With four layers of decadence, this Mississippi mud pie is a delicious treat that’s not half as complicated as it looks. So follow the chocolate mud cake recipe and create your own pie to enjoy with family and loved ones.
Ingredients:
For the graham cracker crust:
- 240 gm graham cracker sheets
- 114 gm (1 stick) unsalted butter, melted
- 3 tablespoon granulated sugar
For the flourless chocolate cake layer:
- 170 gm bittersweet chocolate, chopped
- 57 gm (1/2 stick) unsalted butter
- 59 ml water
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 6 large eggs, yolks and whites separated
- 200 gm granulated sugar, divided
For the chocolate pudding layer:
- 200 gm granulated sugar
- 3 tablespoon cornstarch
- 22 gm unsweetened cocoa powder
- 1/2 teaspoon salt
- 296 ml milk (2% or whole)
- 296 ml heavy cream
- 4 large egg yolks
- 2 tablespoon unsalted butter
- 113 gm bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
For the whipped cream topping:
- 356 ml heavy cream
- 3 tablespoon granulated sugar
- Unsweetened cocoa powder, for topping
Directions:
- Preheat the oven to 350°F or 177°C.
- Line a pan with parchment paper. Set aside.
- For the graham cracker crust, crush the graham crackers and add them to a bowl. Beat until it’s a fine crumb. Melt the butter on a stovetop or in the microwave and add it to the crumb. Then add the sugar and mix well. All the cracker crumbs should be moist and dense. Press the crumb onto the bottom of the pan and around the sides of the pan. Press it so that it holds.
- Bake the crust for about 10 minutes. The exact time will depend on the machine you’re using. Bake until just set. Then set aside to let it cool.
- Now make the flourless chocolate cake. In a bowl, add the chocolate and butter and pop it in the microwave. Stop after 30 seconds, mix well and then put it back in the microwave. Keep heating in bursts like this until fully melted and incorporated. Set aside to cool. Or you can heat on the stove top with a double boiler. Place a bowl with water on the stove and then put the chocolate and butter in a smaller bowl and place that on the hot water. Stir until mixed. Set aside to cool.
- In a bowl, add the water, cocoa powder, salt, and vanilla extract. Mix well and set aside.
- Add the egg yolks to a bowl and beat with a handheld or stand mixer with a paddle attachment. Add the sugar and mix until fluffy. The mixture will double in size. Now pour this into the chocolate mixture and fold it until fully combined. Then add in the water mixture and mix well. Set aside.
- In a bowl, add the egg whites and beat on medium speed until it's foamy. Add the sugar and beat until soft peaks form.
- Now fold the egg white mixture into the egg yolk mixture until just combined. Do not overmix. Now pour this mixture onto the cooled graham cracker crust.
- Now transfer the pan to the oven and bake for about 45 minutes. Bake until the sides are set but the middle is slightly jiggly. It might look underbaked but that’s fine.
- Transfer the pan to a cooling rack for 2 hours.
- While it's cooling, make the chocolate pudding. Add the sugar, cornstarch, cocoa powder and salt to a pan and whisk it all together. Then whisk in the milk, heavy cream and egg yolks until well combined. Cook on medium heat, whisking constantly. The mixture will thicken to a pudding-like consistency. Then remove from heat and add the butter, chocolate and vanilla. Mix well and set aside to cool. Let it sit for an hour, stirring periodically to break up any skin that forms on top.
- Now pour the pudding layer on the cake in the pan. Cover with a plastic wrap and place in the fridge for about eight hours or overnight.
- The next day, make the whipped cream topping by beating the heavy cream and sugar with a hand mixer or a stand mixer with a whisk attachment.
- Remove the pie from the fridge and transfer to a serving plate. Add the whipped cream on top and spread evenly.
- Sprinkle cocoa powder on top with a sieve, if desired.
- Serve cold.
- Store leftover pie in the fridge for up to four days.