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 garnished with chocolate shavings. This indulgent pie combines textures and flavors for a perfect chocolate lover’s treat, best served chilled.
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 your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a bowl, combine the crushed chocolate sandwich cookies and melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch pie dish to form the crust.
- Prepare the Fudgy Brownie Layer: In another bowl, mix melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined. Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder until just combined. Spread this batter evenly over the prepared cookie crust. Transfer the pie dish to the oven and bake at 350 degrees Fahrenheit for 25 minutes. Remove and allow to cool completely.
- Make the Chocolate Pudding Layer: In a saucepan over medium heat, whisk together whole milk, granulated sugar, cornstarch, cocoa powder, salt, and egg yolks. Stir constantly until the mixture thickens and comes to a boil, ensuring it does not burn. Remove from heat and immediately add the finely chopped semi-sweet chocolate and vanilla extract, stirring until the chocolate is fully melted and incorporated. Pour this pudding layer over the cooled brownie layer. Refrigerate the pie until the pudding sets, about 4 hours.
- Prepare the Whipped Cream Topping: Using a mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream evenly over the set pudding layer. Garnish with chocolate shavings for a decorative finish.
- Serve: Keep the pie chilled until ready to serve. For clean slices, dip your knife in hot water and wipe it between each cut. Serve chilled and enjoy this rich, multi-layered chocolate delight.
Notes
- Use a food processor to crush the cookies finely for a firmer, more cohesive crust.
- Allow each layer to cool completely before adding the next to prevent melting and ensure distinct layers.
- Whisk the pudding constantly during cooking to avoid lumps and achieve a smooth texture.
- Chilling the pie for at least 4 hours helps the pudding set properly and makes slicing easier.
- For neat slices, dip your knife in hot water and clean it between cuts.
