You guys! YOU GUYS! THIS PIE! This rich, heavenly, unbelievably chocolaty, creamy, made from scratch Mississippi Mud Pie is simply amazing!
This Mississippi Mud Pie is a rich and indulgent dessert made with Flourless Chocolate Cake filling topped with whipped cream in a buttery chocolate graham cracker crust – lord have mercy on our waistlines.
Heavenly Mud Pie Cake
I honestly don’t think it gets any better than this. I’m just going to stop all future baking right now because this pie is the only thing I’ll ever need. Kidding, what would I do if I didn’t bake! However, it is giving Banoffee Pie a run for its money as my favorite dessert of all time! It’s THAT good!
What is Mississippi Mud Pie?
It’s NOT the kind of mud pies you made in the backyard as a kid!
And it’s CRAZY good!
Oh, you want more than that?
Well, Mississippi Mud Pie has a million recipe variations, and they all almost always include a crust, a chocolate layer (or three), and a creamy whipped topping – whipped cream, cool whip, marshmallow fluff, or meringue.
This recipe begins with a delicious chocolate graham cracker crust! Then it’s filled with a thick and rich chocolate filling that’s like a cross between brownie batter and flourless chocolate cake (drooling yet?)! Finally, it’s topped with a simple homemade whipped cream and big chocolate flakes or curls.
Ready to join me on the Mississippi Mud Pie bandwagon?
If yes – wise choice!
If no, fine – more for me!
Mississippi Mud Pie Recipe ingredients
This recipe is made completely from scratch. Okay, I didn’t bake the graham crackers myself, but you get the idea. The crust is made with chocolate graham crackers ( you could use honey), brown sugar, and butter.
The filling is made with melted chocolate chips, granulated sugar, light brown sugar, melted butter, eggs, vanilla bean paste (extract could be used instead), salt, water, espresso powder, and Dutch-processed cocoa powder (unsweetened cocoa may also be used).
The delicious dessert is finished off with a fluffy homemade whipped cream made with heavy cream, vanilla bean paste, and powdered sugar.
Chocolate Mud Pie Dessert variations
Boozy: Use Kahlua in place of the water and espresso powder in the filling and top with my Kahlua Whipped Cream for a sinful dessert!
Extra Chocolate: After baking, top the pie with my Cool Whip Ganache recipe, then add 2 tablespoons of instant chocolate pudding to the whipped cream mixture when you’re making it.
Fruity: Make my Raspberry Filling and add it to the top of the baked pie, then add whipped cream. Top with fresh raspberries and chocolate curls.
How to make Mississippi Mud Pie
Crust: Prepare your pie crust by adding the graham crackers to a food processor and blending, then mix with sugar and melted butter. Add the mixture to the pan and make sure to pack it well with a glass into the springform pan and then prebake the crust before adding the filling (Frame 1).
Filling: The filling needs to be prepared in steps, so make sure you follow the directions closely as not everything gets added at once (Frame 2). Once you’ve fully mixed your filling, add the chocolate mixture to the prebaked crust and bake (Frame 3).
Once baked, the filling will have risen up and should look fairly level across the top (Frame 4). Let it cool completely, the center of the filling will sink, it’s supposed to so don’t freak out (Frame 5).
Whipped Cream: Once the cake has cooled, you can prepare your whipped cream and spread it over the top of the cake (Frame 6). I recommend adding the whipped cream and chocolate toppings just before serving.
Important notes about this Mississippi Mud Pie Recipe
- When this recipe was originally published back in 2014, the filling and method were slightly different. While some readers had great success with the original recipe, some did not. So I redeveloped and tested it a ton to make sure it was perfect. The original recipe is in the recipe notes.
- This recipe is still very close to the original and tastes almost exactly the same with a similar texture.
- The biggest change from the original recipe is the addition of espresso powder to heighten the chocolate flavor, however, it can be omitted entirely, if desired.
- This recipe takes a few hours to prepare. A lot of that time is hands-off (baking and cooling) but you should make sure to account for it and not rush the process.
