This one is for the chocolate lovers.

Julia Levy

Published on February 13, 2023

Mississippi Mud Pie — Photo:
Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Active Time:

30 mins

Total Time:

3 hrs 45 mins

Servings:

A crunchy layer of chocolate sandwich cookies (yes, we mean Oreos) forms the crust of this Mississippi Mud Pie. Then, you'll add a slightly chewy and fudgy brownie layer, followed by a creamy pudding layer, which puts this dessert over the top. Finally, a topping of whipped cream is dolloped on, and it's finished with even more crushed cookies.

"Gosh, this is good" said one Southern Living Test Kitchen professional. "You don’t have to doctor the instant pudding, but the espresso powder adds some depth that I really enjoy."

You'll need a 9-inch deep-dish glass pie dish because this is one monumental dessert that stands tall and slices beautifully. This recipe uses 36 chocolate sandwich cookies, which is a whole pack, so don't be tempted to sneak a cookie or two as a snack while you bake. (Or do—we won't tell.) You'll have a beautiful pie waiting at the end.

Ingredients

Crust

30 cream-filled chocolate sandwich cookies (such as Oreo) (from 1 [14.3-oz.] pkg.)
1/4 tsp. kosher salt
6 Tbsp. (3 oz.) unsalted butter, melted

Brownie Layer

6 Tbsp. (3 oz.) unsalted butter
3/4 cup granulated sugar
2 (4-oz.) 64% cacao semisweet chocolate bars, chopped (about 1 1/2 cups)
2 large eggs, at room temperature
1 tsp. vanilla extract
3 Tbsp. cornstarch
1 Tbsp. unsweetened cocoa
1/4 tsp. kosher salt

Pudding Layer

1 (5.9-oz.) pkg. instant chocolate pudding and pie filling (such as Jell-O)
2 cups half -and-half
1 tsp. instant espresso granules
1 tsp. vanilla extract

Whipped Cream

1 cup cold heavy whipping cream
1/2 tsp. vanilla extract
1/8 tsp. cream of tartar
3 Tbsp. granulated sugar
6 coarsely chopped cream-filled chocolate sandwich cookies (such as Oreo)

Directions

Prepare the Crust: Preheat oven to 350°F. Process cookies in a food processor until finely ground, about 45 seconds. Add salt, and pulse to combine, about 2 pulses. Drizzle in melted butter, and pulse until combined, about 5 pulses. Press cookie mixture evenly into bottom and up sides of a 9-inch deep-dish pie plate. Bake in preheated oven until just set and dry to the touch, about 10 minutes. Let cool slightly on a wire rack, about 10 minutes.
Prepare the Brownie Layer: Melt butter in a small saucepan over low, 2 to 3 minutes. Stir in sugar until combined. Add chopped chocolate, stirring constantly, until melted and smooth, 30 to 60 seconds. Remove from heat; beat with a hand mixer on medium-high speed until slightly cooled, about 2 minutes. Add eggs, 1 at a time, beating on medium speed until just incorporated after each addition, about 30 seconds; add vanilla, beating on medium-high speed.
Using a fine mesh strainer (or a sifter), sift cornstarch and cocoa powder into chocolate mixture in saucepan. Stir in salt until combined. Beat batter on medium-high speed until smooth and shiny, 1 to 2 minutes. Pour brownie batter in an even layer into cooled crust; bake at 350°F until Brownie Layer is set in center, 25 to 30 minutes. Let cool completely on wire rack at room temperature, about 2 hours.
Prepare the Pudding Layer: Whisk together pudding mix, half-and-half, espresso powder, and vanilla in a large bowl until smooth and starting to thicken, 2 to 3 minutes. Pour over cooled Brownie Layer, and spread into an even layer using a spatula. Cover and chill until set, at least 30 minutes or up to 2 days.
Prepare the Whipped Cream: Beat cold cream, vanilla, and cream of tartar in a large bowl using a hand mixer on medium speed until beginning to thicken, about 1 minute. With mixer on medium speed, gradually add sugar; beat until soft peaks form, about 2 minutes. Spoon Whipped Cream over set Pudding Layer. Sprinkle evenly with chopped cookies. Serve chilled.