This Mississippi Mud Pecan Pie is a rich, chocolatey spin on the classic Southern pecan pie. I combine smooth melted chocolate, crunchy pecans, and a gooey, fudgy filling that sets beautifully inside a flaky pie crust. Every bite delivers deep chocolate flavor, sweet buttery notes, and that signature toasted nut crunch. Whether I serve it warm with a scoop of vanilla ice cream or chilled straight from the fridge, it always satisfies my sweet tooth.

Why I Love This Recipe

I love how indulgent and comforting this pie is. It feels fancy enough for a holiday table, but it’s made with pantry staples I usually have on hand. The mix of semisweet chocolate chips and unsweetened cocoa powder makes the filling extra fudgy, while the pecans float to the top and roast perfectly in the oven. This is one of those recipes I can always count on to impress guests or bring back sweet memories with every slice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 unbaked 9-inch pie crust – I use either homemade or store-bought, depending on my time

• 1 cup light corn syrup – adds that signature sweetness and gooey texture

• 1 cup granulated sugar – for balanced sweetness

• ½ cup unsalted butter, melted – gives richness and helps bind the filling

• 3 large eggs – to help the pie set and hold its shape

• 3 tablespoons unsweetened cocoa powder – gives the chocolate depth

• 1 teaspoon vanilla extract – adds warmth and rounds out the flavors

• ½ teaspoon salt – to balance the sweetness

• 1 ½ cups pecan halves – I like using halves for texture and visual appeal

• 1 cup semisweet chocolate chips – they melt into the filling for that muddy, brownie-like bite

Directions

1. Preheat The Oven
   I begin by preheating the oven to 350°F (175°C). I place the pie crust into a 9-inch pie dish, pressing it gently into the edges and crimping the sides if I want a decorative look. Then I set it aside.

2. Make The Filling
   In a large mixing bowl, I whisk together the light corn syrup, granulated sugar, melted butter, eggs, cocoa powder, vanilla extract, and salt until the mixture is smooth and well combined. This creates the base of the filling.

3. Add Chocolate And Pecans
   I gently stir in the semisweet chocolate chips and pecan halves, making sure they are evenly coated and distributed throughout the filling.

4. Assemble The Pie
   I pour the chocolate-pecan mixture into the prepared pie crust, using a spatula to spread it out evenly. I make sure the pecans are nicely arranged on top—they’ll toast and create a beautiful finish as the pie bakes.

5. Bake The Pie
   I bake the pie for 50 to 60 minutes, or until the center is mostly set with just a slight jiggle in the middle. If the edges of the crust begin to brown too quickly, I loosely cover them with foil about halfway through the baking time.

6. Cool And Serve
   I remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to firm up before slicing. Once it’s cool, I slice and serve it as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Servings And Timing

This pie serves 8 generous slices. The preparation takes about 15 minutes, and baking requires 50 to 60 minutes. I always allow at least 1 hour of cooling time before serving so the filling sets properly.

Variations

• Add A Splash Of Bourbon – I sometimes mix in 1 to 2 tablespoons of bourbon for a warm, smoky undertone that pairs well with the chocolate.

• Use Dark Chocolate Chips – If I want a more intense chocolate flavor, I swap the semisweet chips for dark chocolate.

• Try Different Nuts – Walnuts or chopped almonds can be used in place of pecans for a twist on texture and taste.

• Make Mini Pies – I divide the filling among mini tart shells for individual desserts, perfect for dinner parties or gifting.

• Gluten-Free Version – I use a gluten-free pie crust to make the whole recipe suitable for those avoiding gluten.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days, or refrigerate them for up to 5 days. To reheat, I microwave individual slices for 20 to 30 seconds, or warm them in a 300°F oven for 10 minutes. This brings back the gooey texture without overcooking the filling.

FAQs

How Do I Know When The Pie Is Done?

I look for a set edge and a slightly jiggly center. The filling will firm up as it cools, so a little movement in the middle is okay.

Can I Make This Pie Ahead Of Time?

Yes, I often make this pie a day in advance. It stores beautifully and tastes even better the next day after the flavors have settled.

Do I Need To Blind-Bake The Pie Crust?

No, I don’t blind-bake the crust for this recipe. The long bake time of the filling is enough to fully cook the crust without pre-baking.

Can I Freeze Mississippi Mud Pecan Pie?

Absolutely. Once the pie is completely cooled, I wrap it tightly in plastic wrap and foil, then freeze it for up to 3 months. I thaw it overnight in the refrigerator before serving.

What’s The Best Way To Serve This Pie?

I usually serve it at room temperature, but warming it slightly and topping it with ice cream takes it to another level. It’s also delicious chilled if I’m looking for a firmer texture.

Conclusion

Mississippi Mud Pecan Pie is a dessert I turn to when I want something truly indulgent, chocolate-packed, and crowd-pleasing. It’s a perfect blend of brownie-like richness and classic pecan pie goodness. Whether I make it for the holidays or a special family dinner, it always delivers comfort and wow-factor in every slice.