Introduction

Mississippi Mud Pie is a rich and indulgent dessert with layers of chocolatey goodness, from a crunchy Oreo crust to a fudgy brownie center and a silky mousse topping. This show-stopping pie is perfect for chocolate lovers looking to impress at their next gathering.

A slice of layered chocolate pie sits on a white speckled plate, showing three distinct layers: a dark, dense chocolate crust at the bottom, a smooth, darker chocolate middle filling, and a fluffy light brown chocolate mousse layer on top. The pie slice is topped with crumbled dark chocolate pieces that add texture and a rough look. In the background, part of the whole pie and another slice are blurred, all against a white marbled surface. The scene is softly lit, highlighting the rich textures and colors of the chocolate layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 Oreo cookies
6 tablespoons salted butter, melted
4 ounces bittersweet chocolate, chopped
3 tablespoons salted butter, melted
3 tablespoons vegetable oil
2 tablespoons unsweetened cocoa powder
2/3 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons all-purpose flour
8 Oreo cookies
2 tablespoons powdered sugar
1 tablespoon dutch-processed cocoa powder
Pinch of salt
2 tablespoons salted butter, melted
6 ounces milk chocolate, chopped
1 cup cold heavy cream
2 tablespoons dutch-processed cocoa powder
2 tablespoons powdered sugar
Pinch of salt
1 cup heavy cream
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder

Instructions

Step 1: Preheat your oven to 325°F. Finely crush 25 Oreo cookies using a food processor or by placing them in a heavy-duty ziplock bag and crushing with a rolling pin. Mix with 6 tablespoons of melted butter until evenly moistened, then press the mixture into a 9-inch pie plate. Bake for 12-15 minutes until set.
Step 2: For the brownie layer, heat 4 ounces of chopped bittersweet chocolate, 3 tablespoons melted butter, 3 tablespoons vegetable oil, and 2 tablespoons cocoa powder in the microwave in 20-second bursts, stirring between each until smooth. Stir in 2/3 cup brown sugar, 2 eggs, 2 teaspoons vanilla extract, and 1/4 teaspoon salt, whisking well. Fold in 3 tablespoons all-purpose flour gently. Pour batter over the baked crust and bake for 25-30 minutes, until a toothpick inserted comes out with a few moist crumbs or it reaches 180°F.
Step 3: While the brownie layer bakes, prepare the cookie topping. Roughly crush 8 Oreo cookies by pounding them in a ziplock bag. Combine with 2 tablespoons powdered sugar, 1 tablespoon dutch-processed cocoa powder, and a pinch of salt. Drizzle 2 tablespoons melted butter and toss to moisten. Spread on a parchment-lined baking sheet and bake for 10 minutes. Let cool completely.
Step 4: To make the mousse layer, melt 6 ounces milk chocolate in the microwave in 20-second bursts, stirring until smooth. Let cool to about 90-100°F. In a separate bowl, whip 1 cup cold heavy cream with 2 tablespoons dutch-processed cocoa powder, 2 tablespoons powdered sugar, and a pinch of salt until soft peaks form.
Step 5: Fold one-third of the whipped cream into the melted chocolate to lighten it, then gently fold in the remaining cream until fully combined. Spread the mousse evenly over the cooled brownie layer. Refrigerate the pie for at least 3 hours or overnight to set.
Step 6: For the final chocolate whipped cream topping, beat 1 cup heavy cream with 1/4 cup granulated sugar and 3 tablespoons unsweetened cocoa powder until stiff peaks form. Spread this over the chilled pie and sprinkle the cooled cookie topping on top before serving.

Tips & Variations

Use a digital thermometer to check the brownie layer; it should reach 180°F for the perfect fudgy texture.
For a lighter crust, substitute half the Oreos with graham crackers.
Allow the mousse to cool slightly before folding in whipped cream to prevent deflating the mixture.
Add a pinch of instant espresso powder to the chocolate mixture to intensify the chocolate flavor.

Storage

Store the Mississippi Mud Pie covered in the refrigerator for up to 3 days. For best texture, consume within that time. To reheat, bring slices to room temperature for about 20 minutes; reheating in microwave is not recommended as it may soften the mousse and whipped cream layers.

How to Serve

A three-layer chocolate cream pie in a clear glass pie dish with a dark chocolate crumb crust forming the base and sides, topped by a thick, dense dark chocolate mousse layer, then a lighter, fluffy milk chocolate mousse layer above it, all crowned with uneven chunks of dark, crunchy cookie pieces scattered on top. The pie is set on a white marbled surface with two vintage silver forks placed beside the dish, and part of a pale pink cloth is softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect for making in advance. Prepare it up to a day before serving and keep it refrigerated to allow the mousse to set properly.

Can I substitute the Oreos for another cookie?

Absolutely. Chocolate wafers or chocolate graham crackers work well in the crust and topping, but Oreos provide a nice balance of sweetness and texture.