Mississippi-Style Mississippi Mud Pie

Mississippi-Style Mississippi Mud Pie

Layers of chocolate cookie crust, fudgy brownie, pudding, and whipped topping make a rich, cool slice.

Total 6 hr 30 min Makes 8 slices Calories 486/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat, Soy

This Southern icebox pie stacks a chocolate cookie crust, a dense brownie layer, silky chocolate pudding, and clouds of whipped topping, then chills until sliceable. Toasted pecans and a drizzle of chocolate sauce add crunch and shine. It's a make-ahead dessert suited to potlucks, holiday tables, or any gathering that calls for something cold and chocolatey.

Ingredients

  • 24 chocolate sandwich cookies, crushed
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups cold whole milk
  • 1 box instant chocolate pudding mix (3.9 oz)
  • 2 cups whipped topping, thawed
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup chocolate sauce

Method

  1. Preheat the oven to 350°F. In a bowl, stir the crushed chocolate sandwich cookies with the melted butter until evenly moistened, then press into the bottom of a greased 9-inch pie pan.

  2. Bake the crust for 8 minutes, then set aside to cool while you make the brownie layer.

  3. In a saucepan over low heat, melt the 1/2 cup butter, then whisk in the sugar and cocoa powder until smooth. Remove from heat and let cool slightly.

  4. Whisk the eggs and vanilla into the cooled cocoa mixture, then fold in the flour and salt just until combined.

  5. Pour the brownie batter over the cooled crust and bake until the center is just set, 30 minutes.

  6. Remove the pie from the oven and let cool completely to room temperature, about 1 hour.

  7. Whisk the cold milk and instant pudding mix together for 2 minutes until thickened, then spread evenly over the cooled brownie layer.

  8. Refrigerate the pie until the pudding layer is fully set, at least 2 hours.

  9. Spread the whipped topping evenly over the chilled pudding layer, then sprinkle with toasted chopped pecans.

  10. Drizzle the chocolate sauce over the top, slice, and serve chilled.

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Mississippi-Style Mississippi Mud Pie

This Southern icebox pie stacks a chocolate cookie crust, a dense brownie layer, silky chocolate pudding, and clouds of whipped topping, then chills until sliceable. Toasted pecans and a drizzle of chocolate sauce add crunch and shine. It's a make-ahead dessert suited to potlucks, holiday tables, or any gathering that calls for something cold and chocolatey.

6 hr 30 min 8 slices 486 cal

Ingredients

  • 24 chocolate sandwich cookies, crushed
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups cold whole milk
  • 1 box instant chocolate pudding mix (3.9 oz)
  • 2 cups whipped topping, thawed
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup chocolate sauce

Method

  1. 1

    Preheat the oven to 350°F. In a bowl, stir the crushed chocolate sandwich cookies with the melted butter until evenly moistened, then press into the bottom of a greased 9-inch pie pan.

  2. 2

    Bake the crust for 8 minutes, then set aside to cool while you make the brownie layer.

  3. 3

    In a saucepan over low heat, melt the 1/2 cup butter, then whisk in the sugar and cocoa powder until smooth. Remove from heat and let cool slightly.

  4. 4

    Whisk the eggs and vanilla into the cooled cocoa mixture, then fold in the flour and salt just until combined.

  5. 5

    Pour the brownie batter over the cooled crust and bake until the center is just set, 30 minutes.

  6. 6

    Remove the pie from the oven and let cool completely to room temperature, about 1 hour.

  7. 7

    Whisk the cold milk and instant pudding mix together for 2 minutes until thickened, then spread evenly over the cooled brownie layer.

  8. 8

    Refrigerate the pie until the pudding layer is fully set, at least 2 hours.

  9. 9

    Spread the whipped topping evenly over the chilled pudding layer, then sprinkle with toasted chopped pecans.

  10. 10

    Drizzle the chocolate sauce over the top, slice, and serve chilled.