Mississippi Mud Pie

Course Dessert

Cuisine American, Southern

Keyword best-mississippi-mud-pie-recipe, mississippi-mud-pie-recipe

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 524kcal

Ingredients

Crust:
1 1/2 cups crushed Oreo cookie crumbs
4 Tbsp salted butter melted
Brownie Layer:
4 oz bittersweet chocolate chopped
1/2 cup salted butter cubed
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp vanilla extract
2 large eggs
2/3 cup all purpose flour
1 tsp instant espresso powder
1/8 tsp salt
Chocolate Pudding Layer:
1 3.4 oz box Jell-O Chocolate Fudge Cook & Serve Pudding & Pie Filling
2 cups half and half
Whipped Cream:
1 cup heavy cream
3-4 Tbsp granulated sugar
1/4 tsp vanilla extract
shaved chocolate to garnish (around 4 tablespoons)

Instructions

Preheat the oven to 350°F. Grease a 9-inch deep dish pie plate with nonstick cooking spray.
Crust: In a medium bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them firmly into an even layer over the bottom and up the sides of the pan. Set the pan aside while you make the brownie layer.
Brownie Layer: In a large glass bowl, combine the chocolate and butter. Microwave on high power in 30 second increments stopping to stir each time. Repeat until melted and smooth.
In a separate large bowl, use an electric mixer on medium-high speed fitted with the paddle attachment to beat together the granulated sugar, brown sugar, vanilla extract and eggs until lightened in color and foamy, about 1 minute.
Pour in the melted chocolate mixture beating on low speed until smooth. Add the flour, espresso powder and salt, stirring just until combined.
Pour the brownie batter over the crust in the pan and smooth out the top with a rubber spatula or offset icing spatula. Bake until a toothpick inserted into the center comes back clean, about 20-25 minutes. Let brownie layer cool while you make the pudding layer.
Chocolate Pudding: In a medium saucepan combine chocolate fudge pudding mix and 2 cups half and half. Bring to a full boil, whisking constantly to prevent sticking. Remove from the heat and let stand to thicken and cool slightly.
When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top. Swirl with an offset icing spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4-6 hours, or up to 1 day.
Whipped Cream: Just before serving use an electric mixer fitted with the whisk attachment on medium-high speed to beat the heavy cream and vanilla in a medium bowl. Gradually add the granulated sugar continuing to beat until stiff peaks form.
Remove the pie from the refrigerator. Use a piping bag fitted with a large open star tip, or spread the whipped cream over the top of the pie. Sprinkle with shaved chocolate bar or decorate with chocolate curls.
Store chilled until serving.

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