Mississippi Mud Pie

If you like chocolate that’s unapologetically dense, gooey, and smirks at your portion control, meet my Mississippi Mud Pie. It’s essentially a chocolate blanket for your face—think brownie, pudding, and whipped cream hosting an intervention for your willpower. It’s special because it’s dramatic without being finicky: you can pretend you followed a complex technique while really just layering chocolate and hope. Try it because it impresses people, hides a million shortcuts, and is the perfect dessert for those nights when you want to feel fancy without actually doing anything fussy.

Once my husband tried to help by “checking the pie” and somehow managed to knock the whole pan off the counter. It made a lovely abstract art smear across the kitchen floor, and we named it Modern Mud. He calmly asked if we should call someone—because apparently I don’t buy dish soap—and I told him the carpet needed seasoning. The kids thought it was a volcano project and dug in with forks. We ate it off the floor with napkins and dignity. I tell that story to remind you: things go wrong, but chocolate forgives.

Time-Saving Hacks

– Use store-bought brownie or cookie crumbs for the crust. I won’t tell if you don’t.
– Microwave chocolate and butter in 20-second bursts instead of a double boiler—slightly sacrilegious, wildly efficient.
– Whip the topping in the bowl you’ll later use for crumbs. One bowl, fewer dishes, same amount of dignity lost.
– Make the pudding layer ahead and chill—less assembly day chaos and more “I planned this” energy.
– Buy pre-whipped cream if you’re serving guests and your oven is already crying.

Serving Ideas

– Serve with a big scoop of vanilla ice cream. This is not optional; it’s legally advisable.
– Drizzle warm caramel or hot fudge like you’re trying to cover up something (like the fact you used store-bought crust).
– Pair with espresso or a bold red wine depending on how much you want to feel sophisticated.
– Garnish with toasted pecans for crunch, or don’t and call it minimalist.
– Serve with wine if the kids drove you nuts today—and by “serve” I mean pour directly into your glass and breathe.

What to Serve It With

– Strong coffee, an afternoon nap, or a friend who volunteers to do the dishes.
– Fresh berries if you’re pretending this is health food.
– A spoon. You will need a spoon.

✔Tips & Mistakes

– Don’t overbake: the middle should be slightly gooey. If it’s dry, you overdid it or the oven hates you.
– Let it chill: it slices cleaner after a few hours in the fridge. Patience is boring but worth it.
– If your crust crumbles, press it harder next time or accept the crumbly aesthetic—it’s rustic.
– If the whipped topping weeps, it’s not you; it’s the humidity. Serve quickly or stabilize with a little cream cheese.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Wrap tightly or cover with plastic wrap to keep it from absorbing the mysterious smells living in your fridge. Freezer friendly for up to 2 months if you portion before freezing.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try a nut-free crust for allergies, add espresso to the chocolate for adult energy, or use coconut whipped cream if you want to be trendy and slightly smug.

Mississippi Mud Pie

A rich, delicious chocolate pie with a cookie crust and whipped topping.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 0.5 cup granulated sugar
• ▢ 0.25 cup unsweetened cocoa powder
• ▢ 0.5 cup butter, melted
• ▢ 3 large eggs
• ▢ 1 cup chocolate chips
• ▢ 1 cup heavy cream
• ▢ 0.25 cup powdered sugar

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a bowl, mix flour, sugar, cocoa, and melted butter until combined.
• Press the mixture into a pie pan and bake for 10 minutes.
• In another bowl, whisk the eggs and blend in chocolate chips.
• Pour the filling into the crust and bake for another 20 minutes.
• Let the pie cool, then whip the cream with powdered sugar and top the pie.

Notes

This pie tastes best when chilled for a few hours before serving.