My Mississippi friend introduced me to this recipe! Instant hit!

This Mississippi Mud Pie is a luscious, multi-layered Southern dessert. It boasts a buttery graham cracker crust, a rich flourless chocolate cake layer, a smooth homemade chocolate pudding, and a light, fluffy whipped cream topping.

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Mississippi Mud Pie

Ingredients:

For the Graham Cracker Crust:

Ingredient	Amount
Graham Cracker Sheets	16 full sheets (about 2¼ cups crumbs)
Unsalted Butter, melted	½ cup
Granulated Sugar	3 tablespoons

For the Flourless Chocolate Cake Layer:

Ingredient	Amount
Bittersweet Chocolate, chopped	6 ounces
Unsalted Butter	¼ cup
Water	¼ cup
Unsweetened Cocoa Powder	1 tablespoon
Salt	¼ teaspoon
Vanilla Extract	1 tablespoon
Large Eggs, separated	6
Granulated Sugar	1 cup (divided)

For the Chocolate Pudding Layer:

Ingredient	Amount
Granulated Sugar	1 cup
Cornstarch	3 tablespoons
Unsweetened Cocoa Powder	¼ cup
Salt	½ teaspoon
Milk (2% or whole)	1¼ cups
Heavy Cream	1¼ cups
Egg Yolks	4 large
Unsalted Butter	2 tablespoons
Bittersweet Chocolate, chopped	4 ounces
Vanilla Extract	1 teaspoon

For the Whipped Cream Topping:

Ingredient	Amount
Heavy Cream	1½ cups
Granulated Sugar	3 tablespoons
Unsweetened Cocoa Powder	For dusting

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Instructions:

Step 1: Make the Crust:
Preheat the oven to 350°F (175°C). Crush the graham cracker sheets into fine crumbs using a food processor or by hand. Combine the crumbs with melted butter and sugar, then press the mixture firmly into a standard pie plate. Bake for 10 minutes, then set aside to cool completely.

Step 2: Prepare the Flourless Chocolate Cake:
Melt the bittersweet chocolate and butter together in a double boiler or microwave. Stir in water, cocoa powder, salt, and vanilla extract. In a separate bowl, whisk the egg yolks with half of the sugar until pale and thick. Fold the yolk mixture into the chocolate blend. In a clean bowl, beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Gently fold the egg whites into the chocolate batter. Pour the batter over the cooled crust and bake for 25-30 minutes. Allow it to cool fully.

Step 3: Cook the Chocolate Pudding:
In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Slowly whisk in milk, cream, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and stir in butter, chopped chocolate, and vanilla until smooth. Pour the pudding over the cooled cake layer. Refrigerate for at least 4 hours until set.

Step 4: Whip and Finish:
Using a chilled bowl, whip the heavy cream with sugar until soft peaks form. Spread the whipped cream over the chilled pudding layer. Lightly dust the top with cocoa powder. Your Mississippi Mud Pie is ready to slice and enjoy!