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Mississippi Mud Pie with Oreo Crust and Chocolate Mousse Layers – A Decadent Southern Classic
Growing up in Morocco, my mother taught me that the best desserts are the ones that feel like an embrace. Years later, standing at a pastry school in Paris, I learned how to layer textures and flavors into something truly special. Now here in my tiny NYC kitchen, I’ve taken that deep chocolate heritage and spun it into this Mississippi Mud Pie recipe that is pure Southern indulgence. Imagine it: an Oreo cookie crust that crunches with every bite, a fudgy brownie layer that’s almost sticky, a cloud-like chocolate mousse, and a lofty chocolate whipped cream crown — all finished with buttery Oreo crumbles that add the perfect salty snap. This is the easy Mississippi Mud Pie you’ll want to make for every celebration.
The name says it all — dark, rich, and as messy as the mighty Mississippi. The brownie base is intentionally underbaked so it stays fudgy and decadent, the mousse is silky from high-quality milk chocolate and just-set cream, and the whole thing is smothered in a deep dark chocolate whipped cream that’s stabilized with a little extra cocoa. When you cut into it, the layers hold together but still slide luxuriously against each other. That’s the kind of texture I obsess over — and trust me, this chocolate pie recipe delivers every time.
What sets my version apart from the classic Southern dessert recipes you’ll see? First, I use a combination of bittersweet and milk chocolate in the mousse for a nuanced sweetness that’s not cloying. Second, I toast the Oreo crumbles — it sounds like a small step, but it transforms them into toffee-kissed bits of heaven. And third, I rely on a simple digital thermometer to nail the brownie layer’s internal temperature (180°F) so it’s dense yet soft. One common mistake? Overbaking the brownie — it will turn into a cake. But with my tips, you’ll get a fudgy, no-bake chocolate pie sensation that’s actually half-baked! Let’s dive in.
Why This Mississippi Mud Pie Recipe Is the Best
The Flavor Secret: My Parisian training taught me to balance bitterness and sweetness. Here, the bittersweet chocolate in the brownie layer cuts through the sweet creaminess of the mousse and whipped cream. The Oreo crust adds a familiar childhood note, while the toasted crumbles bring a toasty, molasses-like depth. It’s a chocolate symphony with no flat notes.
Perfected Texture: In my years as a cook, I’ve learned that texture is king. The technique of underbaking the brownie layer (testing at 180°F) ensures it stays gooey but set. The mousse is lightened with a hand-folded cream that’s whipped just to soft peaks — never overwhipped — so it stays airy. The final whipped cream is stiff but still silky because I add the cocoa after the cream begins to thicken. Every forkful hits crunch, fudge, mousse, and clouds.
Foolproof & Fast: Many Southern dessert recipes require hours of constant attention. My streamlined method bakes the crust and brownie simultaneously while you prep the crumbles. The mousse comes together in minutes using melted chocolate that’s cooled just to 100°F (a chef’s trick to avoid seizing). And the make-ahead factor? You can assemble the entire pie a day before, making this Mississippi Mud Pie recipe a stress-free showstopper for dinner parties.
Mississippi Mud Pie Recipe Ingredients
I source most of my ingredients from the Union Square Greenmarket and a few specialty shops in Brooklyn. The Oreos? They’re the classic ones — no double-stuff here, because we want a sturdy crust. For the chocolate, I look for good couverture brands like Callebaut or Valrhona, but supermarket bars work just as well. Let me walk you through everything you’ll need.
