Mississippi Mud Pie (Printable)

A luscious layered chocolate dessert with fudgy base, smooth pudding, and whipped cream topping.

# What Goes In:

→ Brownie Base

01 - 1/2 cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/3 cup unsweetened cocoa powder
07 - 1/4 teaspoon salt

→ Chocolate Pudding Layer

08 - 1/2 cup granulated sugar
09 - 1/4 cup unsweetened cocoa powder
10 - 2 tablespoons cornstarch
11 - 1/4 teaspoon salt
12 - 2 cups whole milk
13 - 2 large egg yolks
14 - 2 ounces bittersweet chocolate, chopped
15 - 1 teaspoon vanilla extract

→ Whipped Cream Topping

16 - 1 1/2 cups heavy whipping cream
17 - 2 tablespoons powdered sugar
18 - 1 teaspoon vanilla extract
19 - Chocolate shavings or cocoa powder, for garnish

# How to Make It:

01 - Preheat the oven to 350°F (180°C). Grease a 9-inch pie dish or springform pan.
02 - In a mixing bowl, melt the butter. Whisk in the granulated sugar, eggs, and vanilla extract until smooth. Sift in the flour, cocoa powder, and salt, then fold gently until combined.
03 - Spread the batter evenly into the prepared pan. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow to cool completely.
04 - In a saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt. Gradually add milk, whisking to combine. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5 to 7 minutes.
05 - In a small bowl, beat the egg yolks. Slowly whisk several spoonfuls of the hot pudding into the yolks to temper, then whisk the yolk mixture back into the saucepan. Cook for 2 to 3 minutes, stirring continuously.
06 - Remove from heat, then stir in chopped bittersweet chocolate and vanilla extract until smooth. Let cool for 10 to 15 minutes, stirring occasionally.
07 - Pour the pudding over the cooled brownie base. Cover the surface directly with plastic wrap and chill for at least 1 hour.
08 - In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Spread the whipped cream evenly over the chilled pudding layer. Decorate with chocolate shavings or a dusting of cocoa powder.
10 - Chill the dessert for an additional 30 minutes before slicing and serving.

# Expert Tips:

01 -
  • Three distinct textures in one slice—fudgy, creamy, and cloud-soft—that somehow belong together.
  • You can make it a day ahead and refrigerate, which means less stress when guests arrive.
02 -
  • Tempering the egg yolks is non-negotiable—adding cold yolks to hot pudding will scramble them, ruining the silky texture.
  • Plastic wrap pressed directly onto the pudding keeps a skin from forming, which is the texture nemesis of a perfect mud pie.
03 -
  • Use a springform pan instead of a regular pie dish—it makes slicing cleaner and more impressive.
  • Dark chocolate in the pudding layer tastes richer than milk chocolate, so lean that direction if you love intense cocoa flavor.
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