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Mississippi Mud Pie

This pie is pure decadence, with chicory coffee ice cream, fudge brownie cake, Oreo cookie dust and a drizzle of chocolate sauce topped with candied pecans and whipped cream. This is a spectacular treat for special occasions that celebrates the best of sweet Southern flavors. Of course, if you prefer, you can make your brownies from scratch.

Mississippi Mud Pie



  • 1 box brownie mix

Chocolate Sauce:

  • 8 oz (227 g) unsweetened chocolate
  • ½ C (101 g) brown sugar
  • ½ C (118 ml) heavy cream
  • ⅔ C (148 ml) cane syrup
  • 3 T (43 g) unsalted butter
  • 1 tsp (5 ml) vanilla extract

Praline Marshmallow Cream:

  • 2 lg egg whites, room temperature
  • ½ C (118 ml) light corn syrup
  • ⅛ tsp (⅗ g) salt
  • ½ C (65 g) confectioners’ sugar
  • ½ T (10 ml) praline liqueur


  • 1 qt (946 ml) butter pecan ice cream, softened
  • 2 T (30 ml) chicory coffee liqueur, such as Bittermens
  • 4 oz (113 g) Oreo cookie crumbs, divided
  • 4 oz (113 g) candied pecan pieces, divided


  • ½ C (118 ml) heavy cream, whipped
  • 4 oz (113 g) Oreo cookie crumbs
  • 4 oz (113 g) candied pecan pieces
  • 2 oz (57 g) white chocolate shavings


Base: Prepare the brownies according to package directions in a 2-inch-deep baking pan; cool in pan to room temperature.

Chocolate Sauce: Melt chocolate in double boiler, stirring until smooth. Add brown sugar, cream and cane syrup; reduce heat to low; stir until smooth and blended; remove from heat. Add butter and vanilla, stirring until completely combined. Set aside.

Praline Marshmallow Cream: Beat egg whites, corn syrup and salt with an electric mixer on high 4-5 minutes until soft peaks form. Reduce speed to medium; beat in confectioners’ sugar until completely combined. Reduce speed to low; beat in liqueur. Set aside.

Assembly: In a large bowl, combine ice cream, chicory coffee liqueur and half of reserved chocolate sauce; set aside. Spread a layer of marshmallow cream on top of brownies, sprinkle with half of Oreo crumbs and candied pecans. Spoon ice cream mixture on top about 1 inch (25 mm) thick; smooth top. Repeat layers. Freeze until firm (at least 2 hours).

Plating: Serve slices with remaining chocolate sauce and whipped cream, garnished with Oreo crumbs, candied pecan pieces and white chocolate shavings.

  • Prep time: 20 minutes.
  • Cook time: 60 minutes.
  • Freeze time: 2 hours.
  • Makes 20 servings.