Mississippi Mud Pie is the ultimate dessert for chocolate lovers. A chocolate cookie crust is topped with a fudgy cake layer, chocolate streusel, and chocolate ganache for the most rich and indulgent dessert.
Have you ever wished for chocolate on top of chocolate on top of more chocolate? If so, this is the recipe for you. You see, Mississippi mud pie is not just any old chocolate pie. Mississippi Mud Pie gets its name because it is said to look like the mud on the banks of the Mississippi River. That river must have been so full of chocolate, it belongs in Willy Wonka’s chocolate factory! We warn you not to overdo it with this one though. This is the kind of dessert where you want to take just one small slice, and slowly and deliberately enjoy every single indulgent bite. Chocolate lovers rejoice!
Espresso Powder in Mississippi Mud Pie:
Instant espresso powder is completely optional and can be omitted if you do not consume coffee. The addition of espresso powder will not make your fudgy cake layer taste like coffee. Instead, it will simply intensify the chocolate taste. We highly recommend it!
We love nothing more than a homemade chocolate crust. However, you can always use a store-bought chocolate crust when necessary.
Semi Sweet vs. Milk Chocolate Chips:
We prefer the taste of semi-sweet chocolate in this recipe, but if you are a milk chocolate lover, you can substitute those in.
Streusel Topping Options:
The Little Pie Company, who inspired this recipe, adds in brownie to make this a brownie streusel topping. If you want to do the same, you can omit the chocolate graham crackers from the streusel and instead use chopped up brownies or brownie bites from the bakery, frozen brownie bites from the frozen section near the ice cream, or boxed brownies or brownie bites from the boxed snack cake section of your grocery store.
Make Ahead Instructions:
This recipe can very easily be made up to 2 days ahead of time. Simply store covered in the fridge and reheat in a 300 degree oven for 8-10 minutes.
Storage and Reheating Instructions:
Store any leftovers in an airtight container at room temp for up to 2 days. Store in the refrigerator if you want it to last longer. To reheat before serving, simply heat the pie in a 300 degree oven for 8 to 10 minutes.
If you like this recipe, you may be interested in these other delicious pie recipes:
- Decadent Chocolate Cream Pie
- Old Fashioned Creamy Lemon Pie
- S’mores Pie
- Peanut Butter Fudge Pie with Pretzel Crust
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
SOOOOO good! This was a huge hit and I will definitely be making it again. Probably would’ve even been better if I was able to find chocolate graham crackers to make my own crust so I had to use a premade chocolate cookie crust instead. If you are a chocolate lover, you can’t go wrong with this. Highly recommend serving it with vanilla ice cream. Thanks for the great recipe!
Wow… just wow!🤩
It looks and sounds Delicious! I know it’s a lot of calories but what a hek life’s short, specially when you’re 81! I love chocolate and I eat it as much as I can. My stomach tells me when to stop (after I had too much, haha)
Many of your recipes are very good. Thanks
This recipe looks heavenly but, I’m pre-diabetic and my husband is allergic to chocolate. Just wondering if anyone has tried freezing it? If I could cut it up a d freeze individual servings so I can space them out I would make this in a heartbeat. U fortunately it is way too much for me to eat by myself in two days.
You can click on the number of servings at the top of the recipe and adjust them for lower quantities. 🙂 Happy baking!
Hi! This recipe sounds devine! I’ll be making it tomorrow with some homemade brownies. I was wondering will it be ok to substitute butter with margarine in this recipe?
I do not recommend using margarine in this recipe. Generally speaking, margarine is not a good substitute for butter when baking.
For those who would need to make a Parve version, would oil (Olive, Canola or Vegetable) be an acceptable substitute for butter/ And, if so, would you know the conversion proportion?
Hello there! As soon as I saw this video uploaded to YouTube, I had to tell my sister. She had a Mississippi Mud Pie many years ago and could never find one quite like it. (They’re not hugely popular in England). I converted it to metric and we made it this morning. We’ve just had a slice. It’s excellent. Very rich a deeply chocolatey. It’s the best chocolate desert ever. Consider it permanently borrowed! Many thanks for this brilliant recipe and all the best from the UK.