Pin It Mississippi Mud Pie arrived in my life through a handwritten recipe card my neighbor slipped under the door one summer, scribbled in coffee-stained handwriting with a note that read, 'You'll understand why it's called mud when you taste it.' I was skeptical—layers seemed fussy, fudgy seemed risky—but one spoonful changed everything. Now I make it whenever I need to impress someone, or more honestly, whenever I need to remind myself that some desserts are worth the three-hour wait.
The first time I brought this to a dinner party, I was so nervous about the pudding layer breaking that I stood guard over it in the fridge like it was made of spun sugar. My friend caught me peeking and laughed, then asked for thirds anyway. That's when I realized it doesn't have to be perfect—it just has to taste like chocolate heaven in every bite.
Ingredients
- Unsalted butter (120 g): Use room-temperature butter so it creams smoothly with the sugar, creating an airy brownie base that won't sink.
- Granulated sugar (for brownie, 200 g): This sweetens and aerates the base—don't skip the whisking step or you'll end up dense instead of fudgy.
- Large eggs (2): Room temperature eggs incorporate more evenly and help bind everything together without overmixing.
- Vanilla extract (1 tsp): A small splash that rounds out the chocolate and makes the whole thing taste warmer.
- All-purpose flour (65 g): Measure by weight if you can—too much flour turns this into regular cake instead of mud.
- Unsweetened cocoa powder (30 g): The deeper, less sweet cousin of chocolate chips; it's the backbone of the brownie's intense flavor.
- Salt (¼ tsp): A pinch that wakes up the chocolate and keeps everything from tasting one-dimensional.
- Granulated sugar for pudding (100 g): Separate batch for the pudding layer—it thickens as the starch gelatinizes.
- Unsweetened cocoa powder for pudding (30 g): Same as the base, but here it creates silky pudding instead of structure.
- Cornstarch (2 tbsp): The silent hero that prevents a runny pudding and gives it that velvety coat-the-spoon texture.
- Salt for pudding (¼ tsp): Another small pinch to balance sweetness and deepen chocolate notes.
- Whole milk (480 ml): Full-fat milk makes the pudding richer; skim will leave it feeling thin and disappointed.
- Large egg yolks (2): These create custard richness and must be tempered slowly so they don't scramble.
- Bittersweet chocolate (60 g): Chopped small so it melts into the warm pudding and adds chocolate intensity that cocoa powder alone can't reach.
- Vanilla extract for pudding (1 tsp): Stirred in at the end when heat is off, so the flavor stays bright and doesn't cook away.
- Heavy whipping cream (360 ml): Cold cream whips faster and holds peaks longer than room-temperature cream ever will.
- Powdered sugar (2 tbsp): Finer than granulated, it dissolves instantly into the cream without grittiness.
- Vanilla extract for cream (1 tsp): A final vanilla note that ties all three layers together.
- Chocolate shavings or cocoa powder: The last-minute garnish that says 'I cared enough to finish this beautifully.'
Instructions
- Prepare your workspace:
- Preheat your oven to 180°C (350°F) and grease a 23 cm pie dish or springform pan well—use butter or cooking spray so nothing sticks. Set up your mixing bowls and gather everything before you start, because once chocolate is melting, you won't want to hunt for vanilla.
- Make the brownie base:
- Melt the butter gently, then whisk in sugar, eggs, and vanilla until the mixture is smooth and pale. Sift the flour, cocoa powder, and salt together, then fold everything in gently—overmixing develops gluten and toughens your brownie.
- Bake the foundation:
- Spread the batter evenly in your pan and bake for 20–22 minutes until a toothpick poked in the center comes out with a few moist crumbs attached. It should feel slightly underdone; it will firm up as it cools and makes room for the pudding layers above.
- Cool completely:
- Let the brownie rest at room temperature until it's completely cool to the touch, about 30–45 minutes. Rushing this step invites the pudding to sink into warm brownie instead of sitting proud on top.
