Description
Mississippi Mud Pie is a decadent no-bake dessert featuring a rich Oreo crust layered with chocolate cake, a creamy chocolate pudding, and topped with a luscious chocolate whipped cream. This indulgent pie, with its intense chocolate flavors and varied textures, is perfect for special occasions and chocolate lovers alike.
Ingredients
Scale
For the Oreo crust:
- 30 Oreo cookies
- 6 Tablespoons unsalted butter (melted)
For the chocolate cake layer:
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 Tablespoon vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the chocolate pudding layer:
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 ¼ cups milk (2% or whole)
- 1 ¼ cups heavy cream
- 4 large egg yolks
- 2 Tablespoons unsalted butter
- 2 ounces premium bittersweet chocolate (chopped)
- 2 ounces milk or semi-sweet chocolate chips
- 1 teaspoon vanilla extract
For the whipped cream topping:
- 1 ½ cups heavy cream
- 3 Tablespoons granulated sugar
- Cocoa powder or shaved chocolate for garnish
Instructions
- Create the Oreo crust: Crush the Oreo cookies finely and mix them with 6 tablespoons of melted unsalted butter. Press this mixture evenly into the base of a springform pan to form the crust. Chill it in the refrigerator while preparing the next layers to ensure it sets properly.
- Prepare the chocolate cake layer: In a bowl, combine ½ cup melted butter, ¾ cup granulated sugar, ½ cup packed brown sugar, 2 room temperature eggs, 1 tablespoon vegetable oil, and 2 teaspoons vanilla extract until smooth. In another bowl, sift together ¾ cup all-purpose flour, ½ cup cocoa powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually incorporate the dry ingredients into the wet mixture. Pour this batter over the chilled Oreo crust and let it cool completely, either at room temperature or in the refrigerator.
- Make the chocolate pudding layer: In a saucepan, whisk together 1 cup granulated sugar, 3 tablespoons cornstarch, ¼ cup cocoa powder, and ½ teaspoon salt. Slowly add 1 ¼ cups milk and 1 ¼ cups heavy cream, whisking continuously to combine. Cook over medium heat, stirring constantly until mixture thickens and comes to a gentle boil. In a separate small bowl, lightly beat 4 egg yolks. Temper the egg yolks by slowly adding some of the hot chocolate mixture to them, then return the mixture to the saucepan. Continue to cook for 1-2 minutes until very thick. Remove from heat and immediately stir in 2 tablespoons unsalted butter, 2 ounces bittersweet chocolate, 2 ounces milk or semi-sweet chocolate chips, and 1 teaspoon vanilla extract until smooth. Let the pudding cool slightly, then pour it evenly over the cooled cake layer. Refrigerate until fully set.
- Prepare the whipped cream topping and garnish: Whip 1 ½ cups heavy cream with 3 tablespoons granulated sugar until stiff peaks form. Spread or pipe the whipped cream over the set chocolate pudding layer. Dust the top with cocoa powder or garnish with shaved chocolate as desired. Chill the assembled pie for several hours before slicing and serving to allow all layers to meld perfectly.
Notes
- Ensure eggs are at room temperature for a smoother cake batter.
- Use a springform pan for easy removal of the pie.
- Chilling times are important to allow layers to set properly.
- Use high-quality chocolate for the best flavor in the pudding layer.
- You can prepare the pie a day in advance for enhanced flavor.
- Keep the pie refrigerated until serving to maintain texture and freshness.
