Our Mississippi mud pie is incredibly rich, chocolaty, and indulgent! It has a chocolate crust, a brownie layer, a delicate chocolate mousse layer, and a crunchy cookie crumble topping.
This pie is a labor of love to make. It’s not something that you’ll whip up quickly, but the flavor and richness are well worth the investment in time. It is a very sweet pie, so cut your slices small!
If you love chocolate pies as much as I do, I hope you’ll try my possum pie (Don’t worry, no actual possum is used!), Hershey pie, chocolate cream pie, and chocolate rum pie. These pies will not disappoint!
Why Is It Called Mississippi Mud?
This dense, dark, chocolaty pie is so named because it resembles the dark muddy banks and silty bottom of the Mississippi River.
Mississippi Mud Pie Ingredients
- Oreo Cookies: Use the whole cookie, wafers, and filling!
- Sugar: Granulated sugar.
- Butter: I like to use unsalted butter.
- Bittersweet Chocolate: This has a bit of sugar but tastes more of rich cocoa than sweetness.
- Vegetable Oil: Use any neutral-flavored vegetable oil.
- Cocoa: I use Hershey’s unsweetened.
- Dark Brown Sugar: Be sure to pack it when measuring.
- Eggs: I use large eggs that are at room temperature.
- Vanilla Extract: I use pure vanilla, not imitation.
- Salt: Helps to balance the flavors and enhance the sweetness.
- Flour: All-purpose flour.
- Powdered Sugar: It’s best sifted.
- Milk Chocolate: You can finely chop a bar of used milk chocolate chips.
- Heavy Cream: Don’t substitute with a lower-fat milk product.
Tips
- Mousse: Don’t begin making the mousse before the brownie layer is completely chilled. The reason the temperature of the melted chocolate for the mousse is so important is if it’s too hot, it can deflate the mousse.
- Instant Read Thermometer: This is the best tool to use to measure the temperature of the chocolate for the mousse. American Test Kitchen recommends the ThermoWorks Thermapen ONE. It’s pretty pricey though. Amazon’s Alpha Grillers Instant Read Meat Thermometer for Grill and Cooking has 56,021 ratings and reviews and is the one I use. It’s closer to 15-16 dollars.
- Be Sure To Plan: This pie takes a minimum of 5 hours from start to finish. It’s even better if made a day ahead of serving then finish up the topping, mousse layer
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This Mississippi mud pie will keep for 3-4 days in the fridge.
- Can You Freeze This? This pie does not freeze well due to the high dairy content.
- Make-Ahead Tips: I suggest you make the crust and brownie layer one day and finish the topping and mousse layer early the day you wish to serve the pie. Remember the mousse layer needs to be refrigerated a minimum of 4 hours.
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Mississippi Mud Pie
- Make the crust: In a food processor, crush the Oreos, and add butter.
- Pour the mixture into the pie plate and press the crumbs firmly. Bake.
- Make the brownie layer: Melt the chocolate, butter, oil, and cocoa in the microwave.
- Whisk the rest of the ingredients then mix in the chocolate mixture. Stir in the flour.
- Grab the baked Oreo crust.
- Transfer the brownie mixture to the Oreo crust. Bake, cool, then refrigerate.
- Make the topping: combine cookie bits, sugar, cocoa, salt, and melted butter.
- Sprinkle crumb mixture on a baking sheet and bake until fragrant. Cool completely.
- Make the mousse: fold the whipped cream mixture into the melted chocolate mixture.
- Evenly spread the mousse to the edges of the cooled pie.
- Garnish with the cooled topping and refrigerate.
- Serve.
***See the full instructions below.
More Pie Recipes
- Classic Sweet Potato Pie
- Banana Cream Pie
- Pecan Pie
- Apple Pie
- Impossible Coconut Pie
- Pistachio Pie
- Sweet Potato Pie with Condensed Milk
- Million Dollar Pie
- Sugar Cream Pie
More Recipes From Mississippi:
- Mississippi Mud Cookies
- Mississippi Sin Dip
- Mississippi Pot Roast
- Mississippi Instant Pot Roast
- Mississippi Chicken
Tried This Recipe?
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Mississippi Mud Pie
This Mississippi mud pie is made of 3 decadently layers of chocolate and has a chocolate crust as well! It's truly a chocolate lover's dream!
Servings: 12 Servings
Ingredients
Crust:
- 16 Oreo cookies
- 1 tablespoon sugar
- 4 tablespoons unsalted butter, melted and cooled
Brownie Layer:
- 4 ounces bittersweet chocolate finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 1 1/2 tablespoons cocoa
- 2/3 cup dark brown sugar firmly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
Topping:
- 6 Oreo cookies
- 2 tablespoons powdered sugar
- 1 tablespoon cocoa
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter melted
Mousse:
- 6 ounces milk chocolate, chopped fine
- 1 cup heavy cream, very cold + divided
- 2 tablespoons cocoa
- 2 tablespoons powdered sugar
- pinch salt
Instructions
Make Crust:
- Place one oven rack in the center position. Preheat oven to 325ºF (163ºC).