- Because this is a graham cracker crust, each one may have a different thickness or height depending on how each individual person presses the crust into the pan.
- The filling will rise up but will sink during the cooling process, this is supposed to happen.
How to store Mud Pie Cake
This pie should be stored in the refrigerator once the whipped cream has been added. It’s best enjoyed within 24 hours, but is good for up to three days.
Mississippi Mud Pie Recipe FAQs
Chocolate. And usually has a whipped cream or marshmallow component in the recipe also.
This recipe does not, but other version of Mississippi Mud Pie may.
More Delicious Chocolate Recipes!
- Chocolate Buttercream
- Fudge Brownies
- Kahlua Chocolate Poke Cake
- Mud Pie Brownies
- Peanut Butter Chocolate Cheesecake
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Mississippi Mud Pie Dessert
Ingredients
Crust
- 15 chocolate graham crackers1
- 8 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar
Filling
- ½ cup unsalted butter melted
- 1 cup semi-sweet chocolate chips melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla bean paste2
- ¼ teaspoon kosher salt
- ½ teaspoon espresso powder3
- ½ cup hot water3
- 4 large eggs
- ½ cup Dutch cocoa powder4
Toppings
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste
- chocolate curls optional
- chocolate syrup optional
Instructions
Crust
- Preheat oven to 350°F.
- Add graham crackers to a food processor and pulse until they become fine crumbs.
- Transfer to a bowl and make a well in the crumbs, pour the melted butter into the well and mix to combine. Add the sugar and stir until combined.
- Press crust mix into the bottom and sides of a 9-inch springform pan5. Using a straight-edge glass will help with this.
- Place the springform pan on a large baking sheet and bake for 10 minutes.
Filling
- While crust is baking, melt the butter in the microwave on 30-second intervals until fully melted and add to a large mixing bowl.
- Melt the chocolate chips in the microwave for 30-second intervals, stirring between each one until melted. Add to the mixing bowl along with the sugars, vanilla paste, and salt and whisk to combine.
- Stir together the hot water and espresso powder and then add to the mixing bowl and whisk to combine.
- Whisk in the eggs one at a time, making sure no yolk is visible after each addition.
- Whisk in the cocoa until fully incorporated. The mixture will be slightly runny.
- Carefully pour the mixture into the prepared pie crust.
- Carefully transfer to the oven and bake for 40 to 45 minutes. Make sure the springform pan is still on the baking sheet in the oven.
- Remove from oven and allow to cool to room temperature ( about 1 to 2 hours). Once cooled, prepare your whipped cream by beating together the heavy cream, powdered sugar, and vanilla in a chilled metal bowl until soft peaks form. Then top the pie with the whipped cream recipe and chocolate and serve.6,7,8
Video
Notes
- Because this is a graham cracker crust, each one may have a different thickness or height depending on how each individual person presses the crust into the pan.
- You can use vanilla extract in the place of the vanilla bean paste.
- You can use hot coffee in place of the espresso powder AND hot water.
- Unsweetened cocoa powder may be used but the pie will have a lighter color and may have a more acidic and intense flavor.
- You can use a 10-inch springform pan as well, but you may need to lower the bake time to 35 to 40 minutes. DO NOT use an 8-inch pan, it’s too small.
- The filling will rise up but will sink during the cooling process, this is supposed to happen.
- If not serving the day you make it, transfer the pie to the fridge until ready to enjoy. I recommend topping with whipped cream right before serving, but it can be done in advance if crunched for time. Leave pan sides intact until ready to serve. The filling will harden once placed in the fridge, if you prefer the smooth mud-like texture, make it the same day you serve.
- Shelf Life: Pie can be served cold and can be stored in the fridge for up to 3 days, but is best served within 24 hours.
- When this recipe was originally published back in 2014, the filling and method were different. While some readers had great success with the original recipe, many did not, so I redeveloped it, and tested it a ton to make sure it was perfect.
- This recipe is still very close to the original and tastes almost exactly the same with a similar texture.
