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Easy Mississippi Mud Pie

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
Cook Time 15 minutes
4 hours 45 minutes
Total Time 5 hours 30 minutes
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