- Place the Oreos (16) in the bowl of a food processor and pulse until they're a fine crumb.
- Pour the butter (4 tablespoons) over the crumbs and pulse until evenly combined. Pour mixture into a 9-inch pie plate. Use your hands to press crumbs firmly into the bottom and upside of the pie plate. Bake until the crust is fragrant, about 15 minutes. Cool crust on a baker's rack.
Make Brownie Layer:
- In a microwave-safe bowl, combine chocolate (4 ounces), butter (3 tablespoons), oil (3 tablespoons), and cocoa (1 1/2 tablespoons) and microwave at 50% power, stirring frequently, until melted about 1 minute 30 seconds.
- Whisk together, in another mixing bowl, sugar (2/3 cup), eggs (2), vanilla (2 teaspoons), and salt (1/4 teaspoon) until smooth. Whisk in the chocolate mixture until evenly combined. Stir in flour (3 tablespoons ), just until incorporated.
- Transfer the brownie mixture to the Oreo crust ( it's okay if the crust isn't completely cool at this point). Bake pie in the oven on the center rack until the edges are set and a toothpick inserted into the center of the pie comes with a thin coating of batter on it, about 15 minutes. Transfer the pie to a baker's rack and cool for about 60 minutes then completely cool in the fridge, for at least 60 minutes.
Make The Topping:
- Line a large-rimmed baking sheet with parchment paper.
- Place 6 Oreos in a resealable plastic bag then crush them into 1/2--3/4 inch bits with a rolling pin.
- In a medium mixing bowl, combine cookie bits, sugar (2 tablespoons), cocoa (1 tablespoon), and salt (1/8 teaspoon). Mix in melted butter (2 tablespoons) and stir until mixture is moistened and clumps begin to form.
- Sprinkle crumb mixture in an even layer on the prepared baking sheet then bake for about 10 minutes or until fragrant, stirring halfway through baking time. Remove the baking sheet to cool completely on a wire baking rack. Use your hand to break up any large clumps.
Make The Mousse:
- Once the brownie layer is completely cooled, melt the chocolate (6 ounces) in a large microwave-safe bowl, with the microwave set on 50% power, stirring frequently until the chocolate is melted, generally about 1 1/2-2 minutes. Allow the mixture to cool until it's warm, and register 90º-100ºF (32º-38ºC) with an instant-read thermometer.
- In a small microwave-safe bowl, heat 3 tablespoons of cream in the microwave until it's 105º-110º F (40º-43ºC), around 15 seconds. Add cocoa (2 tablespoons) and whisk until evenly combined.
- Combine the cream and cocoa mixture with sugar (2 tablespoons), a pinch of salt and the remaining cream (1 cup less 3 tablespoons) in the bowl of a stand-up mixture. Using the whisk attachment, set the mixer on medium speed until the mixture begins to thicken, scraping down the bowl as needed. Turn the mixer on high and whisk until soft peaks form, about 2-3 minutes.
- Fold 1/3 of the whipped cream mixture into melted chocolate. Gently fold in the remaining whipped cream mixture until evenly combined. Evenly spread mousse to the edges of the cooled pie.
- Garnish with cooled topping then refrigerate for 3-4 hours, or better, overnight.
Fans Also Made:
Notes
- Mousse: Don’t begin making the mousse before the brownie layer is completely chilled. The reason the temperature of the melted chocolate for the mousse is so important is if it’s too hot, it can deflate the mousse.
- Instant Read Thermometer: This is the best tool to use to measure the temperature of the chocolate for the mousse. American Test Kitchen recommends the ThermoWorks Thermapen ONE. It’s pretty pricey though. Amazon’s Alpha Grillers Instant Read Meat Thermometer for Grill and Cooking has 56,021 ratings and reviews and is the one I use. It’s closer to 15-16 dollars.
- Be Sure To Plan: This pie takes a minimum of 5 hours from start to finish. It’s even better if made a day ahead of serving then finish up the topping, mousse layer
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The ingredients for the mousse, state one cup of very cold cream. In the written directions, you refer to splitting the amounts at some point. Some gets heated, and some gets whipped to soft peaks. Can you please update?
Thanks
Hey Nina! Thanks for catching that error. I’ve updated the recipe. Please let me know if there’s any confusion in my instructions 🙂
Oh this is so good! My sister and I almost finished half of the pie. Hehe.
LOL. That’s cute! Thanks, Liza 🙂