 40 min.
  • Perform the toothpick test after 35 min (if it comes out dry, the cake is baked; if it is wet, continue baking).

Chocolate pudding layer :

  • In a bowl, whisk together the sugar, cocoa powder, flour and salt until combined.
  • Add the egg yolks and a little milk and stir until the mixture forms a thick, smooth paste.
  • Add the remaining milk and whisk until smooth.
  • Pour into a saucepan and heat 8 to 10 min over medium heat, stirring constantly until the mixture begins to bubble and thicken.
  • Remove the pan from the heat, add the butter and vanilla and stir until the butter is melted and the mixture is smooth.

Assembly :

  • Pour the hot pudding over the brownie layer and level the top with a spatula.
  • Let cool to room temperature for about 1 hour.
  • Then put in the refrigerator for at least 4 hours.
  • When ready to serve, whip very cold cream in a medium bowl until stiff peaks form.
  • Place the pie on a serving platter.
  • Spread the whipped cream on top of the pie and sprinkle with cocoa powder.
  • Serve cold.
  • Enjoy !

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