Mississippi Mud Pie
Indulge in decadence with this irresistible Mississippi Mud Pie, a show-stopping dessert that combines layers of rich, fudgy chocolate with a crunchy Oreo cookie crust and a cloud-like whipped cream topping. Perfectly balanced between creamy and crunchy, this pie starts with a buttery Oreo base that supports a luscious chocolate filling made with semisweet chocolate chips, heavy cream, and a hint of vanilla. The finishing touch is a layer of lightly sweetened whipped cream, crowned with optional chocolate shavings for added flair. Whether you're hosting a dinner party or treating yourself to a sweet fix, this crowd-pleasing dessert is sure to impress. Ready in under 90 minutes from start to finish—including chilling time—it’s the ultimate easy chocolate dessert recipe for any occasion!
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Recipe Information
Ingredients
- 24 pieces Oreo cookies (crushed)
- 6 tablespoons Unsalted butter (melted)
- 1.5 cups Semisweet chocolate chips
- 6 tablespoons Unsalted butter (cut into small pieces)
- 0.5 cups Granulated sugar
- 1.5 cups Heavy cream
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Heavy whipping cream (for topping)
- 2 tablespoons Powdered sugar (for topping)
- 2 tablespoons Chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, combine the crushed Oreo cookies and melted butter. Mix until the texture resembles wet sand.
Press the cookie mixture evenly into the bottom of a 9-inch pie pan to form the crust. Bake in the preheated oven for 8 minutes, then let it cool completely.
In a heatproof bowl, combine the semisweet chocolate chips and butter. Melt the mixture over a double boiler or in a microwave in 30-second intervals, stirring until smooth.
Once melted, whisk in the granulated sugar and 1/2 cup heavy cream until fully combined.
Lightly beat the eggs in a separate bowl. Gradually whisk them into the chocolate mixture along with the vanilla extract.
Pour the chocolate filling into the cooled crust. Bake in the oven for about 35-40 minutes, or until the filling is set but still slightly fudgy in the center. Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours.
For the topping, whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
Optional: Garnish with chocolate shavings for an extra decorative touch.
Slice and serve cold. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 45.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
