Mud Pie Recipe
User Reviews
4.9
Mud Pie Recipe
Description
This Mud Pie begins with an Oreo cookie crust formed by finely crushed cookies mixed with melted butter, pressed evenly into a pie plate and baked to set. The brownie layer is made by melting butter and bittersweet chocolate, combined with eggs, sugar, cocoa powder, vanilla, salt, and flour, then baked atop the crust until set and puffed, providing a fudgy base.
The pudding layer is prepared with milk, sugar, cornstarch, salt, egg yolks, chopped bittersweet chocolate, butter, and vanilla, cooked to a smooth thickened chocolate custard, which is poured over the cooled brownie layer. After chilling, the pie is topped with freshly whipped cream sweetened lightly and garnished with chopped pecans and chocolate shards, adding texture contrast.
Using a food processor or a rolling pin to crush cookies works for the crust, but it must be pressed firmly and evenly for uniform baking. Cooling the brownie layer completely before adding the pudding prevents melting. Chilling the assembled pie overnight allows the pudding to set properly before applying the whipped cream topping, which should be added just before serving for best texture.
Ingredients
For the Crust:
- 25 Oreo cookies (300g)
- ¼ cup butter melted (56g, unsalted
For the Brownie Layer:
- ¼ cup butter cubed (56g, unsalted
- 2 ounces bittersweet chocolate chopped
- 2 large egg
- ⅓ cup granulated sugar (66g)
- 2 tablespoons cocoa powder unsweetened
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
For the Pudding Layer:
- 1½ cups milk 360mL, whole
- ¾ cup granulated sugar (150g)
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 large egg yolk
- 3½ ounces bittersweet chocolate finely chopped (100g)
- 2 tablespoons butter cubed, unsalted
- 1 teaspoon vanilla extract
For the Topping:
- 1½ cups heavy cream (360mL)
- 3 tablespoons granulated sugar
- chocolate shavings garnish; pecans chopped
- pecan
- cookie crumb
Instructions
For the Crust:
- Preheat the oven to 350°F.
- Finely crush the cookies into fine crumbs by pulsing them in a food processor, Or, place the cookies in a heavy-duty ziplock bag and pound with a rolling pin until finely crushed. Stir together the cookie crumbs and melted butter in a small bowl until well combined.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate with deep sides.
- Bake for 10 minutes. Let the crust cool while making the brownie layer.
For the Brownie Layer:
- Melt the butter and chocolate in a small microwave-safe bowl on high, stirring every 30 seconds, until melted, about 2 minutes.
- In a separate medium bowl, whisk the eggs and sugar together until well combined, about 30 seconds. Whisk in the melted chocolate mixture, cocoa powder, vanilla, and salt. Stir in the flour with a spatula.
- Pour the brownie batter into the crust and bake until puffed and set, about 20 minutes. Cool completely on a wire rack.
For the Pudding Layer:
- Once the brownie layer is cooled, place the egg yolks in a small heat-proof bowl and whisk just to loosen them up. Set aside.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Place over medium-high heat and cook, whisking frequently, until thickened, about 5 minutes.
- Slowly whisk about ½ cup of the hot milk mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly, about 2 to 3 minutes. Remove from heat and stir in the chocolate, butter, and vanilla until fully melted and combined.
- Pour the pudding over the brownie layer and let cool at room temperature for 20 minutes. Place the pie in the refrigerator, uncovered, to chill for at least 4 hours or overnight.
For the Topping:
- When ready to serve, beat the cream and sugar in a large mixing with an electric mixer at high speed until soft peaks form, about 2 minutes. Spread the whipped cream on top of the pie. Garnish with chocolate shavings, pecans, or cookie crumbs before slicing.
Notes
- If you don’t have a food processor, crush cookies in a zip-top bag with a rolling pin for the crust.
- Press the crust evenly using a flat glass or spoon back to ensure uniform cooking and slices.
- Cool the brownie layer completely before adding the pudding to prevent melting.
- Chill the pie overnight for the pudding layer to set before adding whipped cream topping.
- Make the whipped cream topping shortly before serving to preserve its texture and prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 125mg | 42% |
| Sodium | 206mg | 9% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 874IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
