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Mississippi mud pie is one of those unapologetically indulgent desserts. It’s a classic Southern pie, usually made with a crumb crust, a rich chocolate filling, and a generous layer of whipped cream. Supposedly, the name comes from the pie’s resemblance to the dark, muddy banks of the Mississippi River. My version is made with an Oreo crust, a fudgy brownie base, silky chocolate mousse, and whipped cream—plus plenty of crushed Oreo cookies on top.
With four distinct layers, this Mississippi mud pie recipe takes a little time. But the payoff is huge. It’s a total wow dessert: impressive when sliced, over-the-top delicious, and absolutely worth the effort when you want to go all out.
What You’ll Need To Make Mississippi Mud Pie
- For the Crust: Oreos and melted butter
- For the Brownie Layer: Butter, bittersweet chocolate, flour, cocoa powder, espresso powder, sugar, vanilla extract, salt, and eggs
- For the Mousse Layer: Heavy cream, milk chocolate, confectioners’ sugar, and salt
- For the Whipped Topping & Finish: Heavy cream, confectioners’ sugar, and Oreos
Step-by-Step Instructions
Step 1: Make the crust. Combine the Oreos and melted butter in a food processor and pulse until the crumbs are finely ground and moistened. Press the mixture firmly into a deep-dish pie pan, starting with the sides and then pressing the crumbs across the bottom. Bake for about 10 minutes, until just set, then transfer to a wire rack to cool.
Step 2: Make the brownie filling. Melt the butter in the microwave, then stir in the chopped chocolate until smooth. Whisk in the flour, cocoa powder, espresso powder (if using), sugar, vanilla, and salt, then whisk in the eggs one at a time. Pour the batter into the warm crust and bake for about 25 minutes, until mostly set with just a slight wobble in the center. Let cool completely on a wire rack, about 1 hour.
Step 3: Make the mousse. Heat 1/4 cup of the cream until just simmering, then pour over the chocolate and whisk until smooth. Let cool until lukewarm. Whip the remaining cream with the confectioners’ sugar and salt until soft peaks form, then gently fold it into the chocolate mixture. Spread the mousse over the cooled brownie layer and refrigerate for at least 30 minutes, until beginning to set.
Step 4: Make the whipped cream topping. Once the mousse has chilled, whip the heavy cream and sugar until the cream holds medium, silky peaks. Be careful not to overwhip—if you go too far, there’s no going back. Spread the whipped cream over the pie.
Step 5: Finish, chill, and serve. Sprinkle the pie generously with crushed Oreos, then refrigerate for at least 4 hours, or overnight, before serving. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Enjoy!
Mississippi Mud Pie
Serves 8 to 10
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes minutes, plus at least 4 hours to chill
For the Crust
- 30 Oreos
- 5 tablespoons unsalted butter, melted
For the Brownie Filling
- 1/2 cup (1 stick) unsalted butter
- 4 ounces bittersweet chocolate, chopped
- 1/4 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1/4 cup unsweetened cocoa powder, such as Hershey’s
- 1 teaspoon espresso powder (optional)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
For the Mousse
- 1 cup heavy cream, cold, divided
- 6 ounces good-quality milk chocolate, finely chopped
- 2 tablespoons confectioners’ sugar
- 1/8 teaspoon salt
For the Whipped Cream Topping & Finish
- 1 1/2 cups heavy cream, cold
- 2 tablespoons confectioners’ sugar
- 4 to 6 Oreos, coarsely chopped or crumbled
Make the Crust: Preheat the oven to 350 degrees F (175 degrees C) and set an oven rack in the middle position. Combine the Oreos and melted butter in a food processor fitted with the metal blade and pulse until finely ground and evenly moistened. Press the crumbs firmly into a deep-dish 9-in (23-cm) pie pan, starting with the sides and then the bottom. Use the bottom of a measuring cup or glass to compact the crumbs and smooth the surface. It should be about 1/4 inch (6-cm) thick. Bake for about 10 minutes, until just set. Transfer to a wire rack and leave the oven on.
Make the Brownie Filling: Melt the butter in a medium bowl in the microwave. Add the chopped chocolate and stir until smooth, reheating in 20-second bursts if needed. Whisk in the flour, cocoa powder, espresso powder (if using), sugar, vanilla, and salt. Whisk in the eggs one at a time until smooth.
Pour the batter into the warm crust and bake for about 25 minutes, until mostly set but still a touch wobbly in the center (don’t worry, it will finish setting as it cools). Let cool completely on a wire rack, about 1 hour.
Make the Mousse: Place 1/4 cup (60 ml) of the cream in a medium microwave-safe bowl and heat until just simmering, 30 to 45 seconds. Add the chocolate and let sit for 1 minute, then whisk until smooth. Reheat briefly in 10 to 15 second intervals if needed. Set aside to cool until lukewarm to the touch, about 10 minutes.
In the bowl of a stand mixer fitted with the whisk, combine the remaining 3/4 cup (180 ml) cream, confectioners’ sugar, and salt. Whip on medium speed until thickened, then increase to high and whip just until soft peaks form—this whole process should take 2 to 3 minutes. Stop before the cream gets stiff.
Whisk about 1/2 cup of the whipped cream into the lukewarm chocolate mixture to loosen it and bring the two mixtures closer in texture and temperature. Using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture in two additions, stopping as soon as no streaks remain.
Spoon the mousse over the brownie layer, smooth the top, and refrigerate for at least 30 minutes, until the mousse has begun to set.
Make the Whipped Cream Topping: Once the mousse has chilled for at least 30 minutes, place the heavy cream in a large mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream about one minute. Add the sugar and whip on medium speed until the cream holds medium, silky peaks—this whole process should take 2 to 3 minutes. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the chopped/crumbled Oreos. Refrigerate for at least 4 hours (or overnight) to allow the mousse layer to fully set before serving. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
Notes
Make-Ahead Instructions: The pie can be made up to 1 day ahead of time and stored in the refrigerator. Leftovers will keep well in the fridge for a few days.
Nutrition Information
Per serving (10 servings) Calories: 798kcal, Carbohydrates: 75g, Protein: 8g, Fat: 54g, Saturated Fat: 31g, Cholesterol: 166mg, Sodium: 300mg, Fiber: 3g, Sugar: 56g
This article was originally published on OnceUponaChef.com. Follow on Instagram
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