Description
Mississippi mud pie melds rich chocolate layers with a graham cracker crust, creating a sinful Southern dessert. Chocolate lovers will savor each indulgent bite of this creamy, fudgy classic that promises pure comfort on a plate.
Ingredients
Scale
- 1 cup (240 ml, 8 fl oz) whole milk
- 1 cup (240 ml, 8 fl oz) heavy cream
- 1 cup (170 g, 6 oz) semi-sweet chocolate chips
- 4 tbsps (56 g, 2 oz) cocoa powder
- 4 tbsps (56 g, 2 oz) butter
- 2 eggs
- 3 egg yolks
- 1 cup (120 g, 4.2 oz) chocolate graham crackers, finely crushed
- ¾ cup (150 g, 5.3 oz) sugar
- ½ cup (50 g, 1.8 oz) pecans, chopped
- 4 tbsps (30 g, 1 oz) all-purpose flour
- 2 tbsps (15 g, 0.5 oz) cornstarch
- 2 tbsps (25 g, 0.9 oz) sugar
- 2 tbsps (28 g, 1 oz) butter
- 8 oz (226 g) whipped topping
- 1½ tsp vanilla extract
- 2 tbsps (15 g, 0.5 oz) cocoa powder
- Chocolate shavings (optional)
Instructions
- Crust Creation: Pulverize chocolate graham crackers with melted butter and sugar, pressing firmly into a lightly greased pie dish.
- Crust Preparation: Toast the crust in a preheated oven at 350°F for 4 minutes to set its structure and enhance flavor.
- Brownie Base Mixing: Combine cocoa powder, flour, and sugar, then integrate eggs, vanilla extract, and cooled melted butter until just mixed.
- Brownie Layer Application: Distribute brownie batter evenly across the pre-baked crust, creating a rich chocolate foundation.
- Brownie Baking: Bake the layer at 350°F for 20-22 minutes until achieving a tender, slightly fudgy consistency.
- Pecan Embellishment: Scatter chopped pecans across the warm brownie surface, allowing them to slightly embed into the chocolate.
- Pudding Foundation: Whisk egg yolks, cornstarch, and cold milk until completely smooth, then melt chocolate chips in short microwave bursts.
- Pudding Development: Combine milk, heavy cream, sugar, melted chocolate, and cocoa powder in a saucepan, bringing to a gentle simmer.
- Pudding Refinement: Temper the egg mixture with hot liquid, return to the saucepan, and cook until achieving a thick, luxurious consistency.
- Pudding Finishing: Incorporate vanilla extract and butter, stirring until impeccably smooth, then pour over the pecan-studded brownie layer.
- Cooling and Setting: Cover with plastic wrap, cool at room temperature, then refrigerate for a minimum of two hours to develop full flavor complexity.
- Final Presentation: Top with whipped cream and elegantly dust with chocolate shavings to create a visually stunning dessert.
Notes
- Crust Compression Technique: Press graham cracker mixture firmly and evenly into the pie dish to create a solid, stable foundation for the dessert.
- Toasting Tip: Briefly bake the crust to enhance flavor and set its structure, preventing a soggy base that could compromise the pie’s texture.
- Gentle Mixing Method: Stir brownie batter minimally to avoid developing gluten, which ensures a tender, fudgy chocolate layer with perfect consistency.
- Pudding Perfection: Temper egg mixture carefully by slowly introducing hot liquid to prevent scrambling, creating a smooth, luxurious chocolate pudding base.
- Prep Time: 30 minutes
- Cook Time: 26-28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 465
- Sugar: 36 g
- Sodium: 100 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg