Description
Mississippi Mud Pie is a rich, decadent dessert featuring a chocolate cookie crust, a fudgy chocolate filling, a creamy chocolate pudding layer, and topped with a fluffy whipped cream. This no-bake treat is perfect for chocolate lovers and serves 16 slices.
Ingredients
Scale
Crust
- 30 Oreo cookies
- 6 Tablespoons unsalted butter (melted)
Chocolate Cake Layer
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 Tablespoon vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Chocolate Pudding Layer
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 ¼ cups 2% or whole milk
- 1 ¼ cups heavy cream
- 4 large egg yolks
- 2 Tablespoons unsalted butter
- 2 ounces premium bittersweet chocolate (chopped)
- 2 ounces milk or semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Topping
- 1 ½ cups heavy cream
- 3 Tablespoons granulated sugar
- Cocoa powder or shaved chocolate for garnish
Instructions
- Prepare the crust: Crush the Oreo cookies into fine crumbs and mix with 6 tablespoons of melted unsalted butter. Press this mixture firmly into the bottom and slightly up the sides of a pie or springform pan to form an even crust layer. Chill the crust in the refrigerator while preparing the next layers.
- Make the chocolate cake layer: In a bowl, combine ½ cup melted unsalted butter, ¾ cup granulated sugar, ½ cup packed brown sugar, 2 large room temperature eggs, 1 tablespoon vegetable oil, and 2 teaspoons vanilla extract until smooth. In another bowl, sift together ¾ cup all-purpose flour, ½ cup cocoa powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually incorporate the dry ingredients into the wet until just combined. Pour the batter evenly over the chilled Oreo crust and spread it smoothly. Given the recipe does not mention baking, chill this layer until set or firm.
- Prepare the chocolate pudding layer: Mix 1 cup granulated sugar, 3 tablespoons cornstarch, ¼ cup cocoa powder, and ½ teaspoon salt in a saucepan. Slowly whisk in 1 ¼ cups milk and 1 ¼ cups heavy cream. Cook the mixture over medium heat, whisking constantly until it thickens and bubbles. In a separate bowl, beat 4 large egg yolks, then temper them by slowly adding about half of the hot cocoa mixture while whisking continuously. Return the tempered egg yolks to the saucepan and cook for another 2 minutes. Remove from heat, stir in 2 tablespoons unsalted butter, 2 ounces chopped bittersweet chocolate, 2 ounces chocolate chips, and 1 teaspoon vanilla extract until smooth. Let the pudding cool slightly before spreading it evenly over the chocolate cake layer.
- Make the topping and assemble: Whip 1 ½ cups heavy cream with 3 tablespoons granulated sugar until stiff peaks form. Spread or pipe this whipped cream over the pudding layer. Garnish with a dusting of cocoa powder or shaved chocolate. Refrigerate the pie for at least 4 hours or overnight before serving to allow all layers to set properly.
Notes
- Use room temperature eggs for better mixing and texture.
- Be sure to temper the egg yolks to avoid curdling when adding the hot pudding mixture.
- Chilling times are important to set each layer properly, especially since this pie is not baked.
- You can substitute Oreo cookies with another chocolate cookie if desired.
- Store the pie covered in the refrigerator and consume within 3 days for optimal freshness.
