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Delicious Mississippi Mud Pie served with a dollop of whipped cream.

Mississippi Mud Pie

Mississippi Mud Pie is a classic Southern dessert that brings back fond memories of family gatherings and shared laughter around the dinner table. This delicious pie combines rich chocolate brownie layers, creamy pudding and a crunchy Oreo crust.
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Prep Time 30 minutes
Chilling time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 719 kcal

Equipment

  • 9 inch deep pie dish
  • Food processor

Ingredients
  

For the Oreo crust:

  • 14.3 ounces Oreo cookies
  • 6 tablespoons salted butter melted

For the brownie layer:

  • ½ cup salted butter
  • 3 large eggs
  • 3½ ounces 70% chocolate chopped
  • 1 tablespoon instant espresso granules
  • ⅔ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • ½ cup pecans toasted and chopped
  • ¼ cup all-purpose flour

For the pudding layer:

  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1½ cups whole milk
  • 2 large egg yolks
  • 3½ ounces chocolate bar
  • 2 tablespoons salted butter
  • 1 teaspoon vanilla extract

For the topping:

  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 6 tablespoons powdered sugar
  • Chopped toasted pecans for garnish
  • Chocolate shavings for garnish

Instructions
 

Make the Oreo crust

  • Crush the Oreo cookies in a food processor until they turn into fine crumbs.
  • Combine the crumbs with melted butter and mix until fully combined.
  • Press the crumb mixture into the bottom and sides of a deep pie dish.
  • Chill the crust in the freezer while you prepare the filling.

Prepare the brownie layer

  • Preheat your oven to 350°F (175°C).
  • In a small pan, melt the butter and chopped chocolate over low heat.
  • In a large bowl, whisk the eggs and sugar until thick and light in color, about 2 minutes.
  • Mix in the espresso granules, vanilla, cocoa powder, flour and pecans until well combined.
  • Stir in the melted chocolate mixture until smooth.
  • Pour the brownie filling into the cold pie crust and smooth the top.
  • Bake for 25 minutes, until set but still slightly wobbly in the center. Cool completely on a wire rack for 1½ to 2 hours.

Make the pudding layer

  • In a medium saucepan, whisk together cornstarch, sugar and salt.
  • Add the egg yolks and whole milk, whisking to combine.
  • Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 3-4 minutes.
  • Remove from heat and stir in butter, chocolate and vanilla until smooth.
  • Pour the pudding over the cooled brownie layer. Let it cool for about 20 minutes, then refrigerate for at least 4 hours or overnight.

Prepare the topping

  • Using a stand mixer or handheld mixer, beat the heavy cream, powdered sugar and vanilla on medium speed until soft peaks form, about 1 minute.
  • Spoon the whipped cream topping over the pie and spread it evenly.
  • Garnish with chocolate shavings and chopped pecans.

Nutrition

Serving: 1ServingCalories: 719kcalCarbohydrates: 68gProtein: 8gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 162mgSodium: 344mgPotassium: 330mgFiber: 4gSugar: 51gVitamin A: 1211IUVitamin C: 0.3mgCalcium: 101mgIron: 6mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Homemade Mississippi Mud Pie, Mississippi Mud Pie, Southern Mississippi Mud Pie
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