Mississippi Mud Pie

A layered Mississippi mud pie made with an Oreo crumb crust, fudgy brownie base, homemade chocolate pudding, and chocolate whipped cream.

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Prep Time 45

Cook Time 1

Total Time 1 45

Course Dessert

Cuisine American

Servings 9" Pie

Preheat the oven to 350°F (175°C).
Melt the butter in a double boiler. To create a double boiler, fill a small pot with 1-2 inches of water, and place a heatproof bowl on top. The bowl should rest above the water without touching the bottom of the pot. Bring the water in the pot to a boil and leave on a burner on low until you’re done with step 4.
Whisk in cocoa powder by itself first to give it time to bloom.
Add the chopped chocolate and salt in the double boiler and whisk until the chocolate is fully melted.
While the chocolate melts, whip the eggs, brown sugar, and granulated sugar together for about 3 minutes in a stand mixer with the whisk attachment until it reaches the ribbon stage. The batter will get paler and thicker and color.
Remove the chocolate mixture from heat, and add the vanilla extract.
Stream the chocolate mixture into the whipped eggs and sugar with the stand mixer on low.
Sift your flour, and fold it into the batter with a spatula.
Pour the brownie batter into your prepared crust, and use an offset spatula or the back of a spoon to spread it evenly.
Bake the pie for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the brownies cool to room temperature, and then continue with making the chocolate pudding.

In a pot over medium heat, combine the milk and cream and bring them to just below a boil.
In a large mixing bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until evenly mixed.
Add the egg yolk and whisk lightly, just enough to break it up. There’s too much dry mixture to fully combine yet.
Once the milk is hot and steaming, transfer it to a heatproof measuring cup. Very slowly pour it into the mixture from step 3 while whisking constantly and vigorously.
When all of the liquid has been added, pour the entire mixture back into the pot.
Place the pot over low heat and whisk continuously until the pudding thickens and just begins to bubble.
As soon as the mixture begins to boil, whisk vigorously for 30-60 seconds.
Immediately strain the pudding through a fine-mesh sieve into a clean mixing bowl to remove any lumps or bits of cooked egg.
Whisk the chocolate and butter into the chocolate pudding until both have melted completely.
Pour the warm pudding directly on top of the baked brownie layer. Use an offset spatula or the back of a spoon to spread it evenly.
Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Chill the pie for at least 3 hours, or until the pudding is fully set and cool to the touch.

Sift and whisk together the cocoa powder and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment.
Add the heavy whipping cream, and whip on high until stiff peaks form.
Spread the chocolate whipped cream evenly over the chilled chocolate pudding layer of the pie using an offset spatula or the back of a spoon. For a more decorative look, transfer the whipped cream to a piping bag and pipe rosettes or swirls across the top.
Serve the pie as is, or add more toppings for extra fun. If you have Oreos leftover from making the crust, crushed Oreo cookies make a great topping for Mississippi mud pie.

Keyword brownies, chocolate, chocolate cream, chocolate pie, chocolate pudding, mississippi

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