Ingredients List
- 25 Oreo cookies (for crust)
- 6 Tablespoons salted butter, melted (for crust)
- 4 ounces bittersweet chocolate, chopped (brownie layer)
- 3 Tablespoons salted butter, melted (brownie layer)
- 3 Tablespoons vegetable oil (brownie layer)
- 2 Tablespoons unsweetened cocoa powder (brownie layer)
- 2/3 cup light brown sugar (brownie layer)
- 2 large eggs (brownie layer)
- 2 teaspoons vanilla extract (brownie layer)
- 1/4 teaspoon salt (brownie layer)
- 3 Tablespoons all-purpose flour (brownie layer)
- 8 Oreo cookies (for crumbles)
- 2 Tablespoons powdered sugar (crumbles)
- 1 Tablespoon Dutch-processed cocoa powder (crumbles)
- Pinch of salt (crumbles)
- 2 Tablespoons salted butter, melted (crumbles)
- 6 ounces milk chocolate, chopped (mousse base)
- 1 cup cold heavy cream (mousse)
- 2 Tablespoons Dutch-processed cocoa powder (mousse)
- 2 Tablespoons powdered sugar (mousse)
- Pinch of salt (mousse)
- 1 cup heavy cream (topping whipped cream)
- 1/4 cup granulated sugar (topping)
- 3 Tablespoons unsweetened cocoa powder (topping)
Ingredient Spotlight
Oreo Cookies: The backbone of both crust and topping. I prefer the original because the wafers are dry and crisp, perfect for crushing. For a more buttery crust, you can substitute 2 cups of chocolate graham cracker crumbs + ¼ cup sugar, but the classic Oreo flavor is hard to beat.
Bittersweet Chocolate (60-70% cacao): This adds depth without overpowering. In the brownie layer, it melts into a velvety base. If you only have semisweet, reduce the brown sugar by 2 tablespoons because semisweet is sweeter.
Milk Chocolate (for mousse): I use a good-quality milk chocolate like Guittard or Ghirardelli. It makes the mousse creamy and kid-friendly. Chop it finely so it melts evenly. If you want an even darker mousse, replace half with bittersweet — but then add 1 extra tablespoon of powdered sugar.
Heavy Cream: Must be cold (straight from the fridge) for proper whipping. I buy organic from a local dairy; the higher fat content (36-40%) gives the most stable whipped cream. Do not use ultra-pasteurized cream for mousse as it can separate when folded — look for pasteurized or whipping cream.
Dutch-Processed Cocoa Powder: Used in the crumbles and mousse for a dark color and smooth flavor. The alkalization reduces acidity, so it blends beautifully with cream. If you only have natural cocoa, substitute it one-for-one, but the color will be lighter and the taste slightly more acidic.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Oreo cookies (crust) | Chocolate graham crackers + sugar | Less sweet, more crumbly; reduce butter to 5 tbsp |
| Bittersweet chocolate | Semisweet chocolate (reduce brown sugar by 2 tbsp) | Sweeter, slightly less intense chocolate flavor |
| Milk chocolate | Dark chocolate + 1 tbsp powdered sugar | Deeper cocoa taste, slightly firmer mousse |
| Heavy cream | Coconut cream (chilled, full fat) | Coconut flavor; mousse less stable — serve same day |
How to Make Mississippi Mud Pie — Step-by-Step
Don’t be intimidated by the layers — each part is simpler than it looks. I’ll guide you through every step with chef-tested timing and visual cues so you can relax and enjoy the process.
Step 1: Prepare the Oreo Crust
Preheat your oven to 325°F. Place 25 Oreo cookies in a food processor and pulse until you have fine crumbs. (Alternatively, put them in a sealed zip-top bag and crush with a rolling pin — great for releasing stress!) Pour the crumbs into a bowl, add 6 tablespoons of melted salted butter, and stir with a fork until every crumb is moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. I use the bottom of a measuring cup to get an even, compact layer. Bake for 12-15 minutes until the crust is set and fragrant. Let cool on a wire rack while you make the brownie batter.
💡 mia’s Pro Tip: For the most even crust, press the crumbs while they’re still warm from the melted butter — the fat adheres better.
