Introduction

Mississippi Mud Pie is a decadent dessert featuring layers of rich chocolate brownies, creamy mousse, and crunchy cookie topping. This indulgent pie combines smooth textures with a satisfying crunch, perfect for chocolate lovers looking to impress at any gathering.

A round chocolate cream pie with a thick, dark chocolate crumb crust forming the base and sides, topped with a dense, smooth medium brown chocolate mousse layer in the middle, then a lighter whipped chocolate cream layer above it. Around the top edge are six swirls of light cream, each decorated with dark chocolate chunks and chocolate crumbs. The pie is sitting on a white plate with crumbs scattered on it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust: 25 Oreo cookies, finely crushed; 6 tablespoons salted butter, melted
For the Brownie Layer: 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
For the Cookie Topping: 8 Oreo cookies, roughly crushed; 2 tablespoons powdered sugar; 1 tablespoon Dutch-processed cocoa powder; pinch of salt; 2 tablespoons salted butter, melted
For the Mousse Layer: 6 ounces milk chocolate, chopped; 1 cup cold heavy cream; 2 tablespoons Dutch-processed cocoa powder; 2 tablespoons powdered sugar; pinch of salt
For the Chocolate Whipped Cream: 1 cup heavy cream; 1/4 cup granulated sugar; 3 tablespoons unsweetened cocoa powder

Instructions

Step 1: Preheat the oven to 325°F (165°C). Finely crush the Oreo cookies for the crust using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
Step 2: Mix the crushed cookies with melted butter until evenly moistened. Press the mixture into a 9-inch pie plate, forming an even layer along the bottom and sides. Bake for 12-15 minutes until set. Remove and let cool.
Step 3: For the brownie layer, melt the bittersweet chocolate, butter, oil, and cocoa powder in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
Step 4: Add brown sugar, eggs, vanilla extract, and salt to the chocolate mixture and whisk until fully combined. Stir in flour until just incorporated. Pour the batter into the cooled crust.
Step 5: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out slightly wet with batter. The internal temperature should reach 180°F (82°C). Cool completely.
Step 6: For the cookie topping, roughly crush the Oreos and toss with powdered sugar, cocoa powder, and salt. Drizzle with melted butter and stir to coat evenly.
Step 7: Spread the cookie topping on a parchment-lined baking sheet and bake at 325°F (165°C) for 10 minutes. Let cool completely.
Step 8: To prepare the mousse, melt the milk chocolate in the microwave, stirring every 20 seconds until smooth. Let cool to 90-100°F (32-37°C).
Step 9: Beat the heavy cream, cocoa powder, powdered sugar, and salt until soft peaks form. Fold one-third of the whipped cream into the chocolate, then gently fold in the remainder until combined.
Step 10: Spread the mousse over the cooled brownie layer and chill the pie for at least 3 hours or overnight.
Step 11: For the chocolate whipped cream, beat heavy cream with granulated sugar and cocoa powder until stiff peaks form.
Step 12: Spread the whipped cream over the mousse layer, then sprinkle the cooled cookie topping on top. Chill until ready to serve.

Tips & Variations

Use high-quality chocolate for the richest flavor in each layer.
For a nutty twist, add chopped toasted pecans to the cookie topping before baking.
If you prefer less sweetness, reduce the powdered sugar slightly in the mousse and topping layers.
Make the pie a day ahead to allow flavors to meld and the mousse to set perfectly.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for about 15 minutes before serving to soften the mousse slightly. Avoid freezing, as it can affect texture.

How to Serve

A rich chocolate pie is shown with three visible layers: the bottom crust is dark and crumbly, the middle layer is a smooth, light brown chocolate filling, and the top layer is whipped cream with a light dusting of cocoa powder. There are large, uneven chunks of dark chocolate scattered over the whipped cream. The pie is on a white plate with some crumb bits around and a slice taken out, revealing the layers clearly. The background has a white marbled texture, and a spoon is partly visible behind the pie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with any chocolate sandwich cookies or even graham crackers for a different flavor and texture.

How do I know when the brownie layer is perfectly baked?

The brownie is done when a toothpick inserted into the center comes out with a few moist crumbs or slightly wet batter. Using an instant-read thermometer, aim for an internal temperature of 180°F (82°C) to ensure it’s baked but still fudgy.