- The biggest change from the original recipe was the addition of espresso powder to heighten the chocolate flavor, however, it can be omitted entirely, if desired.
- The filling will rise up but will sink during the cooling process, this is supposed to happen.
- Recipe Variations:
- Boozy: Use Kahlua in place of the water and espresso powder in the filling and top with my Kahlua Whipped Cream for a sinful dessert!
- Extra Chocolate: After baking, top the pie with my Cool Whip Ganache recipe, then add 2 tablespoons of instant chocolate pudding to the whipped cream mixture when you’re making it.
- Fruity: Make my Raspberry Filling and add it to the top of the baked pie, then top with whipped cream. Top with fresh raspberries and chocolate curls.
- Original Filling Recipe:
- 3/4 cup butter, softened
- 1 3/4 cup light brown sugar, packed
- 4 large eggs, lightly beaten
- 1/4 cup unsweetened cocoa powder, sifted
- 6 ounces semi-sweet chocolate, melted
- 1 1/4 cup light cream
- 1 teaspoon chocolate extract
- Directions:
- Cream the butter and sugar together until light and fluffy.
- Add in the eggs while mixing at low speed.
- Add in the cocoa powder until blended.
- Beat in the melted chocolate, cream, and extract.
- Pour into pie crust and bake at 325 degrees F for 45 to 50 minutes.
- Let pie cool completely before topping with whipped cream.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Elizabeth says
My husband has roots in Charleston, and I wanted to make him “pluff mud pie” for Father’s Day. I looked everywhere for a recipe similar to what we’d ordered in Charleston restaurants – and this was perfect. I used pecan sandies instead of graham crackers in the crust. Next time, I may wrap the sides of the pan with Bake Even strips, or put a decorating nail in the center of the pie, so that the center is the same level of set-ness as the sides. Thank you so much for this amazing recipe!
Amber says
BEST pie I’ve ever made!! Never had so many compliments on something and I love baking! So rich and decadent. I added a layer of marshmallow cream over the chocolate ganache and it was divine. Thank you for sharing!
Maria says
Hi I see that it calls for 9 inch springform pan but I only have a 12 inch how can I adjust the recipe?
Thanks Maria
Angela Ryan says
My husband is not a huge fan of traditional Thanksgiving pies. I set out to find something chocolate for him to enjoy and found this recipe a few years ago. It’s now a Thanksgiving must! We LOVE this pie.
Rebecca Hubbell says
I’m so glad you all enjoy it!
Mai says
Hi-
I made your pie a few years ago and had success. My daughter is asking for it again, but I see the recipe was updated. If I omit the espresso, do I also omit the water as well?
Thanks!
Rebecca Hubbell says
Hi Mai, the water should not be omitted. I’m also planning on adding the old recipe into the notes today since I finally found my copy of it.
Amber says
Don’t omit the espresso!!!!! It makes it so rich and amazing!! 🙂
Tamara N. says
Could you post the old recipe, please? My family loves this and I was able to get two 9 inch pies with the filling and now I’m only able to get one and a 8 inch pie but it was cutting it really short. I also remember when I made it didn’t you have chocolate extract? Also was the batter a little more lighter? Thank you for sharing the love in your recipe because this is the best I’ve found.
Rebecca Hubbell says
Hi Tamara, Sorry it took me so long but I finally found my old recipe notes and the original recipe is in the recipe card notes now 🙂
Amy says
Hello! When you say 15 chocolate graham crackers, is that a full rectangle = 1 cracker? Thank you!
Rebecca Hubbell says
Full graham cracker!
Kristin says
Incredible!!! I won a pie contest at work with this, and I am planning on making it again for the next gathering with relatives. Delicious!!!!
Rebecca Hubbell says
Woohoo! It’s definitely a winning recipe!
Mississippi Queen Lakita says
Where’s the marshmallows? And the melted chocolate?
This isn’t near a true Mississippi Mud Pie.
