Mississippi Mud Pie Classic (Printable)

Luxurious chocolate dessert with fudgy brownie base, creamy pudding, and whipped cream topping.

# What You Need:

→ Brownie Base

01 - ½ cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - ½ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ teaspoon salt

→ Chocolate Pudding Layer

08 - ½ cup granulated sugar
09 - ¼ cup unsweetened cocoa powder
10 - 2 tablespoons cornstarch
11 - ¼ teaspoon salt
12 - 2 cups whole milk
13 - 2 large egg yolks
14 - 2 ounces bittersweet chocolate, chopped
15 - 1 teaspoon vanilla extract

→ Whipped Cream Topping

16 - 1½ cups heavy whipping cream
17 - 2 tablespoons powdered sugar
18 - 1 teaspoon vanilla extract
19 - Chocolate shavings or cocoa powder, for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan.
02 - Melt butter in a mixing bowl. Whisk in sugar, eggs, and vanilla extract until smooth. Sift in flour, cocoa powder, and salt, then stir until just combined.
03 - Spread batter evenly in prepared pan and bake for 20 to 22 minutes until a toothpick inserted comes out with moist crumbs. Let cool completely.
04 - Combine sugar, cocoa powder, cornstarch, and salt in a saucepan. Gradually whisk in milk and cook over medium heat, stirring constantly, until thick and bubbly, about 5 to 7 minutes.
05 - Beat egg yolks in a small bowl. Gradually whisk a few spoonfuls of hot pudding into yolks, then return mixture to saucepan. Cook for 2 to 3 minutes, stirring constantly.
06 - Remove from heat. Stir in chopped chocolate and vanilla extract until smooth. Cool for 10 to 15 minutes, stirring occasionally.
07 - Pour pudding over cooled brownie base. Cover with plastic wrap pressed directly onto the pudding surface and chill for at least 1 hour.
08 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
09 - Spread whipped cream over chilled pudding layer and garnish with chocolate shavings or a dusting of cocoa powder.
10 - Chill assembled dessert for an additional 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • Three distinct chocolate layers that somehow feel like one perfect dessert.
  • It's actually easier to make than it looks, and tastes like you've been baking all day.
  • Holds beautifully in the fridge, so you can prepare it ahead without stress.
02 -
  • Don't skip tempering the egg yolks—rushing this step scrambles them and ruins the pudding's silky texture.
  • Pressing plastic wrap directly onto the pudding surface is the difference between a glossy layer and one covered in a dry skin.
03 -
  • Quality cocoa powder matters more here than anywhere else—splurge on a good unsweetened one and you'll taste the difference in every layer.
  • If your pudding seems thin after cooking, it'll thicken more as it cools; don't panic and add more cornstarch.
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