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Mississippi Mud Pie

Yield: 6-8 Servings

Cook: 4 hours 30 minutes

Tessa Arias Mississippi Mud Pie has a firm, crunchy, and buttery crust plus a luscious, creamy, smooth, and chocolatey filling.  [caption id="" align="aligncenter" width="600"] Mississippi Mud Pie[/caption] Pie. One of the most...
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12 Responses to “Mississippi Mud Pie”

  1. #
    Blog New Black — February 24, 2012 at 12:12 pm

    OK, this is the second mud pie I've seen today. Must inhale one immediately.

  2. #
    Caroline — February 24, 2012 at 1:47 pm

    Awww, the puppy is SO cute!!! I'm melting! And the pie….double whammy! 😉 What's the puppy's name?

  3. #
    Kitchen Karate — February 25, 2012 at 1:43 pm

    Holy cow. That looks INSANE. And by that I mean the pie. Though, the puppy is pretty cute too!

  4. #
    justcooknyc — February 27, 2012 at 12:55 am

    hmm, pie. this looks so good but i have to figure out how to get pie back into my life since going gluten-free. i'll put that on my to-do list.

  5. #
    Joy — March 6, 2012 at 3:21 pm

    Hi, Tessa! This sounds wonderful! “Chocolate wafer cookies” for the crust: are those oreos? Thank you. 🙂

    • #
      handleheat — March 6, 2012 at 5:01 pm

      Joy, here's a link to an image of chocolate wafer cookies –

      If you can't find those in the store you can also use chocolate graham crackers or chocolate teddy grahams or something similar. I've never tried oreos with this particular recipe but that sounds delish!

    • #
      Joy — March 20, 2012 at 9:56 pm

      Thank you!

  6. #
    keblon john — March 13, 2012 at 1:08 pm

    Thank for the ingredient and instruction you post in here, I will try this at home for my family I think this will be nice to them..
    CZ 858

  7. #
    Raisa — June 10, 2012 at 9:20 pm

    Hey, this looks amazing and I'd love to try it, but I wondered if only half of the Milk mixture used, or do you pour the egg yolk and milk mix into the other half that's still left in the saucepan?

    • #
      handleheat — June 11, 2012 at 4:52 pm

      Hi Raisa,

      The directions say “Pour mixture back into saucepan” so yes, you use the entire milk mixture. Basically you're using the hot milk to temper the egg yolks which prevents them from scrambling into a yucky mess. Once the eggs are tempered you pour the egg-milk mixture back into the saucepan with the remaining milk. Hope that answers your question.

    • #
      Raisa — June 11, 2012 at 5:25 pm

      Thanks so much! I'm so excited to try this!


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