Description
Indulge in the rich and decadent Mississippi Mud Pie, featuring a crunchy chocolate cookie crust, fudgy brownie layer, silky chocolate pudding, and a fluffy whipped cream topping garnished with chocolate shavings. This layered dessert is perfect for chocolate lovers and impresses with its harmonious textures and intense flavors.
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 the oven to 350°F (175°C). Combine the crushed chocolate sandwich cookies and melted butter in a bowl until well 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 a bowl, mix melted butter, granulated sugar, eggs, and vanilla extract until smooth. Stir in the cocoa powder, all-purpose flour, salt, and baking powder until fully combined. Spread this brownie batter evenly over the cookie crust. Transfer the pie dish to the oven and bake at 350°F for 25 minutes. Once baked, allow it to cool completely to set.
- Make the Chocolate Pudding Layer: In a saucepan over medium heat, whisk together whole milk, sugar, cornstarch, cocoa powder, salt, and egg yolks. Stir continuously to prevent lumps until the mixture thickens and comes to a boil. Remove the saucepan from the heat, then add the finely chopped semi-sweet chocolate and vanilla extract, stirring until the chocolate is completely melted and the pudding is smooth. Pour the pudding over the cooled brownie layer. Refrigerate the pie for at least 4 hours to allow the pudding layer to 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 evenly over the chilled pudding layer. Garnish with chocolate shavings for an elegant finish.
- Serve: Keep the pie chilled until ready to serve. Cut into slices using a knife dipped in hot water and wiped clean between cuts for neat portions. Enjoy this deliciously layered Mississippi Mud Pie cold.
Notes
- Use a food processor to crush the cookies finely to create a firm and even crust.
- Ensure each layer cools completely before adding the next to maintain clean, distinct layers and prevent melting.
- Constantly whisk the pudding while cooking to achieve a smooth, lump-free texture.
- Chill the pie for a minimum of 4 hours for best slicing results and to allow the pudding to set firmly.
- For clean slices, dip your knife in hot water and wipe it clean between each cut to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
