Extra Fudgy Mississippi Mud Pie (So Easy!)

slice of mississippi mud pie on white plate with forkful of pie beside, another fork on marble surface beside plate.

Extra Fudgy Mississippi Mud Pie (So Easy!)

The ultimate pie for any chocolate lover…Mississippi Mud Pie! Four decadent layers that will have you coming back for more. Fudgy chocolate brownie topped with an eggless chocolate pudding and sweetened whipped cream all inside a 2 ingredient oreo crust. Every bite is rich, extra chocolate-y, perfectly sweet, and so GOOD!

Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 45

Total Time: 1 20

Servings:

Calories: 505kcal

Ingredients

Crust

24 chocolate sandwich cookies
4 Tablespoons salted butter melted

Brownie

1 cup bittersweet chocolate
⅓ cup salted butter
2 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup all purpose flour

Chocolate Custard

5 Tablespoons granulated sugar
3¾ Tablespoons cornstarch
2 cups whole milk
½ cup bittersweet chocolate
¾ teaspoon vanilla extract

Chantilly Cream

1 cup heavy cream cold
1 Tablespoon powdered sugar
½ teaspoon vanilla extract

Instructions

Heat oven to 350℉.

Crust

Place cookies the the bowl of a food processor.
Process to fine crumbs.
Add butter.
Process until it comes together.
Dump into a 9 inch pie pan.
Press firmly across bottom and up sides. Set aside.

Brownie

Combine chocolate and butter in a microwave safe bowl.
Microwave in 15 second increments, stirring well after each, until melted and smooth. Set aside.
In a medium bowl, whisk eggs, sugar, and vanilla together.
Whisk in chocolate mixture.
Gently stir in flour.
Pour into prepared crust.
Bake for 35 minutes.

Chocolate Custard

Combine sugar, cornstarch, milk, and chocolate in a small saucepan.
Cook and stir over medium low heat until chocolate melts and mixture thickens to a pudding consistency.
Remove from heat and stir in vanilla.
Pour on top of baked brownie.
Refrigerate until set.

Chantilly Cream

With an electric mixer, beat cream, sugar, and vanilla to medium peaks.
Spread or pipe on top of pie.

Notes

How To Store:

If covered or stored in an airtight container, this pie can be kept in the fridge for 2-3 days.

Our Best Tips To Make This Mississippi Mud Pie:

If you don’t have a food processor, you can crush the oreos by putting them in a zip top bag and using a rolling pin to break them up.
Don’t leave the cookie crumbs and butter mixture too long before pressing into the pan. The longer you leave it, the more the butter absorbs into the cookie crumbs and dries out. This makes it very difficult to work with.
Make sure the crust is well packed!
Be careful to not over-mix the brownie batter
Let the brownie layer cool completely before adding the chocolate pudding on top.
Be sure to whisk the pudding constantly as it cooks! It comes together quickly and needs to be whisked to ensure a smooth pudding.
Refrigerating the pie not only sets the chocolate pudding, but it also makes the brownie even MORE fudgy!
Set this pie out of the fridge 5-10 minutes before serving.

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