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Mississippi Mud Pie Recipe

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4.4 from 4 reviews

Mississippi Mud Pie is an indulgent layered dessert featuring a crunchy Oreo cookie crust, a rich fudgy brownie layer, a creamy chocolate pudding topping, and a luscious whipped cream finish garnished with cookie crumbs and chocolate shavings. Perfect for chocolate lovers looking for a decadent treat with contrasting textures and flavors.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 25 standard OREO brand cookies
  • 5 tablespoons unsalted butter (melted and cooled slightly)

Brownie Layer

  • 4 tablespoons unsalted butter
  • 4 ounces semi-sweet chocolate baking bar (finely chopped)
  • ½ cup light brown sugar (packed)
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 tablespoons canola oil (or any neutral oil)
  • 1 teaspoon vanilla extract
  • ⅓ cup all-purpose flour
  • ¼ cup Dutch-processed unsweetened cocoa powder

Chocolate Pudding Layer

  • 3 large egg yolks (room temperature)
  • 3 tablespoons cornstarch
  • 1½ cups whole milk
  • ⅓ cup heavy cream
  • ¾ cup granulated sugar
  • 4 ounces semi-sweet chocolate baking bar (very finely chopped)
  • 1 tablespoon unsalted butter (room temperature)
  • 1 teaspoon vanilla extract

Whipped Topping

  • 2 cups heavy cream (very cold)
  • ¼ cup powdered sugar
  • 2 tablespoons white chocolate flavored instant pudding

Garnish

  • 1–2 finely crushed OREO cookies
  • 2–3 teaspoons semi-sweet chocolate shavings

Instructions

  1. Preheat and Prepare Crust: Preheat the oven to 350°F. Spray a deep-dish 9-inch pie plate with non-stick baker’s spray and set aside.
  2. Make Oreo Crust: Add the OREO cookies to a food processor and pulse until fine crumbs form. With the processor running, slowly stream in the melted butter until the mixture resembles wet sand. Transfer to the pie dish and press firmly into the bottom and up the sides using the bottom of a measuring cup or glass for an even crust. Bake for 10 minutes and let cool slightly.
  3. Prepare Brownie Layer Chocolate: In a small saucepan over medium-low heat, melt 4 tablespoons butter and 4 ounces chopped semi-sweet chocolate, stirring until smooth. Remove from heat and cool 1-2 minutes.
  4. Mix Brownie Batter: In a large bowl, whisk together brown sugar, granulated sugar, eggs, canola oil, and vanilla extract until slightly frothy. Whisk in 2 tablespoons melted chocolate to temper the eggs, then slowly add remaining melted chocolate while whisking until smooth. Stir in flour and cocoa powder until fully incorporated and batter is thick but pourable.
  5. Bake Brownie Layer: Pour brownie batter over cooled crust and smooth the surface. Bake for 23-25 minutes until a toothpick comes out with moist crumbs. Allow to cool at room temperature for 30-45 minutes until pie dish is cool to the touch.
  6. Make Chocolate Pudding Layer: Whisk egg yolks and cornstarch together to form a thick paste. Heat whole milk, heavy cream, and sugar in a saucepan over medium heat until sugar is dissolved and bubbles form around edges, but do not boil. Slowly temper egg yolk mixture by whisking in about ⅓ cup warm milk, then pour mixture back into saucepan. Cook for 1-1½ minutes until thick enough to coat a spoon.
  7. Finish Pudding: Remove from heat and whisk in chopped chocolate, butter, and vanilla until smooth. Strain through a mesh sieve to remove lumps and pour evenly over the cooled brownie layer. Cover tightly with plastic wrap pressed onto pudding and refrigerate for 3 to 3½ hours until set.
  8. Prepare Whipped Topping: Using a handheld mixer, beat cold heavy cream, powdered sugar, and white chocolate instant pudding on low speed gradually increasing to high for 3-4 minutes until stiff peaks form.
  9. Assemble and Garnish: Spread whipped topping evenly over chilled pudding layer without mixing layers. Sprinkle with finely crushed Oreo crumbs and semi-sweet chocolate shavings. Refrigerate additional 30-60 minutes to firm whipped topping before slicing and serving.

Notes

  • Ensure eggs and yolks are at room temperature to improve mixing and texture.
  • Do not overbake the brownie layer to keep it moist and tender.
  • Press plastic wrap directly onto pudding layer while chilling to avoid pudding skin formation.
  • Use a deep-dish pie plate to accommodate all layers without overflow.
  • Garnish is optional but adds texture and visual appeal.
  • Be cautious when tempering eggs with melted chocolate to avoid scrambling.

Find it online: https://allcookedup.com/mississippi-mud-pie-recipe/