Mississippi Mud Pie (Printable)

A decadent layered chocolate dessert featuring fudgy brownie, creamy pudding, and whipped topping.

# What You Need:

→ Brownie Base

01 - ½ cup unsalted butter (113 g)
02 - 1 cup granulated sugar (200 g)
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - ½ cup all-purpose flour (65 g)
06 - ⅓ cup unsweetened cocoa powder (30 g)
07 - ¼ teaspoon salt

→ Chocolate Pudding Layer

08 - ½ cup granulated sugar (100 g)
09 - ¼ cup unsweetened cocoa powder (30 g)
10 - 2 tablespoons cornstarch
11 - ¼ teaspoon salt
12 - 2 cups whole milk (480 ml)
13 - 2 large egg yolks
14 - 2 oz bittersweet chocolate, chopped (60 g)
15 - 1 teaspoon vanilla extract

→ Whipped Cream Topping

16 - 1½ cups heavy whipping cream (360 ml)
17 - 2 tablespoons powdered sugar
18 - 1 teaspoon vanilla extract
19 - Chocolate shavings or cocoa powder for garnish

# How-To Steps:

01 - Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) pie dish or springform pan.
02 - Melt butter in a mixing bowl. Whisk in sugar, eggs, and vanilla extract until smooth. Sift in flour, cocoa powder, and salt, then fold gently until just combined.
03 - Pour the batter evenly into the prepared pan. Bake for 20 to 22 minutes until a toothpick inserted comes out with moist crumbs. Allow to cool completely.
04 - In a saucepan, combine sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk and cook over medium heat, stirring constantly, until thickened and bubbling, about 5 to 7 minutes.
05 - Beat egg yolks in a bowl. Slowly whisk a few spoonfuls of hot pudding into yolks to temper, then return yolk mixture to the saucepan. Cook for 2 to 3 minutes while stirring continuously.
06 - Remove from heat and 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 surface with plastic wrap pressed directly onto the pudding and refrigerate for at least 1 hour.
08 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
09 - Spread the whipped cream evenly over the chilled pudding layer. Garnish with chocolate shavings or dust lightly with cocoa powder.
10 - Refrigerate the dessert for an additional 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • Three distinct chocolate textures in one slice means every bite feels like a small celebration.
  • It actually gets better after sitting in the fridge, so you can make it ahead without stress.
  • The whipped cream topping feels fancy but takes five minutes to throw together.
02 -
  • Tempering the egg yolks is non-negotiable—rushing this step gives you sweet chocolate scrambled eggs instead of silky pudding.
  • Pressing plastic wrap directly onto the pudding surface prevents that annoying rubbery skin from forming during cooling.
03 -
  • Make this dessert the day before serving—it actually improves as the layers meld together overnight.
  • Keep your mixing bowl and beaters in the freezer for five minutes before whipping cream, and it'll fluff faster and hold longer.
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