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- Step 1: Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Pulse the graham crackers into fine crumbs. Mix the crumbs with the melted butter and 3 tablespoons of sugar, then press the mixture evenly into a standard pie dish to form the crust. Bake for 10 minutes and let the crust cool completely.
- Step 2: Make the Flourless Chocolate Cake Layer: In a double boiler (or microwave), melt the 6 ounces of chocolate and cup butter together. Stir in the water, cocoa powder, salt, and 1 tablespoon of vanilla. Beat the egg yolks with cup of sugar until thick, then gently fold them into the chocolate mixture. In a separate, clean bowl, beat the egg whites until stiff peaks form. Gradually beat in the remaining cup of sugar. Gently fold the egg whites into the chocolate mixture and pour the batter over the cooled crust. Bake for 25-30 minutes and let cool completely.
- Step 3: Cook the Chocolate Pudding Layer: In a saucepan, whisk together the 1 cup sugar, cornstarch, cup cocoa powder, and teaspoon salt. Gradually whisk in the milk, heavy cream, and egg yolks. Cook over medium heat, stirring constantly, until the pudding has thickened and is boiling. Remove from heat, then stir in the 2 tablespoons butter, 4 ounces of chocolate, and 1 teaspoon vanilla extract until smooth. Pour the pudding over the cooled cake layer and refrigerate for at least 4 hours (or until fully set).
- Step 4: Whip the Cream and Finish the Pie: In a chilled bowl, whip the cups of heavy cream with the 3 tablespoons of sugar until soft peaks form. Spread the whipped cream evenly over the chilled pudding layer and dust the top lightly with cocoa powder. Your Mississippi Mud Pie is ready to slice and serve!
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