Mississippi Mud Pie

Ingredients

For the Graham Cracker Crust:

16 full graham cracker sheets (about 2 1/2 cups crumbs)
1/2 cup unsalted butter, melted
3 tablespoons granulated sugar

For the Flourless Chocolate Cake Layer:

6 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter
1/4 cup water
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1 tablespoon vanilla extract
6 large eggs, separated
1 cup granulated sugar, divided

For the Chocolate Pudding Layer:

1 cup granulated sugar
3 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/4 cups milk (2% or whole)
1 1/4 cups heavy cream
4 large egg yolks
2 tablespoons unsalted butter
4 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 1/2 cups heavy cream
3 tablespoons granulated sugar
Unsweetened cocoa powder for dusting

Instructions

Graham Cracker Crust:

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Crust: In a food processor, pulse the graham crackers until finely ground. Transfer to a mixing bowl and add the melted butter and granulated sugar. Mix until well combined.
Form Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it tightly.
Bake Crust: Bake for 10 minutes, then set aside to cool completely.

Flourless Chocolate Cake Layer:

Melt Chocolate and Butter: In a double boiler or a heatproof bowl set over a pot of simmering water, melt the bittersweet chocolate and butter together. Stir until smooth.
Add Cocoa and Vanilla: Remove from heat and stir in the water, cocoa powder, salt, and vanilla extract. Set aside to cool slightly.
Prepare Eggs: In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until thick and pale.
Combine Mixtures: Gradually fold the chocolate mixture into the egg yolk mixture until well combined.
Beat Egg Whites: In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
Fold Egg Whites: Gently fold the egg whites into the chocolate mixture until no white streaks remain.
Bake Cake Layer: Pour the batter into the cooled crust. Bake at 350°F (175°C) for 25-30 minutes, or until the cake is set. Let it cool completely.

Chocolate Pudding Layer:

Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt.
Add Wet Ingredients: Gradually whisk in the milk and cream until smooth. Add the egg yolks and whisk until well combined.
Cook Pudding: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
Add Butter and Chocolate: Stir in the butter, bittersweet chocolate, and vanilla extract until smooth and fully melted.
Cool Pudding: Pour the pudding over the cooled cake layer. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or until set.

Whipped Cream Topping:

Whip Cream: In a large bowl, beat the heavy cream and granulated sugar together until soft peaks form.
Spread Cream: Spread the whipped cream over the chilled pudding layer.
Dust with Cocoa: Lightly dust the top with unsweetened cocoa powder.

Cook’s Notes

Crust Tips: Ensure the crust is packed tightly to prevent crumbling when slicing the pie.
Cake Layer: Be gentle when folding the egg whites into the chocolate mixture to retain the airiness.
Pudding Layer: Stir continuously while cooking the pudding to prevent lumps and ensure a smooth texture.
Whipped Cream: For best results, use cold heavy cream and a chilled bowl to whip the cream.

Variations

Nutty Crust: Add 1/2 cup of finely chopped nuts (pecans or walnuts) to the graham cracker crust for extra crunch.
Mocha Mud Pie: Add 1 tablespoon of instant espresso powder to the chocolate pudding layer for a mocha flavor.
Peanut Butter Mud Pie: Swirl 1/2 cup of creamy peanut butter into the chocolate pudding layer before chilling.

Keto and Low-Carb Version

Crust: Use almond flour or crushed pecans instead of graham crackers for a low-carb crust. Mix with melted butter and a sugar substitute.
Cake Layer: Replace granulated sugar with a low-carb sweetener like erythritol or stevia.
Pudding Layer: Use a low-carb sweetener and unsweetened almond milk. Ensure the chocolate used is sugar-free.
Whipped Cream: Sweeten the whipped cream with a low-carb sweetener.

Frequently Asked Questions (FAQs)

Can I make this pie ahead of time?
- Yes, Mississippi Mud Pie can be made a day in advance. Store it in the refrigerator and add the whipped cream topping just before serving.
How should I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The whipped cream may deflate slightly but will still taste delicious.
Can I freeze Mississippi Mud Pie?
- It is not recommended to freeze this pie as the texture of the pudding layer can change. However, you can freeze the graham cracker crust and cake layer. Thaw in the refrigerator and then add the pudding and whipped cream layers.
What can I use instead of graham crackers for the crust?
- You can use chocolate wafer cookies, digestive biscuits, or a mix of nuts and butter for a gluten-free option.
How can I make the pie more chocolaty?
- Add an extra ounce of chocolate to the pudding layer or use dark chocolate for a more intense flavor.

Mississippi Mud Pie is the epitome of indulgence, with its layers of chocolate delight creating a symphony of flavors and textures. This dessert is perfect for special occasions or whenever you crave a rich, satisfying treat. By following this comprehensive recipe, you’ll be able to create a pie that not only tastes incredible but also impresses everyone who tries it. Enjoy the process of making and savoring this Southern classic, and don’t forget to share the love by serving it to family and friends.