Mississippi Mud Pie

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This rich and creamy Mississippi Mud Pie hits the spot! It’s made completely from scratch with a chocolate cookie crust, brownie layer, and chocolate pudding. Topped with homemade whipped cream, it’s a winning dessert.

Prep Time1 30

Total Time1 30

Course: Dessert

Cuisine: Pies

Keyword: Mississippi Mud Pie

Servings: Servings

Calories: 581kcal

Author: Jill

Ingredients

Crust ingredients:

30 Oreo cookies
6 Tablespoons unsalted butter melted

Brownie ingredients:

½ cup unsalted butter melted
¾ cup granulated sugar
½ cup brown sugar packed
2 large eggs room temperature
1 Tablespoon vegetable oil
2 teaspoons vanilla extract
¾ cup all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt

Chocolate pudding ingredients:

1 cup granulated sugar
3 Tablespoons cornstarch
¼ cup cocoa powder
½ teaspoon salt
1 ¼ cups milk 2% or whole
1 ¼ cups heavy cream
4 large egg yolks
2 Tablespoons unsalted butter
2 ounces premium bittersweet chocolate chopped
2 ounces milk or semi-sweet chocolate chips
1 teaspoon vanilla extract

Whipped Cream ingredients:

1 ½ cups heavy cream
3 Tablespoons granulated sugar
Cocoa powder or shaved chocolate for garnish.

Instructions

Oreo Cookie Crust:

Preheat the oven to 350 degrees.
Place the Oreos into the bowl of a food processor (Or a large Ziplock bag and use a rolling pin to crush). Grind the Oreos into fine crumbs. Add the melted butter and grind to combine making sure to break apart any large pieces.
Press into the bottom and up the sides of an ungreased 9-inch springform pan (You can also use a regular pie plate or tin.
Bake at 350 degrees for 8-10 minutes or until the crust is firm.
Remove the baked crust and allow it to cool completely.

Chewy Brownie Bottom Layer:

Keep the oven set to 350 degrees while you prepare the brownie mix.
Add melted butter, white granulated sugar and brown sugar to a mixing bowl and mix on medium speed until combined. Add eggs one at a time and mix after each one. Make sure to mix everything very well. Add in the oil and vanilla and mix to combine.
In a separate bowl, add the flour, cocoa powder, baking soda and salt. Mix together. Reduce the mixing speed to low and in intervals add the flour mixture to the wet mixture and combine well.
Once the brownie crust is fully cooled, pour the brownie batter into the crust and even it out by lightly tapping the pie plate on the counter or using an offset spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center of the brownie comes out with just a few crumbs.
Remove the brownies and allow them to completely cool on a wire rack, or you can place it in the refrigerator on an oven mitt to cool quicker.

Chocolate Pudding Layer:

In a medium saucepan, add the sugar, cornstarch, cocoa powder and salt and whisk to combine. While whisking, add the milk, cream and egg yolks. Combine.
Over medium heat, continually whisk until the mixture thickens and takes on a pudding-like consistency. This may take 10-15 minutes.
Remove from heat and whisk in the butter, bittersweet chocolate, milk chocolate and vanilla. Stir until smooth and then set aside to cool completely stirring occasionally to keep it smooth without a skin on top.
Once the pudding has cooled, pour it onto the cooled brownie layer in the pan and spread evenly.
Cover the pudding layer with a piece of plastic wrap making sure it’s in contact with the surface of the pudding and place the entire pie in the refrigerator for 8 hours or preferably overnight.

Whipped Cream Topping:

In a large bowl add the cream and ¼ cup of powdered sugar.
Using the whisk attachment mix on high speed until stiff peaks begin to form. Do not over whip or you’ll end up with sweet butter!
Uncover the pie, remove the sides of the springform pan (if using) and spoon and spread the whipped cream over the pie and refrigerate until ready to serve.
Sprinkle with cocoa powder or chocolate shavings to serve.

Video

Notes

Optional: You can choose to make Stabilized Whipped Cream which stands up better and longer. To do this add 4 teaspoons of cold water to 1 teaspoon of unflavored gelatin and allow it to thicken over 5 minutes. Then, microwave the gelatin for approximately 10 seconds or until it liquifies. Add this in a slow drizzle to the cream as it’s being whipped, and continue until stiff peaks form.

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