Crunchy Oreo crust, fudgy brownie center, and airy mousse top create the iconic Mississippi Mud Pie everyone craves.

Scale

Crust:

16 Oreo cookies

1 tablespoon sugar

4 tablespoons unsalted butter, melted and cooled

Brownie Layer:

4 ounces bittersweet chocolate, finely chopped

3 tablespoons unsalted butter

3 tablespoons vegetable oil

1 1/2 tablespoons cocoa

2/3 cup dark brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

3 tablespoons all-purpose flour

Topping:

6 Oreo cookies

2 tablespoons powdered sugar

1 tablespoon cocoa

1/8 teaspoon salt

2 tablespoons unsalted butter, melted

Mousse:

6 ounces milk chocolate, chopped fine

1 cup heavy cream, very cold (divided)

2 tablespoons cocoa

2 tablespoons powdered sugar

pinch salt

1. Place rack in center of oven. Preheat to 325ºF.

2. Pulse 16 Oreos to crumbs, blend with butter and sugar, press into 9-inch pie plate. Bake 15 minutes; cool.

3. Melt chocolate, butter, oil, cocoa. Whisk sugar, eggs, vanilla, salt. Combine mixtures; fold flour.

4. Pour batter over crust. Bake 15 minutes until edges set and tester shows thin coating. Cool 1 hour, then chill 1 hour.

5. Crush 6 Oreos. Mix with powdered sugar, cocoa, salt, melted butter. Bake on sheet 10 minutes; cool.

6. Melt milk chocolate to 95ºF. Warm 3 tbsp cream, whisk cocoa. Combine with sugar, salt, remaining cream; whip to soft peaks.

7. Fold whipped cream into melted chocolate in thirds to form mousse.

8. Spread mousse over brownie layer. Top with Oreo crumble. Chill 3–4 hours or overnight.

9. Slice with hot knife, serve, and enjoy.

Freeze slices for up to one month; thaw overnight.

Replace milk chocolate with dark for deeper flavor.

Add 1 teaspoon espresso powder to brownie for mocha twist.

Keywords: Mississippi Mud Pie, chocolate mud pie, three layer chocolate pie