Southern Mud Pie

If you’re craving a chocolate dessert that feels absolutely indulgent, this Southern Mud Pie is just what you need. A timeless favorite, it’s always a standout—layer after layer of rich, smooth chocolate topped with fluffy whipped cream. It’s classic comfort with a touch of celebration.

Southern Mud Pie

Ingredients

Layer | Ingredients

Graham Cracker Crust
16 graham cracker sheets (about 2½ cups crumbs)
½ cup unsalted butter, melted
3 tbsp granulated sugar

Flourless Chocolate Cake
6 oz bittersweet chocolate, chopped
¼ cup unsalted butter
¼ cup water
1 tbsp unsweetened cocoa powder
¼ tsp salt
1 tbsp vanilla extract
6 large eggs, separated
1 cup granulated sugar, divided

Chocolate Pudding
1 cup granulated sugar
3 tbsp cornstarch
¼ cup unsweetened cocoa powder
½ tsp salt
1¼ cups milk (2% or whole)
1¼ cups heavy cream
4 large egg yolks
2 tbsp unsalted butter
4 oz bittersweet chocolate, chopped
1 tsp vanilla extract

Whipped Cream Topping
1½ cups heavy cream
3 tbsp granulated sugar
Unsweetened cocoa powder (for dusting)

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
Combine graham cracker crumbs, melted butter, and sugar.
Press firmly into the pan and bake for 9–11 minutes. Let cool completely.

Step 2: Bake the Cake Layer

Increase oven temperature to 350°F. Melt chocolate and butter together until smooth.
In another bowl, whisk together water, cocoa powder, salt, and vanilla.
Beat egg yolks with ½ cup sugar until light and fluffy, then mix with the chocolate mixture.
Whip egg whites with remaining sugar to soft peaks and gently fold into the batter.
Pour over the cooled crust and bake 40–45 minutes, until the edges are set and the center slightly jiggles. Cool completely.

Step 3: Make the Pudding

In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
Gradually whisk in milk, cream, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in butter, chopped chocolate, and vanilla. Cool completely.

Step 4: Assemble

Spread the cooled pudding evenly over the cake layer.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Step 5: Finish & Serve

Whip heavy cream with sugar until soft peaks form.
Spread over the chilled pie and lightly dust with cocoa powder.
Remove the sides of the springform pan, slice, and serve.

Notes
For best flavor, prepare a day in advance.
Make sure each layer is fully cooled before assembling.
Store covered in the refrigerator for up to 4 days.