There is something truly magical about indulging in a decadent, layered dessert that feels like a hug in every bite. The Mississippi Mud Pie Recipe perfectly captures that feeling with its rich Oreo crust, fudgy brownie center, and silky chocolate mousse that all come together in divine harmony. This pie is a celebration of deep chocolate flavors and textures that meld into an irresistible treat. Whether you’re making it for a special occasion or just because you deserve a little indulgence, this recipe will become one of your all-time favorites as it has for me.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making an unforgettable Mississippi Mud Pie Recipe. Each ingredient plays a critical role, from the crunchy Oreo crust to the luscious mousse on top, creating a texture and flavor experience that’s out of this world.
- Oreo cookies: Essential for that iconic crust and crunchy topping that adds texture and chocolate notes.
- Granulated sugar: Balances the flavors and adds a subtle sweetness to the crust.
- Unsalted butter: Melts into the crust and crumb topping to create a rich, buttery base.
- Bittersweet chocolate: Brings deep, intense chocolate flavor to the brownie layer.
- Vegetable oil: Keeps the brownie layer moist and fudgy with a soft bite.
- Unsweetened cocoa powder: Amplifies the chocolate presence throughout the pie.
- Dark brown sugar: Adds a hint of molasses richness to the brownie filling.
- Large eggs: Provide structure and richness to the brownie batter.
- Vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- Salt: Balances sweetness and intensifies chocolate flavors.
- All-purpose flour: Slightly thickens the brownie batter for just the right texture.
- Powdered sugar: Sweetens the topping and mousse where a finer sugar texture is needed.
- Milk chocolate: Used in the mousse for a creamy, smooth chocolate finish.
- Heavy cream: Whipped to add lightness and decadence to the mousse topping.
How to Make Mississippi Mud Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Crush 16 Oreo cookies finely in a food processor, then add granulated sugar and melted butter, pulsing until the mixture is uniform. Press this crumb mixture firmly into your pie plate, making sure the crust rises up the sides for that perfect edible container. Bake for 15 minutes until it’s fragrant and set, then allow it to cool completely on a wire rack.
Step 2: Make the Brownie Layer
In a microwave-safe bowl, gently melt bittersweet chocolate along with butter, vegetable oil, and cocoa powder, stirring frequently for a smooth, glossy mixture. In a separate bowl, whisk dark brown sugar, eggs, vanilla, and salt until smooth before adding the melted chocolate blend. Stir in flour just until combined, then pour this luscious batter over the cooled Oreo crust. Bake again for approximately 15 minutes until the edges are set but the center still holds a slight wobble—this ensures the gooey brownie texture that makes this pie truly exceptional. Cool on a wire rack, then refrigerate for at least one hour to chill completely.
Step 3: Create the Cookie Crumb Topping
Pulse 6 Oreo cookies into coarse crumbs in your food processor, then add powdered sugar, cocoa powder, and salt to combine well. Drizzle in melted butter and pulse until the mixture looks like wet sand. Spread the crumbs on a baking sheet and bake for about 10 minutes until fragrant and slightly crisp. Let them cool thoroughly before using.
Step 4: Prepare the Chocolate Mousse
Melt milk chocolate carefully in the microwave at half power until smooth, then cool it to about 85°F to prevent melting the cream. Whip half of your cold heavy cream to soft peaks and chill it while you whip the remaining cream along with cocoa powder, powdered sugar, and a pinch of salt until thickened. Gently fold the cocoa cream into the melted chocolate followed by folding in the whipped cream until the mixture is velvety and even.
Step 5: Assemble and Chill
Spread the chocolate mousse evenly over the chilled brownie layer. Sprinkle the cooled cookie crumb topping generously on the mousse. Refrigerate the entire pie for at least 4 hours so the layers set into an irresistible, sliceable delight.
How to Serve Mississippi Mud Pie Recipe
Garnishes
Adding a little extra flair goes a long way with this Mississippi Mud Pie Recipe. Fresh whipped cream dollops, chocolate shavings, or a sprinkle of sea salt are all fantastic options. You might also consider adding a handful of toasted pecans or a drizzle of caramel for an exciting flavor twist.
Side Dishes
This pie is so rich and satisfying that simple accompaniments work best. Serve it alongside a scoop of vanilla ice cream or fresh berries to provide a refreshing contrast. A light espresso or strong coffee also complements the deep chocolate flavors perfectly.
Creative Ways to Present
Try serving mini versions in cute individual ramekins for a fun party treat. Another idea is to layer the components in a clear trifle dish to showcase the beautiful layers. Even a dusting of edible gold powder on top can elevate this humble pie into a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mississippi Mud Pie Recipe in an airtight container in the refrigerator for up to 3 days to keep the mousse and brownie layers fresh without drying out.
Freezing
You can freeze this pie wrapped tightly in plastic wrap and foil for up to 1 month. Just thaw it overnight in the refrigerator before serving to maintain that perfect texture and flavor.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. If preferred, let the pie sit out at room temperature for 15-20 minutes to soften slightly before slicing to avoid any cracking or crumbling.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreos add a unique flavor and texture to this Mississippi Mud Pie Recipe, you could substitute with other chocolate sandwich cookies or even graham crackers if you prefer a different base.
