Mississippi Mud pie

5 from 1 vote

Mississippi Mud Pie is a rich, chocolate lover’s dream — made with an Oreo crust, fudgy brownie, silky chocolate pudding, and homemade whipped cream.

Prep Time35

Cook Time37

Chilling Time2

Total Time1 12

Course: Dessert

Cuisine: American

Servings: servings

Calories: 864kcal

Author: Heather Perine

Ingredients

Pie crust:

24 Oreo cookies
5 Tablespoons (71 g) unsalted butter, melted

Brownie layer:

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 teaspoons 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

Pudding:

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 teaspoons vanilla extract
4 ounces semi sweet or bittersweet chocolate chopped

Whipped Cream:

1 cup (240 ml) cold heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

Make the crust:

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. 24 Oreo cookies
Add the melted butter and pulse to combine. 5 Tablespoons (71 g) unsalted butter,
Press crust mixture into the bottom and sides of a 9” pie pan. I like to use my hands, but you can also press down by using the bottom of a dry measuring cup.
Bake for 8-10 minutes, then remove from the oven and cool.

Make the brownies:

Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside. ½ cup plus 1 tablespoon (80 g) all purpose flour ½ teaspoon salt ¼ teaspoon baking powder
Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla. ¾ cup (150 g) granulated sugar 2 large eggs ¼ cup (50 g) packed light brown sugar ¼ cup (60 ml) canola oil 1 teaspoons vanilla extract
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. ¼ cup (½ stick, 57 g) unsalted butter 4 ounces semi-sweet or bittersweet chocolate chopped 2 Tablespoons Dutch process cocoa powder
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 (or wooden spoon) 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.

Make the pudding:

In a saucepan, combine sugar, salt, and cornstarch. Whisk well. Add in milk and egg yolks and whisk until combined. ⅓ cup (67 g) granulated white sugar 3 Tablespoons cornstarch ½ teaspoon salt 2 large egg yolks 1 ½ cups (360 ml) milk
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 and melted. 1 Tablespoon unsalted butter 1 teaspoons vanilla extract 4 ounces semi sweet or bittersweet chocolate
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.

Make whipped cream:

For best results I place my 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 formed. 1 cup (240 ml) cold heavy cream 2 tablespoons powdered sugar ½ teaspoon vanilla extract
Spread whipped cream on top of pie. Slice and enjoy!

Video

Notes

Storage: Refrigerate leftover pie, covered, for up to 4 days. You can also freeze leftovers. Although I don’t recommend freezing with whipped cream. To freeze, wrap slices tightly in plastic wrap and foil, then thaw in the fridge overnight before serving.
Canola oil – You can use another neutral-tasting oil such as vegetable oil.
Unsalted butter - Salted butter works too.
Chocolate – Use quality chocolate (I used Ghiradelli). I recommend a chocolate bar and chop it because it melts better than chocolate chips.

Nutrition