Description
Delicious 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 looking for 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 your 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 the crust.
- Prepare the Fudgy Brownie Layer: In a separate bowl, mix melted butter, granulated sugar, eggs, and vanilla extract until smooth. Stir in unsweetened 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. Let it cool completely before proceeding.
- Make the Chocolate Pudding Layer: In a saucepan over medium heat, whisk together whole milk, granulated sugar, cornstarch, unsweetened cocoa powder, salt, and egg yolks. Stir constantly until the mixture thickens and comes to a boil. Remove from heat and immediately add finely chopped semi-sweet chocolate and vanilla extract, stirring until the chocolate is fully melted and smooth. Pour this pudding layer over the cooled brownie layer. Place in the refrigerator and chill for about 4 hours until 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 chilled pudding layer. Garnish with chocolate shavings for an elegant finish.
- Serve: Keep the pie chilled until ready to serve. Cut into slices and enjoy this rich, multi-layered chocolate dessert.
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: 38 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 90 mg
