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Chocolate Lovers Mississippi Mud Pie


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


  • 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.