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Mississippi Mud Pie


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

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!


Ingredients

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
  • 1 ½ 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

Instructions

Prepare the Crust:

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

Prepare the Brownie Layer:

  1. 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).
  2. In another bowl, whisk together ⅔ cup dark brown sugar, 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon salt until smooth.
  3. Add the melted chocolate mixture and whisk until combined.
  4. Stir in 3 tablespoons all-purpose flour until just incorporated.
  5. Pour the brownie batter into the cooled Oreo crust.
  6. 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.
  7. Cool on a wire rack for 1 hour, then refrigerate for at least 1 hour until completely chilled.

Prepare the Topping:

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

Prepare the Mousse:

  1. 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).
  2. In a chilled mixing bowl, whisk ½ cup heavy cream until soft peaks form; refrigerate.
  3. 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.
  4. Fold the cocoa mixture into the melted chocolate until combined.
  5. Gently fold in the whipped cream until no streaks remain.

Assemble the Pie:

  1. Spread the chocolate mousse evenly over the chilled brownie layer.
  2. Sprinkle the cooled cookie crumble topping over the mousse layer.
  3. 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