- Build the pudding:
- In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt, then gradually whisk in cold milk until smooth. Cook over medium heat, stirring constantly, until it thickens and tiny bubbles break the surface—this takes about 5–7 minutes and your arm will know it's ready.
- Temper the yolks:
- In a small bowl, beat the egg yolks lightly, then very slowly whisk in a few spoonfuls of the hot pudding mixture while stirring constantly. This gradual tempering prevents scrambled eggs and keeps your pudding silky.
- Finish the pudding:
- Pour the warmed yolk mixture back into the saucepan and cook for 2–3 minutes more, stirring constantly. Remove from heat and stir in the chopped chocolate and vanilla until completely smooth, then let it cool for 10–15 minutes, stirring now and then so a skin doesn't form.
- Layer the pudding:
- Pour the cooled pudding over the cooled brownie base and smooth it with a spatula. Press plastic wrap directly onto the pudding's surface to prevent a skin from forming, then chill for at least 1 hour—or overnight if you're ahead of schedule.
- Whip the cream:
- In a cold bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. Don't overbeat or you'll end up with sweet butter—stop when the cream is thick enough to hold its shape but still pillowy.
- Finish and serve:
- Spread or dollop the whipped cream over the chilled pudding layer and garnish with chocolate shavings or a light dusting of cocoa powder. Chill for another 30 minutes before slicing so the layers hold their shape on the plate.
Pin It My sister once bit into a slice and went completely quiet for ten full seconds—I thought I'd made a mistake, but she was just savoring. That silence told me everything about whether this dessert was worth the fuss and the three-hour wait.
Why the Layers Matter
Every layer in this pie does something different—the brownie anchors you with fudgy richness, the pudding glides across your tongue with creamy decadence, and the whipped cream lifts the whole experience so it doesn't feel heavy. Together, they tell a story that's more interesting than any single chocolate dessert could be alone.
Variations Worth Trying
Once you've made this the traditional way, you'll start imagining what comes next—a sprinkle of crushed pecans or walnuts over the brownie adds crunch that plays beautifully against the creamy middle layers. Some people stir a splash of bourbon or coffee into the pudding, which deepens the chocolate without tasting boozy. A light dusting of espresso powder over the whipped cream layer is subtle but unmistakable if you know to look for it.
Storage and Make-Ahead Magic
This is the dessert that rewards planning—make the brownie base a full day ahead and keep it covered at room temperature, then add the pudding layer in the morning before chilling. The whipped cream goes on last, ideally within an hour of serving so it stays pillowy. If you find yourself with leftover pie (rare, but it happens), cover it and refrigerate for up to two days, though the whipped cream will soften slightly.
- Freeze the brownie base before adding pudding if you're making this more than a day ahead.
- Whip cream fresh on serving day for the fluffiest topping.
- Slice with a hot, wet knife between each cut for clean, beautiful portions.
Pin It This pie tastes like comfort and celebration wrapped together, a dessert that says 'I'm glad you're here' without needing to say anything at all. Every spoonful reminds me why I keep making it.
Recipe FAQs
- → How do I make the brownie base fudgy?
Maintain a balance of butter and sugar, and avoid overbaking. The fudgy texture comes from melting butter and beating in sugar and eggs before adding dry ingredients gently.
- → What is the best way to temper egg yolks for the pudding layer?
Gradually whisk a few spoonfuls of hot pudding into the yolks to gently raise their temperature, then return the yolk mixture to the saucepan, stirring constantly to prevent curdling.
- → Can I add nuts for extra texture?
Yes, adding chopped pecans or walnuts over the brownie base before chilling adds a pleasant crunch without overpowering the creamy layers.
- → How long should the dessert chill before serving?
Chilling for at least one hour after assembling helps the pudding set properly, and an additional 30 minutes after topping with whipped cream ensures clean slicing.
- → What variations enhance the chocolate flavor?
Using dark or bittersweet chocolate in the pudding layer amplifies richness and depth, offering a more intense chocolate experience.