Mississippi Mud Pie

4.67 from 3 reviews

This Mississippi mud pie is a chocolate decadent pie! It is has an Oreo crust, fudgy brownie layer, chocolate pudding layer, and topped with a big pie of whipped cream!

Prep Time45

Cook Time40

Chilling Time3

Total Time4 25

Servings: slices

Calories: 438kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

2 1/2 cups Oreos fine crumb keep the fillings
5 TBSP Unsalted butter melted

Brownie Layer

1/2 cup All-purpose flour
1/2 cup Unsweetened cocoa powder dutch process
1/2 TBSP Cornstarch
1/2 tsp Salt
1 cup White granulated sugar
2 Large eggs
1/4 cup Unsalted butter melted
1/4 cup Oil canola or vegetable
1 tsp Pure vanilla extract

Pudding Layer

3.9 oz Instant chocolate pudding mix
2 TBSP Unsweetened cocoa powder
1 cup Milk
1 tsp Pure vanilla extract
1/2 cups Heavy cream
1/4 cup White granulated sugar
1 tsp Pure vanilla extract

Whipped Cream Layer

1 1/2 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract
2 oz Cream cheese

US - Metric

Instructions

Oreo Crust

Preheat the oven to 350℉. Spray a 9-inch springform pan ( or 9 inch pie pan but I prefer springform) with baking nonstick spray. Line the bottom with parchment paper circle and spray again. (parchment paper only for springform)
Using a food processor, blend the Oreos into a fine crumb. Pour crumbs and melted butter in a small bowl and mix with a fork. Pour crumbs into the prepared pan. Press the crust up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
2 1/2 cups Oreos, 5 TBSP Unsalted butter
Bake for 11 minutes.

Brownie Layer

While the crust is baking, start the brownie batter. In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside.
1/2 cup All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 TBSP Cornstarch, 1/2 tsp Salt
Using a mixer, beat the sugar and eggs on high speed for 2 minutes. Add the melted butter, oil, and vanilla. Mix on low speed until combined.
1 cup White granulated sugar, 2 Large eggs, 1/4 cup Unsalted butter, 1 tsp Pure vanilla extract , 1/4 cup Oil
Add in the dry ingredients. Mix on low speed until almost combined. Take off the mixer and mix with a baking rubber spatula.
Pour the batter on top of the baked crusted and spread evenly.
Bake for 27-29 minutes. Bake until a toothpick inserted comes out with moist crumbs. Let the pie sit on a wire rack and cool completely.

Pudding Layer

Once the brownies is cooled completely. Start the pudding layer. Using a metal bowl with a whisk attachment, beat the heavy cream, sugar, and vanilla on high speed until stiff peaks form.
1/2 cups Heavy cream, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract
In a separate bowl, beat the pudding mix, cocoa powder, milk, and vanilla on high speed for 2 minutes.
3.9 oz Instant chocolate pudding mix, 2 TBSP Unsweetened cocoa powder, 1 cup Milk, 1 tsp Pure vanilla extract
Add in the whipped cream and use a baking rubber spatula to fold in the whipped cream. Go gentle to not knock out the air from the whipped cream.
Spread the pudding over the brownie layer (still in the pan). Cover and chill in the fridge for at least 2 hours for it to set.

Whipped Cream Layer

Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
1 1/2 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
In a separate bowl beat the cream cheese until smooth. Then, add in the cream cheese to whipped cream. *It needs to be mixed before hand, otherwise it will be clumpy in the whipped cream. Beat on high speed until medium peaks form.
2 oz Cream cheese
Take the pie out of the fridge and if a springform pan, remove the pan and parchment paper. Spread the whipped cream on top of the pudding layer. I topped with Oreo pieces and mini chocolate chips.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies.

High altitude baking- Add an extra 1 TBSP of flour.

Nutrition