Mississippi Mud Pie

Votes: 3

Time: 3 hours 10 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 517, total fat 36 G., saturated fats 19 G., proteins 5 G., carbohydrates 45 G., fiber 2 G., cholesterol 138 mg, sodium 114 mg, sugar 35 G.

This American chocolate pie is moist and dense, earning it a name inspired by the fertile banks of the Mississippi River after a flood. A rich chocolate crust with pecan bits sits a soft, coffee-flavored filling, topped with chocolate sauce and chopped pecans.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

9 chocolate graham crackers (1 pack)
1/3 tbsp. chopped pecans
3 tablespoons unsalted butter, melted

Filling

110 g unsalted butter, cut into pieces
60 g unsweetened chocolate, chopped
2 tbsp. premium flour
A pinch of salt
1 and 1/4 cups granulated sugar
2 tablespoons light corn syrup
2 tablespoons coffee liqueur
1.5 tsp vanilla extract
3 large eggs

Topping

1.5 cups chilled heavy cream
1 tbsp powdered sugar
0.5 tsp vanilla extract
3 tablespoons finely chopped pecans
Chocolate sauce to drizzle (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pecans, dark chocolate, eggs, coffee liqueur

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Cake:

Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and pulse to moisten the crumbs. Set aside 2 tablespoons of chocolate chips for topping, then spoon the remaining chocolate chips into a 9-inch pie pan and press into the bottom and up the sides. Bake until set, about 10 minutes; transfer to a wire rack to cool.

Meanwhile, prepare the filling.:

In a medium saucepan over medium heat, melt the butter and chocolate, stirring constantly. Remove from heat, then add the flour and salt and stir until smooth. Add the sugar, corn syrup, coffee liqueur, and vanilla extract. Add the eggs one at a time, stirring until fully incorporated. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a wire rack and let cool slightly, about 2 hours (the cake should still be slightly warm).
Whipped cream:

Beat the cream, powdered sugar, and vanilla extract with a mixer until soft peaks form. Top the cake with whipped cream, sprinkle with pecans, and the remaining chocolate chips. Drizzle with chocolate sauce.