Ingredients
Equipment
Method
- In a medium bowl, combine the chocolate wafer crumbs, melted butter, granulated sugar, and instant espresso powder (if using). Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch pie plate to form an even crust. You can use the bottom of a glass or measuring cup to help compact it. Place the pie plate in the refrigerator while you prepare the filling.1.5 cups chocolate wafer crumbs, 0.25 cup unsalted butter, melted, 2 tablespoons granulated sugar, 1 teaspoon instant espresso powder
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sifted cocoa powder and powdered sugar, beating until well combined and no lumps remain. Stir in the vanilla extract.8 ounces cream cheese, softened, 0.5 cup unsweetened cocoa powder, sifted, 1 cup powdered sugar, 1 teaspoon vanilla extract
- In a separate, clean bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined and no streaks of cream cheese remain. The goal is a light and airy chocolate filling.1.5 cups heavy cream, cold
- Spoon the chocolate cream cheese filling evenly over the prepared crust. Smooth the top with a spatula. Cover the pie loosely with plastic wrap.
- Refrigerate the Mississippi Mud Pie Creamy Chocolate for at least 4 hours, or preferably overnight, to allow the filling to set completely and the flavors to meld. This chilling time is crucial for achieving the perfect creamy texture.
- In a small microwave-safe bowl, combine the finely chopped semi-sweet chocolate and 2 tablespoons of heavy cream. Microwave in 30-second intervals, stirring well after each, until the chocolate is melted and the mixture is smooth and glossy. Alternatively, you can melt the chocolate and cream over a double boiler. Let the ganache cool slightly, about 5-10 minutes, so it’s pourable but not too hot.6 ounces semi-sweet chocolate, finely chopped and melted, 2 tablespoons heavy cream
- Once the pie is thoroughly chilled, carefully drizzle the slightly cooled chocolate ganache over the top. You can create swirls or cover the entire pie, depending on your preference. Immediately add any desired toppings such as whipped cream, chocolate shavings, mini marshmallows, or chopped nuts.whipped cream, chocolate shavings, mini marshmallows, chopped nuts
Notes
Leftover Mississippi Mud Pie Creamy Chocolate can be stored, covered tightly with plastic wrap or aluminum foil, in the refrigerator for up to 3-4 days. While not ideal for maintaining the perfect creamy texture, you can freeze individual slices. Wrap each slice securely in plastic wrap, then in aluminum foil, and place in a freezer-safe container. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving. This pie is best served chilled directly from the refrigerator.
