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Did it come from Mississippi? Not exactly sure, there is one train of thought which says that this delicious pud is so named because the chocolate goo resembles the mud on the banks of the Mississippi . . . who am I to argue. Mississippi Mud Pie did originate in the Southern states but it’s deliciousness ensured that they couldn’t keep the secret of it all to themselves for very long . . . there’s nothing like a big slice of mud pie and a large dollop of ice-cream to help you eat away those blues!

Mississippi Mud Pie is gooey, it’s chocolatey, it’s thick, it’s rich and it’s dark (not unlike some football stars . . . ouch) and it certainly beats the mud pies my kids used to make . . . dirty little scoundrels.

Mississippi Mud Pie Recipe

Mississippi Mud Pie recipes have been handed down over generations . . . secret recipes which are jealously guarded . . . but I am willing to share my own special favorite with you . . . because I like you!

This Mississippi Mud Pie can have a choice of bottoms . . . either a cookie crust or graham cracker crust . . . personally I prefer graham cracker crusts . . . quick, easy and tasty. Just melt some butter and stir in some graham cracker crumbs, then press down firmly in the base of your pie dish . . . right, now onto the muddy part!

Stuff You’ll Need To Put The Mud Into Your Mud Pie

1 stick of butter – that’s 1/4 pound to those who don’t have sticks

2 ounces of unsweetened chocolate (that’s all it takes)

3 eggs

1 1/3 cups of sugar (brown is best)

3 tablespoons of corn syrup (white is best)

1 teaspoon of vanilla

A 9 inch cracker crust or shell.

Making The Mud . . .

Mississippi Mud Pies are surprisingly simple to make, so don’t let all of those fancy pants prima donna cooking types let you believe otherwise with their secret recipes and big butts (that’s a bi-product of eating too much Mississippi Mud Pie), all you need to do is . . .

Melt the butter and chocolate together in a saucepan – keep on stirring, you do not want it to burn . . . then beat up the eggs and stir together with the sugar, corn syrup and vanilla. Add this eggy stuff into your muddy chocolate stuff and keep on stirring . . . this is a real recipe for good stirrers (wonder if that’s why I like it so much). Anyway, pour all of that lovely mud into your crust and pop it into the oven at 350 degrees (which needs to be pre-heated, sorry, I forgot that part) for about 40 minutes. You know it’s ready when the top gets a little crunchy and the mud becomes set. Eat it while it’s warm folks, with some whipped cream or a dollop of vanilla ice cream . . . or maybe even a little of both.

Mud, mud, glorious mud . . . okay, wrong mud . . . I’ll put a few more videos on for you to show you other peoples secret Mississippi Mud Pie recipes which are not so secret after all. How about this one . . . .

What did they call it? A “morsel of chocolaty decadence” . . . stuff that . . . I’ll have a GREAT BIG SLICE OF PIE!

Wowee, that sure looks tasty!

Hmmm, so it was them was it?