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.
Ultimate Mississippi Mud Pie
- 1 cup crushed chocolate graham crackers
- 5 tablespoons salted butter , melted
Fudgy Cake Layer
- 8 ounces semi-sweet chocolate chips
- 3/4 cup salted butter
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 1 teaspoon instant espresso powder (optional)
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup salted butter , cold
- 2 chocolate graham crackers , roughly chopped
- 3 ounces semi-sweet chocolate chips
- 3 ounces heavy cream (about 1/3 cup)
- Preheat oven to 375 degrees. Make the crust by tossing together crushed graham crackers and melted butter in a small mixing bowl. Press into the bottom of a standard pie plate (not deep dish). Bake in the preheated oven for 7 minutes.
- Meanwhile, make the fudgy cake layer. Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
- Pour in sugar, cocoa powder, flour, espresso powder (if using), eggs, and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in. Pour into the baked chocolate graham cracker crust.
- In a medium bowl, prepare the streusel topping by stirring together brown sugar, flour, and cocoa powder. Use a pastry blender (or two knives) to cut the butter into the flour mixture until it resembles small pebbles. Add in roughly chopped graham crackers and toss to combine.
- Sprinkle streusel evenly over the top of the fudgy cake layer. Return pie to the oven and bake 25 to 30 minutes at 375 degrees Fahrenheit.
- While pie is baking, make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering, about 45 seconds. Pour hot cream over chocolate chips. Let stand 2 minutes, then stir until smooth.
- Drizzle ganache over the fully baked pie. Let cool for 15 minutes before serving, or cool completely.