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Classic Mississippi Mud Pie Recipe with Marshmallows
Emily

Mississippi Mud Pie

This decadent Mississippi Mud Pie layers a buttery graham cracker crust with fudgy chocolate filling, gooey marshmallows, crunchy pecans, and fluffy whipped cream. A show-stopping Southern classic perfect for chocolate lovers!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 cups mini marshmallows
  • 1/2 cup chopped pecans
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (for whipped cream)

Equipment

  • Mixing bowls
  • 9x13-inch baking dish
  • microwave or double boiler for melting chocolate
  • Whisk
  • Electric mixer for whipped cream

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Combine graham cracker crumbs with melted butter. Press into bottom of a 9x13-inch baking dish to form the crust.
  3. Melt chocolate chips and 1/2 cup butter in microwave or double boiler until smooth.
  4. Stir sugar, vanilla, and cocoa powder into chocolate mixture until combined.
  5. Beat in eggs, one at a time, until smooth.
  6. Mix flour and salt separately, then add to chocolate batter until just combined.
  7. Pour chocolate batter over crust. Bake 25–30 minutes, until edges set but center is slightly jiggly.
  8. Remove from oven, sprinkle with marshmallows and pecans. Bake 5–7 minutes until marshmallows puff and turn golden.
  9. Cool pie completely.
  10. Whip cream with powdered sugar and vanilla until stiff peaks form. Spread over cooled pie before serving.

Notes

For extra indulgence, drizzle melted chocolate or caramel over the whipped cream before serving. Chill the pie at least 1 hour for easier slicing. Swap pecans with walnuts or omit for a nut-free version. Best enjoyed the same day for maximum marshmallow fluffiness.