Chocolate Lovers Mississippi Mud Pie #SummerDessertWeek

Mississippi Mud Pie is a Southern favorite that I have enjoyed many, many times over the years. Honestly, each time I order it in a restaurant it is different. It is a rich fudge chocolate pie but sometimes it also has marshmallows or nuts added. Some people add a layer of whipped cream on top. Some make a pudding layer in the middle. I like my pie simple- CHOCOLATE.

Extra chocolate – in the crust, in the filling, and in the ganache on top. Serve it with a side of vanilla ice cream and you have a Chocolate Lovers dream dessert!

Why is it called Mississippi Mud Pie?

As Dolly Parton explained this dessert gets it name from the way the Mississippi River mud looks on the hot, dry summer days. That mud may not be appealing but this gooey, rich pie sure is!

Today’s recipe is sponsored by Meyer/Anolon 

Print Recipe

Chocolate Lovers Mississippi Mud Pie

Ingredients

For the crust:

• 2 cups {2 sleeves} chocolate graham crackers
• 1/2 cup {1 stick} butter melted

For the filling:

• 3/4 cup {6 ounces} dark chocolate chips
• 1/2 cup {1 stick} butter
• 1 tsp vanilla
• 1/4 tsp salt
• 1 cup sugar divided
• 3 eggs seperated {room temp}
• 1/4 cup flour
• 1/4 cup cocoa powder

For the ganache:

• 1/2 cup heavy cream {or evaporated milk}
• 1/2 cup semi sweet chocolate chips
• whipped cream for topping
• vanilla ice cream for serving

Instructions

• Preheat oven to 325 degrees.
• Grease a 9 inch pie dish or springform pan and place on a baking sheet.
• Add graham crackers to a food processor and pulse until it is small crumbs.
• Pour into a bowl and add melted butter.
• Mix well then press into the pan. Press onto the bottom and up the sides, using a drinking glass to press it down well.
• Bake for 8 minutes then remove and let cool completely.
• Adjust oven temperature to 350 degrees.
• Heat a double boiler on medium heat over simmering water.
• Melt butter and dark chocolate together, stirring often, until smooth.
• Remove from heat and let cool slightly. Pour into a large mixing bowl.
• Whisk in vanilla, salt, and 1/2 cup sugar then add all three egg yolks.
• Sift the flour and cocoa powder evenly into the chocolate mixture then stir to combine.
• In a large bowl, beat the remaining three egg whites with a mixer on medium until foamy, adding in the 1/2 cup sugar.
• Increase the speed to high and beat until stiff peaks form, about 3 minutes.
• Fold the egg whites gently into the chocolate mixture.
• Spread into the pan, smoothing the top.
• Bake for 30-35 minutes until the top is cooked but the center can still be gooey.
• Let cool completely, about an hour, until you can remove from pan and place on a platter.

To make the ganache:

• Combine heavy cream and chocolate chips in a saucepan over medium heat.
• Stir until melted and smooth.
• Remove from heat and let cool slightly. It will thicken as it cools.
• Pour on top the top of the pie, spreading to cover the entire top.
• Let set then slice and serve with ice cream on the side and whipped cream dolloped on top if desired.

Add graham crackers to a food processor and pulse until it is small crumbs.

Pour into a bowl and add melted butter.

Mix well then press into the pan.
Press onto the bottom and up the sides, using a drinking glass to press it down well.

Bake for 8 minutes at 325 degrees then remove and let cool completely.

Heat a double boiler on medium heat over simmering water.
Melt butter and dark chocolate together, stirring often, until smooth.

Remove from heat and let cool slightly. Pour into a large mixing bowl.

Whisk in vanilla, salt, and 1/2 cup sugar.

Then add the three egg yolks.

Sift the flour and cocoa powder evenly into the chocolate mixture.

Stir to combine.

In a large bowl, beat the remaining three egg whites with a mixer on medium until foamy, adding in the 1/2 cup sugar.

Increase the speed to high and beat until stiff peaks form, about 3 minutes.

Fold in the egg whites gently into the chocolate mixture.

Spread into the pan, smoothing the top.

Place the pan on a baking sheet.
Bake at 350 degrees for 30-35 minutes.

The top should be cooked but the center can still be gooey.
Let cool completely, about an hour, then you can remove from pan and place on a platter.

To make the ganache:
combine heavy cream and chocolate chips in a saucepan over medium heat.

Stir until melted and smooth.
Remove from heat and let cool slightly. It will thicken as it cools.

Pour on top the top of the pie, spreading to cover the entire top.

Let set then slice.

 Serve with ice cream on the side and whipped cream dolloped on top if desired.

 

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