Mississippi Mud Pie is the ultimate indulgence for chocolate lovers. With layers of rich brownie, smooth mousse, crunchy Oreo crumble, and a chocolate cookie crust, this dessert combines a variety of textures and flavors that will leave you craving more. It’s the perfect treat for any occasion, from casual family dinners to special celebrations. A decadent dessert that’s as visually stunning as it is delicious!

Why You’ll Love This Recipe

This pie brings together everything you love about chocolate desserts. The rich brownie layer is perfectly fudgy, the mousse topping is creamy and airy, and the Oreo crumble adds the perfect amount of crunch. Plus, the chocolate cookie crust holds everything together in the most delightful way. It’s an irresistible combination of flavors and textures that will make it hard to stop at just one slice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

16 Oreo cookies
1 tablespoon granulated sugar
4 tablespoons unsalted butter, melted and cooled

For the Brownie Layer:

4 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1½ tablespoons unsweetened cocoa powder
⅔ cup dark brown sugar, firmly packed
2 large eggs, room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
3 tablespoons all-purpose flour

For the Topping:

6 Oreo cookies
2 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
⅛ teaspoon salt
2 tablespoons unsalted butter, melted

For the Mousse:

6 ounces milk chocolate, chopped fine
1 cup heavy cream, very cold, divided
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar
Pinch of salt

Directions

Prepare the Crust:

Preheat the oven to 325°F (163°C).
In a food processor, pulse 16 Oreo cookies into fine crumbs.
Add 1 tablespoon granulated sugar and 4 tablespoons melted butter; pulse until combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Bake for 15 minutes until fragrant. Cool on a wire rack.

Prepare the Brownie Layer:

In a microwave-safe bowl, combine 4 ounces chopped bittersweet chocolate, 3 tablespoons unsalted butter, 3 tablespoons vegetable oil, and 1½ tablespoons cocoa powder. Microwave at 50% power, stirring frequently, until melted and smooth (about 1 minute 30 seconds).
In another bowl, whisk together ⅔ cup dark brown sugar, 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon salt until smooth.
Add the melted chocolate mixture and whisk until combined.
Stir in 3 tablespoons all-purpose flour until just incorporated.
Pour the brownie batter into the cooled Oreo crust.
Bake at 325°F (163°C) for about 15 minutes, until the edges are set and a toothpick inserted into the center comes out with a thin coating of batter.
Cool on a wire rack for 1 hour, then refrigerate for at least 1 hour until completely chilled.

Prepare the Topping:

In a food processor, pulse 6 Oreo cookies into coarse crumbs.
Add 2 tablespoons powdered sugar, 1 tablespoon cocoa powder, and ⅛ teaspoon salt; pulse to combine.
Drizzle in 2 tablespoons melted butter and pulse until the mixture resembles wet sand.
Spread the crumb mixture evenly on a baking sheet.
Bake at 325°F (163°C) for about 10 minutes until fragrant. Cool completely.

Prepare the Mousse:

Melt 6 ounces milk chocolate in a microwave-safe bowl at 50% power, stirring frequently, until smooth. Let cool until the chocolate reaches 85°F (29°C).
In a chilled mixing bowl, whisk ½ cup heavy cream until soft peaks form; refrigerate.
In another bowl, whisk the remaining ½ cup heavy cream, 2 tablespoons cocoa powder, 2 tablespoons powdered sugar, and a pinch of salt until thickened.
Fold the cocoa mixture into the melted chocolate until combined.
Gently fold in the whipped cream until no streaks remain.

Assemble the Pie:

Spread the chocolate mousse evenly over the chilled brownie layer.
Sprinkle the cooled cookie crumble topping over the mousse layer.
Refrigerate the pie for at least 4 hours until set.

Servings and Timing

Servings: 12 slices
Preparation: 1 hour
Cooking: 1 hour
Total: 5 hours (including chilling time)

Variations

Add chopped nuts (such as pecans or walnuts) to the brownie layer for extra crunch.
Top the mousse with fresh berries or a drizzle of caramel sauce for a different flavor twist.
Swap out the milk chocolate for dark chocolate for a richer taste.

Storage/Reheating

Store the Mississippi Mud Pie in the refrigerator for up to 4 days. The mousse will remain soft and creamy, and the crust will retain its crispness. It’s not recommended to freeze this dessert, as the mousse may lose its smooth texture once thawed.

FAQs

How do I store leftover Mississippi Mud Pie?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I use a different kind of chocolate for the mousse?

Yes, you can use dark or semi-sweet chocolate if you prefer a more intense chocolate flavor.

Can I make this dessert in advance?

Yes, this pie can be made a day ahead. Just let it set in the refrigerator for at least 4 hours or overnight.

