Chocolate Mississippi Mud Pie

Chocolate Pie - Mississippi Mud Pie
Chocolate Mississippi Mud Pie. Diana Rattray
    52 mins
Ratings (4)

This Mississippi mud pie is a mouthwatering chocolate pie, and it's so easy you'll make it again and again. In fact, I believe it is the best chocolate pie I've ever tasted. The butter and chocolate are melted and then beaten into the egg mixture, which will take no more than 8 to 10 minutes. Fill your ready-made graham cracker or cookie crust pie and bake. That's all there is to it! 

This is perfect for a weekend snack when everyone is asking for something sweet or a chocolate dessert, and you probably have all of the ingredients in your pantry. 

I've included a simple homemade graham cracker crust recipe, but I used a store-bought crust for the pie in the picture. I usually bake a homemade crust for a few minutes to firm it up a bit before filling, but there is no need to bake a ready-made crust.

What You'll Need

  • Homemade Graham Cracker Crust (or use a store-bought ready-made crust)
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup confectioners' sugar
  • 6 tablespoons melted butter
  • dash salt
  • Filling
  • 1/4 lb. butter, 1 stick
  • 2 (1 oz. each) squares unsweetened chocolate
  • 3 eggs
  • 3 tablespoons white corn syrup
  • 1 1/3 cups sugar
  • 1 tsp. vanilla
  • 9-inch ready-made graham cracker or cookie crust (unless you make the homemade crust)

How to Make It

Heat the oven to350 F (180 C/Gas Mark 4). Position the baking rack in the center of the oven.

For a homemade crust, combine the graham cracker crumbs in a bowl with the confectioners' sugar, 6 tablespoons of melted butter, and a dash of salt. Pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove the crust to a rack and set aside (There's no need to bake ready-made crumb crust).

Place a small saucepan over medium-low heat. Add the butter and unsweetened chocolate and cook, stirring frequently, until both are melted and well blended. Let the mixture cool slightly.

In a medium bowl with an electric mixer, beat the eggs. Stir in the corn syrup, granulated sugar, and vanilla extract. Add the chocolate mixture to egg and sugar mixture and stir until well blended.

Place the pie crust on a baking sheet. The baking sheet makes it much easier to move the pie to and from the oven and will catch any spills.

Pour the filling into prepared pie shell and transfer the pie to the oven.

Bake for about 40 minutes, or until the filling is set with very little jiggle.

Serve the pie slightly warm with a scoop of vanilla ice cream, a drizzling of chocolate syrup, or a dollop of whipped cream. 

Store the chocolate pie in the refrigerator.

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