What is Mississippi mud pie made of?

Mississippi Mud Pie usually combines a chocolate cookie crust with rich chocolate fillings. This version uses an Oreo crust, fudgy brownie, milk chocolate mousse, and crunchy Oreo topping.

What was Michael Jackson's favorite pie?

Reliable primary sources do not clearly confirm one specific pie as Michael Jackson's favorite. Therefore, I would avoid treating online claims about his favorite pie as established fact.

How do you make Mississippi mud?

For this dessert, you create the signature mud style by layering a dark cookie crust, fudgy chocolate brownie, creamy chocolate mousse, and crunchy chocolate cookies. Then chill everything until firm.

What are the ingredients in a mud pie?

Ingredients vary by recipe. However, this Mississippi Mud Pie uses Oreos, butter, sugar, bittersweet chocolate, milk chocolate, cocoa powder, brown sugar, eggs, vanilla, flour, powdered sugar, salt, vegetable oil, and heavy cream.

Mississippi Mud Pie Recipe: Ultimate Rich Thanksgiving Treat

Description

Mississippi Mud Pie is a rich make-ahead Thanksgiving dessert with a crunchy Oreo crust, fudgy brownie layer, silky milk chocolate mousse, and crisp chocolate cookie topping. This 9-inch pie serves 12 and takes about 5 hours from start to finish, with most of that time spent cooling and chilling.

Ingredients

Scale

Crust:
16 Oreo cookies, including filling
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 unsweetened cocoa powder
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons all-purpose flour
Crunchy Oreo Topping:
6 Oreo cookies
2 tablespoons powdered sugar
1 tablespoon cocoa powder
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
Chocolate Mousse:
6 ounces milk chocolate, finely chopped
1 cup very cold heavy cream, divided
2 tablespoons cocoa powder
2 tablespoons powdered sugar
Pinch of salt

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Instructions

Preheat the oven to 325°F with a rack in the center. Process 16 Oreos into fine crumbs. Mix the crumbs with the sugar and 4 tablespoons melted butter. Firmly press the mixture into the bottom and sides of a 9-inch pie plate. Bake for about 15 minutes, then let the crust cool.
For the brownie layer, combine the bittersweet chocolate, 3 tablespoons butter, vegetable oil, and cocoa powder in a microwave-safe bowl. Microwave at 50% power, stirring often, until smooth.
In another bowl, whisk the dark brown sugar, eggs, vanilla, and salt. Stir in the melted chocolate mixture. Then gently stir in the flour.
Spread the brownie batter evenly into the cooled Oreo crust. Bake for about 15 minutes, until the edges look set but the center remains fudgy.
Cool the pie at room temperature for about 1 hour. Then refrigerate it for at least 1 hour, or until the brownie layer feels completely chilled.
For the crunchy Oreo topping, crush 6 Oreos into roughly 1/2-inch to 3/4-inch pieces. Mix them with the powdered sugar, cocoa powder, salt, and melted butter.
Spread the topping mixture on a parchment-lined baking sheet. Bake at 325°F for about 10 minutes, stirring halfway through. Let it cool completely, then break apart any large clusters.
For the mousse, melt the milk chocolate at 50% microwave power, stirring frequently. Let the chocolate cool to about 90°F to 100°F.
Heat 3 tablespoons of the heavy cream to about 105°F to 110°F. Whisk in the cocoa powder until smooth.
Combine the cocoa cream mixture with the powdered sugar, salt, and remaining cold heavy cream. Whip until soft peaks form.
Fold about one-third of the whipped cream mixture into the cooled melted chocolate. Then gently fold in the remaining whipped mixture until evenly combined.
Spread the chocolate mousse over the completely chilled brownie layer. Add the cooled Oreo topping.
Refrigerate the assembled Mississippi Mud Pie for 3 to 4 hours or overnight before serving.

Notes

Do not start the mousse until the brownie layer feels thoroughly chilled.

Let the melted milk chocolate cool to about 90°F to 100°F before folding in the whipped cream. Chocolate that feels too warm can cause the mousse to lose volume.

An instant-read thermometer helps you check the chocolate and cream temperatures.

Use whole Oreos, including the filling, when making the crust.

Finely chopped chocolate melts more evenly.

Use heavy cream for the mousse. Do not replace it with milk or half-and-half because the mousse needs the extra fat for structure.

Plan for at least 5 hours from start to finish. You can also make the entire pie one day ahead.

For the crispest texture, add the crunchy Oreo topping close to serving.

Store the pie tightly covered in the refrigerator for about 3 to 4 days.

Freezing is not recommended because the dairy-rich mousse can separate or turn grainy after thawing.

For clean slices, warm a sharp knife under hot water, dry it, and wipe it clean between cuts.

No nutrition information was provided with the published recipe, so the nutrition fields are left blank.