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You guys! YOU GUYS! THIS PIE! This rich, heavenly, unbelievably chocolaty, creamy, made from scratch Mississippi Mud Pie is simply amazing!

This Mississippi Mud Pie is a rich and indulgent dessert made with Flourless Chocolate Cake filling topped with whipped cream in a buttery chocolate graham cracker crust – lord have mercy on our waistlines.

I honestly don’t think it gets any better than this. I’m just going to stop all future baking right now because this pie is the only thing I’ll ever need. Kidding, what would I do if I didn’t bake! However, it is giving Banoffee Pie a run for its money as my favorite dessert of all time! It’s THAT good!

🥧 So What Exactly Is It?

It’s NOT the kind of mud pies you made in the backyard as a kid!

And it’s CRAZY good!

Oh, you want more than that?

Well, Mississippi Mud Pie has a million recipe variations and they all almost always include a crust, a chocolate layer (or three), and a creamy whipped topping – whipped cream, cool whip, marshmallow fluff, or meringue.

This recipe begins with a delicious chocolate graham cracker crust! Then it’s filled with a thick and rich chocolate filling that’s like a cross between brownie batter and flourless chocolate cake (drooling yet?)! Finally, it’s topped with a simple homemade whipped cream and big chocolate flakes or curls.

Ready to join me on the Mississippi Mud Pie bandwagon?

If yes – wise choice!

If no, fine – more for me!

🍫 What’s In It?

This recipe is made completely from scratch. Okay, I didn’t bake the graham crackers myself, but you get the idea. The crust is made with chocolate graham crackers ( you could use honey), brown sugar, and butter.

The filling is made with melted chocolate chips, granulated sugar, light brown sugar, melted butter, eggs, vanilla bean paste (extract could be used instead), salt, water, espresso powder, and Dutch-processed cocoa powder.

The delicious dessert is finished off with a fluffy homemade whipped cream made with heavy cream, vanilla bean paste, and powdered sugar.

👩‍🍳 How To Make It

Crust: Prepare your pie crust by adding the graham crackers to a food processor and blending, then mix with sugar and melted butter. Add the mixture to the pan and make sure to pack it well with a glass into the springform pan and then prebake the crust before adding the filling (Frame 1).

Filling: The filling needs to be prepared in steps, so make sure you follow the directions closely as not everything gets added at once (Frame 2). Once you’ve fully mixed your filling, add the chocolate mixture to the prebaked crust and bake (Frame 3).

Once baked, the filling will have risen up and should look fairly level across the top (Frame 4). Let it cool completely, the center of the filling will sink, it’s supposed to so don’t freak out (Frame 5).

Whipped Cream: Once the cake has cooled, you can prepare your whipped cream and spread it over the top of the cake (Frame 6). I recommend adding the whipped cream and chocolate toppings just before serving.

🎂 Recipe Variations

Boozy: Use Kahlua in place of the water and espresso powder in the filling and top with my Kahlua Whipped Cream for a sinful dessert!

Extra Chocolate: After baking, top the pie with my Cool Whip Ganache recipe, then add 2 tablespoons of instant chocolate pudding to the whipped cream mixture when you’re making it.

Fruity: Make my Raspberry Filling and add it to the top of the baked pie, then add whipped cream. Top with fresh raspberries and chocolate curls.

📃 Important Notes About This Recipe!

When this recipe was originally published back in 2014, the filling and method were slightly different. While some readers had great success with the original recipe, some did not. So I redeveloped and tested it a ton to make sure it was perfect.

This recipe is still very close to the original and tastes almost exactly the same with a similar texture.

The biggest change from the original recipe is the addition of espresso powder to heighten the chocolate flavor, however, it can be omitted entirely, if desired.

This recipe takes a few hours to prepare. A lot of that time is hands-off (baking and cooling) but you should make sure to account for it and not rush the process.

Because this is a graham cracker crust, each one may have a different thickness or height depending on how each individual person presses the crust into the pan.

The filling will rise up but will sink during the cooling process, this is supposed to happen.

More Delicious Chocolate Recipes!

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👋 Let’s Connect!

If you’ve tried this recipe please let me know how you liked it in the comments below, I love hearing from you! I’ve also created a fun group on Facebook and I’d love for you to join in! If you’d like to check it out, you can request to join HERE. You can also Subscribe to my Newsletter so you never miss a delicious recipe again!

