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.

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)

Description

A rich and indulgent Mississippi Mud Pie with layers of Oreo crust, fudgy brownie, creamy chocolate mousse, and crunchy cookie topping—perfect for beginner bakers and chocolate lovers.

Ingredients

Scale

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)

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Instructions

Preheat oven to 325ºF (163ºC). Crush 16 Oreos in a food processor and mix with melted butter and sugar. Press into a 9-inch pie dish and bake for 15 minutes. Cool on a rack.
In a microwave-safe bowl, melt bittersweet chocolate, butter, oil, and cocoa at 50% power, stirring every 30 seconds until smooth. In a separate bowl, whisk sugar, eggs, vanilla, and salt. Combine with the chocolate mixture and stir in flour.
Pour brownie batter into the Oreo crust. Bake for 15 minutes until edges are set and a toothpick comes out with moist crumbs. Cool at room temperature for 1 hour, then refrigerate for another hour.
For topping, crush 6 Oreos into chunks. Mix with powdered sugar, cocoa, salt, and melted butter. Bake on a lined sheet for 10 minutes, stirring once. Cool completely.
Melt milk chocolate for the mousse in the microwave at 50% power until it reaches 90–100ºF. Heat 3 tablespoons cream, stir in cocoa powder and sugar. Whip remaining cream to soft peaks. Fold everything together gently with the melted chocolate.
Spread mousse evenly over the brownie layer. Garnish with cooled cookie topping. Refrigerate for 3–4 hours or overnight before serving.

Notes

Don’t make the mousse until the brownie layer is completely chilled to prevent deflating.
Use an instant-read thermometer to check chocolate temperature before mixing with cream.
This dessert tastes even better if made a day in advance.
Do not freeze due to the high dairy content in the mousse.

Prep Time: 1 hour
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 slice
Calories: Approximately 550
Sugar: 38g
Sodium: 220mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 3g
Protein: 5g
Cholesterol: 95mg