Mississippi Mud Pie Recipe

This Mississippi Mud Pie is a rich and decadent recipe, which is made with an Oreo crust and a pecan brownie layer. It’s the ultimate comfort food recipe, ready in about 3 hours, plus several hours of chilling time.

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Mississippi Mud Pie Recipe Ingredients

For the Crust:

• 1 (14.3-oz.) package of chocolate sandwich cookies, such as Oreos (about 32 cookies)
• 6 Tbsp. salted butter, melted

For the Brownie Layer:

• 1/2 cup salted butter
• 1 (3.5 oz.) 70% chocolate bar, chopped
• 3 large eggs, at room temperature
• 2/3 cup granulated sugar
• 1/2 cup chopped toasted pecans
• 1 Tbsp. instant espresso granules
• 1 tsp. vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder

For the Pudding Layer:

• 3/4 cup granulated sugar
• 2 Tbsp. cornstarch
• 1/4 tsp. salt
• 1 1/2 cups whole milk
• 2 large egg yolks
• 1 (3.5-oz.) 70% chocolate bar, chopped
• 1 tsp. vanilla extract
• 2 Tbsp. salted butter

For the Topping:

• 2 cups heavy cream
• 2 tsp. vanilla extract
• 6 Tbsp. powdered sugar
• Chopped toasted pecans, for garnish
• Chocolate shavings, for garnish

How To Make Mississippi Mud Pie

1. Make the Oreo Crust: In a food processor, process the cookies until finely ground. Add the melted butter and pulse until combined. Press the crust mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the crust while you prepare the brownie layer.
2. Bake the Brownie Layer: Preheat the oven to 350ºF. Melt the butter and chocolate together in the microwave. In a large bowl, whisk the eggs and sugar until lightened, about 2 minutes. Whisk in the pecans, espresso, vanilla, flour, and cocoa powder. Add the melted chocolate mixture and whisk until just combined. Pour the batter into the cold crust and bake for 25 minutes, until puffed and set. Cool completely on a wire rack, about 2 hours.
3. Cook the Pudding Layer: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3-4 minutes. Remove from the heat and stir in the chopped chocolate, vanilla, and butter until smooth.
4. Chill the Pie: Pour the pudding over the cooled brownie layer. Let it cool for 20 minutes at room temperature, then place it in the refrigerator, uncovered, to chill for at least 4 hours, or until completely set.
5. Whip the Cream Topping and Garnish: Just before serving, beat the heavy cream, vanilla, and powdered sugar with a mixer until soft peaks form. Spoon the whipped cream on top of the chilled pie. Garnish with chopped pecans and chocolate shavings to serve.

Recipe Tips

• How do I prevent a skin from forming on the pudding? While the recipe doesn’t explicitly state this, you can press a piece of plastic wrap directly onto the surface of the warm pudding layer before chilling it. This classic technique prevents a skin from forming and keeps the pudding perfectly smooth.
• How do I get a perfect brownie layer? Be careful not to overbake the brownie layer. The center should still be slightly jiggly when you remove it from the oven. It will continue to set as it cools, resulting in a fudgy, dense texture.
• Can I make this pie ahead of time? Yes, this is the perfect make-ahead dessert! The recipe requires several hours of chilling time for the layers to set properly. You can make it up to 24 hours in advance. Just add the whipped cream topping right before you plan to serve it.
• Why won’t my whipped cream get stiff? For the best results, make sure your heavy cream, the mixer bowl, and the whisk attachment are all very cold. Chilling them in the freezer for about 15 minutes before you start can help the cream whip up to stiff peaks quickly.

What To Serve With Mississippi Mud Pie

This pie is incredibly rich and decadent, so it doesn’t need much else.

• A hot cup of black coffee or an espresso to cut the sweetness
• A tall glass of cold milk
• A small glass of Kahlua or a coffee liqueur

How To Store Mississippi Mud Pie

• Refrigerate: The finished pie must be stored in the refrigerator because of the pudding and whipped cream layers. Cover it loosely (a pie keeper is ideal) and it will stay fresh for up to 4 days.

Mississippi Mud Pie Nutrition Facts

• Calories: 750 kcal
• Carbohydrates: 75g
• Protein: 10g
• Fat: 48g
• Saturated Fat: 28g
• Sodium: 400mg
• Sugar: 55g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Coconut Cream Pie Recipe
• Chocolate Meringue Pie Recipe
• Pecan Tassies Recipe