Ingredients
Scale
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Chocolate Filling:
- 8 oz dark chocolate (70% cocoa or higher)
- 1/2 cup heavy cream
- 2 tablespoons butter (unsalted)
- 1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon espresso powder (optional, for enhancing the chocolate flavor)
- 1/2 teaspoon ground cinnamon (optional, for depth of flavor)
- 1 tablespoon cornstarch
For the Whipped Cream Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cornstarch (optional, for stabilization)
For the Ganache:
- 4 oz dark chocolate (70% cocoa)
- 1/4 cup heavy cream
Instructions
- Make the Graham Cracker Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until the mixture is well combined and crumbly.
- Press the mixture firmly into the bottom of a 9-inch pie pan, ensuring it’s evenly spread. Bake for 8-10 minutes to set the crust. Allow it to cool completely.
- Prepare the Chocolate Filling:
- In a heatproof bowl, melt the dark chocolate with heavy cream and butter over a double boiler or in the microwave. Stir until smooth and let it cool slightly.
- In a separate bowl, whisk together the sugar, eggs, espresso powder, cinnamon, and cornstarch until smooth.
- Gradually add the melted chocolate mixture into the egg mixture, stirring gently to combine.
- Pour the filling into the cooled graham cracker crust and bake at 350°F for 20-25 minutes, until the center is set but slightly wobbly. Allow the pie to cool to room temperature.
- Make the Whipped Cream Topping:
- Chill your mixing bowl and beaters in the fridge for at least 30 minutes.
- Whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla extract. Continue whipping until stiff peaks form. If using, sprinkle in the cornstarch to help stabilize the cream.
- Spoon or pipe the whipped cream over the cooled pie, spreading it evenly.
- Make the Chocolate Ganache:
- In a small saucepan, heat the cream until it begins to simmer. Pour it over the chopped chocolate in a heatproof bowl. Stir until the ganache is smooth and glossy.
- Pour the ganache over the whipped cream topping, allowing it to flow evenly across the pie.
- Chill and Serve:
- Refrigerate the pie for at least 4 hours or overnight to allow the layers to set properly.
- Once ready to serve, let the pie sit at room temperature for 15-20 minutes for the best texture and flavor.
Notes
- Graham Cracker Crust: Make sure the crumbs are finely ground for a smooth, stable crust. Pre-baking helps prevent the crust from becoming soggy once the filling is added.
- Chocolate Filling: Use high-quality dark chocolate with at least 60-70% cocoa for the best flavor. Melt the chocolate gently to avoid overheating and creating a grainy texture.
- Whipped Cream: For a more stable whipped cream, add cornstarch while whipping. This prevents the cream from deflating and melting too quickly when served.
- Storage: Store any leftover Mississippi Mud Pie in the refrigerator for up to 3 days. The pie can be made ahead of time and stored for convenience. Just remember to add the whipped cream topping just before serving for the best presentation.