Mississippi Mud Pie

Try a taste of this silky-smooth chocolaty delight.

Mississippi Mud Pie
Makes 1 (9-Inch) Pie
  • 1½ cups graham cracker crumbs
  • 1 cup plus 2 tablespoons sugar, divided
  • ½ cup unsalted butter, melted
  • ⅓ cup unsalted butter
  • 4 ounces bittersweet chocolate, chopped and divided
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1 (3.4-ounce) package cook-and- serve chocolate pudding
  • 1¼ cups heavy whipping cream
  • 1 (8-ounce) container frozen whipped topping, thawed
  1. In a medium bowl, stir together graham cracker crumbs, 2 tablespoons sugar, and ½ cup melted butter. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze for 10 minutes.
  2. Preheat oven to 350°.
  3. In a medium microwave-safe bowl, combine ⅓ cup butter and 2 ounces chocolate. Microwave on high for 1 minute; stir and microwave for 30 seconds more until butter and chocolate are melted. Stir in remaining 1 cup sugar, egg, vanilla, and flour, stirring until smooth. Spoon batter into prepared crust.
  4. Bake for 10 minutes; cover and bake until puffed, 15 to 20 minutes more. Let cool completely.
  5. In a medium saucepan, combine pudding, cream, and remaining 2 ounces chopped chocolate. Cook over medium heat until mixture comes to a boil. Remove from heat and pour over base. Chill for at least 8 hours or overnight. Top with whipped topping.



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