Filed Under: Chocolate | Dessert | Pie

Mississippi Mud Pie

Recipe By Tessa Arias
  |  
February 24th, 2012

Mississippi Mud Pie has a firm, crunchy, and buttery crust plus a luscious, creamy, smooth, and chocolatey filling

Yield: 6 -8 Servings

Prep Time: 10 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: To quote my boyfriend, “This might be some of your best work!” – The pie is chocolate-y and slightly nutty without being too sweet.
Texture: The crust is firm and slightly crunchy yet buttery, the filling is thick and luscious, while the topping is airy and light.
Ease: The hardest part is the filling, just make sure you read the directions completely before making and you will be fine.
Appearance: Love the contrast of the dark crust and filling with the white whipped cream dotted with tan pecans.
Pros: One of my favorite pies ever.
Cons: Delayed gratification, this pie needs to chill in the fridge for at least 4 hours before serving.
Would I make this again? 100% yes

Mississippi Mud Pie has a firm, crunchy, and buttery crust plus a luscious, creamy, smooth, and chocolatey filling. 

Mississippi Mud Pie

Mississippi Mud Pie

Pie. One of the most comforting food categories of all time, sweet or savory. Who doesn’t love a slice of homemade pie? Especially when it’s chocolate. And it’s covered with whipped cream. This dessert really can’t get more perfect in my book.

On a totally unrelated-to-pie note, we got a new puppy! He was born on Christmas (awh) and is a yorkie (awh). Here’s a picture of nap-time from my instagram:

Puppies and homemade pie. Some of the best things in life.

How to make
Mississippi Mud Pie

Yield: 6 -8 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Time 4 hours
Total Time: 4 hours 30 minutes
Mississippi Mud Pie has a firm, crunchy, and buttery crust plus a luscious, creamy, smooth, and chocolatey filling

Ingredients

For the crust:

  • 25 chocolate wafer cookies (6 ounces, or about 1 1/2 cups crumbs)
  • 1/2 cup pecan halves
  • 4 tablespoons unsalted butter, melted

For the filling:

  • 2/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons cold unsalted butter, cut into small pieces

For the topping:

  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon vanilla extract
  • Coarsely chopped pecans, for garnish

Directions

For the crust:

  1. Preheat oven to 375 degrees F. In the bowl of a food processor, process wafer and pecans until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch pie plate. Chill in freezer for 10 minutes, or until mixture is firm. Bake for 8-10 minutes. Transfer to a wire rack and let cool completely.

For the filling:

  1. In a medium saucepan combine sugar, cocoa, cornstarch, salt. Whisk in milk. Heat mixture over medium-high heat, stirring constantly, until thick and bubbling, about 7 minutes.
  2. Whisk egg yolks in a medium bowl. Slowly whisk half of hot milk mixture into egg yolks until thoroughly combined. Pour mixture back into saucepan and cook over medium heat, stirring constantly, until mixture returns to a boil. Pour mixture through a fine sieve into a large bowl. Stir in vanilla and butter, 1 piece at a time, until completely smooth.
  3. Pour mixture into cooled crust and smooth the top. Cover the surface with plastic and refrigerate for at least 4 hours or overnight.

For the topping:

  1. With an electric mixer beat the cream, sugar, and vanilla until soft peaks form. Spread whipped cream over pie. Sprinkle with pecans and serve.

Recipe Notes

Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  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 – http://momtidbits.com/wp-content/uploads/2010/12/

      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!

  8. #
    Sandy — September 10, 2017 at 11:26 am

    Made this for my friend Mel’s birthday. I snuck a taste of the filling and it was beyond delicious. I loved how it was not insanely sweet and it was not too chocolatey. I just got the review from Mel and his wife and they absolutely loved this pie. They both commented on how silky and delicious it was. His wife does not even like chocolate and she stated that is was the very best chocolate recipe she has ever had and enjoyed. This recipe is a definite winner and was not complicated at all to make. I hope more people give it a try. Thank you Tessa for another winning recipe.

  9. #

    I am having a diffucult time finding a chocolate pie that is smooth & silky, yet not too sweet or too bitter. Hoping this is the one! Can this pie be made using a homemade pre-baked pie crust?

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