Mississippi Mud Pie Delight (Print version)

Decadent layered chocolate dessert featuring fudgy base, creamy pudding, and whipped topping with chocolate shavings.

# What You'll Need:

→ Brownie Base

01 - ½ cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - ½ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ teaspoon salt

→ Chocolate Pudding Layer

08 - ½ cup granulated sugar
09 - ¼ cup unsweetened cocoa powder
10 - 2 tablespoons cornstarch
11 - ¼ 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 - 1½ 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:

01 - Preheat the oven to 350°F. Grease a 9-inch pie dish or springform pan.
02 - Melt the butter in a mixing bowl. Whisk in the granulated sugar, eggs, and vanilla extract until smooth. Sift together the flour, cocoa powder, and salt, then fold them gently into the wet ingredients until just combined.
03 - Spread the batter evenly in the prepared dish. 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 sugar, cocoa powder, cornstarch, and salt. Gradually add milk while whisking constantly. Cook over medium heat, stirring continuously, until the mixture thickens and begins to bubble, about 5 to 7 minutes.
05 - Beat the egg yolks in a small bowl. Slowly whisk in a few spoonfuls of the hot pudding mixture to temper the yolks, then return the yolk mixture to the saucepan. Cook for an additional 2 to 3 minutes, stirring constantly.
06 - Remove the pudding from heat. Stir in the chopped bittersweet chocolate and vanilla extract until fully melted and smooth. Let cool for 10 to 15 minutes, stirring occasionally.
07 - Pour the cooled pudding over the cooled brownie base. Cover the surface with plastic wrap pressed directly onto it to prevent skin formation. Refrigerate for at least one hour.
08 - In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Spread the whipped cream over the chilled pudding layer. Garnish with chocolate shavings or a dusting of cocoa powder.
10 - Chill the pie for an additional 30 minutes before slicing and serving.

# Expert Tips:

01 -
  • Three layers of chocolate that somehow never feel heavy, just deeply satisfying.
  • It looks fancy but comes together with everyday ingredients you probably already have.
  • The brownie base stays fudgy even after chilling, which is rare and wonderful.
  • People assume it took hours, and you get to smile and say nothing.
02 -
  • Press plastic wrap directly onto the pudding surface or you'll get a rubbery skin that ruins the texture.
  • Let the brownie cool completely before adding pudding, or the heat will make everything slide into a chocolatey mess.
  • Use a hot, dry knife to slice clean portions, wiping it between cuts for those picture-perfect edges.
03 -
  • Temper the egg yolks slowly or they'll scramble and turn your pudding grainy, which I learned the hard way.
  • Chill your mixing bowl and beaters before whipping cream, it makes soft peaks happen faster and more reliably.
  • Line the pie dish with parchment if you want to lift the whole thing out for cleaner slicing, though it's not necessary.
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