Step 2: Make the Fudgy Brownie Layer
In a large microwave-safe bowl, combine 4 ounces chopped bittersweet chocolate, 3 tablespoons melted butter, 3 tablespoons vegetable oil, and 2 tablespoons unsweetened cocoa powder. Microwave in 20-second bursts, stirring between each, until completely smooth. Let cool for about 2 minutes, then whisk in 2/3 cup light brown sugar, 2 large eggs, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Finally, stir in 3 tablespoons all-purpose flour just until combined. Do not overmix — a few streaks are fine. Pour the batter into the pre-baked Oreo crust.
⚠️ Common Mistake to Avoid: If the chocolate mixture is too hot when you add the eggs, they’ll scramble. Cool it until it feels just warm to the touch (about 90°F) before adding the eggs.
Step 3: Bake and Cool
Bake the pie at 325°F for 25-30 minutes. The brownie layer should be set around the edges but still jiggly in the center. The best test? Insert an instant digital thermometer into the center; it should read 180°F. That’s the magic number for a gooey yet set brownie. If you don’t have a thermometer, a toothpick inserted near the center should come out with a few wet crumbs, not raw batter. Cool the pie completely on a wire rack, then refrigerate for at least 30 minutes to firm up before adding the mousse.
💡 mia’s Pro Tip: Let the pie cool completely to room temperature before refrigerating — this prevents condensation from making the crust soggy.
Step 4: Prepare the Crunchy Oreo Crumbles
While the brownie bakes, roughly crush 8 Oreo cookies by pounding them in a zip-top bag with a rolling pin — you want a mix of fine crumbs and small chunks. In a bowl, toss the crumbs with 2 tablespoons powdered sugar, 1 tablespoon Dutch-processed cocoa, and a pinch of salt. Drizzle in 2 tablespoons melted butter and toss until evenly moistened. Spread on a parchment-lined baking sheet and bake at 325°F for 10 minutes, until crisp and toasty. Cool completely — they’ll become brittle and delicious. Set aside for the topping.
⚠️ Common Mistake to Avoid: Don’t skip the salt — it balances the sweetness and adds that addictive cracker-jack quality.
Step 5: Make the Chocolate Mousse
Melt 6 ounces chopped milk chocolate in a large microwave-safe bowl using 20-second bursts, stirring between each, until smooth. Let it cool for about 10 minutes until it reaches 90-100°F — this is critical for a creamy mousse. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat 1 cup cold heavy cream, 2 tablespoons Dutch-processed cocoa, 2 tablespoons powdered sugar, and a pinch of salt on medium-high until soft peaks form (the cream should just hold its shape, not be stiff). Stir 1/3 of the whipped cream into the cooled chocolate to lighten it, then gently fold in the remaining cream with a rubber spatula until no white streaks remain. Spread the mousse evenly over the cooled brownie layer. Refrigerate for at least 3 hours, preferably overnight — patience rewards you with clean, beautiful slices.
💡 mia’s Pro Tip: If your chocolate was too hot (above 110°F), the melted cream can seize and turn grainy. Chilling the bowl in the fridge for a few minutes helps bring it back.
Step 6: Assemble and Chill
Once the mousse is spread, transfer the pie to the fridge and let it chill for the full 3 hours (or overnight). The mousse will set into a firm but silky layer that slices cleanly. Meanwhile, you can start your final topping.
⚠️ Common Mistake to Avoid: Don’t rush the chill time. A mousse that’s only set for 1 hour will be too soft to hold the whipped cream layer and will slide off the knife.
Step 7: Make the Chocolate Whipped Cream and Finish
About 20 minutes before serving, combine 1 cup heavy cream, 1/4 cup granulated sugar, and 3 tablespoons unsweetened cocoa powder in a large bowl. Beat with a whisk attachment on medium-high until stiff peaks form — the cream should be thick enough to hold its shape when you lift the whisk. Spread the whipped cream over the chilled mousse layer, making decorative swirls if you like. Sprinkle the cooled Oreo crumbles generously over the top. Serve immediately or refrigerate up to 2 hours before serving.
