Description
Mississippi Mud Pie is a decadent layered dessert featuring a crunchy chocolate cookie crust, a fudgy brownie layer, rich chocolate pudding, and a fluffy whipped cream topping with chocolate shavings. This indulgent pie is perfect for chocolate lovers and special occasions.
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°F (175°C). In a bowl, combine the crushed chocolate sandwich cookies with the melted butter until well mixed. 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, mix the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined. Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder until fully incorporated. Spread this brownie batter evenly over the prepared cookie crust.
- Bake the Brownie Layer: Place the pie dish in the preheated oven and bake for 25 minutes at 350°F. After baking, remove it from the oven and allow the brownie layer 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. Stir constantly until the mixture thickens and reaches a boil. Remove from heat immediately. Stir in the finely chopped semi-sweet chocolate and vanilla extract until the chocolate is completely melted and the mixture is smooth.
- Assemble the Pudding Layer: Pour the warm chocolate pudding evenly over the cooled brownie layer. Place the pie in the refrigerator and chill for about 4 hours or until the pudding layer 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. Once the pudding layer is set, spread or pipe the whipped cream evenly on top. Garnish with chocolate shavings.
- Serve: Keep the pie chilled until ready to serve. Cut into slices and enjoy this rich, multi-layered chocolate dessert.
Notes
- Use a food processor to crush the cookies finely to achieve a firm and compact crust.
- Allow each layer to cool completely before adding the next to prevent melting and maintain distinct layers.
- Whisk the pudding mixture constantly while heating to avoid lumps and ensure a smooth, creamy texture.
- Chill the pie for at least 4 hours for the pudding to set properly and make slicing easier.
- For cleaner slices, dip the knife in hot water and wipe it between cuts to prevent sticking.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
