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5.0 from 72 votes

Mississippi Mud Pie

Rich and dark as the muddy Mississippi itself, this Mississippi Mud Pie recipe is any chocolate lover's dream dessert with an Oreo cookie crust, a fudgy brownie-like base, chocolate mousse and chocolate whipped cream with Oreo crumbles sprinkled on top! It's decadent and over-the-top in the best possible way!

Prep Time
30 mins
Cook Time
30 mins
Chilling Time
3 hrs
Total Time
4 hrs 15 mins
Servings: 12 servings
Calories: 606 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 25 Oreo cookies
  • 6 Tablespoons salted butter melted
Brownie Layer
  • 4 ounces bittersweet chocolate chopped
  • 3 Tablespoons salted butter melted
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons unsweetened cocoa powder
  • 2/3 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 Tablespoons all-purpose flour
Cookie Topping
  • 8 Oreo cookies
  • 2 Tablespoons powdered sugar
  • 1 Tablespoon Dutch-processed cocoa powder
  • pinch of salt
  • 2 Tablespoons salted butter melted
Mousse Layer
  • 6 ounces milk chocolate, chopped
  • 1 cup cold heavy cream
  • 2 Tablespoons Dutch-processed cocoa powder
  • 2 Tablespoons powdered sugar
  • pinch of salt
Chocolate Whipped Cream
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 3 Tablespoons unsweetened cocoa powder

Instructions

Crust
    Cup of Yum
  1. Preheat oven to 325°F. Finely crush Oreos into crumbs in a food processor or using a rolling pin and a heavy-duty ziplock bag.
  2. Add melted butter and stir until evenly moistened. Press into a 9-inch pie plate.
  3. Bake for 12-15 minutes until set.
Brownie Layer
  1. Heat chocolate, butter, oil, and cocoa powder in 20 second increments in the microwave, stirring between each burst of heat until completely melted.
  2. Add brown sugar, eggs, vanilla, and salt. Whisk well to combine.
  3. Stir in flour. Pour brownie batter into the prepared Oreo cookie crust.
  4. Bake 25-30 minutes just until a toothpick inserted into the brownie layer comes out barely wet with a little batter on it still. You can also test the brownie layer with an instant digital thermometer. It should read 180 degrees F when this layer is done so the pie will set up nice and fudgy.
Cookie Topping
  1. Roughly crush the cookies by pounding them a few times in a ziplock bag with a rolling pin.
  2. Add the powdered sugar, cocoa powder, and salt. Toss well.
  3. Drizzle the melted butter into the crushed cookie mixture and toss until evenly moistened. Spread the cookie pieces onto a baking sheet lined with parchment paper and bake for 10 minutes. Cool completely before sprinkling on top of the finished pie.
Mousse Layer
  1. Melt the chocolate in a large microwave-safe bowl by heating it for 20 second bursts and stirring well between each burst of heat. Once melted, let the chocolate cool for 10 minutes until about 90 to 100 degrees F.
  2. Meanwhile, beat cream, cocoa powder, powdered sugar, and salt the large bowl of a stand mixer fitted with the whisk attachment or with an electric mixer until soft peaks form.
  3. Stir 1/3 of the chocolate whipped cream into the cooled, melted chocolate. Then fold the remaining whipped cream into the chocolate mixture using a rubber spatula.
  4. Spread the chocolate mousse on top of the cooled brownie layer. Transfer the pie to the fridge and let it chill for at least 3 hours or overnight.
Chocolate Whipped Cream
  1. Beat cream, sugar, and cocoa powder in a large bowl with a whisk attachment until stiff peaks form. Spread over the finished pie, then sprinkle with the crushed cookie pieces to finish.

Notes

  • Recipe adapted from Cook's Country.
  • Storage: This pie will keep in the fridge for 4-5 days. Just cover with plastic wrap or keep in an airtight container. You can also freeze the whole pie or individual slices. Let it thaw overnight in the fridge before serving.

Nutrition Information

Calories 606kcal (30%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 41g (63%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.4g Cholesterol 100mg (33%) Sodium 288mg (12%) Potassium 293mg (8%) Fiber 4g (16%) Sugar 44g (88%) Vitamin A 949IU (19%) Vitamin C 0.2mg (0%) Calcium 64mg (6%) Iron 6mg (33%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 606

% Daily Value*

Calories 606kcal 30%
Carbohydrates 60g 20%
Protein 6g 12%
Fat 41g 63%
Saturated Fat 23g 115%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 0.4g 20%
Cholesterol 100mg 33%
Sodium 288mg 12%
Potassium 293mg 6%
Fiber 4g 16%
Sugar 44g 88%
Vitamin A 949IU 19%
Vitamin C 0.2mg 0%
Calcium 64mg 6%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.