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Mississippi Mud Pie



prep time:

40 mins

cook time:

50 mins

Total time:

1 hour 30 mins





  1. Place wafer cookies into bowl of food processor; process until finely ground. Transfer to bowl; stir in 7 tablespoons melted butter until mixed well. Press crumbs into deep-dish pie plate. Freeze 30 minutes.
  2. Meanwhile, melt 1/2 cup butter in medium saucepan until bubbling. Remove from heat; immediately stir in dark chocolate until melted. Stir in 1/3 cup cocoa powder, brown sugar and espresso powder. Stir in egg yolks, 1 at a time, beating between each addition. Stir in flour until just combined.
  3. Preheat oven to 350ºF.
  4. Beat egg whites and 1 tablespoon sugar in separate bowl until stiff peaks form. Gently fold whites into flour mixture just until combined. Pour batter into frozen pie crust. Bake 35 minutes. Cool completely.
  5. Meanwhile, combine 3/4 cup sugar, 1/2 cup cocoa powder and cornstarch in large saucepan. Cook over medium heat, slowly whisking in milk. Bring to a boil. Cook, whisking, 2 minutes or until mixture is thickened. Remove from heat; stir in 2 tablespoons butter and vanilla. Cool completely.
  6. Pour chocolate custard over brownie layer in pie crust to fill pie plate. (You may have some pudding left over--a great snack for tomorrow.) Beat cream until stiff peaks form. Spoon over custard layer. Garnish with chocolate shavings. Refrigerate 30 minutes or until firm before serving.