Best Mississippi Mud Pie

• Unsweetened cocoa powder for dusting 

Instructions 

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper. 

1. For the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the pan. Bake for 9-11 minutes until set. Cool. 

1. For the cake: Increase oven to 350°F. Melt chocolate and butter. Separately, whisk water, cocoa, salt, and vanilla. Beat egg yolks with 1/2 cup sugar until fluffy. Combine mixtures. Whip egg whites with remaining sugar to soft peaks. Fold into the batter. Pour over crust. Bake for 40-45 minutes until edges are set but center is jiggly. 

1. For the pudding: Whisk sugar, cornstarch, cocoa, and salt in a saucepan. Add milk, cream, and egg yolks. Cook, stirring, until thick (10-12 minutes). Off heat, add butter, chocolate, and vanilla. Cool completely. 

1. Assemble: Spread cooled pudding over cake. Cover with plastic wrap. Chill for 6+ hours or overnight. 

1. To finish: Whip cream with sugar. Spread over pie. Dust with cocoa powder. 

1. Serve: Remove springform sides. Slice and enjoy! 

Notes 

• Make a day ahead for best results. 

• Cool each layer completely before assembling. 

• Refrigerate leftovers for up to 4 days.