Mississippi Mud Pie Decadence (Print Version)
# Ingredients:
→ Crust
01 -
16 Oreo cookies
02 -
1 tablespoon sugar
03 -
4 tablespoons unsalted butter, melted and cooled
→ Brownie Layer
04 -
4 ounces bittersweet chocolate, finely chopped
05 -
3 tablespoons unsalted butter
06 -
3 tablespoons vegetable oil
07 -
1 1/2 tablespoons cocoa
08 -
2/3 cup dark brown sugar, firmly packed
09 -
2 large eggs
10 -
2 teaspoons vanilla extract
11 -
1/4 teaspoon salt
12 -
3 tablespoons all-purpose flour
→ Topping
13 -
6 Oreo cookies
14 -
2 tablespoons powdered sugar
15 -
1 tablespoon cocoa
16 -
1/8 teaspoon salt
17 -
2 tablespoons unsalted butter, melted
→ Mousse
18 -
6 ounces milk chocolate, chopped fine
19 -
1 cup heavy cream, very cold, divided
20 -
2 tablespoons cocoa
21 -
2 tablespoons powdered sugar
22 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 325ºF (163ºC). Place 16 Oreo cookies in a food processor and pulse until fine crumbs form. Add 4 tablespoons melted butter and pulse until combined. Press mixture into a 9-inch pie plate. Bake for 15 minutes until fragrant and allow to cool on a wire rack.
02 -
In a microwave-safe bowl, combine 4 ounces bittersweet chocolate, 3 tablespoons unsalted butter, 3 tablespoons vegetable oil, and 1 1/2 tablespoons cocoa. Microwave at 50% power, stirring frequently, until melted (about 1 minute 30 seconds). In another bowl, whisk together 2/3 cup dark brown sugar, 2 eggs, 2 teaspoons vanilla, and 1/4 teaspoon salt. Mix chocolate mixture into the wet ingredients, then fold in 3 tablespoons of all-purpose flour. Pour on top of pie crust and bake for 15 minutes, until edges are set. Cool for 60 minutes on a wire rack before refrigerating for another 60 minutes.
03 -
Preheat oven to 325ºF (163ºC). Line a baking sheet with parchment paper. Crush 6 Oreo cookies into small bits. Combine 2 tablespoons powdered sugar, 1 tablespoon cocoa, 1/8 teaspoon salt, and 2 tablespoons melted butter with the crushed cookies. Spread onto a baking sheet and bake for 10 minutes, stirring halfway through, until fragrant and crisp. Let cool on a wire rack.
04 -
In a microwave-safe bowl, melt 6 ounces milk chocolate at 50% power, stirring frequently, until smooth (1 1/2-2 minutes). Heat 3 tablespoons heavy cream in the microwave (15 seconds) until warm (105º-110ºF) and whisk with 2 tablespoons cocoa. Mix with 2 tablespoons powdered sugar, a pinch of salt, and the remaining cream (1 cup less 3 tablespoons). Beat in a stand mixer until soft peaks form (about 2-3 minutes). Fold 1/3 of whipped cream into the melted chocolate. Gently fold in the remaining whipped cream. Spread mousse layer onto the cooled brownie layer.
05 -
Top the pie with prepared Oreo crumb topping. Refrigerate for 3-4 hours or overnight before serving.
# Notes:
01 -
Allow brownie layer to cool completely before adding mousse to maintain texture.
02 -
For accurate temperatures, use an instant-read thermometer when making the mousse.
03 -
This dessert is best prepared the day before serving for optimal flavor.