The name Mississippi mud pie derives from the pie’s appearance, which could remind casual observers of Mississippi River mud. Out of the oven, this dense chocolate dessert looks like Mississippi River clay that the sun has parched, crusted, and cracked. On the palate, the top surface is a crunchy counterpoint to the soft, chewy center.
The cooks of Mississippi, like other American cooks, bake apple, sweet potato, and cream pies. They are proud of their peach, mincemeat, and million dollar pies. But unlike the cooks of some other regions, Mississippians also make fig, peanut butter, key lime, bourbon, and black walnut pies, and they are famous for Mississippi mud pie.
To prepare mud pies, cooks whisk together sugar, melted butter, chocolate, and eggs. Then they pour the filling into a pie shell and bake it at moderate heat. The steps are easy and the results sweet. Some call the pie a confection, while others call it a sensation or decadence. Mississippians often serve the mud pie with whipped cream, boiled custard, vanilla yogurt, or vanilla ice cream and may add sliced bananas and strawberries.
- Written by Mark F. Sohn, Pikeville College
Further Reading
- Craig Claiborne, Southern Cooking (1987)
- Mark F. Sohn, Mountain Country Cooking: A Gathering of the Best Recipes from the Smokies to the Blue Ridge (1996)
- Mark F. Sohn, Southern Country Cooking (1992)
