Description
A rich and indulgent Mississippi Mud Pie with a chocolate sandwich cookie crust, fudgy brownie layer, creamy chocolate pudding, and topped with whipped cream and chocolate shavings.
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
- Make the Cookie Crust: Preheat oven to 350°F (175°C). Combine crushed cookies and melted butter in a bowl until well mixed. Press into the bottom of a 9-inch pie dish.
- Prepare the Fudgy Brownie Layer: Mix melted butter, sugar, eggs, and vanilla in a bowl until smooth. Stir in cocoa, flour, salt, and baking powder. Spread over the cookie crust. Transfer the pie dish to the oven and bake at 350°F for 25 minutes. Allow to cool completely.
- Make the Chocolate Pudding Layer: Whisk milk, sugar, cornstarch, cocoa powder, salt, and egg yolks in a saucepan over medium heat. Stir constantly until mixture thickens and boils. Remove from heat. Add chopped chocolate and vanilla, stirring until chocolate is completely melted. Pour pudding over the cooled brownie layer. Chill in the refrigerator until set, about 4 hours.
- Prepare the Whipped Cream Topping: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe the whipped cream over the set pudding layer. Sprinkle with chocolate shavings.
- Serve: Serve chilled, cut into slices.
Notes
- Use a food processor to crush the cookies finely for a firm crust.
- Allow each layer to cool completely before adding the next to prevent melting and ensure clean layers.
- Whisk the pudding constantly to avoid lumps and achieve a smooth, creamy texture.
- Chill the pie for at least 4 hours to help the pudding set and make slicing easier.
- For clean slices, dip your knife in hot water and wipe it clean between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: Fifty g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 90 mg
