Mississippi Mud Pie

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Digging into decadence — one forkful of Mississippi bliss at a time!


For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Chocolate Pudding Layer:

2 cups whole milk
2/3 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
6 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

For the Whipped Cream Layer:

1 1/2 cups heavy cream, chilled
1/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract

For the Topping:

Unsweetened cocoa powder, for dusting


Make the Graham Cracker Crust:

Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed and crumbly.
Press the mixture firmly into the bottom of a 9-inch pie dish.
Bake for 8 to 10 minutes, or until the edges are golden brown.
Remove from the oven and let cool while you prepare the filling.

Prepare the Chocolate Pudding Layer:

In a medium saucepan, whisk together milk, sugar, cornstarch, and egg yolks until well blended.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 10 minutes.
Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until the chocolate is melted and the mixture is smooth.
Pour the chocolate filling over the cooled crust and smooth the top with a spatula.
Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate until set, at least 4 hours or overnight.

Make the Whipped Cream Layer:

When the pudding layer is set, in a large bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract with an electric mixer until stiff peaks form.
Carefully spread the whipped cream over the chocolate layer.

Finish with the Topping:

Using a fine-mesh sieve, lightly dust the top of the whipped cream with unsweetened cocoa powder.
Refrigerate the pie for at least one hour before serving to allow the layers to set together.
Slice and serve your Mississippi Mud Pie chilled. Enjoy your decadent dessert!

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