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Mississippi Mud Pie

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A decadent, rich pie layered with chocolate cookie crust, gooey chocolate filling, and whipped cream—pure indulgence with a nostalgic kick.

Ingredients

Scale
  • 1 (9‑inch) chocolate wafer cookie crust
  • ½ cup unsalted butter
  • 2 cups granulated sugar, divided
  • 4 large eggs, separated
  • 4 oz (115 g) semi‑sweet chocolate, melted
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup chopped pecans (optional)
  • 1 cup heavy cream
  • 2 Tbsp powdered sugar

Instructions

  1. Preheat oven to 350 °F (175 °C).
  2. In a saucepan, melt butter; whisk in 1½ cups sugar until smooth.
  3. Remove from heat; whisk in egg yolks until glossy.
  4. Stir in melted chocolate, cocoa powder, vanilla, and salt until combined.
  5. Fold in pecans if using, then pour mixture into cookie crust.
  6. Bake 25–30 minutes until center is set but still slightly jiggly.
  7. While pie bakes, beat egg whites with remaining ½ cup sugar to medium‑stiff peaks.
  8. Once pie is done, spread egg‑white topping over hot pie; return to oven and broil 1–2 minutes until topping is lightly golden.
  9. Let cool completely, then refrigerate 2–3 hours to fully set.
  10. Meanwhile, whip cream and powdered sugar to soft peaks; spread over chilled pie before serving.

Notes

  • Broil the topping carefully—watch closely to avoid burning.
  • Swap pecans for walnuts or omit nuts entirely.
  • Make‑ahead tip: assemble topping ahead and broil just before serving.
  • Leftovers keep covered in fridge up to 3 days.
  • Serve with extra whipped cream or vanilla ice cream for extra decadence.

Nutrition

Find it online: https://ukfinda.com/mississippi-mud-pie/