Mississippi Mud Pie

I absolutely adore this Mississippi Mud Pie—rich chocolate filling over a cookie crust, topped with whipped cream and pecans. It’s deeply indulgent, simple to assemble, and always a hit for celebrations or dessert lovers.

Why You’ll Love This Recipe

I love that this pie is chocolate heaven in every bite. It balances textures—crunchy crust, creamy filling, and fluffy topping—without requiring a fancy technique. Plus, it’s made in layers, so I can prep ahead and slice a piece anytime.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cookie crumb crust (e.g., crushed chocolate sandwich cookies + melted butter)

• 2 cups semi-sweet chocolate chips, divided

• ½ cup heavy cream

• 8 ounces cream cheese, softened

• ¾ cup powdered sugar

• 1 teaspoon vanilla extract

• 2 cups whipped topping or whipped cream

• ½ to 1 cup chopped pecans or walnuts, toasted

directions

1. I press the chocolate cookie crumb crust firmly into the bottom and up the sides of a pie pan.

2. I melt 1 cup of chocolate chips with heavy cream over low heat or in a double boiler until smooth.

3. I spread the warm chocolate ganache evenly over the crust and chill until set.

4. I beat softened cream cheese with powdered sugar and vanilla until fluffy.

5. I spread this chocolate-cream cheese mixture over the chilled ganache.

6. I fold in remaining chocolate chips into whipped topping, then spread over the cream cheese layer.

7. I sprinkle toasted pecans on top and chill the pie again for at least 2 hours before serving.

Servings and timing

• Yields: 8–10 slices

• Prep: ~30 minutes

• Chill time: 2–3 hours

• Total: ~3 hours

Variations

• Use Oreo crust for extra chocolate intensity or graham cracker crust for a sweeter contrast.

• Stir espresso powder into the ganache for a mocha-flavored version.

• Swap cream cheese for mascarpone for a richer filling.

• Use dairy-free cream and chocolate chips to make it vegan.

storage/reheating

I store the pie covered in the refrigerator for up to 4 days. It keeps its texture well. I don’t freeze it because the whipped layer may become grainy. When serving, I let it sit at room temperature for about 10 minutes so it’s easier to slice.

FAQs

Can I make this pie ahead?

Yes! I often assemble it the day before. It needs at least 2 hours of chilling for layers to set, but refrigerating overnight enhances the flavor.

How do I get clean slices?

I dip a sharp knife in hot water, wipe it dry between cuts, and press gently—this gives neat, smooth slices.

Can I use milk chocolate instead of semi-sweet?

Absolutely. Milk chocolate makes the pie sweeter and creamier, while dark chocolate gives it a richer flavor—choose based on your taste preference.

What can I substitute for pecans?

I use walnuts, almonds, hazelnuts, or even chocolate shavings for garnish if nuts aren’t my thing.

Can I freeze the pie?

I generally don’t freeze it, since the whipped cream layer may get watery or icy after thawing. But if needed, I flash‑freeze slices and serve from the freezer without thawing.

Conclusion

This Mississippi Mud Pie is one of my all-time favorites when I crave deep chocolate flavor and varying textures in one dessert. It’s easy to prepare ahead, and the layers come together beautifully. I hope you enjoy creating and indulging in this decadent treat as much as I do—each slice is pure chocolate bliss.

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