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
Scale
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
- â…” 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
- â…› 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 â…› 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.
