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Mississippi Mud Pie

Mississippi Mud Pie

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  • Author: Olivia Hartwellen
  • Total Time: 5 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Mississippi Mud Pie features a crisp Oreo crust, a fudgy brownie layer, silky milk chocolate mousse, and crunchy cocoa cookie topping. This rich make-ahead dessert serves 12 and works beautifully for holidays, dinner parties, birthdays, and chocolate lovers.

Ingredients

Scale
  • Crust:
  • 16 Oreo cookies
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • Brownie Layer:
  • 4 ounces bittersweet chocolate, finely chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 2/3 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • Chocolate Cookie Topping:
  • 6 Oreo cookies
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • Chocolate Mousse:
  • 6 ounces milk chocolate, finely chopped
  • 1 cup heavy cream, very cold and divided
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons powdered sugar
  • 1 pinch salt

Instructions

  1. Place an oven rack in the center position and preheat the oven to 325°F.
  2. Pulse 16 Oreo cookies in a food processor until fine crumbs form.
  3. Add 1 tablespoon sugar and 4 tablespoons melted butter. Pulse until evenly combined.
  4. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  5. Bake the crust for 15 minutes, then cool it on a wire rack.
  6. Combine the bittersweet chocolate, 3 tablespoons butter, vegetable oil, and 1 1/2 tablespoons cocoa in a microwave-safe bowl.
  7. Microwave at 50 percent power, stirring frequently, until melted and smooth, about 90 seconds.
  8. In another bowl, whisk the brown sugar, eggs, vanilla, and 1/4 teaspoon salt until smooth.
  9. Whisk in the melted chocolate mixture, then stir in the flour just until combined.
  10. Pour the brownie batter into the Oreo crust.
  11. Bake for about 15 minutes, until the edges set and a toothpick inserted into the center comes out with a thin coating of batter.
  12. Cool the pie on a wire rack for 60 minutes, then refrigerate it for at least 60 minutes.
  13. Line a rimmed baking sheet with parchment paper.
  14. Crush the remaining 6 Oreo cookies into 1/2- to 3/4-inch pieces.
  15. Combine the cookie pieces, powdered sugar, 1 tablespoon cocoa, and 1/8 teaspoon salt.
  16. Stir in 2 tablespoons melted butter until moist clumps form.
  17. Spread the topping on the prepared baking sheet and bake for 10 minutes, stirring halfway through.
  18. Cool the topping completely and break apart any large clumps.
  19. Melt the milk chocolate at 50 percent microwave power, stirring frequently, until smooth.
  20. Cool the melted chocolate to 90°F to 100°F.
  21. Heat 3 tablespoons heavy cream for about 15 seconds, until it reaches 105°F to 110°F.
  22. Whisk the 2 tablespoons cocoa into the warmed cream until smooth.
  23. Combine the cocoa cream, powdered sugar, pinch of salt, and remaining cold cream in a stand mixer bowl.
  24. Whip on medium until thickened, then whip on high for 2 to 3 minutes until soft peaks form.
  25. Fold one-third of the whipped cream mixture into the melted milk chocolate.
  26. Gently fold in the remaining whipped cream until evenly combined.
  27. Spread the mousse evenly over the fully chilled brownie layer.
  28. Sprinkle the cooled cookie topping over the mousse.
  29. Refrigerate the pie for 3 to 4 hours, or overnight, before slicing and serving.

Notes

  1. Cool the brownie layer completely before adding the mousse.
  2. Keep the heavy cream cold so it whips properly.
  3. Let the melted milk chocolate cool to 90°F to 100°F before folding.
  4. Use a hot, dry knife for clean slices.
  5. Store covered in the refrigerator for up to 4 days.
  6. Freeze individually wrapped slices for up to 1 month.
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking and Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 518
  • Sugar: 34
  • Sodium: 206
  • Fat: 36
  • Saturated Fat: 18
  • Unsaturated Fat: 16
  • Trans Fat: 0
  • Carbohydrates: 47
  • Fiber: 3
  • Protein: 6
  • Cholesterol: 83

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