Mississippi Mud Pie (aka Muddy Mississippi Cake) Recipe

I adore this incredible Mississippi Mud Pie, a decadent yet simple dessert that brings pure bliss in every bite. Its rich chocolate layers and indulgent cookie crust are perfectly balanced. The velvety cake with optional crunchy pecans offers a sophisticated twist, making this recipe a delightful treat for any celebration.

I love making this Mississippi Mud Pie because it reminds me of rich Southern desserts with a modern twist. I think its ultra decadent flavor comes mostly from the perfect blend of chocolate cookie crumbs and melted unsalted butter that forms the crust while the cake batter blends unsalted butter, granulated sugar, semisweet chocolate chips and cocoa powder.

I must say that using heavy cream and a touch of vanilla extract really gives it that moist, indulgent texture that everyone craves. My version even adds a bit of crunch with optional chopped pecans—though it’s extra, it’s worth it if you like a mix of textures.

Nutritionally, it’s a treat that packs a serious caloric punch, so it’s best enjoyed in small slices. I love how this dessert maintains that balance of richness and flavor without any unnecessary additives.

Its simplicity and quality ingredients make it a classic that’s hard to beat.

Why I Like this Recipe

I like this recipe because it gives me a rich, chocolaty flavor that makes my taste buds dance. I also enjoy how the crunchy cookie crust contrasts with the soft, fudgy cake which really brings out the best of the textures. The way the heavy cream and powdered sugar blend into a smooth topping is just amazing and it adds a little extra sweetness that I love. Plus, I can throw in some chopped pecans for a bit of crunch if im feeling adventurous which makes it even more fun to enjoy.

Ingredients

• Chocolate cookie crumbs form a crunchy base loaded with carbs and extra sweetness.
• Unsalted butter makes the cake moist and adds rich flavour but also a bunch of fats.
• Semi chocolate chips bring a mix of sweet and slight bitter tastes for extra decadence.
• Heavy cream offers creaminess and smooth texture while packing high fat content and calories.
• Pecans introduce crunchy nutty notes along with a bit of protein and healthy fats.
• Granulated sugar sweetens the batter and crust while boosting flavor and calories.

Ingredient Quantities

• 1 1/2 cups chocolate cookie crumbs
• 6 tablespoons unsalted butter, melted (divided between crust and cake)
• 3 tablespoons granulated sugar (for the crust)
• 1 cup unsalted butter (for the cake batter)
• 2 cups semisweet chocolate chips, divided
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar (for the cake batter)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup chopped pecans (optional, for extra crunch)

How to Make this

Equipment Needed

1. A food processor or a heavy-duty plastic bag and a rolling pin to crush the chocolate cookies
2. A set of measuring cups and spoons for all the ingredients
3. A few mixing bowls, one for the crust and other for the cake batter
4. A microwave safe bowl or a small saucepan to melt the butter
5. A spatula and a whisk for mixing the ingredients evenly
6. A 9×13-inch baking pan (or similar size) to bake the cake
7. Oven mitts for safety when handling hot pans
8. A cooling rack so the cake can cool properly after baking

FAQ

• Q: Can I make this recipe ahead of time?
  A: Yeah, you can totally prep the crust and cake batter ahead of time, but its best to bake and frost it on the same day so it keeps its fudgy texture.
• Q: What can I use instead of semisweet chocolate chips?
  A: If you can’t find semisweet chips, you could swap em with dark or milk chocolate chips, but the flavor might be slightly different.
• Q: How do I know when the cake batter is mixed enough?
  A: Just mix until all the ingredients are incorporated. Dont overmix though cause it might make the cake a bit tough.
• Q: Can I add the chopped pecans in the cake batter?
  A: Sure, you can stir the pecans in at the end for that extra crunch, or sprinkle them on top before baking.
• Q: What’s the best way to store leftovers?
  A: Keep any leftover pie covered in the fridge for up to 3 days, then let it come to room temperature before serving for best texture.

Mississippi Mud Pie (aka Muddy Mississippi Cake) Recipe Substitutions and Variations

• Chocolate cookie crumbs: You can use chocolate graham cracker crumbs instead. They add a similar chocolatey vibe but with a twist of texture.
• Unsalted butter: If you only have salted butter on hand, that’s fine. Just reduce the added salt in the recipe to keep the balance.
• Heavy cream: A mix of 3/4 cup whole milk and 1/4 cup melted butter can work as a decent substitute if heavy cream isn’t available.
• Semisweet chocolate chips: Dark chocolate chips or even chopped dark chocolate bars are a great alternative that will still give you a rich flavor.

Pro Tips

1. When makin the crust, be sure to press the cookie crumbs mixture really well into the pan so it holds together when you cut it. It helps to use the side of a glass to smooth it out.
2. Use room temp eggs and butter for the cake batter. They mix together better and make your cake come out smoother rather than lumpy.
3. Stir in the chocolate chips gently after your batter is mixed so they dont break down too much. This way you get chunks of chocolate in every bite.
4. If you decide to use the pecans, toast them lightly first to bring out their flavor. Just be careful not to overdo it or they might taste burnt.