Is it possible to make this pie dairy-free?
Yes, by swapping out the butter with a plant-based alternative and choosing dairy-free chocolate and cream substitutes, you can create a dairy-free version of this luscious pie. Just keep in mind that textures and flavors might vary slightly.
How long does it take to make this pie?
The active preparation time is about 1 hour, but the pie needs to chill in the fridge for several hours—ideally overnight—to set perfectly, so plan accordingly when making it.
Can I prepare parts of the pie in advance?
Definitely! The crust, brownie layer, topping, and mousse can be made ahead of time and stored separately in the fridge to streamline the assembly process on the day you want to serve.
What’s the best way to slice this rich pie?
Using a sharp knife dipped in hot water and wiped dry between slices helps create clean cuts through the multiple dense and creamy layers, yielding perfect slices every time.
Final Thoughts
This Mississippi Mud Pie Recipe is more than just a dessert—it’s an experience filled with layers of love and chocolatey goodness that you won’t soon forget. I encourage you to dive right in and make this pie your next baking adventure. It’s guaranteed to impress friends and family and satisfy even the most devoted chocolate lovers. Happy baking!
Print
Mississippi Mud Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the rich, decadent layers of a classic Mississippi Mud Pie featuring a crispy Oreo crust, fudgy brownie base, and creamy chocolate mousse topped with a crunchy cocoa cookie crumble. Perfect for chocolate lovers seeking a show-stopping dessert.
Ingredients
Crust
- 16 Oreo cookies
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
Brownie Layer
- 4 ounces bittersweet chocolate, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 1 ½ tablespoons unsweetened cocoa powder
- ⅔ cup dark brown sugar, firmly packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
Topping
- 6 Oreo cookies
- 2 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, melted
Mousse
- 6 ounces milk chocolate, chopped finely
- 1 cup heavy cream, very cold, divided
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sugar
- Pinch of salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Pulse 16 Oreo cookies in a food processor until they become fine crumbs. Add 1 tablespoon granulated sugar and 4 tablespoons melted butter, then pulse again until the mixture is well combined. Press this crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes until it is fragrant. Remove and let it cool completely on a wire rack.
- Prepare the Brownie Layer: In a microwave-safe bowl, combine 4 ounces chopped bittersweet chocolate, 3 tablespoons unsalted butter, 3 tablespoons vegetable oil, and 1 ½ tablespoons cocoa powder. Microwave at 50% power, stirring frequently, until melted and smooth, about 1 minute 30 seconds.
- Mix Brownie Batter: Whisk together ⅔ cup dark brown sugar, 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon salt in a separate bowl until smooth. Add the melted chocolate mixture and whisk until fully combined. Stir in 3 tablespoons all-purpose flour until just incorporated.
- Bake Brownie Layer: Pour the brownie batter into the cooled Oreo crust. Bake in the oven at 325°F (163°C) for about 15 minutes, or until the edges are set and a toothpick inserted into the center comes out with a thin coating of batter. Let cool on a wire rack for 1 hour, then refrigerate for at least 1 hour until completely chilled.
- Prepare the Topping: Pulse 6 Oreo cookies in a food processor into coarse crumbs. Add 2 tablespoons powdered sugar, 1 tablespoon cocoa powder, and ⅛ teaspoon salt, and pulse to combine. Drizzle in 2 tablespoons melted butter and pulse until the texture resembles wet sand. Spread the crumb mixture evenly on a baking sheet.
- Bake the Topping: Bake the crumb topping at 325°F (163°C) for about 10 minutes until fragrant. Remove from oven and cool completely.
- Make the Chocolate Mousse: Melt 6 ounces milk chocolate in a microwave-safe bowl at 50% power, stirring frequently until smooth. Let the chocolate cool to about 85°F (29°C). In a chilled bowl, whisk ½ cup heavy cream until soft peaks form and refrigerate. In another bowl, whisk the remaining ½ cup heavy cream with 2 tablespoons cocoa powder, 2 tablespoons powdered sugar, and a pinch of salt until thickened.
- Combine Mousse Ingredients: Fold the cocoa cream mixture gently into the melted chocolate until fully incorporated. Then, fold in the whipped cream gently until no streaks remain.
- Assemble the Pie: Spread the chocolate mousse evenly over the chilled brownie layer. Sprinkle the cooled cookie crumble topping evenly over the mousse.
- Chill to Set: Refrigerate the pie for at least 4 hours until the mousse is set and the flavors meld beautifully.
Notes
- Ensure eggs are at room temperature before whisking for a smooth brownie batter.
- Use a sharp knife to chop chocolate finely for quicker melting.
- Cooling the chocolate to 85°F before mixing prevents the mousse from becoming grainy.
- Make sure heavy cream is very cold to achieve perfect whipped cream peaks.
- The pie can be made a day in advance for the best flavor and texture.
