Mississippi Mud Pie
Ingredients:
For the crust:
16 Oreo cookies
1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
For the brownie layer:
4 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1 1/2 tablespoons cocoa powder
2/3 cup dark brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons all-purpose flour
For the topping:
6 Oreo cookies, crushed into chunks
2 tablespoons powdered sugar
1 tablespoon cocoa powder
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
For the mousse:
6 ounces milk chocolate, finely chopped
1 cup heavy cream, very cold (divided)
2 tablespoons cocoa powder
2 tablespoons powdered sugar
Pinch of salt
Instructions:
Make the crust: Preheat oven to 325°F (163°C). Crush 16 Oreo cookies in a food processor until finely ground. Mix with melted butter and sugar, then press into a 9-inch pie dish. Bake for 15 minutes and let cool completely on a wire rack.
Prepare the brownie layer: In a microwave-safe bowl, combine bittersweet chocolate, butter, vegetable oil, and cocoa powder. Microwave at 50% power, stirring every 30 seconds until smooth. In a separate bowl, whisk together brown sugar, eggs, vanilla, and salt. Add the melted chocolate mixture, then stir in the flour.
Bake the brownie layer: Pour the brownie batter into the cooled crust. Bake for 15 minutes, until the edges are set and a toothpick inserted comes out with moist crumbs. Let cool on a rack for 1 hour, then refrigerate for another hour.
Make the cookie topping: Crush 6 Oreo cookies into rough chunks. Toss with powdered sugar, cocoa, salt, and melted butter. Spread the mixture on a parchment-lined baking sheet and bake for 10 minutes, stirring once. Cool completely.
Prepare the mousse: Melt milk chocolate in the microwave at 50% power until it reaches 90–100°F (32–38°C). In a small bowl, warm 3 tablespoons of heavy cream, then stir in cocoa powder, powdered sugar, and a pinch of salt. In another bowl, whip the remaining heavy cream to soft peaks. Gently fold the cream into the chocolate mixture until smooth and fluffy.
Assemble the pie: Spread the mousse evenly over the chilled brownie layer. Top with the cooled cookie crumble. Refrigerate for 3–4 hours, or preferably overnight, to allow the layers to set.
Notes:
Ensure the brownie layer is fully chilled before adding the mousse to prevent deflation.
Use a thermometer to check chocolate temperature—overheating can ruin the mousse.
This dessert is even better when made a day ahead.
Avoid freezing the pie as the mousse layer doesn’t hold up well when thawed.