Mississippi

Mud Pie

Named for its resemblance to the rich, dark mud along the Mississippi River Delta, this decadent pie layers chocolate upon chocolate. A crunchy cookie crust holds dense chocolate filling, topped with clouds of whipped cream and chocolate shavings - Southern indulgence at its finest.

45 min + chill 10-12 servings Chocolate Pie No-Bake Filling

Equipment Needed

  • 🥧 9-inch deep dish pie pan
  • 🔌 Food processor or zip-lock bag
  • 🥣 Double boiler or microwave
  • 🔌 Electric mixer
  • 🥄 Rubber spatula
  • 🍫 Vegetable peeler for chocolate curls

Instructions

  1. 1

    Make the Cookie Crust

    Pulse cookies in food processor until fine crumbs form (or crush in a zip-lock bag). Mix crumbs with melted butter and salt until evenly moistened. Press firmly into bottom and up sides of a 9-inch deep dish pie pan. Refrigerate for 30 minutes or freeze for 15 minutes until firm.

  2. 2

    Melt Chocolate and Butter

    In a double boiler or microwave, melt chocolate and butter together, stirring until smooth. Remove from heat and let cool for 10 minutes. Stir in espresso powder until dissolved.

  3. 3

    Prepare the Filling Base

    Using an electric mixer, beat eggs, powdered sugar, vanilla, and salt on medium-high speed for 3-4 minutes until light and fluffy. The mixture should triple in volume.

  4. 4

    Combine Chocolate and Egg Mixture

    With mixer on low, slowly drizzle the cooled chocolate mixture into the egg mixture. Increase speed to medium and beat for 2-3 minutes until thoroughly combined and glossy.

  5. 5

    Fill the Crust

    Pour chocolate filling into prepared crust, spreading evenly with a spatula. The filling should be thick and fudgy. Refrigerate for at least 4 hours or overnight until completely set.

  6. 6

    Make the Whipped Cream

    In a chilled bowl with chilled beaters, whip heavy cream on medium speed until it begins to thicken. Add powdered sugar and vanilla, then increase speed to high and whip until stiff peaks form. Be careful not to over-whip.

  7. 7

    Top with Whipped Cream

    Spread or pipe whipped cream over the set chocolate filling. For a dramatic presentation, use a piping bag with a large star tip to create rosettes across the top.

  8. 8

    Add Chocolate Garnishes

    Use a vegetable peeler on a room-temperature chocolate bar to create curls. Scatter over whipped cream. Dust lightly with cocoa powder through a fine-mesh sieve.

  9. 9

    Serve

    For clean slices, dip knife in hot water and wipe dry between cuts. Serve chilled with extra hot fudge sauce drizzled on the plate. Store leftovers covered in refrigerator for up to 4 days.

Tips & Variations

Room Temperature Eggs

Room temperature eggs incorporate better and create more volume when beaten. Place cold eggs in warm water for 10 minutes to quickly bring to room temperature.

Espresso Enhancer

The espresso powder doesn't make the pie taste like coffee - it intensifies the chocolate flavor. Don't skip this secret ingredient for the richest taste.

Ice Cream Layer

For an extra-decadent version, spread a layer of softened coffee ice cream over the crust before adding the chocolate filling. Freeze until firm before continuing.

Brownie Crust Alternative

Replace the cookie crust with a thin layer of fudgy brownie for an even more indulgent base. Bake a 9-inch brownie and let cool before adding filling.

Marshmallow Addition

True Mississippi Mud Cake includes marshmallows. Scatter mini marshmallows between the chocolate filling and whipped cream for authentic Delta style.

Make Ahead

The chocolate-filled pie (without whipped cream) can be made 2 days ahead. Add whipped cream and garnishes just before serving for best presentation.