Mississippi Mud Pie

Name: Mississippi Mud Pie
Prep time: 1 h
Cook time: 1 h
Total time: 5 h
Cuisine: Southern
Ingredients: 16 Oreo cookies (for crust); 1 tablespoon sugar; 4 tablespoons unsalted butter, melted and cooled; 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; 6 Oreo cookies (for topping); 2 tablespoons powdered sugar (for topping); 1 tablespoon cocoa (for topping); 1/8 teaspoon salt (for topping); 2 tablespoons unsalted butter, melted (for topping); 6 ounces milk chocolate, finely chopped; 1 cup heavy cream, very cold (divided); 2 tablespoons cocoa powder (for mousse); 2 tablespoons powdered sugar (for mousse); Pinch of salt (for mousse)

Jump to Recipe·Print Recipe

There’s something magical about the first time you taste a dessert so rich, so decadent, it lingers in your memory. My own first encounter with Mississippi Mud Pie happened during a family potluck, where one quiet aunt who never said much brought a dessert that left everyone speechless. It was indulgent, layered, and outrageously chocolaty. I’ve chased that flavor ever since, and this easy-to-follow Mississippi Mud Pie recipe is perfect for beginner bakers who want to deliver big on flavor without advanced baking skills.

This version keeps it practical yet impressive—no special baking classes required, just patience, chocolate, and love. If you’re looking for a quick and healthy meal, this isn’t it—but it is the ultimate easy dessert for special occasions when only chocolate will do.

Why This Recipe is Special

Mississippi Mud Pie is more than just a chocolate dessert—it’s a celebration of layers. With its crunchy chocolate crust, chewy brownie base, and fluffy mousse topping, it hits every texture note a dessert can play. What makes this version ideal for beginners is its structured, step-by-step format. While it does take a few hours from start to finish, each part is simple to execute, especially with the tips and tricks I’ll share along the way.

Ingredients and Preparation

Oreo Cookies – These form the crust and topping, delivering a sweet, slightly salty crunch. If you don’t have Oreos, any chocolate sandwich cookie will work. Chocolate graham crackers are another good substitute.

Butter – Used throughout the pie for richness and structure. Unsalted butter is best so you can control the salt level.

Bittersweet and Milk Chocolate – The two types of chocolate give depth and contrast to the different layers. Bittersweet brings bold flavor, while milk chocolate makes the mousse smooth and creamy.

Vegetable Oil – Adds moisture to the brownie layer without overwhelming the chocolate flavor. Canola oil or even melted coconut oil can be used instead.

Cocoa Powder – Unsweetened cocoa intensifies the chocolatey goodness in both the brownie and mousse layers.

Sugars (Granulated, Brown, and Powdered) – Each sugar plays a role: granulated sweetens the crust and topping, brown sugar adds moisture to the brownie, and powdered sugar keeps the mousse light.

Eggs – Provide structure and richness to the brownie layer. Room temperature eggs incorporate more smoothly into the batter.

Heavy Cream – Essential for the mousse. Avoid using light cream or milk, as they won’t whip properly.

Flour – All-purpose flour keeps the brownie chewy and stable.

Vanilla and Salt – These enhance and balance the chocolate flavors across the pie.

Step-by-Step Instructions

Step 1 Preheat your oven to 325ºF (163ºC). Crush about 16 Oreo cookies (including filling) in a food processor until finely ground. Mix with melted butter and press into a 9-inch pie pan to form the crust. Bake for 15 minutes, then set aside to cool.

Step 2 Melt bittersweet chocolate, butter, vegetable oil, and cocoa together in a microwave-safe bowl at 50% power until smooth, about 90 seconds, stirring every 30 seconds. In another bowl, whisk brown sugar, eggs, vanilla, and salt, then stir in the melted chocolate mixture and flour.

Step 3 Pour the brownie mixture into the cooled crust and bake for 15 minutes until the edges are set and a toothpick inserted comes out with moist crumbs. Cool on a rack for an hour, then refrigerate for another hour.

Step 4 While the brownie chills, crush 6 more Oreo cookies into chunks. Toss them with powdered sugar, cocoa, salt, and melted butter. Spread on a baking sheet and bake for 10 minutes, stirring once. Cool completely and break up any large clumps.

Step 5 Melt milk chocolate for the mousse using the microwave at 50% power until it reaches about 90-100ºF (32-38ºC). In a separate bowl, warm a small portion of heavy cream and mix in cocoa powder and powdered sugar. Whip the remaining cream to soft peaks and fold everything together gently with the melted chocolate.

Step 6 Spread the mousse evenly over the chilled brownie base. Top with the cooled cookie crumble. Refrigerate for at least 3-4 hours, preferably overnight, to let the layers set beautifully.

Beginner Tips and Notes

If your brownie layer seems undercooked in the center, don’t worry—it will firm up as it cools. Just ensure the outer edges are set.
Use an instant-read thermometer to avoid overheating your chocolate, which can cause the mousse to collapse.

Prep the crust and brownie the day before to break the process into manageable chunks.
No stand mixer? You can use a hand mixer to whip the cream for the mousse—just keep an eye out for soft peaks.

Serving Suggestions

Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream to contrast the intense chocolate. For a touch of brightness, add fresh raspberries or a drizzle of raspberry coulis. Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze, as the mousse texture may suffer.

Conclusion

Mississippi Mud Pie might sound intimidating, but with a little patience and these clear instructions, anyone can make it—even if it’s your first time in the kitchen. It’s the kind of dessert that earns applause, not just because it’s beautiful, but because you made it from scratch. Give this easy sheet pan dinner of the dessert world a try, and don’t forget to drop a comment letting us know how it turned out. Your kitchen adventure starts here.

FAQ About Mississippi Mud Pie

Q1: Can I make Mississippi Mud Pie ahead of time?

Yes, this pie is actually better when made a day in advance. You can prepare the crust and brownie layer one day, and add the mousse and topping the next. This allows the flavors to meld and the layers to set perfectly.

Q2: What type of chocolate should I use for the mousse and brownie layers?

Use bittersweet chocolate for the brownie layer to keep the richness balanced and milk chocolate for the mousse to give it a lighter, creamier texture. Avoid using chocolate chips, as they contain stabilizers that affect melting.

Q3: Can I freeze Mississippi Mud Pie?

Freezing is not recommended due to the high dairy content in the mousse, which can separate or become grainy when thawed. Store it in the refrigerator for up to 4 days instead.

Q4: What do I do if my mousse deflates or turns runny?

This usually happens if the melted chocolate is too hot when folded into the whipped cream. Make sure the chocolate is cooled to about 90–100ºF and fold gently to preserve the mousse’s airy texture.

More Relevant Recipes

Slow Cooker Mississippi Chicken