Best Mississippi Mud Pie Recipe
Chocolate lovers’ dreams are made of Mississippi mud pie! This is a case where too much of a good thing is just right: A chocolate cookie crust is layered with dense brownie and silky chocolate pudding, then sprinkled with even more chocolate. You can build and chill the layers of this dessert over the course of a couple of days, adding the whipped cream topper just before serving. Translation: this pie will hold a permanent spot in the list of your favorite chocolate desserts. You can also buck tradition by including it on your Thanksgiving dessert table with the usual apple, pumpkin, and pecan.
Why is it called Mississippi mud pie?
The recipe originated in Mississippi, but no actual mud was involved! The name comes from the rich chocolate color of the pie filling, which was said to look like the mud on the banks of the Mississippi river.
What does the percentage on a chocolate bar mean?
This percentage is the amount of the bar by weight that’s made up of just what comes from the cocoa bean. A 70% chocolate bar will be made of 70% cocoa and cocoa butter and 30% added sugar, milk, and other flavors. The higher the percentage, the darker the chocolate.
Are heavy cream and whipping cream the same?
Whipping has a little less milk fat than heavy cream, but you can use either in this recipe. Half and half (half cream and half milk) doesn’t have enough fat to whip well—save this for your coffee.
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For the Crust:
14.3-oz. package of Oreo cookies, about 32 cookies
salted butter, melted
For the Brownie Layer:
3.5 oz. 70% chocolate bar, chopped
large eggs, at room temperature
chopped toaste pecans
instant espresso granules
unsweetened cocoa powder
For the Pudding Layer:
3.5-oz. 70% chocolate bar, chopped
Chopped toasted pecans, for garnish
Chocolate shavings, for garnish
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- For the crust: Process cookies in a food processor until finely ground. Add the melted butter, and pulse until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the crust while preparing the filling.
- For the brownie layer: Preheat the oven to 350º. Melt the butter and chocolate in a small microwavable bowl on high, stirring every 30 seconds, until melted. Whisk together the eggs and sugar in a large bowl until lightened in color and slightly thickened, about 2 minutes. Whisk in the pecans, espresso granules, vanilla, flour, and cocoa powder until combined. Add the melted chocolate mixture and whisk until just combined. Pour the filling into cold crust. Bake for 25 minutes or until puffed and set (center may still jiggle slightly). Cool completely on a wire rack, about 2 hours.
- For the pudding layer: Combine the sugar, cornstarch, and salt in a medium saucepan, whisking well. Pour in the milk and egg yolks, and whisk to combine. Cook, whisking, over medium heat until the mixture comes to a boil and becomes thick, about 3 to 4 minutes. When it starts to bubble and thicken, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is combined. Pour the pudding on top of the cooled brownie layer in the pie dish and let cool 20 minutes. Place in the refrigerator, uncovered, to chill for at least 4 hours or up to overnight.
- To make the topping, beat the heavy cream, vanilla, and sugar with a mixer at medium high speed until soft peaks form, about 1 minute. Spoon on top of the pie. Garnish with chopped pecans and chocolate shavings.
The crust and brownie layer can be made and held, covered, at room temperature up to 1 day before topping with the pudding layer. Once you add the pudding layer, the pie can be held, refrigerated and loosely covered, up to 2 days before topping with cream.
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