Description

This Mississippi Mud Pie is an indulgent layered dessert featuring a crunchy chocolate cookie crust, a fudgy brownie layer, a rich chocolate pudding filling, and a fluffy whipped cream topping garnished with chocolate shavings. Perfect for chocolate lovers, this decadent pie combines multiple textures and flavors to create a show-stopping treat.

Ingredients

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For the Cookie Crust:

24 chocolate sandwich cookies (like Oreos, crushed)
6 tablespoons unsalted butter (melted)

For the Fudgy Brownie Layer:

½ cup unsalted butter (melted)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder

For the Chocolate Pudding Layer:

2 cups whole milk
⅔ cup granulated sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2 large egg yolks
4 ounces semi-sweet chocolate (finely chopped)

For the Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings (for garnish)

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Instructions

Make the Cookie Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed chocolate sandwich cookies with melted butter until the mixture is well incorporated. Press this cookie mixture firmly into the bottom of a 9-inch pie dish to form an even crust layer.
Prepare the Fudgy Brownie Layer: In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth. Add the unsweetened cocoa powder, all-purpose flour, salt, and baking powder, stirring until fully combined. Spread this brownie batter evenly over the prepared cookie crust. Place the pie dish in the oven and bake at 350°F for 20 to 25 minutes. Once baked, remove and allow the brownie layer to cool completely.
Make the Chocolate Pudding Layer: In a medium saucepan over medium heat, whisk together whole milk, granulated sugar, cornstarch, unsweetened cocoa powder, salt, and egg yolks. Stir the mixture constantly to prevent lumps and cook until it thickens and comes to a boil. Remove from heat and immediately stir in the finely chopped semi-sweet chocolate and vanilla extract until the chocolate melts completely and the pudding is smooth. Pour this chocolate pudding over the cooled brownie layer. Refrigerate the pie and chill for at least 4 hours to allow the pudding to set.
Prepare the Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe this whipped cream evenly over the set pudding layer. Garnish the top with chocolate shavings for an elegant finish.
Serve: Keep the pie chilled until ready to serve. When slicing, dip your knife in hot water and wipe clean between cuts to achieve neat slices. Serve chilled and enjoy the rich, layered flavors of the Mississippi Mud Pie.

Notes

Use a food processor to crush the cookies finely for a firm and even crust.
Allow each layer to cool completely before adding the next to prevent melting and ensure distinct, clean layers.
Whisk the pudding constantly during cooking to avoid lumps and create a smooth, creamy texture.
Chill the pie for at least 4 hours to help the pudding layer set and make slicing easier.
For clean slices, dip your knife in hot water and wipe it clean between cuts.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 480
Sugar: 35g
Sodium: 210mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.3g
Carbohydrates: 54g
Fiber: 3g
Protein: 6g
Cholesterol: 110mg