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A slice of Mississippi mud pie being lifted from a pie with spatula
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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!
Course Dessert
Cuisine American
Keyword chocolate pie recipes, Mississippi mud recipes, Oreo desserts, Southern dessert recipes, Southern pie recipes
Prep Time 1 hour
Cook Time 1 hour
Chilling Time 3 hours
Total Time 5 hours
Servings 12 Servings
Calories
Author Kathleen

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.

Notes

  1. 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.
  2. 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.
  3. 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