Description
Mississippi Mud Pie is a decadent layered dessert featuring a cookie crust, fudgy brownie layer, rich chocolate pudding, and luscious whipped cream topping. Perfect for chocolate lovers, this pie combines textures and flavors in every bite.
Ingredients
Scale
Cookie Crust
- 24 chocolate sandwich cookies (like Oreos, crushed)
- 6 tablespoons unsalted butter (melted)
Fudgy Brownie Layer
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Chocolate Pudding Layer
- 2 cups whole milk
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate (finely chopped)
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate shavings (for garnish)
Instructions
- Make the Cookie Crust: Preheat oven to 350°F (175°C). Combine crushed cookies and melted butter in a bowl until well mixed. Press the mixture into the bottom of a 9-inch pie dish to form the crust.
- Prepare the Fudgy Brownie Layer: In a bowl, mix melted butter, sugar, eggs, and vanilla extract until smooth. Stir in cocoa powder, flour, salt, and baking powder until fully incorporated. Spread this batter evenly over the cookie crust. Bake in preheated oven for 25 minutes. Remove and allow the brownie layer to cool completely.
- Make the Chocolate Pudding Layer: In a saucepan over medium heat, whisk together whole milk, sugar, cornstarch, cocoa powder, salt, and egg yolks constantly until the mixture thickens and begins to boil. Remove from heat. Stir in the finely chopped semi-sweet chocolate and vanilla extract until the chocolate is fully melted and incorporated. Pour the pudding layer over the cooled brownie layer. Refrigerate the pie for about 4 hours until the pudding layer is set.
- Prepare the Whipped Cream Topping: Using a hand mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled pudding layer. Garnish the top with chocolate shavings.
- Serve: Keep the pie chilled until ready to serve. Cut into slices and enjoy chilled.
Notes
- Use a food processor to crush the cookies finely for a firm, even crust.
- Allow each layer to cool completely before adding the next to avoid melting layers and ensure distinct layers.
- Whisk the pudding mixture constantly to prevent lumps and achieve a smooth texture.
- Chill the assembled pie for at least 4 hours to set the pudding and make slicing easier.
- For cleaner slices, dip your knife in hot water and wipe it dry between each cut.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