Kathy says
Like Shar from July 25, 2016, I had more than one pie’s worth of filling. My pie pan is 9″ and about 1-1/2″ deep. Pretty standard, I think. I only put about 2/3 of the filling in the pie, and the Mississippi overflowed its banks all over my oven. It was a mess. The pie wasn’t pretty but still tasted soooo good! Would high altitude make a difference? I’m at 6,220 feet.
Thanks for sharing this recipe, Rebecca. The taste of the pie is definitely 5 stars, but the recipe might need some revision (i.e. Filling – 5. In some instances, the filling really rises so you don’t want to fill up to the lip of the crust.)
PS At the recommendation of a friend, I added about 1/3 cup of chopped almonds to the crust. Yummy!
Rebecca says
Hi Kathy, it sounds like I might need to take a look at this recipe again. I’ve made it several times with no issues, but I always hate when a recipe doesn’t turn out for my readers. It could be the elevation, I’ve never really baked anywhere but home in Maine. This might be helpful though: http://www.kingarthurflour.com/learn/high-altitude-baking.html
Just a thought, did you make sure to REDUCE the heat after baking the crust?
I will make a note in the recipe until I can try to figure out what the issue is. I am glad you enjoyed the flavor though!
Sandra says
I added another 10 mins
Rebecca says
Did you have any issues with the filling rising up over the crust?
Shar says
I dont know if i did something wrong or if im just not used to an american dessert (im aussie) but this is very, very rich lol either way when you have a thin slice this recipe is dangerously delicious! I dont know what graham biscuits are and if they’re available here in aussie but i had to do the crust recipe 4 times just to get it covering the bottom and sides lol Also i followed the filling recipe to the T but i still had heaps left over? I could of made 2 pie with that filling recipe, would i have done something wrong? Or was my pan not tall enough? Fantastic and super easy tho, i will be doing this recipe again. Thanks
Rebecca says
Hi Shar,
What did you use instead of graham crackers for the crust and what size dish did you make it in?
Linda Omura says
I’m making this for a special group of graduate students coming to my house on Wed. It looks so delicious and I’m sure they will enjoy it!
Rebecca says
Oh, I hope you do, it’s one of my all time favorite desserts!
Alex says
So excited to make this pie! It looks Gregory’s. Quick question: Once I top with the whipped cream, do you think it would be okay to leave the pie in the fridge for 12 hours or so before serving? Will the whipped cream last that long?
Alex says
Hahaha…Gregory’s= gorgeous! (Darn autocorrect) ?
Rebecca says
Whipped cream should last a few days in the fridge and if I remember right from the last time I made this, it holds over fairly well.
Blessy says
Hey, I just made your pie and its right now in the oven. I took a peek at it sometime close to the 45th minute and it looks very liquid, I’m a bit worried now to take it out at 45minutes. umm, some advice please?
Rebecca says
Hi Blessy,
Sorry I didn’t respond sooner, I’m just getting up where I am. Yes, the center of the pie will still be soft, the setting and cooling in the fridge will help solidify it.
Rebecca says
You should have a nice light brown crust on the top when it’s done though.
Rebekah says
I was just wondering the same thing LOL. Thanks for asking!
Magdalena says
Can you tell me how much the graham crackers yield after they have been crumbled? 1 cup – 2 cups?
Rebecca says
7-8 crackers usually yields a cup, so though I didn’t measure this recipe out myself, my guess is around 1 1/2 cups.
Sandra says
I used 1 1/2 cups
mad sad says
That is one heckuva pie!
Rebecca says
Oh, it sure was!
Catherine says
As you say, Rebecca, Lord have mercy!! What a beautiful pie…I love chocolate pies. Save me a slice. xo, Catherine
Meggan | Culinary Hill says
That is one heckuva pie! I’d glad eat a slice or seven… and I love the crust. I am such a fan of how easy graham cracker crusts are, and you made a chocolate one! Brilliant! Pinned!
Jacqueline Meldrum says
Be still my beating heart. I am in love with that pie Rebecca.
peter @feedyoursoultoo says
Just gorgeous. You had me at chocolate. YUM!