💡 mia’s Pro Tip: For the fluffiest whipped cream, chill your bowl and beaters in the freezer for 10 minutes before starting.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Make Oreo crust | 12-15 min baking | Firm, fragrant, not browning |
| 2 | Mix brownie batter | 5 min | Smooth, shiny, thick but pourable |
| 3 | Bake brownie layer | 25-30 min | Edges set, center jiggly; internal temp 180°F |
| 4 | Make Oreo crumbles | 10 min | Crunchy, toasted, fragrant |
| 5 | Make chocolate mousse | 10 min + 2 min folding | Mousse is airy, thick, and glossy |
| 6 | Chill pie | At least 3 hours | Mousse is firm, doesn’t stick to finger |
| 7 | Make whipped cream & finish | 10 min | Stiff peaks, crowned with crumbles |
Serving & Presentation
I love to serve this Mississippi Mud Pie directly from the chilled pie dish, but for a more dramatic presentation, transfer it to a cake stand. Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices. Each piece should show the four layers: dark crust, fudgy brownie, silky mousse, and billowy whipped cream studded with crunchy crumbles. A dusting of extra cocoa powder over the top adds a professional touch.
Pair this dessert with something simple: a dollop of fresh whipped cream (yes, double whipped cream — go for it!), a scoop of vanilla bean ice cream, or a drizzle of warm salted caramel sauce. For a Moroccan twist, I sometimes sprinkle a pinch of cinnamon or orange zest into the whipped cream. In NYC, I’ve seen it served with a side of fresh berries to cut the richness — raspberries or sliced strawberries work beautifully.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh raspberries, strawberry slices, mint leaves | Acidity and freshness cut the richness |
| Sauce / Dip | Warm salted caramel, chocolate sauce, espresso syrup | Enhances chocolate depth, adds gooey texture |
| Beverage | Cold milk, dark roast coffee, bourbon (for adults) | Milk cleanses palate; coffee/booze amplifies cocoa |
| Garnish | Cocoa powder dusting, mini chocolate curls, sea salt flakes | Adds visual appeal and a salty contrast |
Make-Ahead, Storage & Reheating
This pie is the ultimate make-ahead dessert. I often prepare the entire pie (through step 6) a day before my dinner parties — the mousse actually improves in flavor overnight. The Oreo crumbles can be made 3 days in advance and stored in an airtight container at room temperature. The whipped cream is best added just before serving because it can weep if held longer than 4 hours.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Covered pie dish (or plastic wrap directly on surface) | Up to 4 days | Serve cold; no reheating needed |
| Freezer | Wrap pie dish tightly in plastic wrap + foil, or freeze slices individually | Up to 2 months | Thaw overnight in fridge; add whipped cream after thawing |
| Make-Ahead | Bake crust & brownie, cool, add mousse, cover and refrigerate | 1 day before | Add whipped cream and crumbles just before serving |
If you’re like me and can’t resist a warm slice, you can gently reheat individual pieces in the microwave for about 10 seconds — the brownie layer becomes soft and gooey again, while the mousse stays cold. But honestly, this pie is at its best straight from the fridge, where all the textures hold their ground.
Variations & Easy Swaps
One of the joys of cooking is making a recipe your own. Over the years I’ve played with this chocolate pie recipe in dozens of ways — here are my favorite twists. Each one is tested and approved by my friends (and my very picky NYC neighbors!).
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Mocha Mud Pie | Add 1 tbsp espresso powder to brownie batter and 1 tsp to mousse | Coffee lovers, brunch, or post-dinner pick-me-up | Same — just stir in powder |
| Gluten-Free Mud Pie | Use gluten-free Oreo-style cookies (or homemade gluten-free chocolate wafers) + 1-for-1 GF flour in brownie | Celiac/dietary restrictions; tastes nearly identical | Easier (no special technique) |
| Vegan Mud Pie | Sub dairy-free butter & cream (coconut cream-based), use vegan chocolate, replace eggs with flax eggs | Plant-based diet; still decadent | More moderate — mousse can be trickier |
Mocha Mud Pie Variation
In my Parisian pastry days, we always added a whisper of coffee to enhance chocolate — it doesn’t taste like coffee, it makes the chocolate taste more like itself. Stir 1 tablespoon of instant espresso powder into the brownie batter along with the sugar, and add 1 teaspoon into the warm melted chocolate for the mousse. The flavor becomes deeper and more complex, like a high-end chocolate bar.
