Name: Mississippi Mud Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 1/2 cups graham cracker crumbs or chocolate cookie crumbs; 1/4 cup cocoa powder; 1/2 cup sugar; 1/2 cup unsalted butter, melted; 8 ounces dark chocolate, chopped; 1/4 cup unsalted butter; 1/4 cup cocoa powder; 1/2 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons sugar (for whipping cream); Optional: coffee powder, chocolate shavings for topping

Print Recipe

Mississippi Mud Pie cravings hit hard, don’t they? You’re sitting there with a sweet tooth, but plain chocolate cake just won’t cut it. Or maybe there’s company coming and you’re panicking (totally been there).

You want easy, homemade, but also something so rich it’s almost shocking. Look, when I want a pie that’s off-the-charts chocolatey and a guaranteed crowd pleaser, I lean into Mississippi Mud Pie.

It’s in the same “everyone wants a second slice” club as a good homemade fresh pumpkin pie, but man, it’s on a different level of gooey goodness. If you’re after the lowdown on what goes into this Southern showstopper, plus how to prepare and stash it, you’re right where you should be.

The History of Mississippi Mud Pie

Here’s a wild little tidbit. Mississippi Mud Pie’s got a murky history (ha, mud), but honestly, most folks think it bubbled up in the South around the 1940s. Or maybe even during World War II, when everybody was working with pantry basics, like cocoa and sugar, plus whatever butter they could scrape together.

Why is it called mud pie? That’s the best part. The pie looks about as messy as the banks of the Mississippi River – thick, sticky, and wild. The name just stuck. Families would pass recipes down, each one tweaked her and there. Some had pudding tops, others a brownie base, but all were about layers of chocolate.

When I discovered this and tried it, my exact words were – “this is a five-star restaurant dessert in grandma’s pie plate.”

Heck, most people I’ve served it to say nothing at all. They’re too busy wolfing it down.

“I made this pie for our family reunion. Everyone’s mouth was so full, I barely got a thank you – but I got recipe requests for days. That’s the best review you can get, right?” – Jenny from Jackson

Mississippi Mud Pie

Best Ingredients for This Recipe

If we’re talking best-ever results, go for quality where it counts. Don’t overthink it, but don’t skimp, either. Ooh, and resist the urge to get healthy. Mississippi Mud Pie isn’t the place for skinny swaps, friend.

Real unsalted butter. The salt in the crust is enough. Trust me.
High-quality cocoa powder – Dutch-processed gives you that dark chocolate punch.
Honey graham crackers or chocolate cookie crumbs for the base.
Heavy cream. Don’t sub in half-and-half or milk – that creamy top layer won’t set up right.
Good dark chocolate bars (not chips if you can help it).
Fresh eggs and just a splash of vanilla. Go for the real stuff if you’ve got it.

You can play a little with add-ins, but messing with the main stuff? Big mistake. When I tried margarine once (ran outta butter, rookie move), the crust turned greasy. Never again.

Mississippi Mud Pie

How to Make Mississippi Mud Pie

Brace yourself for chocolate. And more chocolate. Look, it’s not hard, but it does have steps. Set aside some time, and just have fun (get the kiddos to help crush the cookies).

First, blitz your graham or cookie crumbs, a touch of cocoa, sugar, and melted butter into a sandy mix. Press it in your pan – get those edges. Bake it for about ten minutes, then cool it down.

The filling’s next. Melt chocolate with butter in a bowl over simmering water (microwave works in a pinch). Stir in cocoa, sugar, eggs, and a splash of vanilla. It’s weirdly satisfying to watch it all swirl together. Pour onto your cooled crust, bake until just set but still a little wobbly – like a brownie that’s anxious. Let it cool.

Here comes the best part: the fluffy layer. Whip that heavy cream with sugar and maybe a hint of coffee powder (optional but oh-so-good). When the pie’s completely cooled, slather the cream on top with wild abandon. Top with chocolate shavings if you’re feeling fancy.

Let the whole thing chill in the fridge for a couple hours at least. Overnight? Even better.

Mississippi Mud Pie

Can I Make This Pie Ahead of Time?

Oh, yes, you most definitely can. Actually, Mississippi Mud Pie tastes better the next day. The flavors kind of meld, and the texture firms up perfectly. It’s a brilliant make-ahead dessert for when you’ve got a holiday or birthday ruckus coming.

Cover the pie tightly with plastic wrap or foil right after it’s cooled and topped. Toss it in the fridge – you’re good for 2 full days, easy. If you want to freeze it, just don’t put the whipped cream on till serving. Cut and wrap individual slices for a sneaky midnight treat. The best surprise? Realizing you have a freezer slice left when you forgot about dessert.

Mississippi Mud Pie

How to Store Leftovers

Look, if you’ve got leftover Mississippi Mud Pie, you’re either a magician or you have willpower I’ll never understand. Store it in the fridge, well-covered. Pie will last about 3 or 4 days, assuming nobody sneaks in and nabs the last slice (which happens at my place, always).

Freezer? Yup, that works for longer storage. Wrap slices tight and hide them behind the frozen peas so they last more than 48 hours (my kids are little dessert detectives).

Mississippi Mud Pie

Serving Suggestions

Okay, since you went through all this trouble, don’t serve it plain. Here’s how I jazz mine up:

Plop on extra whipped cream right before slicing. Ooo, extra creamy.
Add a handful of toasted pecans or chopped walnuts for crunch.
A drizzle of warm fudge sauce? Go wild.
Fresh strawberries or raspberries on the side if you’re feeling healthy-ish.

So if you want a dessert that’s impossible to resist, Mississippi Mud Pie is a surefire hit. It’s as close to chocolate heaven as you’ll get in your own kitchen without hiring a pro chef. Want to try a chilled version? Check out this nifty Mississippi Mud Pie Recipe (No-Bake) | The Kitchn for another take on the classic.

If you’re torn between pie flavors for your next get-together, might as well do both a mud pie and homemade fresh pumpkin pie for a show-stopping dessert table. You seriously can’t lose, unless you forget to save yourself a piece.