Mississippi Mud Pie: A Decadent Chocolate Dream
A layered dessert featuring a buttery Oreo crust, fudgy chocolate brownie, velvety mousse, and crunchy toasted Oreo topping. Rich, indulgent, and perfect for chocolate lovers.
Ingredients
- 25 Oreo cookies crushed for crust
- 6 Tablespoons salted butter melted (crust)
- 4 ounces bittersweet chocolate chopped
- 3 Tablespoons salted butter melted (brownie)
- 3 Tablespoons vegetable oil
- 2 Tablespoons unsweetened cocoa powder
- 2/3 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 Tablespoons all-purpose flour
- 8 Oreo cookies crushed for topping
- 2 Tablespoons powdered sugar
- 1 Tablespoon Dutch-processed cocoa powder
- Pinch of salt
- 2 Tablespoons salted butter melted (topping)
- 6 ounces milk chocolate chopped
- 1 cup cold heavy cream
- 2 Tablespoons Dutch-processed cocoa powder
- 2 Tablespoons powdered sugar
- Pinch of salt mousse
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 3 Tablespoons unsweetened cocoa powder whipped topping
Instructions
- Preheat oven to 325°F (163°C). Crush 25 Oreos into fine crumbs. Mix with 6 Tbsp melted butter. Press into a 9-inch pie plate, bake 12-15 minutes, and cool.
- Melt 4 oz bittersweet chocolate, 3 Tbsp butter, oil, and cocoa in microwave. Add brown sugar, eggs, vanilla, salt, and flour. Pour into cooled crust. Bake 25-30 minutes until set.
- Crush 8 Oreos into chunks. Toss with powdered sugar, cocoa, salt, and 2 Tbsp melted butter. Spread on parchment, bake 10 minutes, then cool.
- Melt 6 oz milk chocolate, cool to 90-100°F. Whisk with heavy cream, cocoa, powdered sugar, and salt until smooth. Chill for 4 hours. Spread over brownie layer.
- Whip 1 cup cream, 1/4 cup sugar, and 3 Tbsp cocoa until stiff. Top mousse layer with whipped topping and toasted Oreos.
Notes
Use a food processor for Oreo crumbs. Monitor chocolate melting to avoid burning. Chill mousse overnight for optimal texture. Store in the refrigerator for up to 2 days. Serve chilled.