I recently whipped up a Mississippi Mud Pie that exudes decadence. An Oreo cookie crust with melted butter sets the stage for a fudgy brownie base blending unsweetened chocolate and cocoa powder. Crowned with silky chocolate mousse and whipped cream, it is a true tribute to rich chocolate indulgence.

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I’m pretty excited to share my take on the Best Mississippi Mud Pie Recipe — it’s super rich and dark, just like the muddy Mississippi itself! I started by crunching 24 finely crushed Oreo cookies with 1/3 cup unsalted butter to create a seriously crunchy and oozy crust.

Then I moved onto the brownie base where I melted 1/2 cup unsalted butter with 4 oz unsweetened chocolate, mixed it with granulated sugar, eggs, and cocoa powder among a few other ingredients. I love how these layers come together to give a fudgy, irresistible texture.

The mystery continued with a layer of chocolate mousse made from 8 oz semisweet chocolate and heavy cream, capped off with a fluffy chocolate whipped cream that had a touch of powdered sugar and cocoa powder, sprinkled with crumbled Oreos. You gotta try this decadent masterpiece if you’re into bold chocolate desserts and unique twists on classic flavors!

Why I Like this Recipe

I love this recipe because it just hits every spot for me. First, the crunch from the Oreo cookie crust really stands out. I like how the crushed cookies mix with butter to give the dish a unique texture that sets it apart from regular pies.

Second, the fudgy brownie base is exactly what I look for in a dessert. I mean, who doesn’t want that rich, chocolate vibe with a slightly gooey center? It reminds me of those late night treats when I needed a little pick-me-up.

Third, the chocolate mousse layer is divinely smooth. I really enjoy how it adds a creamy contrast to the denser brownie underneath, making every bite feel like a perfect balance of flavors.

Lastly, the chocolate whipped cream topping with extra Oreo crumbles gives it that extra bit of fun and decadence. Its messy and over-the-top nature makes me feel like I’m indulging in something really special.

Ingredients

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Oreos: They are full of sugar and carbs which makes the crust super crunchy and sweet.
Unsalted butter: Adds rich flavor and creaminess to the mix even though it’s really high in fat.
Unsweetened chocolate: This bitter ingredient is piped with antioxidants and gives a deep, complex taste.
Semisweet chocolate: Combines a bit of sugar with cocoa so it boosts the dessert’s overall flavor.
Heavy cream: Brings a velvety, indulgent texture but packs lots of fat and calories.

Ingredient Quantities

24 Oreo cookies, finely crushed (for the crust)

1/3 cup unsalted butter, melted (for mixing with the crushed Oreos)

4 oz unsweetened chocolate, chopped (for the brownie base)

1/2 cup unsalted butter (for the brownie base)

1 cup granulated sugar (for the brownie base)

2 large eggs (for the brownie base)

1/3 cup cocoa powder (for the brownie base)

1/2 cup all-purpose flour (for the brownie base)

1 tsp vanilla extract (for the brownie base)

1/4 tsp salt (for the brownie base)

8 oz semisweet chocolate, chopped (for the chocolate mousse)

1 cup heavy cream (for the mousse layer)

1 cup heavy cream, chilled (for the chocolate whipped cream)

2 tbsp powdered sugar (for the whipped cream)

1 tsp cocoa powder (for the whipped cream)

4 Oreo cookies, roughly crumbled (for topping)

How to Make this

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1. Preheat the oven to 350°F. Crush the 24 Oreo cookies and mix them with 1/3 cup melted unsalted butter, then press the mixture firmly into the bottom of a pie pan to form your crust.

2. Bake the crust for about 10 minutes so it sets up a bit. Remove it from the oven and let it cool while you prep the brownie base.

3. In a small saucepan, melt 4 oz unsweetened chocolate with 1/2 cup unsalted butter over low heat, stirring constantly until smooth.

4. Remove the melted chocolate mixture from the heat, then stir in 1 cup granulated sugar. Let it cool slightly before whisking in the 2 large eggs one at a time.

5. Mix in 1/3 cup cocoa powder, 1/2 cup all-purpose flour, 1 tsp vanilla extract, and 1/4 tsp salt until just combined. Pour this brownie batter over the prepared crust.

6. Bake the brownie layer in the oven for about 20 minutes or until it’s set around the edges but still fudgy in the center. Allow it to cool completely.

7. For the chocolate mousse, melt 8 oz semisweet chocolate (you can use a double boiler or microwave in short bursts). In another bowl, whip 1 cup heavy cream until soft peaks form, then gently fold in the melted chocolate until well blended.

8. Spread the mousse evenly over the cooled brownie layer.

9. Now whip 1 cup chilled heavy cream with 2 tbsp powdered sugar and 1 tsp cocoa powder until firm peaks form. Dollop or spread the chocolate whipped cream over the mousse layer.

10. Finally, sprinkle 4 roughly crumbled Oreo cookies on top. Chill the entire pie in the fridge for at least 2 hours before serving so that all layers are nicely set. Enjoy!

Equipment Needed

1. Oven for preheating and baking
2. Pie pan to form your crust
3. Food processor or a plastic bag with a rolling pin to crush the Oreos
4. Mixing bowls in different sizes for combining ingredients
5. Measuring cups and spoons for accurate measurements
6. Small saucepan to melt the unsweetened chocolate and butter
7. Whisk for beating the eggs and mixing ingredients
8. Spatula or wooden spoon to stir and fold mixtures
9. Microwave safe bowl or double boiler for melting the semisweet chocolate
10. Electric hand mixer for whipping the heavy cream
11. Refrigerator for chilling the completed pie

FAQ

Q: Can I make the pie ahead of time?
A: Yeah, you can def make it a day early and keep it in the fridge. Just be sure the layers stay firm by chilling it well.

