Categories: Uncategorized

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.