Description
Mississippi Mud Pie is the ultimate dessert for chocolate lovers! Featuring a rich, fudgy chocolate filling, a crunchy Oreo cookie crust, and a fluffy whipped cream topping, this pie is a perfect combination of textures and flavors. Whether you’re hosting a party, family gathering, or simply craving a decadent treat, this indulgent pie is sure to please everyone!
Ingredients
- For the Crust:
- 14.3-ounce package Oreos
- 8 ounces butter, melted
- For the Chocolate Filling:
- 8 tablespoons butter, cut into small pieces
- 4 ounces unsweetened or semi-sweet chocolate, chopped
- 2 tablespoons all-purpose flour
- Pinch of salt
- 1 ¼ cups sugar
- 2 tablespoons corn syrup
- 2 tablespoons pure vanilla extract
- 3 large eggs
- For the Whipped Cream:
- 1 cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- 1 tablespoon granulated sugar
- Garnish:
- Chocolate shavings (optional)
Instructions
- Prepare the Crust: Preheat oven to 375°F (190°C). Combine Oreos and melted butter in a food processor until finely ground. Press mixture into a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
- Prepare the Chocolate Filling: In a medium saucepan, melt butter and chocolate over medium heat, stirring until smooth. Remove from heat and stir in flour, salt, sugar, corn syrup, and vanilla. Add eggs one at a time, stirring until fully combined. Pour filling into the prepared crust.
- Bake the Pie: Bake at 375°F (190°C) for 30 minutes or until the filling is set with a slightly cracked top. Let cool for 2 hours.
- Make the Whipped Cream: In a chilled bowl, combine whipping cream, vanilla, and sugar. Beat on high until stiff peaks form. Spread whipped cream over the cooled pie.
- Garnish and Serve: Optionally, garnish with chocolate shavings. Slice into 12 pieces and enjoy!
Notes
- Variations: Add chopped pecans or walnuts to the filling for extra crunch. You can also swap Oreos for chocolate graham crackers or chocolate chip cookies for the crust. For a no-bake version, chill the crust and filling instead of baking. Use dairy-free butter, chocolate, and a gluten-free cookie crust for a modified version.
- Storage: Keep leftovers in the fridge for up to 4 days, covered with plastic wrap or in an airtight container. The pie freezes well for up to 1-2 months; thaw in the fridge before serving.
- Reheating: This pie is best served cold and does not require reheating.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 40g
- Sodium: 160mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
