Description

This decadent Mississippi Mud Pie features a rich chocolate sandwich cookie crust, a fudgy brownie layer, a creamy chocolate pudding topping, and a luscious whipped cream finish with chocolate shavings. A multi-layered dessert perfect for chocolate lovers seeking a combination of textures and deep chocolate flavors.

Ingredients

Scale

For the Cookie Crust:

24 chocolate sandwich cookies (like Oreos), crushed
6 tablespoons unsalted butter, melted

For the 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

For the Chocolate Pudding Layer:

2 cups whole milk
⅔ cup granulated sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2 large egg yolks
4 ounces semi-sweet chocolate, finely chopped

For the Topping:

1 cup heavy cream
2 tablespoons powdered sugar
Chocolate shavings, for garnish

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Instructions

Make the Cookie Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed chocolate sandwich cookies with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch pie dish to form an even crust.
Prepare the Fudgy Brownie Layer: In another bowl, whisk the melted butter, granulated sugar, eggs, and vanilla extract until smooth and combined. Sift in the cocoa powder, all-purpose flour, salt, and baking powder, stirring gently until just blended. Spread this brownie batter evenly over the prepared cookie crust. Bake in the preheated oven for 20-25 minutes, or until the brownie layer is set. Remove from the oven and allow to cool completely.
Make the Chocolate Pudding Layer: In a medium saucepan over medium heat, whisk together the milk, granulated sugar, cornstarch, cocoa powder, salt, and egg yolks continuously until the mixture thickens and comes to a boil. Remove from heat promptly to prevent curdling. Stir in the finely chopped semi-sweet chocolate and vanilla extract until the chocolate melts completely and the pudding is smooth. Pour this chocolate pudding layer over the cooled brownie layer. Refrigerate for at least 4 hours or until the pudding is fully set.
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 chilled pudding layer. Garnish with chocolate shavings for an elegant finish.
Serve: Slice the pie using a knife dipped in hot water and wiped clean between cuts for clean slices. Serve chilled and enjoy the rich, layered chocolate dessert.

Notes

Use a food processor to crush the cookies finely for a firmer crust.
Allow each layer to cool completely before adding the next to prevent melting and achieve clean, distinct layers.
Whisk the pudding constantly during cooking to avoid lumps and ensure a smooth, creamy texture.
Chill the pie for at least 4 hours to let the pudding layer set properly, which also makes slicing easier.
For clean slices, dip your knife in hot water and wipe it clean between each cut.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 480
Sugar: 35g
Sodium: 180mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.3g
Carbohydrates: 54g
Fiber: 4g
Protein: 6g
Cholesterol: 110mg