Mississippi Mud Pie
Mississippi Mud Pie is a rich and indulgent chocolate dessert featuring a crunchy crust, creamy filling, and a luscious chocolate topping, perfect for any chocolate lover seeking a decadent treat.
Servings: 8 servings
Ingredients
- 1 ½ cups chocolate cookie crumbs ensure the cookies are free from any non-permissible ingredients
- 6 tablespoons unsalted butter melted
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts optional
- 1 cup mini marshmallows optional
- 1 cup sour cream
- Whipped cream for topping
- Additional chocolate shavings or cocoa powder for garnish
Instructions
Prepare the Crust
- Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust for about 8-10 minutes, then remove it from the oven and let it cool completely.
Make the Chocolate Filling
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let sit for a minute, then stir until smooth and glossy. In a separate bowl, whisk the sugar and eggs together until well combined. Slowly pour the chocolate mixture into the egg mixture, stirring constantly to prevent the eggs from cooking. Add the vanilla extract and mix well.
Assemble and Bake the Pie
- Pour the chocolate filling into the cooled crust. If you’re using nuts or mini marshmallows, sprinkle them over the top now. Bake the pie for about 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
Add the Sour Cream Layer
- While the pie is baking, whisk the sour cream with a tablespoon of sugar (optional) until smooth. Once the pie comes out of the oven, immediately spread the sour cream mixture evenly over the top of the warm filling. Return the pie to the oven for an additional 5 minutes. This layer adds a lovely tang that balances the richness of the chocolate.
Chill and Serve
- Allow the pie to cool to room temperature, then refrigerate for at least 3 hours or overnight to let it set properly. Before serving, top with whipped cream and garnish with chocolate shavings or a light dusting of cocoa powder for an extra special touch.
Equipment
- 9-inch pie dish
- Medium Bowl
- Small Saucepan
- Whisk
Notes
Use good-quality chocolate for the best flavor and texture. Make sure not to overbake the pie; the center should be slightly jiggly to keep it creamy. Press the crust firmly into the pan to prevent crumbling when slicing. Allow the pie to chill fully for clean, neat slices. For a nut-free version, omit the nuts or substitute with chocolate chips or dried fruit. Use pasteurized eggs or egg substitutes if you prefer to avoid raw eggs in the filling. Variations include adding nuts, marshmallows, coffee, peanut butter, or making vegan versions. Store leftovers covered in the refrigerator for up to 4 days or freeze, but add fresh whipped cream after thawing.