Mississippi Mud Recipe
I grew up eating mud pie and have been making this dessert for as long as I can remember. Over the years, I've perfected my recipe using all of my baking experience, into the absolute best version of Mississippi mud pie!
Servings: 12 slices
Ingredients
Overview:
- Oreo Crust
- Brownie Layer
- Chocolate Pudding Mousse Layer
- Whipped Cream
Oreo Crust
- 24 (264g) oreo cookies
- 6 Tbsp (85g) unsalted butter melted
Brownie Layer
- 4 Tbsp (57g) unsalted butter melted and cooled
- ¾ cup (149g) granulated sugar
- 1 large egg
- 2 Tbsp vegetable oil
- ½ tsp vanilla extract
- 6 Tbsp (45g) all-purpose flour
- ¼ cup (21g) unsweetened natural cocoa powder
- ¼ tsp salt
Chocolate Pudding Mousse Layer
- 1 box instant chocolate pudding mix 3.4 oz or 3.9 oz
- 2 cups (473ml) cold heavy whipping cream 1 pint
Whipped Cream
- ½ cup (57g) powdered sugar
- 2 cups (473ml) cold heavy whipping cream 1 pint
- 1 tsp vanilla extract
Instructions
Oreo Crust
- Preheat the oven to 350ºF.
- In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.24 (264g) oreo cookies
- In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.6 Tbsp (85g) unsalted butter
- Transfer the crumbs to a 9 inch pan. Use the bottom of a measuring cup or drinking glass to pack / tamp the crumbs evenly and tightly into and up the sides of the pan.
- Bake the pie crust for 8-10 minutes. Cool the crust completely before using.
Brownie Layer
- In a mixing bowl, combine the melted butter, granulated sugar, egg, vegetable oil and vanilla extract. Whisk until combined.4 Tbsp (57g) unsalted butter, ¾ cup (149g) granulated sugar, 1 large egg, 2 Tbsp vegetable oil, ½ tsp vanilla extract
- Gradually mix in the flour, cocoa powder and salt. The batter will be thick.6 Tbsp (45g) all-purpose flour, ¼ cup (21g) unsweetened natural cocoa powder, ¼ tsp salt
- Spread the brownie batter on top of the oreo crust and bake for 25-35 minutes or until the center of the brownie looks set and puffy. Cool completely, about 2-3 hours.
Chocolate Pudding Mousse Layer
- In a stand mixer or mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. When you beat the pudding mix and heavy cream together, the mixture will be VERY thick.1 box instant chocolate pudding mix, 2 cups (473ml) cold heavy whipping cream
- Spread the mousse layer on top of the brownie layer. Refrigerate for 1-2 hours.
Whipped Cream
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add in the heavy whipping cream, powdered sugar, and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.½ cup (57g) powdered sugar, 2 cups (473ml) cold heavy whipping cream, 1 tsp vanilla extract
- Spread the whipped cream on top of the chocolate pudding mousse layer. Refrigerate until ready to serve.
- Optional: Top with leftover oreo crumbs, chocolate shavings or chocolate curls.
Video
Nutrition
Serving: 1slice | Calories: 606kcal | Carbohydrates: 48g | Protein: 5g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 285mg | Potassium: 191mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1474IU | Vitamin C: 0.5mg | Calcium: 66mg | Iron: 4mg