Mississippi Mud Pie Recipe
This Mississippi Mud Pie is the ultimate chocolatey decadent dessert that is easy to make! Three velvety rich layers composed of a homemade Oreo crust, brownie layer and a whipped cream topping.
Servings: 8
Ingredients
- 2½ cups crushed oreos
- ⅔ cup coconut oil
- ½ cup salted butter
- ½ cup whole milk
- ½ cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- 1 cup + 2 Tablespoons powdered sugar
- 2 cups heavy cream
- Pecans for garnishing (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a small bowl, combine the crushed Oreos and coconut oil until wet and sandy.
- Press the wet Oreo mixture into the bottom of a standard size pie dish and set aside.
- In a medium sized mixing bowl, combine the butter, milk, chocolate chips, and vanilla. Microwave the ingredients on 30 second intervals until the chocolate chips and butter are completely melted.
- Whisk in the eggs until they are fully incorporated into the batter.
- Gently fold in the flour and one cup of the powdered sugar until the batter is smooth and uniform.
- Pour the batter over the Oreo crust and bake for 30 minutes, or until cracked on top.
- Allow the brownie layer to cool for an hour in the fridge.
- Once the brownie layer has cooled, whip the heavy cream into stiff peaks with the remaining powdered sugar. Spread the whipped cream over the top of the brownie layer.
- Sprinkle with chocolate chips and pecans, serve and enjoy!
Notes
- You can use the bottom of a glass to really press the Oreo crust down and make sure that it won’t fall apart when you serve the pie.
- If you only have unsalted butter, simply add ¼ teaspoon of salt to the recipe.
- If you want a richer chocolate flavor, you can sub the semi-sweet chocolate chips for dark chocolate chips. Likewise, if you don’t want it to be as rich, you can use milk chocolate chips.
- You can store this pie in the fridge for up to 3 days covered with plastic wrap.
- You can let this pie sit on the counter for about 30 minutes before it should be put back in the fridge. If you let it sit out to long, the whipped cream will get a little too soft.
- It is important to let the brownie layer cool all the way, so it does not melt and absorb the whipped cream.