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Mississippi Mud Pie Recipe

Mississippi Mud Pie

iamwinfred
This Mississippi Mud Pie recipe is the kind of dessert that stops conversation at the table. It starts with a crunchy chocolate cookie crust, gets filled with a rich, fudgy brownie-like layer studded with pecans, then gets topped with toasted marshmallows, silky chocolate ganache, and a cloud of homemade whipped cream. Rich without being cloying, fudgy without being underbaked, every bite has that perfect mix of chocolate, marshmallow, and toasted pecan.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 520 kcal

Equipment

  • 9-inch pie dish
  • Food processor optional, can also use a rolling pin and zip top bag
  • Rolling Pin optional, for crushing cookies
  • Zip-Top Bag optional, for crushing cookies
  • Large mixing bowl
  • Hand mixer or stand mixer
  • Stand mixer optional
  • Small saucepan
  • Offset spatula
  • Measuring cups
  • Measuring spoons
  • Wire cooling rack
  • Heatproof bowl for ganache

Ingredients
  

  • 24 chocolate sandwich cookies crushed into fine crumbs
  • 6 tablespoons unsalted butter melted

For the Fudge Filling

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans toasted for extra flavor

For the Marshmallow Layer

  • 2 cups mini marshmallows

For the Ganache

  • 1 cup semisweet chocolate chips high quality
  • 1/2 cup heavy cream

For the Topping

  • 1 1/2 cups heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans for garnish
  • chocolate shavings for garnish

Instructions
 

  • Preheat oven to 350°F. Crush chocolate sandwich cookies into fine crumbs using a food processor or rolling pin with zip top bag. Stir crumbs with melted butter until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9 inch pie dish. Bake for 8 minutes, then set aside to cool slightly. Leave oven on.
  • In a small saucepan over low heat, melt butter completely. Remove from heat and whisk in sugar, then cocoa powder until smooth. Add eggs one at a time, whisking well after each, then stir in vanilla. Gently fold in flour and salt just until combined, then fold in chopped pecans. Do not overmix.
  • Pour filling into prepared crust and spread evenly. Bake for 30 to 35 minutes until edges are set and center has a slight jiggle. If crust edges darken too quickly, cover loosely with foil. Remove from oven and scatter mini marshmallows evenly on top. Return to oven for 2 to 3 minutes until marshmallows puff and turn golden. Cool completely on wire rack, about 1 hour.
  • Place chocolate chips in a heatproof bowl. Heat heavy cream in saucepan until simmering, then pour over chocolate. Let sit for 2 minutes, then whisk until smooth and glossy. Let ganache cool for 5 minutes to thicken slightly.
  • Once pie has cooled completely, pour ganache evenly over the top, tilting to spread to edges. Refrigerate for at least 2 hours until ganache is fully set.
  • Just before serving, beat heavy whipping cream, powdered sugar, and vanilla with a hand mixer on medium-high until stiff peaks form, about 3 to 4 minutes. Spread or pipe whipped cream over chilled pie. Garnish with chopped pecans and chocolate shavings. Slice with a sharp knife, wiping blade between cuts for clean slices.

Notes

  • Do not overbake the fudge layer. A slight jiggle in the center when you pull it from the oven means it will set to a fudgy texture as it cools.
  • Let the pie cool completely before adding the ganache, or the layer will slide right off instead of setting.
  • Toast your pecans in a dry skillet for a few minutes before adding them for a deeper, nuttier flavor.
  • Use room temperature eggs so they blend into the batter more smoothly.
  • Chill the pie for the full two hours before slicing for clean, structured slices.
  • No bake version: Skip the baked fudge layer and use a no bake chocolate pudding filling instead, then chill until set.
  • Coffee mud pie: Add a teaspoon of instant espresso powder to the fudge filling to deepen the chocolate flavor.
  • Peanut butter mud pie: Swirl a few tablespoons of peanut butter into the fudge filling before baking.
  • Boozy mud pie: Add a tablespoon of bourbon to the ganache for a grown up twist.
  • Store leftovers covered in the refrigerator for up to 4 days. Freeze individual slices wrapped tightly in plastic wrap for up to 2 months.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 52gProtein: 6gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 95mgSodium: 220mgPotassium: 180mgFiber: 3gSugar: 38gVitamin A: 10IUCalcium: 4mgIron: 15mg
Keyword chocolate marshmallow pie, chocolate pie, mud pie, Pecan Pie, southern dessert
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