This Mississippi Mud Pie is the ultimate chocolate lover’s dream, featuring a luscious no-bake dessert filling nestled in a chocolate cookie crust. It’s surprisingly simple to prepare and requires just a handful of staple ingredients. Its decadent layers make it the perfect chocolate fudge pie for celebrations or a comforting weekend treat.

The rich aroma of melted chocolate and butter wafting from the kitchen always brings back memories of my grandmother’s house. She believed that the best desserts were the ones that brought people together, and this pie was her signature. Whenever I host a dinner party, I find myself returning to this recipe, just before serving a slice of warm homemade apple pie or a creamy coconut cream pie. It represents a moment of pure, unadulterated joy.

I often pair a slice with a strong cup of coffee, letting the deep cocoa notes mingle with the bold brew. It is a ritual that transforms a simple dessert into a true experience, much like the comforting elegance found in a classic German chocolate cake. This Mississippi Mud Pie connects generations through its timeless appeal.

Why This Mississippi Mud Pie Always Delights

• Decadent Flavor: The rich chocolate fudge filling delivers an intense, satisfying cocoa experience that is simply irresistible.
• Make-Ahead Convenience: You can prepare this no-bake dessert a day in advance, making entertaining stress-free and effortless.
• Crowd-Pleasing Texture: The contrast between the creamy filling, crispy crust, and fluffy whipped cream topping is a textural masterpiece.
• Simple Ingredients: You likely have most of the ingredients in your pantry already, making it an easy, budget-friendly treat.

What You’ll Need for Your Mississippi Mud Pie

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Mississippi Mud Pie

Make this decadent Mississippi Mud Pie with chocolate cookie crust, rich fudge filling, and fluffy whipped cream topping. Perfect chilled dessert ready in 5.5 hours.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

4 hours hrs 45 minutes mins

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 580 kcal

Equipment

• food processor
• mixing bowl
• spatula
• oven
• wire rack
• saucepan
• heatproof bowl
• whisk
• electric mixer
• measuring cups
• measuring spoons
• knife
• cutting board

Ingredients

  

Crust

• 24 cookies chocolate sandwich cookies about 9 ounces
• 1/4 cup unsalted butter melted (4 tablespoons)

Filling

• 8 oz semisweet chocolate chopped
• 1/2 cup unsalted butter cut into 1-inch pieces (1 stick)
• 1/2 cup granulated sugar
• 2 large eggs at room temperature
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt

Topping

• 1 1/2 cups heavy cream very cold
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• chocolate shavings or curls for garnish

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. In a food processor, pulse the chocolate sandwich cookies until finely ground into crumbs. Transfer the crumbs to a medium bowl and pour in 1/4 cup of melted unsalted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes, then remove from oven and let cool completely on a wire rack.
• While the crust cools, begin the chocolate fudge filling. In a large heatproof bowl set over a saucepan of simmering water (a double boiler setup), combine 8 ounces of chopped semisweet chocolate and 1/2 cup of unsalted butter, cut into 1-inch pieces. Heat gently, stirring occasionally with a rubber spatula, until both the chocolate and butter are fully melted and smooth. Remove the bowl from the heat and set aside.
• In a separate medium bowl, whisk together 1/2 cup of granulated sugar, 2 large eggs, 1/2 cup of heavy cream, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt until well combined. Gradually whisk about half of the warm chocolate mixture into the egg mixture to temper it, then pour the tempered egg mixture back into the remaining chocolate mixture, whisking constantly until smooth. Return the bowl to the double boiler over simmering water and cook, stirring constantly, until the filling thickens enough to heavily coat the back of a spoon, about 5 to 7 minutes. Do not boil.
• Pour the warm chocolate fudge filling into the cooled cookie crust. Gently tap the pie plate on the counter a few times to release any air bubbles and ensure an even layer. Cover the pie loosely with plastic wrap, being careful not to touch the surface of the filling, and refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set and firm.
• Once the pie has thoroughly chilled, prepare the whipped cream topping. In a large bowl, using an electric mixer with the whisk attachment (or a hand whisk), beat 1 1/2 cups of very cold heavy cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract on medium-high speed until stiff peaks form. The cream should hold its shape when the whisk is lifted. Be careful not to overbeat, as it can turn grainy.
• Spread the whipped cream topping evenly over the chilled, set chocolate fudge layer. Garnish the top of the pie with chocolate shavings or curls, if desired. For best results, chill the finished pie for another 30 minutes before slicing and serving. Store any leftover pie in the refrigerator.

Notes

For best results, chill the pie overnight. Be careful not to overbeat the whipped cream as it can turn grainy.

Keyword mississippi mud pie

Creative Ways to Customize Your Pie

• Mint Chocolate Variation: Add a quarter teaspoon of peppermint extract to the filling for a cool, refreshing twist.
• Nutty Delight: Stir half a cup of chopped toasted pecans or walnuts into the chocolate filling before pouring it into the crust.
• Salted Caramel Swirl: Drizzle a third of a cup of salted caramel sauce over the filling and swirl it gently with a knife before chilling.

My Pro Tips for a Perfect Mississippi Mud Pie

• Proper Tempering: Gradually whisk the warm chocolate into the egg mixture to prevent the eggs from scrambling, ensuring a smooth filling.
• Chill Thoroughly: Allow the pie to set in the refrigerator for the full four hours, or preferably overnight, for clean slices. My guide for a perfect chocolate croissant bread pudding shares similar patience tips.
• Cold Cream for Whipping: Ensure your heavy cream and mixing bowl are very cold to achieve light, stiff peaks for the topping.
• Test for Doneness: Cook the filling until it thickly coats the back of a spoon; this is the key to its firm, sliceable texture.

How to Keep Your Mississippi Mud Pie Fresh

• Store: Keep the pie covered in the refrigerator for up to four days. The whipped cream topping is best enjoyed within two days.
• Freeze: Freeze the pie without the whipped cream topping. Wrap it tightly in plastic wrap and foil; it will keep well for up to two months.
• Serve: Thaw the frozen pie overnight in the refrigerator. Add fresh whipped cream just before serving for the best texture and flavor.
• Make-Ahead Tip: You can prepare the crust and filling up to two days in advance. Simply assemble and chill the pie the day you plan to serve it.

Frequently Asked Questions

More Decadent Desserts You’ll Love

• Chocolate Spider Cake
• Pumpkin Pie
• Boston Cream Pie
• Deep Dish Brownie
• Red Velvet Cake
• Southern Banana Cobbler

Why You Should Make This Mississippi Mud Pie Tonight

With its deep chocolate flavor and wonderfully contrasting textures, this Mississippi Mud Pie is destined to become a family favorite. It is surprisingly simple to prepare yet delivers the sophisticated decadence of a professional bakery dessert. I hope this recipe brings as much comfort and joy to your table as it has to mine.