Description
Mississippi Mud Pie is a rich, chocolate lover’s dream — made with an Oreo crust, fudgy brownie, silky chocolate pudding, and homemade whipped cream.
Ingredients
Scale
- 24 Oreo cookies
- 5 Tablespoons (71 g) unsalted butter, melted
- ½ cup plus 1 tablespoon (80 g) all purpose flour, spooned and leveled
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (60 ml) canola oil
- 1 teaspoon vanilla extract
- ¼ cup (½ stick, 57 g) unsalted butter, cut into tablespoons
- 4 ounces semi-sweet or bittersweet chocolate, chopped
- 2 Tablespoons Dutch process cocoa powder
- ⅓ cup (67 g) granulated white sugar
- 3 Tablespoons cornstarch
- ½ teaspoon salt
- 2 large egg yolks
- 1 ½ cups (360 ml) milk
- 1 Tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet or bittersweet chocolate, chopped
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and position a rack in the center of the oven.
- In a food processor pulse Oreo cookies into crumbs. Or you can place the cookies in a large freezer bag and break down into crumbs with a rolling pin.
- Add the melted butter and pulse to combine.
- Press crust mixture into the bottom and sides of a 9” pie pan.
- Bake for 8-10 minutes, then remove from the oven and cool.
- Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
- Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
- Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine.
- Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
- Add dry ingredients. Stir, using a spatula in the dry ingredients until just combined.
- Bake the brownie layer. Spread batter on top of the Oreo crust. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely.
- In a saucepan, combine sugar, salt, and cornstarch. Whisk well. Add in milk and egg yolks and whisk until combined.
- Heat on stovetop over medium heat, whisking constantly until mixture just reaches a boil, about 6 to 8 minutes. When the mixture begins to bubble and thicken, remove from the heat.
- Stir in butter, chocolate and vanilla until smooth and chocolate and butter are melted.
- Spread pudding on top of the brownie layer. Cool at room temperature for 20 minutes then place in the refrigerator uncovered for 1-2 hours to set. Before serving, top with the whipped cream.
- For best results place mixing bowl and beaters in the freezer for 10 minutes before starting. Beat heavy cream, powdered sugar and vanilla on high speed for 2-3 minutes until stiff peaks form.
- Spread whipped cream on top of pie. Slice and enjoy!
Notes
- Ensure all ingredients are at room temperature for best results.
- Chill the pie for a few hours for optimal texture.
- Use high-quality chocolate for richer flavor.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 864
- Sugar: 56 g
- Sodium: 280 mg
- Fat: 54 g
- Saturated Fat: 30 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 120 mg
Keywords: Mississippi Mud Pie, chocolate dessert, Oreo crust, brownie pie