Description
A decadent Mississippi Mud Pie featuring a chocolate cookie crust, fudgy brownie layer, creamy chocolate pudding, and topped with whipped cream and chocolate shavings. Perfect for chocolate lovers seeking a rich and layered dessert.
Ingredients
Scale
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
- ¼ teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 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)
Instructions
- Make the Cookie Crust: Preheat oven to 350°F (175°C). Combine crushed cookies and melted butter in a bowl until well mixed. Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust.
- Prepare the Fudgy Brownie Layer: In a bowl, mix melted butter, sugar, eggs, and vanilla extract until smooth and combined. Stir in cocoa powder, flour, salt, and baking powder until fully incorporated. Spread this batter evenly over the cookie crust. Bake in the preheated oven at 350°F for 25 minutes. Remove and allow to cool completely.
- Make the Chocolate Pudding Layer: In a saucepan over medium heat, whisk together milk, sugar, cornstarch, cocoa powder, salt, and egg yolks. Stir constantly until the mixture thickens and comes to a boil. Remove from heat. Stir in finely chopped semi-sweet chocolate and vanilla extract until the chocolate is melted and the pudding is smooth. Pour the pudding over the cooled brownie layer. Refrigerate the pie for at least 4 hours to set.
- Prepare the Whipped Cream Topping: Using a mixer, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream evenly over the set pudding layer. Garnish with chocolate shavings.
- Serve: Slice and serve the pie chilled for best texture and flavor.
Notes
- Use a food processor to crush the cookies finely for a firm, even crust.
- Allow each layer to cool completely before adding the next to maintain distinct layers and prevent melting.
- Whisk the pudding mixture constantly to avoid lumps and achieve a smooth, creamy texture.
- Chill the pie for at least 4 hours to ensure the pudding layer sets properly and makes slicing easier.
- For clean slices, dip your knife in hot water and wipe it clean between cuts to prevent sticking.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 180 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: 95 mg
