The Best Homemade Mississippi Mud Pie Recipe
There’s something about Mississippi Mud Pie that just feels like home—especially when made from scratch with a little extra love. This version has lived in my kitchen for years, with tweaks here and there to make it even more decadent and foolproof.
Picture it: a crisp chocolate cookie crust, a fudgy brownie base, silky chocolate filling, and a whipped cream topping that melts like a cloud on your tongue. This delicious pie is the kind of dessert that makes people go quiet after the first bite.
And while it’s certainly indulgent, every part is homemade—from the crust to the chocolate mixture in the filling. I’ve scaled it for a 9×12 pan to make enough for a gathering or for tucking away a few slices in the freezer for later. It’s the kind of mud pie recipe you might imagine being shared over a Sunday supper near the banks of the Mississippi River. Timeless, comforting, and just a little bit special.
A Little More Effort, But So Worth It
It’s true—this is one of my longer recipes to put together. There are a few steps, some chill time, and more than one bowl to wash by the end. But trust me when I say, it’s worth every minute.
Unlike many of my simpler, quicker bakes, this Mississippi Mud Pie is a little project—the kind you take your time with on a quiet afternoon, knowing the payoff is a slice of something truly special. Each layer builds on the next, and the result is so much more than the sum of its parts.
What You’ll Love About This Mississippi Mud Pie Recipe
Layered indulgence: Chocolate cookie crust, brownie, chocolate pudding-style filling, and whipped cream.
Large-batch friendly: Made for a 9×12 pan—great for parties.
Make-ahead convenience: Needs to chill, so it’s perfect for prepping the night before.
Use what you have: Ingredients like egg yolks, cocoa powder, and pantry staples shine here.
Ingredient Notes + Substitutions
Ingredient tips, optional swaps, and storage info remain as detailed above.
Mississippi Mud Pie
Ingredients
Chocolate Cookie Crust
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup powdered sugar
- ½ teaspoon salt
- ½ cup 1 stick cold;
- butter cubed
- 1 egg yolk
- 2 3 tablespoons cold milk or cream
Brownie Layer
- ½ cup semi-sweet chocolate chips
- ½ cup 1 stick butter
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup all-purpose flour
- ⅓ cup + 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: ¼ teaspoon espresso powder
French Silk Filling
- 2 cups granulated sugar
- 6 large eggs
- 12 oz bittersweet baking chocolate melted and slightly cooled
- 3 teaspoons vanilla extract
- 1½ sticks butter at room temperature
- 2 cups cold heavy cream
- 6 teaspoons powdered sugar
Whipped Cream Topping
- 1½ cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional garnish: chocolate shavings chopped pecans, or a dusting of cocoa powder
Instructions
Make Chocolate Cookie Crust
- Preheat oven to 350°F. Grease or line a 9×12-inch pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, powdered sugar, and salt.
- Cut in cold butter until crumbly.
- Add the egg yolk and 2 tablespoons milk. Mix until dough just comes together. Add more milk as needed, 1 tsp at a time.
- Press dough evenly into the bottom of the pan. Dock lightly with a fork.
- Bake 12–14 minutes, until dry to the touch. Cool completely on a wire rack.
Make Brownie Layer
- Melt butter and chocolate chips together in a saucepan over medium heat, stirring until smooth.
- Pour into a large bowl, whisk in sugar, then add eggs one at a time, whisking until glossy.
- In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder (if using).
- Stir dry ingredients into the chocolate mixture until just combined.
- Pour over the cooled crust and spread evenly.
- Bake at 350°F for 18–22 minutes, until a toothpick comes out with moist crumbs. Don’t overbake.
- Cool completely on a wire rack.
Make The French Silk Filling
- In a saucepan, whisk sugar and eggs constantly over medium heat until the mixture reaches 160°F and thickens enough to coat the back of a spoon.
- Remove from heat and stir in melted chocolate and vanilla. Let cool to about 75°F.
- In a stand mixer, beat softened butter until fluffy (2–3 minutes).
- Gradually beat in the cooled chocolate mixture, then whip on high speed for 5 minutes until light and silky.
- In a clean large bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold whipped cream into the chocolate mixture.
- Spread evenly over the cooled brownie layer. Cover with plastic wrap and chill for at least 6 hours or overnight.
Make the Whipped Cream Topping
- In a cold bowl, whip cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over the chilled French silk layer.
- Garnish with chocolate curls, chopped pecans, or a dusting of cocoa powder if desired.
Notes
- Make-Ahead Friendly: This pie needs at least 6 hours to chill, but overnight is even better for clean slices and rich flavor.
- No Baking Powder? That’s On Purpose – The brownie layer is meant to stay dense and fudgy, not rise like cake.
- Want a Shortcut? You can swap the crust for crushed chocolate cookies mixed with melted butter (about 2 cups crumbs + 6 tbsp butter).
- Use a Fine-Mesh Sieve: If your egg and sugar mixture curdles slightly, strain it before adding the melted chocolate.
- Serving Tip: For clean slices, use a hot, dry knife and wipe between cuts. Add a scoop of ice cream or drizzle of fudge sauce to serve.
FAQ
Can I make this Mississippi Mud Pie ahead of time?
Absolutely—it’s even better after an overnight chill. Just cover it tightly with plastic wrap and keep it refrigerated.
Can I use chocolate cookies for the crust instead?
Yes! Crush about 24 chocolate wafer cookies into fine crumbs using a food processor, mix with 6 tbsp melted butter, and press into your pan.
How do I keep the layers clean when slicing?
Use a hot, dry knife and wipe between slices. Chilling overnight helps everything set beautifully.
Can I add ice cream or fudge sauce when serving?
Yes! A scoop of ice cream and a drizzle of fudge sauce turns this already-decadent dessert into something extra special.
Storage
Store in the fridge, covered with plastic wrap or an airtight lid, for up to 4 days. For longer storage, slice and flash freeze the pie. Once firm, wrap individual pieces tightly and freeze for up to 1 month.
To serve again, thaw slices in the fridge overnight. Enjoy cold or let them sit at room temp for 10–15 minutes before serving. A fresh swirl of whipped cream or warm fudge sauce over top never hurts.
Closing Thoughts from the Homestead
This Mississippi Mud Pie is the kind of dessert that turns a simple meal into a celebration. There’s something satisfying about building each layer by hand, knowing the final result is going to be worth every bowl and spoon used along the way. It’s rich, chocolatey, and full of the kind of homemade charm that always brings people back for seconds.
If you make it, I’d love to see! Tag me on Instagram and leave a comment if it becomes a favorite in your house, too.
Looking for more yummy desserts?
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
