Name: Mississippi Mud Pie
Prep time: 25 min
Cook time: 30 min
Total time: 175 min
Yield: 6 servings
Cuisine: American
Ingredients: 180 g Chocolate Cookies, crushed for crust; 5 tbsp Unsalted Butter, melted, divided; 120 g Dark Chocolate, chopped; 2 tbsp Cocoa Powder, unsweetened; ½ cup Sugar, for filling; 2 Egg, for fudgy filling; 2 tbsp All-Purpose Flour, to set the filling; 1 tsp Vanilla Extract, for aroma; 1 pinch Salt, to balance sweetness; ¾ cup Heavy Whipping Cream, whipped for topping

2 hr 55 mintotal

55 min hands-on2 hr hands-off

Prep 25 min · Cook 30 min

Serves: 6
Difficulty: Medium
Spice: None

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Method

Heat the oven to 180°C and press crushed chocolate cookies with part of the melted butter into a pie dish.
Bake the crust briefly until set, then let it cool slightly.
Melt dark chocolate with the remaining butter, then whisk in sugar, cocoa powder, vanilla, salt, eggs, and flour.
Pour the chocolate filling into the crust and bake until the edges are set and the center is slightly fudgy.
Cool completely, then chill until firm enough to slice.
Top with whipped cream before serving.

How to tell it's done

The crust should be firm and crumbly, while the filling should be dense, glossy, and fudgy.

Getting it right

Tip

Chill the pie fully before slicing; the fudgy filling needs time to set cleanly.

What to serve it with

Serve chilled with whipped cream, chocolate shavings, or coffee.

Common mistakes

The filling is dry and cakey rather than fudgy.: Pull it while the centre still has a distinct wobble. Mud pie sets as it cools and again in the fridge; baked until a skewer comes out clean it becomes a chocolate cake in a biscuit case.
The crust crumbles when you cut it.: Press the crumbs firmly and evenly up the sides, and let the baked crust cool before the filling goes in. A loosely pressed base has nothing binding it once the butter sets.

Substitutions

Chocolate Cookies — Graham Crackers can be used for a lighter crust, but the pie will taste less like classic mud pie.
Dark Chocolate — Semi-sweet chocolate can be used for a sweeter, softer chocolate flavor.

Storing and reheating

Keeps four days in the fridge, covered, and cuts more cleanly on the second day. Add the whipped cream at serving. It freezes for two months without the cream; thaw overnight in the fridge.

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Ingredients