Description
Indulge in this rich and decadent Mississippi Mud Pie featuring a chocolate cookie crust, fudgy brownie layer, smooth chocolate pudding, and fluffy whipped cream topping. Perfect for chocolate lovers, this layered dessert combines textures and flavors for an unforgettable treat.
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
- Prepare the Cookie Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the crushed chocolate sandwich cookies with the melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch pie dish to form an even crust.
- Make the Fudgy Brownie Layer: In a separate bowl, mix together melted unsalted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined. Stir in unsweetened cocoa powder, all-purpose flour, salt, and baking powder until the batter is uniform. Spread the brownie batter evenly over the prepared cookie crust. Bake in the preheated oven for 25 minutes. Once baked, remove and allow the pie to cool completely.
- Prepare the Chocolate Pudding Layer: In a medium saucepan, whisk together whole milk, granulated sugar, cornstarch, unsweetened cocoa powder, salt, and egg yolks over medium heat. Stir constantly to prevent lumps and cook until the mixture thickens and comes to a gentle boil. Remove from heat and immediately stir in finely chopped semi-sweet chocolate and vanilla extract until the chocolate melts fully and the pudding is smooth. Pour this pudding layer evenly over the cooled brownie layer. Chill the pie in the refrigerator for about 4 hours, or until the pudding is fully set.
- Make the Whipped Cream Topping: Using a mixer, whip together heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the set pudding layer smoothly. Garnish the top with chocolate shavings for added texture and decoration.
- Serve: Keep the pie chilled until ready to serve. When slicing, dip your knife in hot water and wipe clean between cuts for neat slices. Serve chilled and enjoy your layered Mississippi Mud Pie.
Notes
- Use a food processor to crush the cookies finely for a firm and consistent crust.
- Allow each layer to cool completely before adding the next layer to prevent melting and ensure clean, distinct layers.
- Whisk the pudding mixture constantly during cooking to avoid lumps and achieve a smooth, creamy texture.
- Chill the pie for at least 4 hours to help the pudding layer set firmly and make slicing cleaner and easier.
- For crisp slices, dip your knife in hot water and wipe it clean between each cut to avoid dragging or smearing layers.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 95 mg
