Mississippi Mud Pie

8 servings
40 min prep time
1 hr 30 min total time

Three layers, lots of chocolate and a cookie crust. Our salted cultured butter is the thread that ties it all together, making each layer extra special.



35 chocolate wafer cookies

7 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat melted

Brownie Layer

1/2 cup Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

8 ounces high-quality dark chocolate, chopped

1/3 cup cocoa powder

1/4 cup firmly packed light brown sugar

1 tablespoon instant espresso powder

3 large eggs, separated

1/3 cup all-purpose flour

1 tablespoon sugar

Chocolate Custard Layer

3/4 cup sugar

1/2 cup cocoa powder

1/3 cup cornstarch

4 cups whole milk

2 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

1 tablespoon vanilla extract


1 cup heavy cream

Chocolate shavings


  • STEP 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.

  • STEP 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.

  • STEP 3

    Preheat oven to 350°F.

  • STEP 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.

  • STEP 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.

  • STEP 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.