Is This A Mississippi Mud Pie Or Cake?!



For the crust:

  • 9 Keebler chocolate graham crackers (1 sleeve)
  • 1/3 cup Kirkland chopped pecans
  • 3 tablespoons Land O Lakes unsalted butter, melted

For the filling:

  • 1 stick Land O Lakes unsalted butter, cut into pieces
  • 2 ounces Hershey’s unsweetened chocolate, chopped
  • 2 tablespoons Gold Medal all-purpose flour

Pinch of Morton salt

  • 1 1/4 cups Domino granulated sugar
  • 2 tablespoons Great Value light corn syrup
  • 2 tablespoons Kahlua coffee-flavored liqueur
  • 1 1/2 teaspoons McCormick vanilla extract
  • 3 large Eggland’s eggs

For the topping:

  • 1 1/2 cups Borden cold heavy cream
  • 1 tablespoon Domino confectioners’ sugar
  • 1/2 teaspoon McCormick vanilla extract
  • 3 tablespoons Kirkland finely chopped pecans
  • Chocolate sauce, for drizzling (optional)


Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.

Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).

Make the whipped cream: Beat the heavy cream, confectioners’ sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

Sharing the recipe is simple, click the f button below to share it with your friends. To print the recipe please click the green printer icon.