Gluten-Free Mud Pie
I’ve made this for friends with gluten sensitivities, and honestly, they couldn’t tell the difference. Use gluten-free sandwich cookies (like gluten-free Oreos) for the crust and crumbles. Substitute the all-purpose flour in the brownie with a 1:1 gluten-free baking blend. That’s it! The texture is just as fudgy because the chocolate is the star.
Vegan Mud Pie
For a plant-based version, I swap the butter in the crust with coconut oil (same amount) and use a vegan cream cheese? Actually, I’ve found that full-fat coconut cream (chilled, whipped) works beautifully for both the mousse and the topping. Replace the eggs in the brownie with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 10 minutes). Use dark chocolate that’s labeled vegan (most dark chocolate is). The mousse will be a little sturdier, but it’s still incredibly satisfying.
What is the difference between Mississippi mud pie and regular chocolate pie?
Mississippi mud pie is much more than a simple chocolate pie — it’s a layered wonder. While a regular chocolate pie usually has a single filling (like a pudding or a cream filling) in a crust, a true Mississippi mud pie features a crust (often Oreo-based), a dense fudge-like brownie layer, a silky chocolate mousse, and a chocolate whipped cream topping. It’s also commonly finished with crumbled cookies or nuts for crunch. The result is a dessert with multiple textures — crunchy, fudgy, airy, and creamy — all in one slice. Regular chocolate pies are typically simpler, with just one or two components. The name “mud pie” comes from its dark, messy appearance, reminiscent of the muddy banks of the Mississippi River.
Can I make Mississippi mud pie without coffee in the filling?
Absolutely! Classic Mississippi mud pie does not traditionally contain coffee. However, many modern recipes, including mine, sometimes include a small amount of espresso powder to deepen the chocolate flavor. If you want to avoid coffee entirely, simply omit any coffee ingredient. The pie will still be incredibly rich and chocolatey because the combination of bittersweet chocolate, cocoa powder, and milk chocolate provides plenty of depth. You can enhance the chocolate flavor without coffee by using high-quality chocolate (like 70% cacao) and adding a pinch of salt to the mousse and whipped cream to amplify the cocoa notes. Some bakers also use a tiny drop of vanilla or a pinch of cinnamon as alternative flavor enhancers.
How long does Mississippi mud pie need to chill before serving?
The minimum chilling time for a Mississippi mud pie is 3 hours after adding the chocolate mousse layer. This allows the mousse to set properly so it slices cleanly without collapsing. For best results, I recommend chilling the pie overnight, which gives the flavors time to meld and the texture to become perfectly firm yet creamy. The final whipped cream topping should be added just before serving, but if you need to save time, you can add the whipped cream up to 2 hours ahead and still get good results — just keep the pie refrigerated. If you’re in a hurry, a 1-hour chill will yield a soft mousse that’s still delicious but messy.
What can I substitute for Oreo cookies in the crust of a Mississippi mud pie?
If you don’t have Oreos, you have several excellent options. First, chocolate graham crackers (about 2 cups finely crushed) combined with 1/4 cup granulated sugar and 5 tablespoons of melted butter make a fantastic crust that’s very close. Second, any chocolate sandwich cookie (like store brands) will work — just adjust the sugar since they vary in sweetness. Third, you can make a homemade chocolate wafer crust by combining 1 1/2 cups chocolate wafer crumbs (like Nabisco Famous Chocolate Wafers) with 1/4 cup sugar and 6 tablespoons melted butter. For a non-chocolate option, a classic butter crust (like for a shortbread tart) can work too, but it will change the flavor profile. Avoid plain graham cracker crust because it will be too sweet and lack the chocolate depth that Oreos provide.
