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Mississippi Mud Pie - The Ultimate Chocolate Mud Pie Dessert Recipe
Jessica

Mississippi Mud Pie

Rich layered chocolate dessert with Oreo crust, fudgy brownie base, silky chocolate mousse, and whipped cream topping. The ultimate Mud Dessert Recipe for chocolate lovers.
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Prep Time 1 hour
Cook Time 1 hour
Chilling Time 3 hours
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 16 cookies Oreo cookies whole cookies for crust
  • 4 tablespoons unsalted butter melted and cooled
  • 1 tablespoon granulated sugar for crust
  • 4 ounces bittersweet chocolate finely chopped
  • 3 tablespoons unsalted butter for brownie layer
  • 3 tablespoons vegetable oil for brownie layer
  • 1.5 tablespoons unsweetened cocoa powder for brownie layer
  • 0.67 cup dark brown sugar firmly packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract for brownie layer
  • 0.25 teaspoon salt for brownie layer
  • 3 tablespoons all-purpose flour for brownie layer
  • 6 cookies Oreo cookies crushed for topping
  • 2 tablespoons powdered sugar for topping
  • 1 tablespoon cocoa powder for topping
  • 0.125 teaspoon salt for topping
  • 2 tablespoons unsalted butter melted for topping
  • 6 ounces milk chocolate finely chopped for mousse
  • 1 cup heavy cream very cold, divided
  • 2 tablespoons cocoa powder for mousse
  • 2 tablespoons powdered sugar for mousse
  • 1 pinch salt for mousse

Equipment

  • 9-inch pie plate
  • Food processor
  • Mixing bowls
  • Electric mixer
  • Instant-read thermometer
  • Microwave
  • Oven

Method
 

  1. Preheat oven to 325°F. Pulse 16 Oreos in food processor until fine crumbs. Mix with 4 tablespoons melted butter and 1 tablespoon sugar. Press firmly into 9-inch pie plate, including up sides.
  2. Bake crust for 15 minutes until fragrant and set. Cool completely on wire rack.
  3. Make brownie layer: Melt 4 ounces bittersweet chocolate, 3 tablespoons butter, 3 tablespoons oil, and 1.5 tablespoons cocoa in microwave at 50% power, stirring frequently.
  4. Whisk together 2/3 cup brown sugar, 2 eggs, 2 teaspoons vanilla, and 1/4 teaspoon salt until smooth. Fold in chocolate mixture, then stir in 3 tablespoons flour just until incorporated.
  5. Pour into crust and bake 15 minutes until edges set and toothpick comes out with thin coating of batter. Cool 60 minutes, then refrigerate 60 minutes until completely chilled.
  6. Make topping: Crush 6 Oreos into bits. Mix with 2 tablespoons powdered sugar, 1 tablespoon cocoa, and 1/8 teaspoon salt. Stir in 2 tablespoons melted butter. Spread on parchment-lined baking sheet.
  7. Bake topping 10 minutes at 325°F, stirring halfway. Cool completely on wire rack, breaking up large clumps.
  8. Make mousse: Melt 6 ounces milk chocolate in microwave at 50% power. Cool to 90-100°F. Heat 3 tablespoons cream to 105-110°F, whisk with 2 tablespoons cocoa.
  9. Whip remaining cream with 2 tablespoons powdered sugar and pinch salt to soft peaks. Fold melted chocolate into whipped cream mixture gently until combined.
  10. Spread mousse over chilled brownie layer to edges. Sprinkle with cooled topping. Refrigerate 3-4 hours or overnight before serving.

Notes

  • Don't start mousse until brownie layer is completely chilled or it will melt
  • Use instant-read thermometer for chocolate temperature (90-100°F ideal)
  • Pie is best made a day ahead for cleanest slices
  • Add crunchy topping just before serving to maintain crispness
  • Store covered in refrigerator for 3-4 days