:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/00VMg1k18m_Kou8a6SD2/b69572696d8df4581ee74aa2b8007f.png "Classic Mississippi Mud Pie Dessert")
Classic Mississippi Mud Pie Dessert
This delicious slice of heaven, with its crumbly cookie crust and gooey brownie filling, finished off with a layer of whipped cream, is what dessert dreams are made of.
Ingredients
For the Crust:
- 11⁄2 cups of crushed Oreos (without cream)
- 0.3 Cup of melted unsalted butter
For the Filling:
- 4 ounces of unsweetened chocolate
- 2 cups of granulated sugar
- 1 Cup of all-purpose flour
- 4 large eggs
- 1 Cup of whole milk
- 2 teaspoons of pure vanilla extract
For the Topping:
- 11⁄2 cups of heavy cream
- 3 tbls of icing sugar
- Chocolate shavings for garnish
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Directions
Begin by preheating your oven to 350°F (175°C), this ensures your pie bakes evenly.
For the crust, mix the crushed Oreos and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into your pie dish. Be sure to create an even thickness for both the base and sides to ensure a uniform bake. Transfer the dish to the refrigerator and let it rest while you make the filling.
The filling is where the magic happens, place the chocolate in a heat-safe bowl and melt it over a pot of simmering water. Stir occasionally until fully melted. Remember to not let the water touch the bottom of the bowl, we don't want the chocolate to burn.
In another bowl, whisk together sugar and flour. Set it aside. In a third bowl, whisk together eggs, milk, and vanilla. Slowly add the melted chocolate into this mixture while stirring constantly to avoid scrambling the eggs. Gradually add your flour and sugar mixture into the chocolate mixture, stir until smooth.
Pour the filling into the crust and bake for 45-50 minutes or until set. Remove the pie from the oven and let it cool completely. This is important as the filling needs to set properly before topping.
Whip the heavy cream and icing sugar until soft peaks form for the topping. Spread it evenly over the cooled pie. Top with chocolate shavings for that extra chocolate flair. Put the pie back in the refrigerator for at least one hour before serving.
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