Mississippi Mud (full) Recipe

In a bowl, combine the crushed chocolate wafer cookies, granulated sugar, and melted butter. Stir until the mixture is evenly moistened and clumps together when pinch-tested.

Press the crumb mixture firmly into a 9-inch pie plate or springform pan, forming an even layer with a slight edge around the sides.

Chill the crust in the freezer for 15 minutes to firm up. If desired, bake at 350°F (175°C) for 8–10 minutes to set the crust, then cool completely before filling.

In a medium saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt until smooth.

Place over medium heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency and just begins to bubble.

Remove from heat and whisk in butter, vanilla extract, and optional espresso powder until the mixture is glossy and smooth.

Pour the hot pudding into the cooled crust and spread into an even layer. Refrigerate for at least 2 hours, or until fully set.

Spread or pipe the sweetened whipped cream over the set pudding layer.

Sprinkle toasted pecans over the whipped cream for crunch and aroma.

Drizzle with chocolate sauce or melted chocolate. Dollop or sprinkle with marshmallow fluff or mini marshmallows as desired.

Chill the assembled pie for at least 30 minutes to let toppings set before slicing.

Slice and serve cold or slightly chilled. If desired, garnish with chocolate shavings and/or extra pecans.