Description
Indulge in this decadent Mississippi Mud Pie, featuring a rich Oreo crust, a fudgy brownie layer, a luscious chocolate mousse, and a crunchy cocoa crumb topping. This layered dessert combines creamy textures and intense chocolate flavors, perfect for chocolate lovers and special occasions.
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 ½ tablespoons unsweetened cocoa powder
- â…” cup dark brown sugar, firmly packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
Topping
- 6 Oreo cookies
- 2 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
- â…› teaspoon salt
- 2 tablespoons unsalted butter, melted
Mousse
- 6 ounces milk chocolate, chopped fine
- 1 cup heavy cream, very cold, divided
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sugar
- Pinch of salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a food processor, pulse 16 Oreo cookies into fine crumbs. Add 1 tablespoon granulated sugar and 4 tablespoons melted butter, then pulse again until combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 15 minutes until fragrant, then cool completely on a wire rack.
- Prepare the Brownie Layer: In a microwave-safe bowl, combine 4 ounces chopped bittersweet chocolate, 3 tablespoons unsalted butter, 3 tablespoons vegetable oil, and 1 ½ tablespoons cocoa powder. Microwave at 50% power, stirring frequently, until melted and smooth (about 1 minute 30 seconds). In another bowl, whisk ⅔ cup dark brown sugar, 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon salt until smooth. Add the melted chocolate mixture to the egg mixture and whisk to combine. Stir in 3 tablespoons all-purpose flour until just incorporated. Pour the brownie batter into the cooled Oreo crust. Bake at 325°F (163°C) for about 15 minutes, until the edges are set and a toothpick inserted in the center comes out with a thin coating of batter. Cool on a wire rack for 1 hour, then refrigerate for at least 1 hour until completely chilled.
- Prepare the Topping: Pulse 6 Oreo cookies in a food processor into coarse crumbs. Add 2 tablespoons powdered sugar, 1 tablespoon cocoa powder, and ⅛ teaspoon salt, then pulse to combine. Drizzle in 2 tablespoons melted butter and pulse until the mixture resembles wet sand. Spread the crumb mixture evenly on a baking sheet. Bake at 325°F (163°C) for about 10 minutes until fragrant. Cool completely.
- Prepare the Mousse: Melt 6 ounces milk chocolate in a microwave-safe bowl at 50% power, stirring frequently until smooth. Let cool until the chocolate reaches about 85°F (29°C). In a chilled mixing bowl, whisk ½ cup heavy cream until soft peaks form; refrigerate this whipped cream. In another bowl, whisk the remaining ½ cup heavy cream with 2 tablespoons cocoa powder, 2 tablespoons powdered sugar, and a pinch of salt until thickened. Fold this cocoa mixture into the melted chocolate until combined. Gently fold in the whipped cream until no streaks remain.
- Assemble the Pie: Spread the chocolate mousse evenly over the chilled brownie layer. Sprinkle the cooled cookie crumble topping over the mousse layer. Refrigerate the pie for at least 4 hours until set before serving.
Notes
- Ensure eggs are at room temperature before mixing for better blending.
- Microwave in 30-second intervals and stir frequently to avoid burning the chocolate.
- Allow the pie to chill sufficiently so the layers set properly and the flavors meld.
- The crushed Oreo crumb topping adds a delightful crunch contrast to the creamy mousse.
- Use a 9-inch pie plate for ideal layer thickness and proportions.
