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–+ servings
mississippi mud pie

Mississippi Mud Pie

5 from 1 vote
A classic layered dessert featuring a buttery pecan crust, sweet cream cheese, rich chocolate pudding, and fluffy whipped cream.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour For the crust
  • ½ cup unsalted butter, melted Binds the crust
  • 1 cup chopped pecans Divided use (crust and topping)
  • 8 ounces cream cheese, softened Room temperature
  • 1 cup powdered sugar Sifted to prevent lumps
  • 16 ounces heavy whipping cream Whipped to stiff peaks
  • 2 boxes instant chocolate pudding mix 3.9 oz boxes each
  • 3 cups cold whole milk Must be very cold
  • 2 tablespoons chocolate curls For garnish

Equipment

  • 1 9x13 baking dish For building the pie
  • 1 stand mixer For beating cream cheese
  • 1 large whisk For the pudding

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine flour, melted butter, and ½ cup chopped pecans in a bowl.
  3. Press the mixture firmly into the bottom of a 9x13 inch baking dish.
  4. Bake for 20 minutes until lightly browned, then cool completely.
    baked pecan crust cooling
  5. Beat cream cheese and powdered sugar until smooth.
    beating cream cheese and powdered sugar
  6. Fold half of the prepared whipped cream into the cream cheese mixture.
  7. Spread the cream cheese layer evenly over the cooled crust and refrigerate.
  8. Whisk instant pudding mixes and cold milk for two minutes until thick.
    whisking chocolate pudding mix
  9. Pour the chocolate pudding over the cream cheese layer and chill for 20 minutes.
  10. Spread the remaining whipped cream over the set pudding.
  11. Garnish with the remaining chopped pecans and chocolate curls before chilling for 4 hours.

Nutrition

Serving: 140gCalories: 380kcalCarbohydrates: 35gProtein: 5gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 400IUCalcium: 80mgIron: 1mg

Notes

Store covered in the refrigerator up to 4 days. Let the crust cool completely before adding the cream cheese layer to prevent melting.

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