Mississippi Mud Pie
User Reviews
5
Mississippi Mud Pie
Description
The base is a crust of finely crushed Oreos combined with melted salted butter, baked briefly to set. The brownie layer mixes bittersweet chocolate, butter, cocoa powder, brown sugar, eggs, vanilla, and flour, baked until just set with a fudgy center. On top, roughly crushed Oreo cookies mixed with powdered sugar, cocoa powder, a pinch of salt, and melted butter form a cookie topping adding texture.
The mousse layer blends melted milk chocolate with cold heavy cream, cocoa powder, powdered sugar, and salt whipped into softness, providing a light yet rich chocolate creaminess contrasting the dense brownie. Finally, chocolate whipped cream made from heavy cream, granulated sugar, and cocoa powder adds a fluffy finish, enhancing the decadent chocolate profile.
This pie is best served chilled and kept refrigerated. It can hold well for several days and even freezes when wrapped properly. It combines crunchy, fudgy, creamy, and airy chocolate layers, making it a multi-textural dessert.
Preparing in stages allows for layering and chilling between steps, ensuring each component sets properly for the desired texture and flavor contrast.
Ingredients
Crust
- 25 Oreo cookies
- 6 Tablespoons butter melted, salted
Brownie Layer
- 4 ounces bittersweet chocolate chopped
- 3 Tablespoons butter melted, salted
- 3 Tablespoons vegetable oil
- 2 Tablespoons cocoa powder unsweetened
- 2/3 cup light brown sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 Tablespoons all-purpose flour
Cookie Topping
- 8 Oreo cookies
- 2 Tablespoons powdered sugar
- 1 Tablespoon cocoa powder Dutch-processed
- salt pinch
- 2 Tablespoons butter melted, salted
Mousse Layer
- 6 ounces milk chocolate chopped
- 1 cup heavy cream cold
- 2 Tablespoons cocoa powder Dutch-processed
- 2 Tablespoons powdered sugar
- salt pinch
Chocolate Whipped Cream
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 3 Tablespoons cocoa powder unsweetened
Instructions
Crust
- 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.
- Add melted butter and stir until evenly moistened. Press into a 9-inch pie plate.
- Bake for 12-15 minutes until set.
Brownie Layer
- Heat chocolate, butter, oil, and cocoa powder in 20 second increments in the microwave, stirring between each burst of heat until completely melted.
- Add brown sugar, eggs, vanilla, and salt. Whisk well to combine.
- Stir in flour. Pour brownie batter into the prepared Oreo cookie crust.
- 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
- Roughly crush the cookies by pounding them a few times in a ziplock bag with a rolling pin.
- Add the powdered sugar, cocoa powder, and salt. Toss well.
- 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
- 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.
- 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.
- 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.
- 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
- 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
- This pie stores covered in the refrigerator for 4-5 days to maintain freshness.
- You can freeze the entire pie or individual slices; thaw overnight in the fridge before serving.
- Use plastic wrap or an airtight container to protect the pie during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 606 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
