mississippi mud pie

Four layers of utter decadence! You get a crisp Oreo crust, a rich fudgy cake layer, a creamy chocolate pudding and it's finished with a fluffy whipped cream.

Mississippi Mud Pie

Oreo cookies ((one 15.3 oz pkg))

Tbsp unsalted butter (, melted)

oz bittersweet chocolate (, chopped)

unsalted butter

water (, at room temperature)

Tbsp unsweetened cocoa powder

tsp salt

Tbsp vanilla extract

eggs (, at room temperature, separated)

sugar

cocoa powder

cornstarch

milk

oz bittersweet chocolate (chopped)

tsp vanilla extract

heavy cream

Tbsp sugar

To make the Oreo crust:

Butter the bottom and sides of a 9-inch springform pan, then line the bottom with a round of parchment paper and lightly butter top of parchment paper. In a food processor, pulse Oreo cookies until finely ground.

Pour into a bowl along with 5 Tbsp melted butter and use a fork to stir until evenly moistened. Pour mixture into prepared springform pan and press into an even layer along bottom and up the sides of the pan, coming within a 1/2-inch of the top of the pan.

Preheat oven to 300 degrees and transfer to freezer and chill 10 minutes. Remove from freezer and bake in preheated oven 10 minutes. Remove from oven and allow to cool.

For the flourless chocolate cake:

Increase oven temperature to 350 degrees. Place 6 oz bittersweet chocolate chips and 1/4 cup butter in a microwave safe bowl. Heat mixture in microwave in 20 second intervals on 50% power, stirring after each interval until melted and smooth, set aside to cool slightly.

In liquid measuring cup (used to measure water) whisk together water, 1 Tbsp cocoa powder, salt and 1 Tbsp vanilla until well blended. Set aside. In the bowl of an electric stand mixer fitted with the whisk attachment, whip 6 egg yolks 1/2 cup sugar on medium-high speed until mixture is pale and fluffy and has nearly doubled in volume, about 5 minutes.

Add melted chocolate mixture and mix just until combined, then scrape down sides and bottom of bowl and mix on low speed 5 seconds longer. Add water mixture and blend just until combined, then scrape down sides and bottom of bowl and mix 5 seconds longer.

In a clean stand mixer bowl, whip egg whites until foamy, then gradually increase speed to high, while slowly adding in 1/2 cup granulated sugar and beat until soft peaks form.

Scoop out about 1 cup of the whipped egg white mixture and gently fold into egg yolk/chocolate mixture, just until combined, about 30 seconds. Add in remaining egg white mixture and fold just until nearly combined (don&#039;t over-mix). Pour mixture into cooled cookie crust and spread into an even layer.

Bake in preheated oven 38 - 42 minutes, until cake edges appear set but center still jiggles slightly (cake may appear under-baked). Transfer to a wire rack to cool completely. Once cool wrap tightly with plastic wrap and refrigerate at least 3 hours or up to overnight.

For the chocolate pudding:

In a medium saucepan whisk together granulated sugar, cocoa powder, cornstarch and salt. Stir in egg yolks and mix until combined (the texture will be thick). While whisking, slowly pour in milk.

Heat mixture over medium heat, and bring to a boil, whisking constantly. Allow mixture to boil for 30 seconds then remove from heat and pour into a bowl. Add butter, chocolate chips and vanilla (I used vanilla bean paste because I ran out of vanilla) and stir until combined (I pressed mine through a fine strainer but that&#039;s optional).

Allow to rest at room temperature 15 minutes, then cover with plastic wrap pressing directly against the surface of the pudding to prevent a skin from forming. Chill in refrigerator at least 3 hours or overnight.

To assemble pie:

Remove cake and pudding from refrigerator and stir pudding to loosen, then spread pudding into an even layer over flourless cake, staying within the cookie crust border. Chill in refrigerator 30 minutes.

For the sweetened whipped cream:

In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in 3 Tbsp granulated sugar and whip until stiff peaks form. Remove cake from refrigerator and spread whipped cream in an even layer over top of cake.

Remove springform ring and cut into slices. Serve within 3 hours (I found I actually liked the cake just as much the second day, but I wouldn&#039;t add the whipped cream until it&#039;s within a few hours of being served).

Chocolate lovers, this Mississippi Mud Pie is for you! A silky chocolate filling topped with whipped cream and chocolate shavings, all eaten on an Oreo crust. It doesn&#039;t get much more delicious than that! 

