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Mississippi Mud Pie

This amazingly rich pie needs time to chill, so plan ahead.

Serves 12
Ready in 210 mins
Prep time 45 mins
Cooking time 45 mins
Chill time 120 mins
397 calories per serving


> 15 chocolate sandwich cookies
> 1/2 cup (1 stick) unsalted butter, melted
> 2 tbsp Bourbon whiskey (optional)
> 4 oz premium bittersweet chocolate (1/3 of a 12 oz. package)
> 2 large eggs
> 1/3 cup light brown sugar
> 1/2 tsp kosher salt
> 2 tsp vanilla extract
> 2/3 cup mascarpone or cream cheese
> 1 cup heavy cream
> 2 tbsp confectioners' sugar


Preheat the oven to 300ºF. Line the bottom of a greased 9-inch springform pan with a circle of parchment paper and place pan on a foil-lined baking sheet to catch any drips.
Grind the cookies in a food processor. Add half the melted butter (¼ cup) and bourbon, if using; pulse until mixed. Press mixture in an even layer on bottom of pan and about ½ inch up sides. Cover and chill.
Mix 1/3 of the chocolate chips into the remaining melted butter (do not do this over heat, as the chocolate will become grainy). Stir until melted and smooth.
In a standing mixer, beat the eggs, sugar and salt until creamy and thick, about 5 minutes. Add the vanilla extract, chocolate mixture and mascarpone. Beat until smooth.
Pour the mixture over the chilled cookie crust and bake in the middle of the oven until the filling is puffed and just set, about 45 minutes. Turn off the heat and leave the cake in the oven for 1 ½ hours. Cool on a wire rack.
While cake cools, heat the cream in a small saucepan until bubbles appear at the edge of the pan. Remove from heat and stir in remaining chocolate chips, stirring until smooth. Pour over cooled cake and refrigerate for at least 2 hours.
Before serving, sprinkle the cake with confectioners sugar.

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