Mississippi Mud Pie

5 from 22 votes

Rich and dark as the muddy Mississippi itself, this Mississippi Mud Pie recipe is any chocolate lover's dream dessert with an Oreo cookie crust, a fudgy brownie-like base, chocolate mousse and chocolate whipped cream with Oreo crumbles sprinkled on top! It's decadent and over-the-top in the best possible way!

Prep Time30

Cook Time45

Chilling Time3

Total Time4 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 606kcal

Author: Amy Nash

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
⅔ cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
¼ 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
¼ cup granulated sugar
3 Tablespoons unsweetened cocoa powder

Instructions

Crust

Preheat oven to 325°F. Finely crush Oreos into crumbs in a food processor or using a rolling pin and a heavy-duty ziplock bag.
Add melted butter and stir until evenly moistened. Press into a 9-inch pie plate.
Bake for 12-15 minutes until set.

Brownie Layer

Heat chocolate, butter, oil, and cocoa powder in 20 second increments in the microwave, stirring between each burst of heat until completely melted.
Add brown sugar, eggs, vanilla, and salt. Whisk well to combine.
Stir in flour. Pour brownie batter into the prepared Oreo cookie crust.
Bake 25-30 minutes just until a toothpick inserted into the brownie layer comes out barely wet with a little batter on it still. You can also test the brownie layer with an instant digital thermometer. It should read 180 degrees F when this layer is done so the pie will set up nice and fudgy.

Cookie Topping

Roughly crush the cookies by pounding them a few times in a ziplock bag with a rolling pin.
Add the powdered sugar, cocoa powder, and salt. Toss well.
Drizzle the melted butter into the crushed cookie mixture and toss until evenly moistened. Spread the cookie pieces onto a baking sheet lined with parchment paper and bake for 10 minutes. Cool completely before sprinkling on top of the finished pie.

Mousse Layer

Melt the chocolate in a large microwave-safe bowl by heating it for 20 second bursts and stirring well between each burst of heat. Once melted, let the chocolate cool for 10 minutes until about 90 to 100 degrees F.
Meanwhile, beat cream, cocoa powder, powdered sugar, and salt the large bowl of a stand mixer fitted with the whisk attachment or with an electric mixer until soft peaks form.
Stir ⅓ of the chocolate whipped cream into the cooled, melted chocolate. Then fold the remaining whipped cream into the chocolate mixture using a rubber spatula.
Spread the chocolate mousse on top of the cooled brownie layer. Transfer the pie to the fridge and let it chill for at least 3 hours or overnight.

Chocolate Whipped Cream

Beat cream, sugar, and cocoa powder in a large bowl with a whisk attachment until stiff peaks form. Spread over the finished pie, then sprinkle with the crushed cookie pieces to finish.

Notes

Storage: This pie will keep in the fridge for 4-5 days. Just cover with plastic wrap or keep in an airtight container. You can also freeze the whole pie or individual slices. Let it thaw overnight in the fridge before serving.

Recipe adapted from Cook's Country.

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