Mississippi Mud Pie Rebecca Hubbell This Mississippi Mud Pie is a rich and indulgent dessert made with flourless chocolate filling topped with whipped cream in a buttery chocolate graham cracker crust – lord have mercy on our waistlines. 4.41 from 10 votes Print Recipe Pin Recipe Prep Time 30 mins Cook Time 55 mins Cooling Time 1 hr Total Time 2 hrs 25 mins Course Dessert Cuisine American Servings 12 people Calories 479 kcal Ingredients 1x 2x 3x Crust 15 chocolate graham crackers 1

8 tablespoons unsalted butter melted

2 tablespoons light brown sugar Filling ½ cup unsalted butter melted

1 cup semi-sweet chocolate chips melted

½ cup light brown sugar

½ cup granulated sugar

1 teaspoon vanilla bean paste 2

¼ teaspoon kosher salt

½ teaspoon espresso powder 3

½ cup hot water 3

4 large eggs

½ cup Dutch cocoa powder4 Toppings 1 cup heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla bean paste

chocolate curls optional

chocolate syrup optional Instructions Crust Preheat oven to 350°F.

Add graham crackers to a food processor and pulse until they become fine crumbs.

Transfer to a bowl and make a well in the crumbs, pour the melted butter into the well and mix to combine. Add the sugar and stir until combined.

Press crust mix into the bottom and sides of a 9-inch springform pan 5 . Using a straight-edge glass will help with this.

Place the springform pan on a large baking sheet and bake for 10 minutes. Filling While crust is baking, melt the butter in the microwave on 30-second intervals until fully melted and add to a large mixing bowl.

Melt the chocolate chips in the microwave for 30-second intervals, stirring between each one until melted. Add to the mixing bowl along with the sugars, vanilla paste, and salt and whisk to combine.

Stir together the hot water and espresso powder and then add to the mixing bowl and whisk to combine.

Whisk in the eggs one at a time, making sure no yolk is visible after each addition.

Whisk in the cocoa until fully incorporated. The mixture will be slightly runny.

Carefully pour the mixture into the prepared pie crust.

Carefully transfer to the oven and bake for 40 to 45 minutes. Make sure the springform pan is still on the baking sheet in the oven.

Remove from oven and allow to cool to room temperature ( about 1 to 2 hours). Once cooled, prepare your whipped cream by beating together the heavy cream, powdered sugar, and vanilla in a chilled metal bowl until soft peaks form. Then top the pie with the whipped cream recipe and chocolate and serve.6,7,8 Video Notes Because this is a graham cracker crust, each one may have a different thickness or height depending on how each individual person presses the crust into the pan. You can use vanilla extract in the place of the vanille bean paste. You can use hot coffee in place of the espresso powder AND hot water. Unsweetened cocoa powder may be used but the pie will have a lighter color and may have a more acidic and intense flavor. You can use a 10-inch sprinform pan as well, but you may need to lower the bake time to 35 to 40 minutes. DO NOT use an 8-inch pan, it’s too small. The filling will rise up but will sink during the cooling process, this is supposed to happen. If not serving the day you make it, transfer the pie to the fridge until ready to enjoy. I recommend topping with whipped cream right before serving, but it can be done in advance if crunched for time. Leave pan sides intact until ready to serve. The filling will harden once placed in the fridge, if you prefer the smooth mud-like texture, make it the same day you serve. Shelf Life: Pie can be served cold and can be stored in the fridge for up to 3 days, but is best served within 24 hours. When this recipe was originally published back in 2014, the filling and method were different. While some readers had great success with the original recipe, many did not, so I redeveloped it, and tested it a ton to make sure it was perfect. This recipe is still very close to the original and tastes almost exactly the same with a similar texture. The biggest change from the original recipe was the addition of espresso powder to heighten the chocolate flavor, however, it can be omitted entirely, if desired. The filling will rise up but will sink during the cooling process, this is supposed to happen. Recipe Variations: Boozy: Use Kahlua in place of the water and espresso powder in the filling and top with my Kahlua Whipped Cream for a sinful dessert!

Use Kahlua in place of the water and espresso powder in the filling and top with my for a sinful dessert! Extra Chocolate: After baking, top the pie with my Cool Whip Ganache recipe, then add 2 tablespoons of instant chocolate pudding to the whipped cream mixture when you’re making it.

After baking, top the pie with my recipe, then add 2 tablespoons of instant chocolate pudding to the whipped cream mixture when you’re making it. Fruity: Make my Raspberry Filling and add it to the top of the baked pie, then top with whipped cream. Top with fresh raspberries and chocolate curls. Nutrition Calories: 479 kcal Carbohydrates: 46 g Protein: 5 g Fat: 32 g Saturated Fat: 19 g Cholesterol: 123 mg Sodium: 200 mg Potassium: 218 mg Fiber: 3 g Sugar: 31 g Vitamin A: 848 IU Vitamin C: 1 mg Calcium: 63 mg Iron: 2 mg Tried this Recipe? Tag me now! Mention @sugarandsoulco or tag #sugarandsoulco