Entree: United States – Mississippi / Southern United States – Mississippi Mud Pie

Serving Size: 6

Approximate Time

Prep 45 min

Cook 15 min

Additional 3 hrs 30 min

Total 4 hrs

Ingredients

- Crust
  - 2 cups (200 g) chocolate wafer crumbs (or crushed chocolate sandwich cookies)
  - 6 tbsp (85 g) unsalted butter, melted
  - 2 tbsp (25 g) granulated sugar
  - Pinch fine salt
- Chocolate pudding layer
  - 3 cups (720 ml) whole milk
  - 1 cup (240 ml) heavy cream
  - 1 cup (200 g) granulated sugar
  - 3/4 cup (75 g) unsweetened cocoa powder
  - 1/3 cup (43 g) cornstarch
  - 1/2 tsp (2.5 g) fine salt
  - 3 large egg yolks
  - 4 tbsp (57 g) unsalted butter
  - 2 tsp (10 ml) pure vanilla extract
  - 1 tbsp (15 ml) brewed espresso or strong coffee (optional, for depth)
  - 2 tbsp (30 ml) bourbon (optional)
- Whipped cream
  - 1 1/2 cups (360 ml) heavy cream, cold
  - 3 tbsp (24 g) powdered sugar
  - 1 tsp (5 ml) vanilla extract
- Toppings & garnish
  - 1 cup (100 g) pecans, coarsely chopped and toasted
  - 8 slices thick-cut bacon, approx. 12 oz (340 g), candied (see method)
  - 1 cup (170 g) semisweet chocolate chips (for sauce)
  - 1/2 cup (120 ml) heavy cream (for sauce)
  - 2 tbsp (28 g) unsalted butter (for sauce)
  - Flaky sea salt, for finishing
  - Optional: extra bourbon or chocolate shavings for serving
- Candied bacon (quick)
  - 1/4 cup (50 g) packed light brown sugar
  - 1 tbsp (15 ml) maple syrup
  - 1/2 tsp (1 g) cayenne or black pepper (optional, for a spicy note)

Instructions

Short Description:
A very rich Mississippi Mud Pie built in layers: a chocolate crumb crust, a thick chocolate pudding filling, a billow of sweetened whipped cream, and a scatter of toasted pecans with candied bacon and warm chocolate sauce for serving.

Regional Notes:
This Mississippi version emphasizes the classic layered chocolate pudding and whipped cream over a crumbly chocolate crust and is finished with toasted pecans — a Southern touch. Many Mississippi recipes add Bourbon or candied bacon for depth and a salty-sweet contrast; both are optional but authentic to regional variations.

1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment for the bacon.
2. Make the crust: combine chocolate wafer crumbs, melted butter, sugar, and a pinch of salt in a mixing bowl until evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch (23 cm) deep-dish pie plate. Bake 8–10 minutes, then cool on a rack while you make the pudding.
3. Candy the bacon: lay bacon slices on the prepared baking sheet. Combine brown sugar, maple syrup, and cayenne (if using) and brush or spoon evenly over the bacon. Bake alongside the crust or at 350°F (175°C) for 15–20 minutes, watching closely, until caramelized and crisp. Transfer to a wire rack to cool and harden; when cool, chop coarsely for garnish.
4. Toast the pecans: spread pecans on a small baking sheet and toast in the oven for 5–7 minutes until fragrant; cool and chop coarsely.
5. Make the chocolate pudding: whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. In a separate bowl, whisk the egg yolks with a little of the milk to temper.
6. Add the remaining milk and the heavy cream to the dry mixture in the saucepan and warm over medium heat, whisking constantly until steam rises. Slowly whisk about 1/2 cup (120 ml) of the hot milk into the yolks, then pour the yolk mixture back into the saucepan.
7. Continue to cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 3–5 minutes. Remove from heat and whisk in the butter, vanilla, espresso (if using), and bourbon (if using) until smooth.
8. Strain the pudding through a fine-mesh sieve into a bowl to remove any lumps. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming; cool to room temperature, then chill until fully set, at least 2 hours.
9. Make the whipped cream: beat cold heavy cream with powdered sugar and vanilla until soft peaks form. Keep chilled until assembly.
10. Assemble the pie: spread the chilled pudding evenly into the cooled chocolate crust. Smooth the top, then refrigerate for 30 minutes to firm slightly.
11. Top the pudding layer with an even layer of sweetened whipped cream. Scatter the toasted pecans and chopped candied bacon over the whipped cream. Drizzle with warm chocolate sauce (see next step) and finish with a few flakes of sea salt.
12. Make the chocolate sauce: heat the 1/2 cup (120 ml) heavy cream until just simmering and pour over the chocolate chips and butter in a heatproof bowl. Let sit 1 minute, then whisk until smooth and glossy. Stir in 1 tbsp (15 ml) corn syrup or a splash of bourbon if desired. Warm slightly for drizzling.
13. Chill the assembled pie at least 1 hour before serving so layers marry; pie keeps well covered in the refrigerator for up to 3 days. Serve slices drizzled with more chocolate sauce and, if desired, an extra sprinkle of chopped pecans or a small strip of candied bacon.