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The Best Mississippi Mud Pie (Ultimate Recipe)

Indulge in The Best Mississippi Mud Pie: Ultimate Recipe Delight

Experience the ultimate chocolate dessert with The Best Mississippi Mud Pie, featuring a rich Oreo crust and creamy filling.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Easy Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo cookies Substitute with graham crackers if unavailable.
  • 1/2 cup salted butter Can use unsalted butter if preferred.
For the Brownie Layer
  • 6 ounces 70% chocolate (chopped) Use semi-sweet chocolate as an alternative.
  • 3 large eggs No substitution recommended.
  • 1 cup granulated sugar Brown sugar can be used for deeper flavor.
  • 1 tablespoon instant espresso granules Can be omitted if desired.
  • 2 teaspoons vanilla extract Should not be substituted.
  • 1/3 cup unsweetened cocoa powder Avoid substitutions for best results.
  • 1 cup all-purpose flour Can substitute with gluten-free blend if needed.
  • 1/2 cup pecans (toasted and chopped) Optional for those allergic to nuts.
For the Pudding Layer
  • 1/4 cup cornstarch No direct substitutions recommended.
  • 2 cups whole milk Heavy cream can be used for a richer taste.
  • 1 cup heavy cream Can substitute with non-dairy whipping cream.
  • 1/4 cup powdered sugar No substitutions recommended.
For Garnishing
  • 1/4 cup chocolate shavings (for garnish) Can be substituted with cocoa powder.
  • 1/4 cup chopped toasted pecans (for garnish) Use walnuts or omit if desired.

Equipment

  • food processor
  • mixing bowls
  • saucepan
  • whisk
  • heatproof bowl

Method
 

Preparation Steps
  1. Prepare the Crust: In a food processor, blitz Oreo cookies into fine crumbs. Melt salted butter, mix with crumbs, and press into a pie dish. Chill in the freezer for 15 minutes until firm.
  2. Make the Brownie Layer: Melt chopped chocolate and butter together. Whisk eggs and sugar until pale, combine with chocolate. Stir in espresso, vanilla, cocoa, flour, and optional pecans. Pour into crust and bake at 350°F (175°C) for about 25 minutes. Cool for 1.5-2 hours.
  3. Prepare the Pudding Layer: In a saucepan, whisk cornstarch, sugar, and salt with egg yolks and milk. Cook over medium heat, whisking until thickened. Remove from heat, mix in butter, chocolate, and vanilla. Cool for 20 minutes, then pour over brownie layer.
  4. Chill the Pie: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  5. Top and Serve: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over chilled pie, garnish with chocolate shavings and chopped pecans. Enjoy!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

For an extra treat, serve with a scoop of vanilla ice cream. Allow pie to chill overnight for best flavor.

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