Frozen Mississippi Mud Pie

Frozen Mississippi Mud Pie
  • Cook Time
  • Prep Time
  • 8Servings


  • Cooking spray
  • 6 ounces natural chocolate graham crackers
  • 2 tablespoons unsalted butter or virgin coconut oil, melted
  • 2 tablespoons honey or pure coconut nectar
  • 1 1/2 cups chocolate nonfat frozen yogurt, slightly softened
  • 1 1/4 cups vanilla or mocha nonfat frozen yogurt, slightly softened
  • 1/2 ounce semisweet chocolate, shaved with a vegetable peeler
  • 1 1/2 tablespoons sliced almonds, toasted
  • 1/4 teaspoon flaky sea salt


Preheat the oven to 350 degrees . Coat a 9-inch nonstick pie pan or tart pan with a removable bottom with cooking spray.

In a food processor, pulse the crackers until coarsely ground. Add the butter and honey; process until finely ground. Press firmly onto the sides and bottom of the pan. Bake until the crust sets, about 12 minutes. Transfer the pan to a wire rack; let cool completely.

Spread the chocolate frozen yogurt evenly over the bottom of the cooled crust. Freeze until firm, about 1 hour. Spread the vanilla frozen yogurt evenly over the chocolate layer. Sprinkle with the shaved chocolate, almonds and salt. Freeze until firm, at least 1 hour or overnight.