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Mississippi Mud Pie

Mississippi Mud Pie

angela
This indulgent Mississippi Mud Pie features a buttery Oreo cookie crust, rich bittersweet chocolate brownie layer, crunchy chocolate-Oreo topping, and silky milk chocolate mousse. The finished pie is chilled until perfectly set.
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Prep Time 1 hour
Cook Time 1 hour
Chilling Time 3 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 9-inch pie plate
  • food processor
  • microwave-safe bowls
  • mixing bowls
  • large-rimmed baking sheet
  • parchment paper
  • Rolling Pin
  • baker's rack or wire rack
  • stand mixer with whisk attachment
  • Instant-read thermometer
  • resealable plastic bag

Ingredients
  

  • 16 Oreo cookies
  • 1 tbsp sugar
  • 4 tbsp unsalted butter, melted and cooled
  • 4 oz bittersweet chocolate, finely chopped
  • 3 tbsp unsalted butter
  • 3 tbsp vegetable oil
  • 1 1/2 tbsp cocoa
  • 2/3 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp all-purpose flour
  • 6 Oreo cookies
  • 2 tbsp powdered sugar
  • 1 tbsp cocoa
  • 1/8 tsp salt
  • 2 tbsp unsalted butter, melted
  • 6 oz milk chocolate, finely chopped
  • 1 cup heavy cream, very cold, divided
  • 2 tbsp cocoa
  • 2 tbsp powdered sugar
  • 1 pinch salt

Instructions
 

  • 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.
  • 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. 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.
  • 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.
  • 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 mixer. 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

Allow each layer to cool as directed before adding the next. The mousse works best when the melted chocolate is cooled to 90º–100ºF before combining it with the whipped cream. Refrigerate the finished pie for 3–4 hours or, preferably, overnight.
Keyword brownie pie, chocolate mousse, chocolate pie, Mississippi Mud Pie, mud pie, oreo dessert, oreo pie