Description
The Ultimate Mississippi Mud Pie is a decadent, multi-layered chocolate dessert featuring a crisp chocolate graham cracker crust, a rich fudgy cake layer, and a chocolatey streusel topping. Finished with a silky chocolate ganache, this impressive pie is perfect for chocolate lovers and special occasions alike.
Ingredients
Units
Scale
Chocolate Crust
- 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
Chocolate Streusel
- 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
Ganache
- 3 ounces semi-sweet chocolate chips
- 3 ounces heavy cream (about 1/3 cup)
Instructions
- Preheat Oven & Prepare Crust: Preheat your oven to 375°F (190°C). In a small mixing bowl, toss together the crushed chocolate graham crackers and melted butter until combined. Press the mixture firmly into the bottom of a standard (not deep-dish) pie plate to form an even crust. Bake in the preheated oven for 7 minutes, then remove and set aside.
- Make the Fudgy Cake Layer: While the crust bakes, add chocolate chips and butter to a microwave-safe mixing bowl. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. Add the granulated sugar, cocoa powder, flour, espresso powder (if using), eggs, and vanilla extract to the melted chocolate. Use a hand mixer to beat until just combined, scraping down the sides of the bowl. Pour the batter evenly over the baked crust.
- Prepare Chocolate Streusel: In a medium bowl, combine brown sugar, flour, and cocoa powder. Cut in the cold butter using a pastry blender or two knives until the mixture resembles small pebbles. Gently stir in the chopped graham crackers until evenly distributed.
- Add Streusel & Bake: Sprinkle the streusel evenly over the fudgy cake layer. Return the pie to the oven and bake for 25 to 30 minutes at 375°F, until the topping is set and the cake layer is baked through.
- Prepare Ganache: While the pie bakes, place the chocolate chips in a mixing bowl. Heat the heavy cream in the microwave until it begins to simmer (about 45 seconds), then pour it over the chocolate chips. Let it stand for 2 minutes, then stir until smooth and glossy.
- Finish & Serve: Once the pie is fully baked, drizzle the ganache over the top. Let the pie cool for at least 15 minutes before serving warm, or allow it to cool completely for cleaner slices.
Notes
- To reheat before serving, place the pie in a 300°F (150°C) oven for 8 to 10 minutes.
- Streusel options: Substitute the chocolate graham crackers in the streusel with chopped brownies or brownie bites from the bakery, frozen section, or snack aisle.
- Let the pie cool before slicing for neater portions.
- The espresso powder is optional but enhances the chocolate flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 595 kcal
- Sugar: 47 g
- Sodium: 286 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 129 mg