Q: What do I do if I dont have unsweetened chocolate for the brownie base?
A: If you cant find unsweetened chocolate you can use dark chocolate with a high cocoa percentage but dont add too much extra sugar cause it might turn out sweeter than planned.

Q: Can I swap the Oreo cookies for another cookie?
A: Sure, but oreos give it that special crunch and flavor. Using different cookie crumbs will change the taste a little bit so keep that in mind.

Q: How important is it to use heavy cream for both the mousse and whipped cream?
A: It really is important cause heavy cream gives the right richness and thickness. Using something lighter might not give you that perfect texture you wanna have in the layers.

Q: How long should I let the pie chill?
A: It is best to chill it for at least 30 minutes after adding the whipped cream so everything sets up nicely. If you can, letting it chill longer will only improve the overall texture.

Best Mississippi Mud Pie Recipe Substitutions and Variations

If you don’t have Oreos, you can try crushed graham crackers or digestive biscuits instead for the crust. They work pretty well and adds a nice crunchy texture.
Instead of unsweetened chocolate for the brownie base, you can use dark chocolate with about 70% cocoa solids. Just keep in mind the sweetness might shift a bit so you may need to adjust the sugar.
If heavy cream isn’t available, whipping cream is a good substitute and will still whip up nicely. Some people even use coconut cream for a subtle tropical twist.
You can swap all-purpose flour with a gluten free all-purpose blend if you need a gluten free option, but it might alter the texture slightly.
If granulated sugar is low on hand, superfine sugar can be used. It dissolves pretty easily and gives the same sweet flavor to your brownie base.

Pro Tips

1. Make sure to press the Oreo crust real firm so it doesnt fall apart when you slice the pie later on
2. Let the melted chocolate mix cool down a bit before adding the eggs or they might cook and ruin the texture
3. Chill each layer well before you add the next one so everything sets up and stays neat when you serve it

Best Mississippi Mud Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

932

kcal

Equipment: 1. Oven for preheating and baking
2. Pie pan to form your crust
3. Food processor or a plastic bag with a rolling pin to crush the Oreos
4. Mixing bowls in different sizes for combining ingredients
5. Measuring cups and spoons for accurate measurements
6. Small saucepan to melt the unsweetened chocolate and butter
7. Whisk for beating the eggs and mixing ingredients
8. Spatula or wooden spoon to stir and fold mixtures
9. Microwave safe bowl or double boiler for melting the semisweet chocolate
10. Electric hand mixer for whipping the heavy cream
11. Refrigerator for chilling the completed pie

Ingredients

24 Oreo cookies, finely crushed (for the crust)
1/3 cup unsalted butter, melted (for mixing with the crushed Oreos)
4 oz unsweetened chocolate, chopped (for the brownie base)
1/2 cup unsalted butter (for the brownie base)
1 cup granulated sugar (for the brownie base)
2 large eggs (for the brownie base)
1/3 cup cocoa powder (for the brownie base)
1/2 cup all-purpose flour (for the brownie base)
1 tsp vanilla extract (for the brownie base)
1/4 tsp salt (for the brownie base)
8 oz semisweet chocolate, chopped (for the chocolate mousse)
1 cup heavy cream (for the mousse layer)
1 cup heavy cream, chilled (for the chocolate whipped cream)
2 tbsp powdered sugar (for the whipped cream)
1 tsp cocoa powder (for the whipped cream)
4 Oreo cookies, roughly crumbled (for topping)

Directions

Preheat the oven to 350°F. Crush the 24 Oreo cookies and mix them with 1/3 cup melted unsalted butter, then press the mixture firmly into the bottom of a pie pan to form your crust.
Bake the crust for about 10 minutes so it sets up a bit. Remove it from the oven and let it cool while you prep the brownie base.
In a small saucepan, melt 4 oz unsweetened chocolate with 1/2 cup unsalted butter over low heat, stirring constantly until smooth.
Remove the melted chocolate mixture from the heat, then stir in 1 cup granulated sugar. Let it cool slightly before whisking in the 2 large eggs one at a time.
Mix in 1/3 cup cocoa powder, 1/2 cup all-purpose flour, 1 tsp vanilla extract, and 1/4 tsp salt until just combined. Pour this brownie batter over the prepared crust.
Bake the brownie layer in the oven for about 20 minutes or until it’s set around the edges but still fudgy in the center. Allow it to cool completely.
For the chocolate mousse, melt 8 oz semisweet chocolate (you can use a double boiler or microwave in short bursts). In another bowl, whip 1 cup heavy cream until soft peaks form, then gently fold in the melted chocolate until well blended.
Spread the mousse evenly over the cooled brownie layer.
Now whip 1 cup chilled heavy cream with 2 tbsp powdered sugar and 1 tsp cocoa powder until firm peaks form. Dollop or spread the chocolate whipped cream over the mousse layer.
Finally, sprinkle 4 roughly crumbled Oreo cookies on top. Chill the entire pie in the fridge for at least 2 hours before serving so that all layers are nicely set. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.