Description
Mississippi Mud Pie is a decadent layered dessert featuring a crunchy Oreo cookie crust, a rich fudgy brownie layer, a smooth chocolate mousse topping, and a crumbly Oreo topping. This indulgent treat is perfect for chocolate lovers and makes a stunning centerpiece for any celebration.
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 Crumble
- 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). Pulse 16 Oreo cookies in a food processor until they become fine crumbs. Add 1 tablespoon granulated sugar and 4 tablespoons melted butter, pulsing again until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 15 minutes until fragrant. Let it cool completely on a wire rack.
- Prepare the Brownie Layer: In a microwave-safe bowl, combine the bittersweet chocolate, 3 tablespoons unsalted butter, 3 tablespoons vegetable oil, and cocoa powder. Microwave at 50% power, stirring frequently until melted and smooth, about 1 minute 30 seconds. In another bowl, whisk together dark brown sugar, eggs, vanilla extract, and salt until smooth. Whisk in the melted chocolate mixture, then gently fold in the flour just until incorporated. Pour this brownie batter into the cooled Oreo crust. Bake at 325°F (163°C) for about 15 minutes until 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 at least 1 hour until completely chilled.
- Prepare the Topping Crumble: Pulse 6 Oreo cookies in a food processor into coarse crumbs. Add powdered sugar, cocoa powder, and salt; pulse to combine. Drizzle in melted butter and pulse until the mixture resembles wet sand. Spread this crumb mixture on a baking sheet. Bake at 325°F (163°C) for about 10 minutes until fragrant. Cool completely.
- Prepare the Mousse: Melt the milk chocolate in a microwave-safe bowl at 50% power, stirring frequently until smooth. Let cool to 85°F (29°C). In a chilled bowl, whisk ½ cup heavy cream until soft peaks form and refrigerate. In another bowl, whisk the remaining ½ cup heavy cream with cocoa powder, powdered sugar, and a pinch of salt until thickened. Fold the cocoa cream 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 Oreo crumb topping evenly over the mousse layer. Refrigerate the pie for at least 4 hours until set before serving.
Notes
- Make sure eggs are at room temperature for better batter consistency and smooth texture.
- Be careful not to overbake the brownie layer; it should be slightly gooey in the center for the best texture.
- Use a digital thermometer to cool melted chocolate accurately to avoid seizing.
- The pie requires several hours of chilling, so plan ahead to allow it to set properly.
- For easier slicing, dip a sharp knife in hot water and wipe dry before cutting through the pie.
