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Mississippi Mud Pie Recipe

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4.3 from 10 reviews

This decadent Mississippi Mud Pie features a crunchy Oreo crust, a fudgy brownie layer, a rich and airy chocolate mousse, topped with smooth chocolate whipped cream and crunchy cookie pieces. Perfect for chocolate lovers, this pie combines multiple textures and deep chocolate flavors, making it an irresistible dessert for special occasions or indulgent treats.

Ingredients

Crust

  • 25 Oreo cookies
  • 6 Tablespoons salted butter (melted)

Brownie Layer

  • 4 ounces bittersweet chocolate (chopped)
  • 3 Tablespoons salted butter (melted)
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons unsweetened cocoa powder
  • 2/3 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 Tablespoons all-purpose flour

Cookie Topping

  • 8 Oreo cookies
  • 2 Tablespoons powdered sugar
  • 1 Tablespoon dutch-processed cocoa powder
  • Pinch of salt
  • 2 Tablespoons salted butter (melted)

Mousse Layer

  • 6 ounces milk chocolate (chopped)
  • 1 cup cold heavy cream
  • 2 Tablespoons dutch-processed cocoa powder
  • 2 Tablespoons powdered sugar
  • Pinch of salt

Chocolate Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 3 Tablespoons unsweetened cocoa powder

Instructions

  1. Prepare Crust: Preheat oven to 325°F. Finely crush 25 Oreo cookies into crumbs using a food processor or by crushing in a heavy-duty ziplock bag with a rolling pin. Mix the crumbs with 6 tablespoons melted salted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie plate. Bake for 12-15 minutes until set. Remove from oven and let cool.
  2. Make Brownie Layer: In a microwave-safe bowl, heat 4 ounces chopped bittersweet chocolate, 3 tablespoons melted salted butter, 3 tablespoons vegetable oil, and 2 tablespoons unsweetened cocoa powder in 20-second intervals, stirring between each, until melted and smooth. Add 2/3 cup light brown sugar, 2 large eggs, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Whisk well to combine. Stir in 3 tablespoons all-purpose flour until blended. Pour the brownie batter over the cooled Oreo crust. Bake for 25-30 minutes until a toothpick inserted comes out with just a few moist crumbs or the internal temperature reaches about 180°F. Remove and allow to cool completely.
  3. Prepare Cookie Topping: Roughly crush 8 Oreo cookies by pounding them inside a ziplock bag with a rolling pin. In a bowl, toss crushed cookies with 2 tablespoons powdered sugar, 1 tablespoon dutch-processed cocoa powder, and a pinch of salt. Drizzle 2 tablespoons melted salted butter over the mixture and toss until evenly coated. Spread the mixture on a parchment-lined baking sheet and bake at 325°F for 10 minutes. Let cool completely before using.
  4. Make Mousse Layer: Melt 6 ounces milk chocolate in a large microwave-safe bowl by heating in 20-second bursts and stirring well between each until smooth. Allow the chocolate to cool for 10 minutes until it reaches 90 to 100°F. Meanwhile, in a large mixing bowl, beat 1 cup cold heavy cream with 2 tablespoons dutch-processed cocoa powder, 2 tablespoons powdered sugar, and a pinch of salt until soft peaks form. Stir one-third of the whipped cream into the melted chocolate to lighten it. Then fold in the remaining whipped cream gently using a rubber spatula. Spread the chocolate mousse evenly over the cooled brownie layer. Refrigerate the pie for at least 3 hours or overnight for best results.
  5. Prepare Chocolate Whipped Cream: In a chilled bowl, beat 1 cup heavy cream with 1/4 cup granulated sugar and 3 tablespoons unsweetened cocoa powder until stiff peaks form. Spread the whipped cream over the mousse layer on the pie. Finally, sprinkle the cooled cookie topping evenly on the top to finish the pie.

Notes

  • For best results, chill the pie for several hours or overnight to let the mousse layer set properly.
  • Use high-quality bittersweet and milk chocolate for the richest flavor.
  • Be careful not to overbake the brownie layer to maintain a fudgy texture.
  • The cookie topping can be stored separately and added just before serving to keep it crunchy.
  • This pie contains dairy, eggs, and gluten.

Find it online: https://lauracooks.com/mississippi-mud-pie-recipe/