Lucy M. This rich and decadent dessert combines a buttery crust, a velvety chocolate filling, and a whipped cream topping for the ultimate indulgence.
Introduction
Mississippi Mud Pie is one of those desserts that never fails to impress. It’s a little bit messy, a whole lot of chocolatey, and just the right amount of indulgent. The combination of the crumbly graham cracker crust, luscious chocolate filling, and a cloud of whipped cream on top makes it impossible to resist.
I’ve made this recipe countless times, and every slice feels like a hug in dessert form. It’s perfect for celebrations or just to satisfy a serious chocolate craving. Trust me, once you try it, you’ll be hooked!
Why You’ll Be Glad You Tried This Recipe
Making this Mississippi Mud Pie isn’t just about creating a dessert—it’s about crafting an experience. The buttery graham cracker crust sets the stage with its perfect crunch, while the smooth and decadent chocolate filling melts in your mouth. But the real magic happens when the light, airy whipped cream balances the richness, creating a dessert that’s indulgent without being overwhelming.
This recipe is surprisingly simple to follow, even if you’re new to baking. The steps are straightforward, and the results are nothing short of impressive. Whether you’re serving it at a dinner party or enjoying it with family, this pie has a way of stealing the spotlight. Plus, the layers of flavor—from the hint of coffee in the chocolate filling to the sweetness of the cream—make every bite an adventure.
If you’re looking for a dessert that’s as satisfying to make as it is to eat, this is it. One slice, and you’ll see why this Mississippi Mud Pie is a favorite. It’s not just a recipe—it’s a reason to celebrate!
Ingredients
For the Crust:
- 1 cup (150g) graham crackers, crushed
- ⅓ cup (75g) salted butter, melted
- 3 tbsp (45g) demerara sugar
For the Filling:
- 8 ounces (225g) dark chocolate, broken into pieces
- ¾ cup (175g) salted butter
- 1½ tsp instant coffee granules
- 1½ tbsp boiling water
- 1½ cups (375ml) half-and-half
- 1 cup (200g) dark muscovado sugar
- 7 extra-large eggs, beaten
To Finish:
- 1 cup (250ml) heavy cream, whipped
Instructions
Start by creating the perfect buttery and crunchy base that holds all the chocolatey goodness together.
Make the Crust
Prepare the Base:
Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and demerara sugar until the crumbs are evenly coated.
Press and Bake:
Press the mixture into the base and slightly up the sides of a 9-inch pie tin to form an even layer. Bake for 10 minutes, then set aside to cool completely.
Make the Filling
Prepare a rich and velvety chocolate filling that’s the heart of this decadent pie.
Melt the Chocolate and Butter:
Place the dark chocolate and butter in a heatproof bowl. Set the bowl over a pot of simmering water and stir until melted and smooth. Remove from heat.
Dissolve the Coffee:
Mix the coffee granules with boiling water and stir this into the chocolate mixture for a deeper flavor.
Combine Wet Ingredients:
In a separate bowl, whisk the half-and-half muscovado sugar and beaten eggs until fully blended. Gradually pour this mixture into the melted chocolate, whisking continuously to create a smooth batter.
Bake the Filling:
Pour the chocolate filling into the cooled crust. Bake in the preheated oven for 35–40 minutes or until the filling is just set with a slight wobble in the center. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Finish the Pie
Top it off with a layer of light, fluffy whipped cream for the ultimate indulgent touch.
Add the Whipped Cream:
Spread or pipe the whipped cream over the top of the chilled pie.
Mississippi Mud Pie
Ingredients
Method
- Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and demerara sugar until the crumbs are evenly coated.
- Press the mixture into the base and slightly up the sides of a 9-inch pie tin to form an even layer. Bake for 10 minutes, then set aside to cool completely.
- Place the dark chocolate and butter in a heatproof bowl. Set the bowl over a pot of simmering water and stir until melted and smooth. Remove from heat.
- Mix the coffee granules with boiling water and stir this into the chocolate mixture for a deeper flavor.
- In a separate bowl, whisk the half-and-half muscovado sugar and beaten eggs until fully blended. Gradually pour this mixture into the melted chocolate, whisking continuously to create a smooth batter.
- Pour the chocolate filling into the cooled crust. Bake in the preheated oven for 35–40 minutes or until the filling is just set with a slight wobble in the center. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Spread or pipe the whipped cream over the top of the chilled pie.
Nutritional Information (per slice, serves 10)
- Calories: 420
- Protein: 6g
- Fat: 28g
- Carbohydrates: 38g
- Sugar: 25g
- Fiber: 2g
For a delightful dessert, don’t miss our How to Make Apple and Apricot Cake Mary Berry. It’s just as mouthwatering as our Mississippi Mud Pie!
Conclusion
Mississippi Mud Pie is a dessert that hits all the right notes—rich, creamy, and wonderfully indulgent. It’s the perfect way to end a meal or impress your guests. So grab a fork and dive into this chocolatey delight—you won’t regret it!
