Description
A luscious Mississippi Mud Pie featuring a crunchy chocolate cookie crust, a fudgy brownie layer, rich chocolate pudding, and topped with whipped cream and chocolate shavings. This decadent dessert is perfect for chocolate lovers seeking a multi-layered treat with smooth and creamy textures balanced by a crisp crust.
Ingredients
Scale
Cookie Crust
- 24 chocolate sandwich cookies (like Oreos, crushed)
- 6 tablespoons unsalted butter (melted)
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
Chocolate Pudding Layer
- 2 cups whole milk
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate (finely chopped)
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate shavings (for garnish)
Instructions
- Make the Cookie Crust: Preheat your oven to 350°F. In a bowl, combine the crushed chocolate sandwich cookies with melted butter until fully mixed. Press this mixture firmly into the bottom of a 9-inch pie dish to form an even crust.
- Prepare the Fudgy Brownie Layer: In another bowl, whisk together melted butter, granulated sugar, eggs, and vanilla extract until smooth. Stir in unsweetened cocoa powder, all-purpose flour, salt, and baking powder until combined. Spread this brownie batter evenly over the cookie crust.
- Bake Brownie Layer: Place the pie dish into the preheated oven and bake the brownie layer at 350°F for 25 minutes. Once done, remove it from the oven and allow it to cool completely to room temperature.
- Make the Chocolate Pudding Layer: In a medium saucepan over medium heat, whisk together whole milk, sugar, cornstarch, cocoa powder, salt, and egg yolks continuously. Stir constantly until the mixture thickens and comes to a boil. Remove from heat immediately to prevent overcooking.
- Add Chocolate and Vanilla: Stir in the finely chopped semi-sweet chocolate and vanilla extract into the hot pudding until the chocolate melts completely and the mixture is smooth.
- Assemble Layers: Pour the warm chocolate pudding gently over the cooled brownie layer, spreading evenly. Transfer the pie to the refrigerator and chill for about 4 hours, or until the pudding is fully set.
- Prepare the Whipped Cream Topping: Using a mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream decoratively over the set pudding layer.
- Garnish and Serve: Sprinkle chocolate shavings on top for garnish. Serve the pie chilled, cutting into slices and wiping the knife clean between cuts for neat slices.
Notes
- Use a food processor to finely crush the cookies for a firm and even crust.
- Allow each layer to cool completely before adding the next to prevent melting and to achieve clean, distinct layers.
- Whisk the pudding mixture constantly during cooking to avoid lumps and ensure a smooth texture.
- Chill the pie for at least 4 hours to help the pudding layer set firmly for easy slicing.
- For clean slices, dip your knife in hot water and wipe it clean between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 105 mg