What can I substitute for the Oreos in the crust?

You can substitute with other chocolate cookies, such as chocolate wafer cookies, for a similar effect.

Can I use a pre-made crust for convenience?

Yes, you can use a pre-made graham cracker or chocolate cookie crust, but the homemade Oreo crust adds extra flavor and texture.

Is this recipe suitable for gluten-free diets?

For a gluten-free version, use gluten-free Oreo cookies and flour.

Can I use a different type of nut in the topping?

Yes, you can use any nuts you like, such as chopped almonds or pecans, for the topping.

How do I make sure the brownie layer stays fudgy?

Do not overbake the brownie layer; it should still be slightly underdone in the center when you pull it out of the oven.

Can I add more layers to the pie?

You can experiment with additional layers, such as a layer of caramel or whipped cream, to customize your pie.

Can I freeze the mousse layer?

It’s best to avoid freezing the mousse, as it may change in texture when thawed.

Conclusion

Mississippi Mud Pie is an ultimate chocolate lover’s dream. With its rich, fudgy brownie base, smooth chocolate mousse topping, crunchy Oreo crumble, and perfect chocolate cookie crust, this dessert offers layers of indulgence in every bite. It’s a showstopper for any occasion and is guaranteed to satisfy even the most intense chocolate cravings. Whether for a holiday or casual dinner, this pie is sure to impress!

Mississippi Mud Pie

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Author: sara
Total Time: 5 hours (including chilling time)
Yield: 12 servings
Diet: Gluten Free

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Description

This Mississippi Mud Pie is the ultimate indulgence for chocolate lovers, featuring a chocolate cookie crust, fudgy brownie layer, creamy chocolate mousse, and a crunchy cookie crumble topping. Rich and decadent, this dessert is perfect for any occasion and sure to satisfy your sweet tooth. Easy to make with simple ingredients, it’s the perfect chocolate dream come true!

Instructions

Prepare the Crust:

Preheat the oven to 325°F (163°C).
In a food processor, pulse 16 Oreo cookies into fine crumbs.
Add 1 tablespoon granulated sugar and 4 tablespoons melted butter; pulse until combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Bake for 15 minutes until fragrant. Cool on a wire rack.

Prepare the Brownie Layer:

In a microwave-safe bowl, combine 4 ounces chopped bittersweet chocolate, 3 tablespoons unsalted butter, 3 tablespoons vegetable oil, and 1 ½ tablespoons cocoa powder. Microwave at 50% power, stirring frequently, until melted and smooth (about 1 minute 30 seconds).
In another bowl, whisk together ⅔ cup dark brown sugar, 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon salt until smooth.
Add the melted chocolate mixture and whisk until combined.
Stir in 3 tablespoons all-purpose flour until just incorporated.
Pour the brownie batter into the cooled Oreo crust.
Bake at 325°F (163°C) for about 15 minutes, until the edges are set and a toothpick inserted into the center comes out with a thin coating of batter.
Cool on a wire rack for 1 hour, then refrigerate for at least 1 hour until completely chilled.

Prepare the Topping:

In a food processor, pulse 6 Oreo cookies into coarse crumbs.
Add 2 tablespoons powdered sugar, 1 tablespoon cocoa powder, and ⅛ teaspoon salt; pulse to combine.
Drizzle in 2 tablespoons melted butter and pulse until the mixture resembles wet sand.
Spread the crumb mixture evenly on a baking sheet.
Bake at 325°F (163°C) for about 10 minutes until fragrant. Cool completely.

Prepare the Mousse:

Melt 6 ounces milk chocolate in a microwave-safe bowl at 50% power, stirring frequently, until smooth. Let cool until the chocolate reaches 85°F (29°C).
In a chilled mixing bowl, whisk ½ cup heavy cream until soft peaks form; refrigerate.
In another bowl, whisk the remaining ½ cup heavy cream, 2 tablespoons cocoa powder, 2 tablespoons powdered sugar, and a pinch of salt until thickened.
Fold the cocoa mixture into the melted chocolate until combined.
Gently fold in the whipped cream until no streaks remain.

Assemble the Pie:

Spread the chocolate mousse evenly over the chilled brownie layer.
Sprinkle the cooled cookie crumble topping over the mousse layer.
Refrigerate the pie for at least 4 hours until set.

Notes

Storage: Store leftover Mississippi Mud Pie in the fridge for up to 3 days. For a warm experience, serve straight from the fridge with a scoop of vanilla ice cream.
Customize the Topping: Add whipped cream or extra chocolate drizzle for an even richer finish.
Make Ahead: This pie can be made a day ahead, making it perfect for gatherings and parties.

Prep Time: 1 hour
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American