Get the recipe: https://nyti.ms/39JHAzg Mississippi mud pies come in all shapes and sizes: No two are exactly alike. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn, features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Follow along as the cookbook author and NYT Cooking contributor Samantha Seneviratne shows us how to make it. Come for the chocolate, stay for the cutest cameo we've ever seen (4:55). ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
