Mississippi Mud Pie

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Mississippi Mud Pie layers a chocolate cookie crust with a fudgy brownie, rich chocolate mousse, and fluffy whipped cream. A boxed brownie mix keeps it easy, and the whole pie chills until you're ready to slice. A guaranteed favorite for Thanksgiving or any chocolate craving.

Course Dessert

Cuisine American

Keyword chocolate mud pie, easy mississippi mud pie, Mississippi mud pie, Mississippi mud pie recipe, mud pie recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 768kcal

Author Maike Corbett

Equipment

Ingredients

For the Crust

24 Oreo cookies crushed
5 tablespoons unsalted butter melted

For the Brownie Layer

1 18-ounce box double chocolate brownie mix
1 large egg
⅓ cup vegetable oil
¼ cup water

For the Mousse

8 ounces semisweet chocolate chips
1 cup heavy cream cold
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 pinch sea salt

For the Topping

1½ cups heavy cream cold
3 tablespoons powdered sugar
½ teaspoon vanilla extract

For the Garnish

1 Oreo cookie crushed

Instructions

Make the Crust

Pulse the cookies into fine crumbs in a food processor.
Stir in the melted butter until the mixture looks like wet sand.
Press firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze for 15 minutes.

Bake the Brownie Layer

Preheat the oven to 350º Fahrenheit.
Mix the brownie batter according to the package directions.
Spread the batter over the chilled crust and bake for 40 minutes, until a toothpick comes out with moist crumbs.
Cool completely, about 2 hours.

Make the Mousse

Melt the chocolate chips in the microwave in 20-second bursts, stirring after each. Cool until slightly thickened but still smooth.
Whip the cold cream, sugar, vanilla, and salt to soft peaks.
Pour the cooled chocolate over the whipped cream and fold until no streaks remain.
Spread the mousse over the brownie layer and refrigerate for 1 hour.

Top and Chill

Whip the cold cream, powdered sugar, and vanilla to soft peaks.
Spread the topping over the mousse and refrigerate for at least 4 hours.
Sprinkle the crushed cookie on top just before serving.

Notes

CHILL TIME

Plan on about 2 hours for the brownie layer to cool, then 5 hours of chilling: 1 hour after the mousse and at least 4 hours after the topping. Overnight is even better.

Let the melted chocolate cool until it thickens slightly but still pours. Pour it over the whipped cream and fold right away for a smooth mousse.

BROWNIE MIX

This recipe was tested with an 18-ounce double chocolate brownie mix from Aldi. For any other brownie mix, follow the package directions for the egg, oil, and water.

Nutrition