This delicious Pioneer Woman Mississippi Mud Pie is the perfect indulgent dessert for any occasion. With its creamy pudding layer, fudgy brownie base, and crunchy pecans, this easy recipe comes together quickly. You can even customize it with your favorite nuts or chocolate for a fun twist!
Ingredients Needed
For the Crust:
- 1 (14.3-oz.) package of chocolate sandwich cookies (about 32 cookies)
- 6 Tbsp. salted butter, melted
For the Brownie Layer:
- 1/2 cup salted butter
- 1 (3.5 oz.) 70% chocolate bar, chopped
- 3 large eggs (at room temperature)
- 2/3 cup granulated sugar
- 1/2 cup chopped toasted pecans
- 1 Tbsp. instant espresso granules
- 1 tsp. vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
For the Pudding Layer:
- 3/4 cup granulated sugar
- 2 Tbsp. cornstarch
- 1/4 tsp. salt
- 1 1/2 cups whole milk
- 2 large egg yolks
- 1 (3.5 oz.) 70% chocolate bar, chopped
- 1 tsp. vanilla extract
- 2 Tbsp. salted butter
For the Topping:
- 2 cups heavy cream
- 2 tsp. vanilla extract
- 6 Tbsp. powdered sugar
- Chopped toasted pecans (for garnish)
- Chocolate shavings (for garnish)
How To Make Mississippi Mud Pie Recipe
- For the Crust: Process the cookies in a food processor until finely ground. Add the melted butter and pulse until well combined. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the crust while preparing the filling.
- For the Brownie Layer: Preheat the oven to 350ºF (175ºC). Melt the butter and chopped chocolate in a small microwave-safe bowl, stirring every 30 seconds until melted. In a large bowl, whisk together the eggs and sugar for about 2 minutes until the mixture lightens and thickens. Stir in the pecans, espresso granules, vanilla, flour, and cocoa powder until combined. Add the melted chocolate mixture and whisk until just combined. Pour the brownie batter into the cold crust. Bake for 25 minutes or until the center is set (it may still jiggle slightly). Let the brownie layer cool completely on a wire rack, about 2 hours.
- For the Pudding Layer: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and egg yolks, whisking to combine. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 3-4 minutes. Remove from heat, then stir in the chopped chocolate, vanilla extract, and butter until smooth. Pour the pudding over the cooled brownie layer and let it cool for 20 minutes. Place the pie in the refrigerator to chill for at least 4 hours or overnight.
- For the Topping: Beat the heavy cream, vanilla extract, and powdered sugar in a large bowl on medium-high speed until soft peaks form, about 1 minute. Spoon the whipped cream on top of the pie and garnish with chopped toasted pecans and chocolate shavings.
Recipe Tips
- Let each layer cool completely: Ensure the brownie layer is fully cooled before adding the pudding. This helps the layers set properly and prevents them from mixing together.
- Chill the pie overnight: For the best texture and flavor, let the pie chill in the fridge for at least 4 hours, or even better, overnight. This allows the pudding to firm up and gives the flavors time to develop.
- Whip the cream properly: When making the topping, be sure to beat the cream until soft peaks form. This will give the pie a smooth, airy finish.
- Use fresh ingredients: Using room-temperature eggs and fresh butter helps create a smoother, better-textured batter and pudding.
- Customize the nuts: If you’re not a fan of pecans, feel free to swap them out for walnuts or almonds. This will change the flavor while keeping the crunch.
How To Store Leftovers
Store leftovers mississippi mud pie in the fridge. Keep it covered for up to 3-4 days.
Nutrition Facts
Serving Size: 1 slice
- Calories: 439
- Total Fat: 29g
- Saturated Fat: 15g
- Cholesterol: 62mg
- Sodium: 251mg
- Total Carbohydrate: 43g
- Dietary Fiber: 2g
- Sugars: 27g
More Pioneer Woman Recipes:
Pioneer Woman Mississippi Mud Pie Recipe
Description
This delicious Pioneer Woman Mississippi Mud Pie is the perfect indulgent dessert for any occasion. With its creamy pudding layer, fudgy brownie base, and crunchy pecans, this easy recipe comes together quickly. You can even customize it with your favorite nuts or chocolate for a fun twist!
Ingredients
For the Crust:
For the Brownie Layer:
For the Pudding Layer:
For the Topping:
Instructions
- For the Crust: Process the cookies in a food processor until finely ground. Add the melted butter and pulse until well combined. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the crust while preparing the filling.
- For the Brownie Layer: Preheat the oven to 350ºF (175ºC). Melt the butter and chopped chocolate in a small microwave-safe bowl, stirring every 30 seconds until melted. In a large bowl, whisk together the eggs and sugar for about 2 minutes until the mixture lightens and thickens. Stir in the pecans, espresso granules, vanilla, flour, and cocoa powder until combined. Add the melted chocolate mixture and whisk until just combined. Pour the brownie batter into the cold crust. Bake for 25 minutes or until the center is set (it may still jiggle slightly). Let the brownie layer cool completely on a wire rack, about 2 hours.
- For the Pudding Layer: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and egg yolks, whisking to combine. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 3-4 minutes. Remove from heat, then stir in the chopped chocolate, vanilla extract, and butter until smooth. Pour the pudding over the cooled brownie layer and let it cool for 20 minutes. Place the pie in the refrigerator to chill for at least 4 hours or overnight.
- For the Topping: Beat the heavy cream, vanilla extract, and powdered sugar in a large bowl on medium-high speed until soft peaks form, about 1 minute. Spoon the whipped cream on top of the pie and garnish with chopped toasted pecans and chocolate shavings.
Notes
- Let each layer cool completely: Ensure the brownie layer is fully cooled before adding the pudding. This helps the layers set properly and prevents them from mixing together.
- Chill the pie overnight: For the best texture and flavor, let the pie chill in the fridge for at least 4 hours, or even better, overnight. This allows the pudding to firm up and gives the flavors time to develop.
- Whip the cream properly: When making the topping, be sure to beat the cream until soft peaks form. This will give the pie a smooth, airy finish.
- Use fresh ingredients: Using room-temperature eggs and fresh butter helps create a smoother, better-textured batter and pudding.
- Customize the nuts: If you’re not a fan of pecans, feel free to swap them out for walnuts or almonds. This will change the flavor while keeping the crunch.
Pioneer Woman Mississippi Mud Pie Recipe