Ingredient Quantity
Granulated Sugar 1 cup
Cornstarch 3 tablespoons
Unsweetened Cocoa Powder 1/4 cup
Salt 1/2 teaspoon
Milk (2% or whole) 1 1/4 cups
Heavy Cream 1 1/4 cups
Egg Yolks 4 large
Unsalted Butter 2 tablespoons
Bittersweet Chocolate, chopped 4 ounces
Vanilla Extract 1 teaspoon
For the Whipped Cream Topping:

Ingredient Quantity
Heavy Cream 1 1/2 cups
Granulated Sugar 3 tablespoons
Unsweetened Cocoa Powder (for dusting)
Instructions:
Prepare the Graham Cracker Crust: Preheat your oven and pulse the graham crackers into fine crumbs. Mix with melted butter and sugar, then press the mixture into a pie dish to form the crust. Bake for 10 minutes and let cool completely.

Make the Flourless Chocolate Cake Layer: In a double boiler, melt chocolate and butter together. Stir in water, cocoa powder, salt, and vanilla. Beat egg yolks with sugar until thick, then fold them into the chocolate mixture. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture and pour it over the cooled crust. Bake for 25-30 minutes and let cool.

Cook the Chocolate Pudding Layer: In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Gradually whisk in milk, cream, and egg yolks. Cook over medium heat, stirring constantly, until thickened and boiling. Remove from heat, stir in butter, chocolate, and vanilla extract. Pour the pudding over the cooled cake layer and refrigerate for at least 4 hours.

Whip the Cream and Finish the Pie: Whip heavy cream with sugar until soft peaks form. Spread the whipped cream over the chilled pudding layer and dust with cocoa powder. Your Mississippi Mud Pie is ready to slice and serve!