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Mississippi Mud Pie
Laura

Mississippi Mud Pie

A rich, layered chocolate dessert with Oreo crust, fudgy brownie base, silky mousse filling, and whipped cream topping.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 16 cookies Oreo cookies for crust
  • 4 tablespoons unsalted butter melted, for crust
  • 1 tablespoon granulated sugar for crust
  • 4 ounces bittersweet chocolate finely chopped, for brownie
  • 3 tablespoons unsalted butter for brownie
  • 3 tablespoons vegetable oil for brownie
  • 1.5 tablespoons unsweetened cocoa powder for brownie
  • 2/3 cup dark brown sugar firmly packed, for brownie
  • 2 large eggs room temperature, for brownie
  • 2 teaspoons vanilla extract for brownie
  • 0.25 teaspoon salt for brownie
  • 3 tablespoons all-purpose flour for brownie
  • 6 cookies Oreo cookies crushed, for topping
  • 2 tablespoons powdered sugar for topping
  • 1 tablespoon cocoa powder for topping
  • 0.125 teaspoon salt for topping
  • 2 tablespoons unsalted butter melted, for topping
  • 6 ounces milk chocolate finely chopped, for mousse
  • 1 cup heavy cream very cold, divided, for mousse
  • 2 tablespoons cocoa powder for mousse
  • 2 tablespoons powdered sugar for mousse
  • 1 pinch salt for mousse

Equipment

  • 9-inch pie plate
  • Food processor
  • Mixing bowls
  • Microwave
  • Oven
  • Instant-read thermometer

Method
 

  1. Preheat oven to 325°F. Pulse 16 Oreos until fine. Mix with 4 tbsp melted butter. Press into 9-inch pie plate. Bake 15 minutes. Cool.
  2. Melt 4 oz bittersweet chocolate, 3 tbsp butter, 3 tbsp oil, and 1.5 tbsp cocoa. Whisk 2/3 cup brown sugar, 2 eggs, 2 tsp vanilla, 1/4 tsp salt. Fold in chocolate mix and 3 tbsp flour.
  3. Pour brownie batter over crust. Bake 15 minutes until edges set. Cool, then chill 1 hour.
  4. Make topping: Toss 6 crushed Oreos, 2 tbsp powdered sugar, 1 tbsp cocoa, 1/8 tsp salt, 2 tbsp melted butter. Bake at 325°F for 10 minutes. Cool.
  5. Make mousse: Melt 6 oz milk chocolate. Cool to 90-100°F. Whip 1 cup cold cream with 2 tbsp cocoa, 2 tbsp powdered sugar, pinch salt to soft peaks. Fold in chocolate.
  6. Spread mousse over chilled brownie. Sprinkle topping. Refrigerate 3-4 hours or overnight before serving.

Notes

  • Use room temperature eggs for smoother batter.
  • Do not skip chilling time between layers.
  • Add crunchy topping just before serving for best texture.
  • Quality chocolate makes a noticeable difference.