Ingredients:
For the Graham Cracker Crust:
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| Ingredient | Quantity |
|---|---|
| Graham Cracker Sheets | 16 full sheets (about 2 1/2 cups crumbs) |
| Unsalted Butter, melted | 1/2 cup |
| Granulated Sugar | 3 tablespoons |
For the Flourless Chocolate Cake Layer:
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| Ingredient | Quantity |
|---|---|
| Bittersweet Chocolate, chopped | 6 ounces |
| Unsalted Butter | 1/4 cup |
| Water | 1/4 cup |
| Unsweetened Cocoa Powder | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Vanilla Extract | 1 tablespoon |
| Large Eggs, separated | 6 |
| Granulated Sugar | 1 cup, divided |
For the Chocolate Pudding Layer:
| Ingredient | Quantity |
|---|---|
| Granulated Sugar | 1 cup |
| Cornstarch | 3 tablespoons |
| Unsweetened Cocoa Powder | 1/4 cup |
| Salt | 1/2 teaspoon |
| Milk (2% or whole) | 1 1/4 cups |
| Heavy Cream | 1 1/4 cups |
| Egg Yolks | 4 large |
| Unsalted Butter | 2 tablespoons |
| Bittersweet Chocolate, chopped | 4 ounces |
| Vanilla Extract | 1 teaspoon |
For the Whipped Cream Topping:
| Ingredient | Quantity |
|---|---|
| Heavy Cream | 1 1/2 cups |
| Granulated Sugar | 3 tablespoons |
| Unsweetened Cocoa Powder (for dusting) |
Instructions:
- Prepare the Graham Cracker Crust: Preheat your oven and pulse the graham crackers into fine crumbs. Mix with melted butter and sugar, then press the mixture into a pie dish to form the crust. Bake for 10 minutes and let cool completely.
- Make the Flourless Chocolate Cake Layer: In a double boiler, melt chocolate and butter together. Stir in water, cocoa powder, salt, and vanilla. Beat egg yolks with sugar until thick, then fold them into the chocolate mixture. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture and pour it over the cooled crust. Bake for 25-30 minutes and let cool.
- Cook the Chocolate Pudding Layer: In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Gradually whisk in milk, cream, and egg yolks. Cook over medium heat, stirring constantly, until thickened and boiling. Remove from heat, stir in butter, chocolate, and vanilla extract. Pour the pudding over the cooled cake layer and refrigerate for at least 4 hours.
- Whip the Cream and Finish the Pie: Whip heavy cream with sugar until soft peaks form. Spread the whipped cream over the chilled pudding layer and dust with cocoa powder. Your Mississippi Mud Pie is ready to slice and serve
