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Mississippi Mud Pie

Irresistible Mississippi Mud Pie: A Chocolate Lover's Dream

Indulge in a layered Mississippi Mud Pie, featuring a crunchy Oreo crust, fudgy brownie, and rich chocolate mousse, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Use whole cookies for best results.
  • 1/2 cup Unsalted Butter Can be substituted with margarine.
For the Brownie Layer
  • 8 oz Bittersweet Chocolate Opt for high-quality chocolate.
  • 1/4 cup Vegetable Oil Can be swapped for melted coconut oil.
  • 1/3 cup Cocoa Powder Use unsweetened Dutch-process cocoa.
  • 1 cup Dark Brown Sugar Light brown sugar can be used for milder flavor.
  • 3 large Large Eggs Room temperature eggs will blend more smoothly.
  • 1 tsp Vanilla Extract Consider using vanilla bean paste.
  • 1/2 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1/4 tsp Salt Balances sweetness.
For the Mousse Topping
  • 1 cup Heavy Cream Avoid lower-fat options.
  • 4 oz Milk Chocolate Semi-sweet chocolate is a delicious alternative.
  • 1/4 cup Powdered Sugar Sift for a smooth consistency.
For the Crunchy Topping
  • 10 cookies Oreo Cookies Crushed before mixing with other topping ingredients.
  • 1 tbsp Sugar Adjust to taste.
  • 1 tbsp Cocoa Powder Use unsweetened.
  • 1/4 tsp Salt Just a pinch.
  • 2 tbsp Unsalted Butter Melted for binding.

Equipment

  • oven
  • food processor
  • mixing bowl
  • Microwave-safe Bowl
  • 9-inch pie plate
  • baking tray
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Pulse the Oreo cookies into fine crumbs, then combine with melted butter and press into a 9-inch pie plate. Bake for 15 minutes and cool completely.
  2. Melt bittersweet chocolate, unsalted butter, and vegetable oil in a microwave for 1-2 minutes. Whisk eggs, dark brown sugar, vanilla extract, and salt in another bowl, fold in chocolate mixture, then stir in flour. Pour into cooled crust and bake for 15 minutes.
  3. Crush additional Oreo cookies and mix with sugar, cocoa powder, and salt. Add melted butter, mix well, and bake on a lined tray for 10 minutes. Cool completely.
  4. Melt milk chocolate and allow to cool. Whip heavy cream until soft peaks form, then fold in melted chocolate until smooth. Spread over the cooled brownie.
  5. Top with crunchy mixture, cover with plastic wrap, and refrigerate for at least 3-4 hours, ideally overnight. Slice with a warm knife before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 57gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Use quality chocolate for best flavor. Chill overnight for optimal texture. Experiment with variations of the crust and mousse.

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