Mississippi Mud Pie

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Although I was born and raised in the Mississippi Delta, I never heard of a Mississippi mud pie or a Mississippi mud cake until I moved North and became food editor of The New York Times. It is conceivable that they existed, but no amount of research has revealed to me whether they did, or if these are recent creations that came about during my adulthood. Nevertheless, they are both rich as Croesus and many people find them delectable.


  • Pastry for a 9-inch Pie
  • ¼ pound butter
  • 3 ounces (squares) unsweetened chocolate
  • 3 eggs
  • 3 tablespoons light corn syrup
  • cups sugar
  • 1 teaspoon pure vanilla extract
  • Vanilla ice cream, optional


  • Preheat the oven to 350 degrees.
  • Line a 9-inch pie plate with the pastry.
  • Combine the butter and chocolate in a saucepan. Heat gently, stirring often, until melted and blended.
  • Beat the eggs until light and frothy. Stir in the corn syrup, sugar, and vanilla. Pour in the chocolate mixture, stirring.
  • Pour the filling into the prepared pie plate. Bake 35 to 40 minutes, or until the top is slightly crunchy and the filling is set. Do not overcook. The filling should remain soft inside.
  • This is best served warm with a spoonful of vanilla ice cream on top, but it is excellent served at room temperature or cold.