Can I make Mississippi mud pie gluten-free?
Yes! Making Mississippi mud pie gluten-free is easier than you might think. For the crust, use gluten-free chocolate sandwich cookies (like Glutino or Kinnikinnick brands) — they taste very similar to Oreos. For the brownie layer, substitute the 3 tablespoons of all-purpose flour with a gluten-free 1:1 baking blend (such as Bob’s Red Mill). The mousse and whipped cream are naturally gluten-free as long as you use pure cocoa powder and chocolate. Always check the labels on your chocolate and cocoa to ensure they are certified gluten-free, as some may have cross-contamination risks. With these swaps, your gluten-free mud pie will be just as fudgy and delicious as the traditional version.
How do I store leftover Mississippi mud pie?
Store leftover Mississippi mud pie in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. The whipped cream may start to weep after the first day, so if you plan to keep leftovers longer, I recommend leaving the whipped cream off and adding it fresh when serving individual slices. The pie can also be frozen for up to 2 months — wrap the entire pie (without whipped cream) in plastic wrap then foil, or freeze individual slices on a baking sheet then wrap each slice. To thaw, place in the refrigerator overnight, then add fresh whipped cream and crumbles before serving. The texture of the brownie layer will remain fudgy after freezing.
Why is my Mississippi mud pie brownie layer cake-like instead of fudgy?
The most common reason for a cake-like brownie layer is overbaking. For a fudgy texture, you want to pull the pie out of the oven when the brownie layer is still slightly jiggly in the center — the internal temperature should be 180°F when tested with an instant-read thermometer. Another cause is overmixing the batter after adding the flour; only stir until the flour disappears. Also, make sure you’re using the correct amounts of fat and sugar — the brownie layer in this recipe has a higher fat-to-flour ratio than a typical brownie. Finally, don’t substitute the oil for more butter; the oil helps keep the brownie moist. If you’ve done all this and it’s still cake-like, your oven may run hot, so try reducing the temperature by 10°F next time.
Can I use a different type of chocolate for the mousse?
Absolutely! The mousse in this recipe calls for milk chocolate because it gives a creamy, mild chocolate flavor that contrasts beautifully with the dark brownie layer. You can use semisweet or dark chocolate (up to 70% cacao) for a more intense mousse — just note that the mousse will be firmer and less sweet. If you switch to dark chocolate, consider adding an extra tablespoon of powdered sugar to balance the bitterness. You can also use white chocolate for an entirely different pie! For white chocolate mousse, omit the cocoa powder in the mousse, and add 1 teaspoon of vanilla bean paste or seeds for flavor. The texture will be similar but the taste will be sweet and creamy.
Is Mississippi mud pie served warm or cold?
Mississippi mud pie is traditionally served cold, straight from the refrigerator. The mousse and whipped cream layers need to be chilled to hold their shape, and the brownie layer becomes perfectly fudgy when cold. However, if you love the contrast of warm and cold, you can microwave individual slices for about 10-15 seconds — this warms the brownie layer slightly while the mousse and whipped cream stay cool. Some people also serve it at room temperature if it’s been sitting out for 15-20 minutes, but I prefer it colder because the textures are more distinct. If you’re serving it for a party, keep the pie refrigerated until just before slicing, then return leftovers promptly.
What is the best way to cut clean slices of Mississippi mud pie?
Clean slices start with a properly chilled pie — at least 3 hours, ideally overnight. Use a long, sharp chef’s knife and run it under hot water, then dry it with a clean towel immediately before each cut. The hot knife will slide through the mousse and whipped cream without dragging. Wipe the knife clean between cuts and reheat it under hot water for each slice. For the first cut, I like to make a small notch in the whipped cream to see the layers, then cut all the way through. If your mousse is slightly sticky, you can also use a thin-bladed spatula dipped in hot water and wiped. Serve slices with a wide pie server to keep the layers intact.
