If you’re craving a dessert that’s rich, gooey, and indulgent, this Mississippi Mud Pie is a must-try. It combines layers of buttery graham cracker crust, fudgy chocolate filling, golden marshmallows, crunchy pecans, and a fluffy whipped cream topping. Every bite is a mix of textures—creamy, chewy, crunchy, and fluffy—all wrapped up in one show-stopping pie.
Perfect for gatherings, holidays, or when you want to impress your guests, this decadent Southern dessert never fails to satisfy a sweet tooth. It’s an American classic, often called the ultimate comfort food dessert, and it belongs in your collection of party-perfect recipes. Whether you serve it warm with ice cream or chilled with whipped cream, Mississippi Mud Pie is a chocolate lover’s dream.
Why You’ll Love This Recipe
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Rich and decadent: Layers of chocolate, marshmallows, and whipped cream make every bite indulgent.
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Crowd-pleasing dessert: Ideal for holidays, potlucks, birthdays, or dinner parties.
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Simple ingredients: Pantry staples like butter, cocoa, and sugar come together effortlessly.
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Texture perfection: A crunchy crust, fudgy filling, gooey marshmallows, and fluffy cream create an unforgettable bite.
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Make-ahead friendly: Prepare in advance and chill until you’re ready to serve.
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Customizable: Easy to adjust with different toppings or crust options.
Ingredient Breakdown
Graham Cracker Crumbs: Form the base of the crust, giving a buttery crunch that balances the richness of the filling.
Unsalted Butter: Used in both the crust and filling, it provides structure and smoothness.
Semisweet Chocolate Chips: The heart of the pie, delivering deep chocolate flavor with a hint of sweetness.
Sugar: Adds sweetness and helps create a fudgy, brownie-like filling.
Vanilla Extract: Enhances the flavor of both the chocolate filling and the whipped cream topping.
Unsweetened Cocoa Powder: Deepens the chocolate flavor, balancing the sweetness with a slight bitterness.
Eggs: Provide structure and richness, transforming the chocolate mixture into a firm but fudgy filling.
All-Purpose Flour: Thickens the filling for a chewy, brownie-like consistency.
Salt: Balances sweetness and enhances chocolate’s depth.
Mini Marshmallows: Toast to perfection on top, adding gooey sweetness and that iconic Mississippi Mud Pie look.
Chopped Pecans: Add crunch and nutty flavor, balancing the richness of the chocolate.
Heavy Cream: Whipped into soft peaks, it provides a creamy, light topping to offset the dense filling.
Powdered Sugar: Sweetens the whipped cream without making it grainy.
Pro Tips
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Don’t overbake the filling: The center should remain slightly jiggly when you remove it from the oven—it sets as it cools.
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Toast marshmallows carefully: Keep a close eye while broiling to avoid burning. A golden, lightly crisp top is perfect.
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Use room-temperature eggs: This helps them incorporate smoothly into the chocolate batter.
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Cool completely before adding whipped cream: Adding cream too soon can cause it to melt and lose its structure.
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Chill before slicing: For clean, even slices, refrigerate the pie for at least an hour before serving.
Ingredient Swaps and Variations
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Different crusts: Swap graham crackers for Oreo crumbs, chocolate wafer cookies, or even a brownie base.
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Nut-free option: Skip the pecans or replace them with shredded coconut for texture.
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Extra chocolatey: Add a layer of chocolate ganache under the whipped cream topping.
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Boozy twist: Stir a splash of coffee liqueur or bourbon into the chocolate filling for depth.
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Gluten-free version: Use gluten-free graham crackers and flour substitutes.
Serving Suggestions
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With ice cream: Pair with vanilla, coffee, or salted caramel ice cream for an over-the-top dessert.
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Holiday table centerpiece: Add chocolate curls or dust with cocoa powder for presentation.
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Casual treat: Serve chilled in squares instead of slices for potlucks and parties.
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Coffee pairing: Enjoy with espresso or strong coffee to balance the sweetness.
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Fancy plating: Drizzle with chocolate sauce or caramel and sprinkle with crushed pecans before serving.
Make Ahead + Storage Tips
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Make ahead: Bake the pie a day in advance, then top with whipped cream right before serving.
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Refrigeration: Store covered in the fridge for up to 4 days. The crust may soften slightly but the flavors deepen.
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Freezing: Freeze the pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight, then add whipped cream before serving.
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Reheating tip: If you like warm marshmallows, pop individual slices in the microwave for 10–15 seconds.
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Whipped cream stability: Add a tablespoon of cornstarch or instant pudding mix to the whipped cream to keep it firm for longer.
Cultural and Historical Notes
Mississippi Mud Pie has its roots in Southern cooking, with recipes dating back to the mid-20th century. Named after the rich, dense mud of the Mississippi River, the pie embodies indulgence. Traditionally layered with chocolate pudding, cake, and whipped cream, modern variations range from no-bake versions to decadent bakes like this one. The toasted marshmallow topping adds a nostalgic nod to campfires, making it a dessert that’s both playful and luxurious.
Frequently Asked Questions (FAQ)
1. Can I use large marshmallows instead of mini?
Yes, but cut them into smaller pieces to ensure even melting and golden tops.
2. How do I know when the chocolate filling is done baking?
The edges will be set, but the center should still have a slight jiggle. It will firm up as it cools.
3. Can I skip the whipped cream topping?
Of course. You can serve it plain, with ice cream, or with a drizzle of chocolate sauce instead.
4. What’s the best way to cut clean slices?
Chill the pie completely, then use a sharp knife dipped in hot water and wiped dry before each cut.
5. Can I make Mississippi Mud Pie without nuts?
Yes, simply leave them out. The pie will still be delicious, and you can substitute crushed cookies or pretzels for crunch.
Mississippi Mud Pie
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs with melted butter. Press into bottom of a 9x13-inch baking dish to form the crust.
- Melt chocolate chips and 1/2 cup butter in microwave or double boiler until smooth.
- Stir sugar, vanilla, and cocoa powder into chocolate mixture until combined.
- Beat in eggs, one at a time, until smooth.
- Mix flour and salt separately, then add to chocolate batter until just combined.
- Pour chocolate batter over crust. Bake 25–30 minutes, until edges set but center is slightly jiggly.
- Remove from oven, sprinkle with marshmallows and pecans. Bake 5–7 minutes until marshmallows puff and turn golden.
- Cool pie completely.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Spread over cooled pie before serving.
