Mississippi Mud Pie
Why this recipe works
- Contrasting layers: The crisp biscuit crust supports a dense chocolate filling and a light whipped cream topping.
- Smooth chocolate centre: Warming the chocolate gently with cream creates a glossy base for a rich, even filling.
- Designed to chill: The pie needs time in the fridge, making it well suited to preparing before serving.
Get the most out of this recipe
Timing notes
- Allow enough chilling time: The filling should be fully chilled before slicing; the fridge time is what gives the pie its clean layers.
- Cool before chilling: Let the baked pie cool at room temperature first so it sets evenly and does not create excess condensation in the fridge.
Texture tips
- Keep the filling smooth: Warm the chocolate and cream gently and take the pan off the heat before the mixture gets too hot.
- Bake to a gentle wobble: The edges should be set while the centre still moves slightly; it will continue to firm as it cools and chills.
- Whip to soft peaks: Stop once the cream holds soft peaks so the topping stays billowy rather than stiff or grainy.
Ingredient notes
- Use baking chocolate: Dark baking chocolate melts reliably and gives the filling a deeper cocoa flavour than standard eating chocolate.
- Digestives make a sturdy crust: Digestive biscuit crumbs create a firm, lightly wheaty base that balances the richness of the chocolate.
Make-ahead tips
- Bake the pie in advance: The crust and chocolate filling can be baked and chilled ahead, then finished with whipped cream closer to serving.
- Add the topping last: For the neatest finish, keep the pie covered in the fridge and add the whipped cream and cocoa dusting just before serving.
- Good for next-day serving: A longer chill helps the filling settle into a firmer, cleaner-slicing texture.
Equipment you'll need
Ingredients
Crust
Chocolate filling
Topping
Instructions
- Heat the oven to 180°C (355°F). Tip the digestive biscuit crumbs into a bowl with the fine sea salt. Melt the unsalted butter in a saucepan over low heat.
- Pour the melted butter over the crumbs and mix until evenly moistened. Press firmly into a pie dish, pushing the crumbs up the sides to form a neat edge. Bake for 10 minutes, then set aside to cool slightly.
- Reduce the oven to 160°C (320°F). Break the dark baking chocolate into a saucepan, add the double cream, and warm gently, stirring, until smooth and glossy. Take off the heat and leave for 2 minutes to cool slightly.
- Whisk the caster sugar and cocoa powder together in a bowl to remove any lumps. Whisk in the eggs and vanilla extract until smooth, then whisk in the warm chocolate mixture. Pour into the crust.
- Bake for 22 to 28 minutes, until the edges are set and the centre still has a gentle wobble. Cool at room temperature for 45 minutes. Chill for at least 2 hours until fully set for clean slices.
- Whip the whipping cream with the remaining caster sugar until it holds soft peaks. Spoon or swirl over the chilled pie. Dust lightly with cocoa powder just before serving.
Recipe notes
Tips
- For the cleanest layers, chill the baked filling until fully set before adding the whipped cream topping.
- Warm the chocolate and double cream gently and avoid boiling, so the filling stays smooth and glossy.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are produced to be eaten lightly cooked and ensure the filling is baked until fully set.
Substitutions
- Replace digestive biscuit crumbs with digestive biscuits, crushed to fine crumbs, for the same crust texture.
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with granulated sugar, whisking a little longer so it dissolves well in the filling.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge for up to 3 days. For the best finish, add the whipped cream topping close to serving; if already topped, store loosely covered and expect the cream to soften slightly.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 10 servings
- Total time: 4h (40min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Mushroom and Chestnut Wellington (Vegetarian)
Mushroom and chestnut Wellington baked in crisp puff pastry
Chicken and Leek Pie
Chicken and leek pie with creamy sauce and puff pastry
Mustikkapiirakka (Finnish Blueberry Pie with Sour Cream Filling)
Finnish blueberry pie with sour cream filling
Gluten-Free Chicken Pot Pie
Chicken and vegetables baked under a golden gluten-free pastry lid
Pecan Pie with Golden Syrup Custard in Shortcrust Pastry
Pecan pie in shortcrust pastry with golden syrup custard
Air Fryer Cherry Pie
Air fryer cherry pie with lemon and cornflour-thickened filling.
Conchas (Mexican Sweet Bread Rolls)
Soft conchas with a crackly vanilla sugar topping
Christmas Sugar Cookies with Vanilla Butter Dough
Buttery vanilla sugar cookies cut into festive shapes
Chocoflan (Chocolate Cake with Vanilla Flan)
Caramel chocoflan with vanilla flan and chocolate sponge
Panna Cotta (Italian Set Cream Dessert) with Berry Compote
Vanilla panna cotta served with a simple berry compote
Blueberry Buckle (Sponge Cake with Crumble Topping)
Blueberry sponge cake with a crumble topping
Air Fryer Lava Cake
Individual chocolate cakes with a molten centre.
Chocolate Yule Log (Rolled Chocolate Sponge Cake)
Rolled chocolate sponge with chocolate cream and ganache
Gluten-Free Flourless Chocolate Cake
Fudgy flourless chocolate cake with cocoa
Mousse al Cioccolato Fondente (Dark Chocolate Mousse)
Chilled dark chocolate mousse folded with cream and egg whites
Nordic Yule Log Cake (Chocolate Swiss Roll)
Cocoa Swiss roll filled with whipped cream and buttercream
Classic Fudgy Brownies
Fudgy brownies with dark chocolate, cocoa and vanilla
Belgian Chocolate Brownie Torte
Dense chocolate brownie torte with a crisp top
You might also like
Arroz a Banda (Valencian Rice Cooked in Fish Stock)
Valencian rice cooked in fish stock with saffron and paprika
Italian Lentil and Tuna Salad (Insalata di Lenticchie e Tonno)
Italian lentil and tuna salad with capers and lemon
Nikkei Ceviche with Leche de Tigre
Nikkei sea bass ceviche with leche de tigre
Chicken Caesar Wrap
Chicken Caesar wrap with romaine, Parmesan and croutons
Smacked Cucumber Salad with Chilli Oil
Smacked cucumber salad with chilli oil, garlic and sesame
Fesenjan (Persian Chicken with Walnut and Pomegranate Sauce)
Persian chicken stew with walnut and pomegranate molasses sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
