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Mississippi Mud Pie Dessert

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings 12 people
A slice of Mississippi Mud Pie being served.

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.







  • 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 pan5. Using a straight-edge glass will help with this.
  • Place the springform pan on a large baking sheet and bake for 10 minutes.


  • 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


  1. 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. 
  2. You can use vanilla extract in the place of the vanilla bean paste.
  3. You can use hot coffee in place of the espresso powder AND hot water.
  4. Unsweetened cocoa powder may be used but the pie will have a lighter color and may have a more acidic and intense flavor.
  5. You can use a 10-inch springform 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.
  6. The filling will rise up but will sink during the cooling process, this is supposed to happen.
  7. 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.
  8. 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.
  9. 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.
  10. This recipe is still very close to the original and tastes almost exactly the same with a similar texture.
  11. 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.
  12. The filling will rise up but will sink during the cooling process, this is supposed to happen.
  13. 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 top with whipped cream. Top with fresh raspberries and chocolate curls.
  14. Original Filling Recipe:
    • 3/4 cup butter, softened
    • 1 3/4 cup light brown sugar, packed
    • 4 large eggs, lightly beaten
    • 1/4 cup unsweetened cocoa powder, sifted
    • 6 ounces semi-sweet chocolate, melted
    • 1 1/4 cup light cream
    • 1 teaspoon chocolate extract
    • Directions:
    • Cream the butter and sugar together until light and fluffy.
    • Add in the eggs while mixing at low speed.
    • Add in the cocoa powder until blended.
    • Beat in the melted chocolate, cream, and extract.
    • Pour into pie crust and bake at 325 degrees F for 45 to 50 minutes.
    • Let pie cool completely before topping with whipped cream.


Calories: 479kcal | Carbohydrates: 46g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 123mg | Sodium: 200mg | Potassium: 218mg | Fiber: 3g | Sugar: 31g | Vitamin A: 848IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

Find it online: www.sugarandsoul.co/mississippi-mud-pie-recipe/