Description
Mississippi Mud Pie is a decadent layered dessert featuring a chocolate cookie crust, fudgy brownie layer, rich chocolate pudding, and a fluffy whipped cream topping, perfect for chocolate lovers seeking an indulgent treat.
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 the oven to 350°F (175°C). Combine crushed chocolate sandwich cookies and melted unsalted butter in a bowl until thoroughly mixed. Press the mixture evenly into the bottom of a 9-inch pie dish to form the crust.
- Prepare the Fudgy Brownie Layer: In a medium bowl, mix melted unsalted butter, granulated sugar, eggs, and vanilla extract until smooth. Stir in unsweetened cocoa powder, all-purpose flour, salt, and baking powder until just combined. Spread this brownie batter evenly over the prepared cookie crust. Bake in the preheated oven for 25 minutes. Remove from oven and allow to cool completely.
- Make the Chocolate Pudding Layer: In a saucepan over medium heat, whisk together whole milk, granulated sugar, cornstarch, unsweetened cocoa powder, salt, and egg yolks constantly until the mixture thickens and comes to a boil. Remove from heat promptly. Stir in finely chopped semi-sweet chocolate and vanilla extract until the chocolate melts completely and the mixture is smooth. Pour this chocolate pudding over the cooled brownie layer. Refrigerate for at least 4 hours until the pudding is fully set.
- Prepare the Whipped Cream Topping: Using a mixer, whip 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 with chocolate shavings.
- Serve: Slice the pie and serve chilled. For cleaner slices, dip your knife in hot water and wipe clean between each cut.
Notes
- Use a food processor to finely crush the cookies for a firmer, more stable crust.
- Allow each layer to cool completely before adding the next to maintain clean, distinct layers and prevent melting.
- Whisk the pudding mixture constantly while cooking to avoid lumps and achieve a smooth, creamy texture.
- Chill the pie for at least 4 hours to ensure the pudding sets properly and the pie slices easily.
- For neat slices, dip your knife in hot water and clean it between cuts.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 85 mg
