Mississippi Mud Pie

If you're craving a rich, chocolate lover's dessert, this classic Mississippi Mud Pie is the perfect treat. With its fudgy layers, creamy filling, and decadent chocolate topping, this Southern favorite is an irresistible dessert that's perfect for holidays, potlucks, or any special occasion.

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 chocolate shavings or decorate with chocolate curls.
Store chilled until serving.

Notes

Nuts - You could add 1/2 cup of chopped pecans or walnuts to the brownie batter.
Whipped Cream - You can use homemade whipped cream or Cool Whip to decorate the top. Whipped toppings are more stable than fresh whipped cream. When using fresh whipped cream, wait to add it the day you plan on serving the pie.
Chocolate - Bittersweet chocolate will give the brownie batter a deep chocolate flavor. You could use semisweet chocolate, instead.
Espresso - Coffee gives a boost to the chocolate flavor without giving it a mocha taste. If you prefer, you can omit this ingredient with no other adjustments needed.
Chocolate Pudding - If you'd like to make homemade chocolate pudding, see my recipe for Homemade Triple Chocolate Pudding Mix here.
Pudding Mix - You can use instant chocolate pudding mix in place of cook and serve pudding.
Oreo Crust - You can make a chocolate graham cracker pie crust or use chocolate sandwich cookies in place of using Oreo cookie crumbs. The amount would remain the same.
Measure Accurately - When measuring dry ingredients such as flour, it's best to use the scoop and level method. Set the measuring cup on a flat surface and spoon the flour into the cup. Level with the edge of a knife or pastry scraper. Never scoop the cup into the flour or it can become compacted and the brownies will be dry.
Allow Ample Time to Chill - It's important to allow the pie to thoroughly chill prior to slicing. Give the pudding time to set for the cleanest slices, wiping the blade between cuts.

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