Authentic Mississippi Mud Pie
Ingredients
For the Oreo Crust:
- 24 Oreo cookies about 2½ cups crumbs
- 5 tablespoons unsalted butter melted
For the Brownie Layer:
- ½ cup unsalted butter
- 4 oz dark chocolate 70% cocoa, chopped
- ¼ cup unsweetened Dutch-processed cocoa powder
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Chocolate Pudding Layer:
- ¾ cup granulated sugar
- ⅓ cup unsweetened Dutch-processed cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2½ cups heavy cream
- 4 oz dark chocolate 70% cocoa, chopped
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup marshmallow fluff or 1½ cups mini marshmallows
- 1½ cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or chocolate shavings optional
Instructions
- Crust: Process Oreos into crumbs, mix with melted butter, press into 9-inch pie dish, bake at 350°F for 8-10 minutes, cool.
- Brownie Layer: Brown butter, melt with chocolate, mix in sugars, cocoa, eggs, vanilla, flour, salt; pour into crust, bake 20-25 minutes, cool.
- Pudding Layer: Whisk sugar, cocoa, cornstarch, salt, cream; cook until thick, add chocolate and vanilla, pour over brownie, chill 2 hours.
- Marshmallow Layer: Spread fluff or marshmallows, toast lightly with broiler or torch.
- Whipped Cream: Whip cream, sugar, vanilla to soft peaks, spread over marshmallow, add optional toppings.
- Chill: Refrigerate 1 hour, slice, and serve.
Notes
For detailed step-by-step instructions, check out the full recipe above.
Equipment Needed
- 9-inch pie dish
- Food processor (or rolling pin and zip-top bag)
- Medium saucepan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven
- Refrigerator
- Hand mixer or stand mixer (for whipped cream)
- Kitchen torch or broiler (optional for toasting marshmallow)
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