Mississippi Mud Pie Layers (Printable format)

Layers of fudgy brownie, smooth chocolate pudding, and whipped cream create a rich chocolate delight.

# What You’ll Need:

→ Brownie Base

01 - ½ cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - ½ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ teaspoon salt

→ Chocolate Pudding Layer

08 - ½ cup granulated sugar
09 - ¼ cup unsweetened cocoa powder
10 - 2 tablespoons cornstarch
11 - ¼ teaspoon salt
12 - 2 cups whole milk
13 - 2 large egg yolks
14 - 2 ounces bittersweet chocolate, chopped
15 - 1 teaspoon vanilla extract

→ Whipped Cream Topping

16 - 1½ cups heavy whipping cream
17 - 2 tablespoons powdered sugar
18 - 1 teaspoon vanilla extract
19 - Chocolate shavings or cocoa powder, for garnish

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan.
02 - Melt butter in a bowl. Whisk in sugar, eggs, and vanilla extract until smooth. Sift flour, cocoa powder, and salt into the mixture, then stir until just combined.
03 - Evenly spread batter in prepared pan. Bake for 20 to 22 minutes or until a toothpick inserted comes out with moist crumbs. Let cool completely.
04 - In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually add milk while whisking.
05 - Cook over medium heat, stirring constantly until mixture thickens and bubbles, about 5 to 7 minutes.
06 - Beat egg yolks in a small bowl. Slowly whisk in a few spoonfuls of the hot pudding mixture to temper, then whisk yolk mixture back into saucepan. Cook for an additional 2 to 3 minutes while stirring.
07 - Remove from heat. Stir in chopped bittersweet chocolate and vanilla extract until smooth. Allow to cool for 10 to 15 minutes, stirring occasionally.
08 - Pour chocolate pudding over the cooled brownie base. Cover with plastic wrap directly onto pudding surface and chill for at least 1 hour.
09 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10 - Spread whipped cream evenly over the chilled pudding layer. Garnish with chocolate shavings or a light dusting of cocoa powder.
11 - Refrigerate the assembled dessert for an additional 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • Three layers means three different chocolate textures in every bite—it's like eating dessert in chapters.
  • It actually gets easier to make than it sounds, and people think you're a kitchen genius.
  • The whole thing comes together in stages, so you never feel rushed or stressed.
02 -
  • Don't skip cooling the brownie completely before adding pudding; warm brownie plus hot pudding equals a soggy mess.
  • Tempering those egg yolks is non-negotiable if you want smooth pudding instead of scrambled eggs in chocolate sauce.
  • Press plastic wrap directly onto the pudding surface to prevent that skin from forming—it sounds fussy, but it changes everything about the texture.
03 -
  • Make this pie a day ahead; the flavors settle and deepen, and it's actually easier to slice when it's been chilled overnight.
  • Pair it with strong black coffee or a glass of port wine—the bitterness and warmth cut through the richness and make every bite feel like a moment worth savoring.
Go back