The Mississippi Mud Pie is an all-time favorite to all our chocolate lovers. This dessert comes in different shapes and sizes and can be shared with close friends. To make the Mississippi Mud Pie, you’ll need


*For the cracker pie crust

½ teaspoon of kosher salt

22 grams of granulated sugar

15 wafer chocolate cookies

2 tablespoons of unsalted butter (melted)

*For the chocolate cake

4 oz grams of dark chocolate

½ cup of dark brown sugar

2 tablespoons of unsalted butter

62.5 grams of whole purpose flour

2 eggs, large (separated)

½ cup granulated sugar

½ teaspoon kosher salt

1 teaspoon vanilla extract

* For the chocolate pudding

⅓ cup/ 20g unsweetened cocoa powder

1 large egg yolk

½ teaspoon kosher salt

40g all-purpose flour

¾ cup/ 75g granulated sugar

1cup whole milk

1 tablespoon unsalted butter

1 teaspoon vanilla extract

To finish

½ cup/ 120 ml of chilled heavy cream


Servings: 4

*To make the crust

Preheat the oven to 335⁰ and grease a 9-inch springform pan sheet with a non-stick spray and line with parchment paper

Crush the crackers into fine crumbs using a food processor and pour them into a bowl. Add butter, sugar, and salt into the crumbs, mix till everything is evenly combined.

Pour the mixture into your greased 9-inch springform pan. Use your fingers to press and spread the mixture thinly on the pan.

Bake in the oven for 10 mins till the crust is set and ramp the temperature to 350⁰

*To make the chocolate cake

In a pot of simmering water, place a bowl over it and melt the butter and the chocolate together Or using a microwave, heat the butter and the chocolate together in short bursts, but carefully as you don’t want the chocolate to be scorched.

To the hot chocolate-butter mixture, whisk in gradually the dark brown sugar, cocoa powder, vanilla extract, and salt. Let the mixture cool slightly before whisking in the 2 large egg yolks.

With an electric mixer, beat the 2 egg whites on medium until foamy for about 30 seconds. Gradually mix in the granulated sugar with a steady hand. Increase the mixer to high and beat for three minutes until you get stiff peaks.

Fold the egg white mixture into the chocolate mixture using a rubber spatula.

Pour the batter into the crust and smooth over the top. Bake in the oven with a toothpick inserted in the middle for 40 minutes. Be careful not to overbake, the cake should still be moist and fudgy.

Remove from the oven and let the cake sink in. Allow cooling completely for 90 minutes.

*To prepare the pudding

Whisk your sugar, cornstarch, salt, sugar, and cocoa powder together in a saucepan. Add in egg yolk and milk, mix until smooth and place the bowl over medium heat until the mixture thickens. Remove from heat and mix in the vanilla and butter till smooth.

Pour and smooth the warm pudding over the cake layer. Allow to cool for at 60 minutes and transfer the pie into the fridge for at least four hours

*Whisk the cold whipped cream and spread it over the top of the pie. Dust cocoa powder over the top. And voila! Your Mississippi mud pie is ready.