This Mississippi mud pie is a mouthwatering chocolate pie, and it's so easy you'll make it again and again. The amazing pie is made with a moist chocolate filling and the signature crumbly top that resembles the cracked, dry mississippi river mud. The butter and chocolate are melted and then beaten into the egg mixture, which will take no more than 8 to 10 minutes. Fill your homemade or ready-made graham cracker or cookie crust pie and bake. That's all there is to it!
This is perfect for a weekend snack when everyone is asking for something sweet or a chocolate dessert, and you probably have all of the ingredients in your pantry.
I've included a simple homemade graham cracker crust recipe, but I used a store-bought crust for the pie in the picture. I usually bake a homemade crust for a few minutes to firm it up a bit before filling, but there is no need to bake a ready-made crust.
Related Recipe: Southern Chocolate Chess Pie
- Homemade Graham Cracker Crust (or Use a Store-Bought Ready-Made Crust)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup confectioners' sugar
- 6 tablespoons melted butter
- dash of salt
- For the Filling:
- 1/4 lb. butter, 1 stick
- 2 (1 oz. each) squares unsweetened chocolate
- 3 large eggs
- 3 tablespoons white corn syrup
- 1 1/3 cups sugar
- 1 tsp. vanilla
- 9-inch ready-made graham cracker or cookie crust (unless you make the homemade crust)
Preheat the oven to 350 F (180 C/Gas Mark 4). Position the baking rack in the center of the oven.
For the optional homemade crust, combine the graham cracker crumbs in a bowl with the confectioners' sugar, 6 tablespoons of melted butter, and a dash of salt. Pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 8 minutes. Remove the crust to a rack and set aside (There's no need to bake a ready-made crumb crust).
Place a small saucepan over medium-low heat. Add the butter and unsweetened chocolate and cook, stirring frequently, until both are melted and well blended. Let the mixture cool slightly.
In a medium bowl with an electric mixer, beat the eggs. Stir in the corn syrup, granulated sugar, and vanilla extract. Add the chocolate mixture to egg and sugar mixture and stir until well blended.
Place the pie crust on a baking sheet. The baking sheet makes it much easier to move the pie to and from the oven and will catch any spills.
Pour the filling into the prepared pie shell and transfer the pie to the oven.
Bake for about 40 minutes, or until the filling is set with very little jiggle.
Serve the pie slightly warm or cold with a scoop of ice cream, a drizzling of chocolate syrup, or a dollop of whipped cream.
Store the leftovers, loosely covered, in the refrigerator for 3 to 4 days.
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