Mississippi Mud Pie

Mississippi mud pie is a classic Southern dessert, but one that people have very different ideas about. Some people consider Mississippi mud pie to be coffee ice cream covered in marshmallows, or a chocolate custard pie on a cookie crust, or even a weird brownie and fudge concoction with nuts. To me, though, Mississippi mud pie has always been a "pudding pie" on a graham cracker crust.

This is a GREAT dessert to make when you're short on time, or want to make a dessert that you can prepare with the kids. You don't need the oven or any 'special' ingredients - everything in this recipe are ingredients you probably already have in your fridge and pantry. A perfect pie for our hot and sticky Southern summers (since it's a no-bake, and you don't have to use the stove or oven), I decided to make this as a nice little Valentine's dessert for the BF. 

Mississippi Mud Pie

adapted from Food.com

PRINTABLE RECIPE

Ingredients:

Crust:

2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup (1 stick) butter, melted

Pie Filling:

1 8oz package cream cheese, softened

3/4 cup granulated sugar

1 12oz container frozen whipped topping, thawed 

1 package (3 1/2 oz) instant chocolate pudding mix

1 package (3 1/2 oz) instant butterscotch or French vanilla pudding mix

3 cups whole or 2% milk (do NOT use skim for this)

Prepare the Crust: Combine the graham cracker crumbs (you can buy the crumbs by themselves, or just pulse some crackers in your food processor), the sugar (1/4 cup) and the melted butter. Press firmly onto the bottom and sides of a 9" pie plate.

You could also shortcut this recipe further and use a store-bought graham or chocolate cookie crust.

Prepare the Pie Filling: With an electric mixer, beat the softened cream cheese and sugar (3/4 cup) together until well-blended. Fold in half of the whipped topping and spread onto the graham cracker crust.

Combine the chocolate and butterscotch pudding mixes. Add the milk and mix well. Spread atop the cream cheese layer.

Top with the remaining whipped topping. Chill for at least 30 minutes to an hour before serving. Garnish as desired - I like to use Heath "Brickle Bits" on top!