Save to Pinterest Mississippi Mud Pie has this way of appearing at dinners when someone wants to show off without seeming like they're trying too hard. I discovered it years ago at a friend's dinner party, watching her pull this three-layer chocolate marvel from the fridge—the brownie base catching the light, the pudding dark and glossy, the cream billowing on top. She caught me staring and laughed, saying it only looked fancy but was honestly forgiving to make. That night, I tasted what chocolate could become when you gave it patience and layers.
I made this for my partner on a rainy Sunday when we were both tired of takeout menus. The brownie baked while we sat at the kitchen counter with coffee, and by the time the pudding was cooling, the smell had filled every room. They took one bite and got very quiet—the good kind of quiet—and I realized then that sometimes the most romantic thing you can do is spend an afternoon in the kitchen making something layered and rich.
Ingredients
- Unsalted butter (120 g): Melting it first makes the brownie batter come together like silk instead of fighting texture.
- Granulated sugar (200 g for brownie, 100 g for pudding): The brownie layer needs enough to stay tender while baking; the pudding sugar dissolves into that glossy shine.
- Large eggs (2 for brownie, 2 yolks for pudding): The whole eggs in the brownie bind everything together, while the yolks in the pudding create that custard-like richness.
- Vanilla extract (1 tsp for brownie, 1 tsp for pudding): It doesn't announce itself but rounds out the chocolate so it tastes more like itself.
- All-purpose flour (65 g): Keep it light—too much and the brownie becomes cake instead of fudge.
- Unsweetened cocoa powder (30 g for brownie, 30 g for pudding): Sift it to avoid grainy spots in either layer.
- Salt (¼ tsp for brownie, ¼ tsp for pudding): A pinch in each layer magnifies the chocolate flavor without tasting salty.
- Cornstarch (2 tbsp): This is what turns the pudding from pourable to spreadable—don't skip it or substitute.
- Whole milk (480 ml): It has enough fat to taste creamy without being heavy.
- Bittersweet chocolate, chopped (60 g): Chopped small so it melts quickly into the warm pudding and disappears into velvet.
- Heavy whipping cream (360 ml): Use the coldest cream you can find; warm cream resists whipping.
- Powdered sugar (2 tbsp): It dissolves instantly into the cream, unlike granulated sugar which can feel gritty.
- Chocolate shavings or cocoa powder: The final flourish that makes it look like someone who knows what they're doing made this.
Instructions
- Set the oven and prepare your vessel:
- Heat to 180°C (350°F) and grease your 23 cm pie dish until it gleams—this is how you prevent brownie heartbreak. If using a springform pan, line the bottom with parchment first so the whole thing slides out cleanly.
- Build the brownie base:
- Melt the butter until it's just liquid, then whisk in the sugar, eggs, and vanilla until the mixture looks pale and thick. Sift the flour, cocoa powder, and salt directly into the bowl, then fold until you see no white streaks—overmixing makes tough brownies.
- Bake until fudgy:
- Spread the batter evenly (an offset spatula helps here) and bake for 20–22 minutes until a toothpick comes out with moist crumbs clinging to it. It will look slightly underbaked and that's exactly right. Let it cool completely on the counter or in the fridge—warm brownie cannot hold the pudding.
- Prepare the chocolate pudding layer:
- In a saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt, then gradually stream in the milk while whisking to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and you see a bubble or two break the surface—about 5–7 minutes.
- Temper the egg yolks:
- Beat the yolks in a small bowl, then slowly add a few spoonfuls of the hot pudding while whisking constantly to raise the temperature gradually. Whisking the yolk mixture back into the saucepan prevents scrambled eggs and keeps the pudding smooth.
- Finish the pudding:
- Cook for another 2–3 minutes, stirring, then remove from heat and stir in the chopped chocolate and vanilla until melted and glossy. Let it cool for 10–15 minutes, stirring occasionally so it thickens but doesn't set.
- Layer and chill:
- Pour the pudding over the cooled brownie base and smooth the top. Press plastic wrap directly onto the surface to prevent a skin from forming, then chill for at least 1 hour.
- Whip the cream:
- In a cold bowl (chill it in the freezer if you have time), beat the heavy cream, powdered sugar, and vanilla until soft peaks form—the cream should look fluffy but still droopy. Over-whipping turns it grainy.
- Top and finish:
- Spread or dollop the whipped cream over the chilled pudding layer, then shower it with chocolate shavings or a fine dusting of cocoa powder. Chill for another 30 minutes so everything sets before slicing.
Save to Pinterest There was a moment when I brought this pie to a potluck and a usually quiet colleague asked for the recipe, her voice almost shy. She said her ex used to make chocolate things for her and she'd forgotten how good they could taste. Watching her eat a slice, I understood that food does this strange thing—it holds memories and sometimes gives them back.
Why Layering Matters
Each layer in this pie has a purpose beyond taste—it's about texture and the small pleasure of discovering something different with each bite. The brownie gives you something to anchor your fork against, the pudding melts on your tongue, and the cream lifts everything into lightness. When these three elements work together, they create a dessert that feels like more than the sum of its parts. It's the difference between a good chocolate dessert and one you think about for weeks.
The Coffee Pairing Secret
Strong black coffee isn't just a beverage to serve alongside this pie—it's a reset button between bites. The bitterness cuts through the richness and wakes up your palate, letting you taste the chocolate fresh each time. I learned this from my grandmother, who always said that good desserts and good coffee were partners, not competitors. Alternatively, a glass of port wine or even a simple brandy turns an ordinary slice into something contemplative.
Customizing Without Losing the Magic
The base recipe is generous with chocolate, but it also welcomes small additions if you listen to what your kitchen has on hand. Some people toast chopped pecans or walnuts and press them into the brownie layer while it's still warm—they catch the pudding and add a whisper of crunch. Others use dark chocolate instead of bittersweet for something deeper and less sweet. The pie absorbs these changes like it was always meant to accommodate them.
- For a nuttier version, sprinkle ½ cup of toasted, chopped pecans or walnuts directly over the warm brownie before it cools.
- If you prefer darker chocolate, use 60–70 g of 70% cacao chocolate instead of bittersweet and reduce any added sugar slightly.
- For a boozy edge, stir 1 tablespoon of coffee liqueur or rum into the cooled pudding before layering.
Save to Pinterest Mississippi Mud Pie is one of those recipes that asks you to slow down, to layer things carefully, to wait for things to chill. It rewards patience with something that tastes like you spent all day on it, even though most of that time is just the pie resting in the fridge. That's the real magic here.
Recipe Help Center
- → How do I achieve a fudgy brownie base?
Use melted butter and avoid overmixing the batter to keep the brownie moist and dense. Bake until a toothpick comes out with moist crumbs.
- → What thickens the chocolate pudding layer?
Cornstarch acts as a thickening agent, combined with constant stirring on medium heat until the pudding bubbles to the right consistency.
- → How is the whipped cream stabilized?
Beat heavy cream with powdered sugar and vanilla until soft peaks form for a light yet stable topping.
- → Can I add nuts for extra texture?
Yes, chopped pecans or walnuts can be layered over the brownie base to add crunch.
- → What is the best way to serve this dessert?
Chill the assembled layers well before slicing. Serve cold to enjoy the contrast of creamy and fudgy textures.