Mississippi Mud Pie

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If you love chocolate, this dessert is a must-try! It has a chocolate cookie crust, a rich fudgy brownie layer, silky chocolate pudding, and fluffy whipped cream topped with even more chocolate. It’s a four-layer treat that’s egg-free, dairy-free, and super easy to make—perfect for a quick weekend dessert.

Mississippi Mud Pie

Course Dessert
Servings 9


Brownie Layer

  • 5.3 oz dark chocolate at least 50% cocoa
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup butter or dairy-free substitute
  • 1/2 cup milk or dairy-free milk
  • 1/3 cup yogurt or dairy-free yogurt
  • 1/2 cup dark cocoa powder
  • Chocolate Custard
  • 1 1/4 cups custard dairy or dairy-free
  • 5.3 oz dark chocolate


  • 3/4 cup heavy cream or dairy-free substitute, whipped
  • Dark chocolate shavings


  • 10.5 oz chocolate cookies crushed
  • 1/2 cup butter or dairy-free substitute, melted


Prepare the Base:

  • Mix the melted butter with the crushed cookies until it resembles wet sand. Press this mixture into a lined and greased 7-inch springform pan. Chill in the fridge while you make the brownie.

Bake the Brownie:

  • Preheat your oven to 350°F. In a saucepan, melt the butter and sugar on low heat, then add the milk. Turn off the heat, add the chocolate, and stir until smooth. Mix in the yogurt. In a large bowl, sift together the flour and cocoa powder. Combine the wet ingredients with the dry ones. Pour the batter over the cookie base and bake for 20 minutes, or until the top is set. Let it cool completely.

Make the Custard:

  • Heat the custard until boiling and add the chocolate. Let it melt, then stir until smooth. Pour this over the cooled brownie layer. Cover with plastic wrap to prevent a skin from forming, and refrigerate overnight to set.

Finish with Whipped Cream:

  • The next day, top with whipped cream and sprinkle with chocolate shavings.

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