Share Your Version!
There’s nothing I love more than hearing that one of my recipes has become a part of your family celebrations. Have you put your own spin on this Mississippi Mud Pie? Did you try the mocha version or go full classic? Leave a star rating and a comment below — your feedback helps other home cooks decide what to make. And please, snap a photo of your beautiful pie and tag @exorecipes on Instagram or Pinterest. I personally love seeing your creations pop up in my feed — there’s always a little piece of my heart shared!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
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Mississippi Mud Pie
Rich and dark as the muddy Mississippi itself, this Mississippi Mud Pie recipe is any chocolate lover’s dream dessert with an Oreo cookie crust, a fudgy brownie-like base, chocolate mousse and chocolate whipped cream with Oreo crumbles sprinkled on top! It’s decadent and over-the-top in the best possible way!
Ingredients
- 25 Oreo cookies
- 6 Tablespoons salted butter (melted)
- 4 ounces bittersweet chocolate (chopped)
- 3 Tablespoons salted butter (melted)
- 3 Tablespoons vegetable oil
- 2 Tablespoons unsweetened cocoa powder
- 2/3 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 Tablespoons all-purpose flour
- 8 Oreo cookies
- 2 Tablespoons powdered sugar
- 1 Tablespoon dutch-processed cocoa powder
- Pinch of salt
- 2 Tablespoons salted butter (melted)
- 6 ounces milk chocolate, (chopped)
- 1 cup cold heavy cream
- 2 Tablespoons dutch-processed cocoa powder
- 2 Tablespoons powdered sugar
- Pinch of salt
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 3 Tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 325°F. Finely crush Oreos into crumbs in a food processor or using a rolling pin and a heavy-duty ziplock bag.
- Add melted butter and stir until evenly moistened. Press into a 9-inch pie plate.
- Bake for 12-15 minutes until set.
- Heat chocolate, butter, oil, and cocoa powder in 20 second increments in the microwave, stirring between each burst of heat until completely melted.
- Add brown sugar, eggs, vanilla, and salt. Whisk well to combine.
- Stir in flour. Pour brownie batter into the prepared Oreo cookie crust.
- Bake 25-30 minutes just until a toothpick inserted into the brownie layer comes out barely wet with a little batter on it still. You can also test the brownie layer with an instant digital thermometer. It should read 180 degrees F when this layer is done so the pie will set up nice and fudgy.
- Roughly crush the cookies by pounding them a few times in a ziplock bag with a rolling pin.
- Add the powdered sugar, cocoa powder, and salt. Toss well.
- Drizzle the melted butter into the crushed cookie mixture and toss until evenly moistened. Spread the cookie pieces onto a baking sheet lined with parchment paper and bake for 10 minutes. Cool completely before sprinkling on top of the finished pie.
- Melt the chocolate in a large microwave-safe bowl by heating it for 20 second bursts and stirring well between each burst of heat. Once melted, let the chocolate cool for 10 minutes until about 90 to 100 degrees F.
- Meanwhile, beat cream, cocoa powder, powdered sugar, and salt the large bowl of a stand mixer fitted with the whisk attachment or with an electric mixer until soft peaks form.
- Stir 1/3 of the chocolate whipped cream into the cooled, melted chocolate. Then fold the remaining whipped cream into the chocolate mixture using a rubber spatula.
- Spread the chocolate mousse on top of the cooled brownie layer. Transfer the pie to the fridge and let it chill for at least 3 hours or overnight.
- Beat cream, sugar, and cocoa powder in a large bowl with a whisk attachment until stiff peaks form. Spread over the finished pie, then sprinkle with the crushed cookie pieces to finish.
Nutrition
- Calories: 606 kcal
- Sugar: 44 g
- Fat: 41 g
- Carbohydrates: 60 g
- Protein: 6 g
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