Introduction

Mississippi Mud Pie is a rich, decadent dessert featuring layers of chocolatey goodness and a crunchy Oreo crust. This indulgent pie combines a fudgy brownie base with creamy chocolate mousse and a crunchy topping, perfect for any chocolate lover.

A slice of layered chocolate pie is placed on a white plate on a white marbled surface. The bottom layer is a thick, dense, dark chocolate base with a smooth texture. Above it, there is a lighter, fluffy chocolate mousse layer that looks airy and soft. The top layer is a crumbly, dark chocolate cookie crust that appears chunky and crunchy, covering the mousse fully. Some crumbs are scattered around the slice on the plate. The background is softly blurred with another slice of pie faintly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 Oreo cookies
1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
4 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1 1/2 tablespoons cocoa powder
2/3 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons all-purpose flour
6 Oreo cookies
2 tablespoons powdered sugar
1 tablespoon cocoa powder
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
6 ounces milk chocolate, chopped fine
1 cup heavy cream, very cold and divided
2 tablespoons cocoa powder
2 tablespoons powdered sugar
Pinch of salt

Instructions

Step 1: Preheat your oven to 325ºF (163ºC) and place an oven rack in the center position.
Step 2: Place 16 Oreo cookies in a food processor and pulse until finely ground into crumbs.
Step 3: Pour 4 tablespoons melted butter over the crumbs and pulse until mixed evenly. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for about 15 minutes until fragrant, then cool on a rack.
Step 4: In a microwave-safe bowl, melt 4 ounces bittersweet chocolate, 3 tablespoons butter, 3 tablespoons vegetable oil, and 1 1/2 tablespoons cocoa powder at 50% power, stirring frequently, for about 1 minute 30 seconds.
Step 5: In another bowl, whisk 2/3 cup dark brown sugar, 2 eggs, 2 teaspoons vanilla extract, and 1/4 teaspoon salt until smooth. Whisk in the melted chocolate mixture, then fold in 3 tablespoons flour just until combined.
Step 6: Pour the brownie batter over the Oreo crust (it’s okay if the crust is still warm). Bake for about 15 minutes until the edges are set and a toothpick has a thin coating of batter. Cool on a rack for 60 minutes, then chill in the fridge for at least 60 minutes.
Step 7: Line a baking sheet with parchment paper. Place 6 Oreos in a plastic bag and crush them into 1/2 to 3/4 inch pieces using a rolling pin.
Step 8: In a medium bowl, mix the crushed Oreos with 2 tablespoons powdered sugar, 1 tablespoon cocoa powder, and 1/8 teaspoon salt. Stir in 2 tablespoons melted butter until moistened and clumps form. Spread evenly on the baking sheet and bake for about 10 minutes, stirring halfway, until fragrant. Cool completely, breaking up large clumps by hand.
Step 9: Melt 6 ounces milk chocolate in the microwave at 50% power, stirring every 30 seconds until smooth. Cool to 90º-100ºF (32º-38ºC).
Step 10: Heat 3 tablespoons heavy cream in the microwave until 105º-110ºF (40º-43ºC), about 15 seconds. Whisk in 2 tablespoons cocoa powder until smooth.
Step 11: In a stand mixer bowl, combine the cocoa cream mixture with 2 tablespoons powdered sugar, a pinch of salt, and the remaining 1 cup minus 3 tablespoons heavy cream. Whisk on medium until thickening, then on high until soft peaks form, about 2-3 minutes.
Step 12: Fold one-third of the whipped cream mixture into the melted chocolate, then gently fold in the remaining whipped cream until smooth. Spread the mousse evenly over the cooled pie.
Step 13: Sprinkle the baked Oreo crumb topping over the mousse and refrigerate for 3-4 hours or overnight for best flavor and texture.

Tips & Variations

Use high-quality chocolate for a richer flavor in both the brownie layer and mousse.
For a nutty twist, add chopped toasted pecans or walnuts to the Oreo crumb topping.
If you don’t have a food processor, place Oreos in a sealed plastic bag and crush with a rolling pin.
Make the pie a day ahead to allow the flavors to meld and the mousse to set perfectly.

Storage

Store the Mississippi Mud Pie covered in the refrigerator for up to 3 days. For best results, let sit at room temperature for 10-15 minutes before serving to soften slightly. Leftover pie can be kept in the freezer for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

A close-up of a multi-layered chocolate pie shows three distinct layers inside a white dish with a scalloped edge. The bottom layer is a dark brown, smooth, creamy chocolate filling. Above it is a thick, light brown whipped chocolate mousse layer with a fluffy texture. The top layer is a crumbly, dark chocolate cookie crust that looks rough and uneven, covering the entire pie. A slice is removed, revealing the layers clearly, and small crumbs are scattered in the dish. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with chocolate graham crackers, chocolate wafers, or any chocolate sandwich cookie you like. Just adjust the quantity to make about 1 1/2 cups of crumbs.

Is it necessary to chill the pie before adding the mousse?

Chilling the brownie layer helps it firm up so the mousse sets nicely on top. Skipping this step could cause the mousse to sink or not hold its shape as well.