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Mississippi Mud Pie Recipe

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★★★★★

4.4 from 84 reviews

Mississippi Mud Pie is a decadent layered dessert featuring a crisp Oreo cookie crust, fudgy brownie base, rich chocolate mousse, and topped with smooth chocolate whipped cream and crunchy cookie pieces. This indulgent pie combines textures and deep chocolate flavors, perfect for chocoholics seeking a show-stopping treat.

Ingredients

Scale

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 the Crust: Preheat the oven to 325°F. Finely crush 25 Oreo cookies into crumbs using a food processor or by placing them in a heavy-duty ziplock bag and rolling over with a rolling pin. Mix the crushed Oreos with 6 tablespoons melted salted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch pie plate to form the crust.
  2. Bake the Crust: Bake the crust in the preheated oven for 12-15 minutes until it is set. Remove from oven and set aside to cool slightly.
  3. Make the Brownie Layer: In a microwave-safe bowl, combine 4 ounces chopped bittersweet chocolate, 3 tablespoons melted salted butter, 3 tablespoons vegetable oil, and 2 tablespoons unsweetened cocoa powder. Heat in 20-second increments in the microwave, stirring between each, until completely melted and smooth. Add 2/3 cup light brown sugar, 2 large eggs, 2 teaspoons vanilla extract, and 1/4 teaspoon salt to the chocolate mixture, whisking well to combine.
  4. Incorporate Flour: Stir in 3 tablespoons all-purpose flour until just combined. Pour the brownie batter evenly over the prepared Oreo crust in the pie plate.
  5. Bake the Brownie Layer: Bake the pie for 25-30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no raw batter. A digital thermometer inserted into the brownie layer should read 180°F to ensure a fudgy texture. Remove from oven and allow to cool.
  6. Prepare the Cookie Topping: Roughly crush 8 Oreo cookies by placing them in a ziplock bag and pounding a few times with a rolling pin. In a bowl, mix the crushed Oreos with 2 tablespoons powdered sugar, 1 tablespoon dutch-processed cocoa powder, and a pinch of salt. Drizzle 2 tablespoons melted salted butter over this mixture and toss until evenly moistened.
  7. Bake the Cookie Topping: Spread the cookie topping on a baking sheet lined with parchment paper. Bake at 325°F for 10 minutes. Remove and cool completely. Set aside for topping later.
  8. Make the Mousse Layer: Melt 6 ounces milk chocolate in a microwave-safe bowl by heating in 20-second bursts, stirring between each until smooth. Let the melted chocolate cool to about 90-100°F.
  9. Whip the Cream for Mousse: In the bowl of a stand mixer fitted with a whisk attachment or using an electric mixer, beat 1 cup cold heavy cream, 2 tablespoons dutch-processed cocoa powder, 2 tablespoons powdered sugar, and a pinch of salt until soft peaks form.
  10. Combine Chocolate and Whipped Cream: Stir one-third of the whipped cream into the cooled melted chocolate to lighten it. Then gently fold in the remaining whipped cream using a rubber spatula until fully incorporated and fluffy.
  11. Assemble the Mousse: Spread the chocolate mousse evenly over the cooled brownie layer. Cover the pie and refrigerate for at least 3 hours or overnight to set properly.
  12. Prepare the Chocolate Whipped Cream: Beat 1 cup heavy cream, 1/4 cup granulated sugar, and 3 tablespoons unsweetened cocoa powder together with a whisk attachment until stiff peaks form.
  13. Finish the Pie: Spread the chocolate whipped cream over the chilled mousse layer. Sprinkle the cooled cookie topping pieces over the surface of the pie to garnish.

Notes

  • For best results, chill the pie overnight to allow all layers to set fully and flavors to meld.
  • You can substitute semi-sweet chocolate in the mousse or brownie layers if bittersweet is not available.
  • Use dutch-processed cocoa powder in mousse and toppings for richer chocolate flavor.
  • Be careful not to overbake the brownie layer; it should remain fudgy, not dry.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: Mississippi Mud Pie, chocolate pie, Oreo crust, brownie layer, chocolate mousse, whipped cream topping, layered dessert, fudgy chocolate pie, easy chocolate pie

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