Oreo cookies

unsalted butter (melted)

salt

chocolate chips

brown sugar (packed)

vanilla extract

eggs (room temperature)

baking powder

all-purpose flour

chocolate pudding

heavy whipping cream (chilled)

Preheat the oven to 350 degrees Fahrenheit.

Place the cookies in a food processor and process until you have a fine crumb.

Add the melted butter and salt to the food processor and mix until combined. Press the cookie mixture into a 9-inch pie dish or tart pan (just make sure the tart pan has 2-inch sides if using one.)

Bake for 10 Minutes. Let cool while you mix together the brownie layer.

Crust

In a large bowl, add the butter and chocolate chips. Heat in the microwave in 20-second intervals until fully melted, stirring between intervals.

Add the remaining ingredients to the melted chocolate and mix until combined.

Add to the baked oreo crust. Bake for 25-30 minutes, until a toothpick comes out clean from the center.

Let cool completely.

Brownie Layer

Whisk together the pudding mix and milk and set aside to thicken.

Once thickened, pour over the cooled brownie layer. Cover with plastic wrap and chill for 4-5 hours.

Pudding Layer

Add the whipped cream and powdered sugar to a large bowl. Beat with a hand mixer until medium stiff peaks.

Top the chilled pie with the whipped cream. Add chocolate curls, crushed oreos, or a chocolate sauce drizzle if desired.

Whipped Topping

I created Texas Flood Pie during the floods here in 2015. It&#039;s made with chocolate, chocolate, and more chocolate...and peanut butter... and marshmallows...and pecans. This easy pie has it all, piled high and ready for any potluck or special occasion. No baking!

Original Texas Flood Pie

sleeves Ritz crackers

butter

vanilla salt (but good, optional)

heavy cream (whipping)

heavy cream (whipping, divided use)

cream cheese (room temperature)

peanut butter

milk chocolate chips

mini marshmallows

pecans

chocolate chips (milk, bittersweet,

white corn syrup

Preheat the oven to 400F

Put the crackers in the blender or food processor and pulse until they are crumbs.

Mix in the vanilla salt if using.

Mix with the butter and press into the bottom and up the sides of a 10-inch pie plate.

Bake for 10 to 15 minutes, or until set.

Remove from oven and cool.

For Crust

Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove.

Remove from heat.

Add the chocolate and butter. Stir until melted and smooth.

Spread the chocolate over the crust and place in the freezer.

Dark Chocolate Ganache

Whip the cream in the mixer on high until peaks form but be careful not to overwhip.

Set aside

Melt the 1/2 cup chocolate chips with the 2 tablespoons heavy cream.

Stir until smooth.

Allow to cool.

Beat the cream cheese, peanut butter, cooled chocolate mixture, and sugar together until smooth and blended.

Whip in the cream being careful not to deflate the mixture.

Pile on top of the ganache, sprinkle with the chopped pecans, milk chocolate chips, and marshmallows and put back in the freezer for 20 minutes.

Peanut Butter Mousse

Bring the remaining 1/2 cup cream just under a boil.

Stir in the chocolate chips, corn syrup, and butter.

Stir until well blended and shiny.

Drizzle over the nut and marshmallow layer.

Return to the freezer until 20 minutes before serving.

Allow to stand at room temp for 20 minutes before cutting.

Milk Chocolate Ganache

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645198838/itfSKig5h.mp4

Take Mississippi Mud Pie over the top and you've got Texas Flood Pie!

TEXAS FLOOD PIE SQ

Layers of rich, fudgy chocolate pudding, velvety whipped cream, and crunchy cookie crust create a dessert masterpiece that will leave you in dessert bliss. With a generous drizzle of chocolate sauce and a sprinkle of toasted nuts, this pie is the ultimate indulgence.

Mississippi Mud Pie Recipe by Tasty

nonstick cooking spray, for greasing

chocolate wafer cookies, crushed

unsalted butter,

oz dark chocolate, 70-80% cacao, coarsely chopped

dark brown sugar, packed

eggs

all purpose flour

cocoa

heavy cream,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.

In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.

Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.

In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.

Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.

Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.

When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.

When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.

Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.

https://vid.tasty.co/output/138919/landscape_480/1562969169

Top 4 mississippi mud pie recipes from across the web

The most viewed mississippi mud pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mississippi Mud Pie

Mississippi Mud Pie

Original Texas Flood Pie

Mississippi Mud Pie Recipe by Tasty

Top 4 mississippi mud pie recipes from across the web

The most viewed mississippi mud pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mississippi Mud Pie

Mississippi Mud Pie

Original Texas Flood Pie

Mississippi Mud Pie Recipe by Tasty

The most viewed mississippi mud pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine