Southern Mud Pie
Southern Mud Pie
Ingredients
Graham Cracker Crust
- 16 graham cracker sheets (approximately 2½ cups crumbs)
- ½ cup unsalted butter, melted
- 3 tablespoons granulated sugar
Flourless Chocolate Cake Layer
- 6 oz bittersweet chocolate, finely chopped
- ¼ cup unsalted butter
- ¼ cup water
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 6 large eggs, separated
- 1 cup granulated sugar, divided
Chocolate Pudding Layer
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1¼ cups milk (2% or whole)
- 1¼ cups heavy cream
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 4 oz bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1½ cups heavy cream
- 3 tablespoons granulated sugar
- Unsweetened cocoa powder, for dusting
Instructions
Step 1: Make the Crust
Preheat your oven to 325°F. Prepare a 9-inch springform pan by lining the bottom with parchment paper.
Mix the graham cracker crumbs with the melted butter and sugar until evenly combined. Firmly press the mixture into the base of the pan. Bake for 9–11 minutes, then allow it to cool completely before adding the next layer.
Step 2: Prepare the Chocolate Cake Layer
Raise the oven temperature to 350°F. Gently melt the chocolate and butter together, stirring until smooth.
In a separate bowl, whisk the water, cocoa powder, salt, and vanilla extract.
Beat the egg yolks with ½ cup of the sugar until pale and airy, then blend in the melted chocolate mixture.
In another bowl, whip the egg whites with the remaining sugar until soft peaks form. Carefully fold the egg whites into the chocolate batter.
Pour the batter over the cooled crust and bake for 40–45 minutes. The edges should be set while the center remains slightly wobbly. Let cool completely.
Step 3: Cook the Chocolate Pudding
In a saucepan, combine sugar, cornstarch, cocoa powder, and salt.
Slowly whisk in the milk, heavy cream, and egg yolks until smooth. Cook over medium heat, stirring continuously, until the mixture thickens, about 10–12 minutes.
Remove from heat and stir in the butter, chopped chocolate, and vanilla extract. Allow the pudding to cool fully before assembling.
Step 4: Assemble the Pie
Spread the cooled pudding evenly over the cake layer. Cover tightly with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to set properly.
Step 5: Add the Topping and Serve
Whip the heavy cream with sugar until soft peaks form. Spread the whipped cream over the chilled pie and lightly sprinkle with cocoa powder.
Carefully remove the springform pan ring, slice, and serve.
Notes
- For optimal flavor and texture, make this dessert one day ahead.
- Ensure each layer is completely cooled before layering.
- Store covered in the refrigerator for up to 4 days.
