Mississippi Mud Pie

Mississippi Mud Pie

Crust Ingredients:

• 25 Oreo cookies
• 6 Tbsp. salted butter, melted

Brownie Layer Ingredients:

• 4 oz. bittersweet chocolate, chopped
• 3 Tbsp. salted butter, melted
• 3 Tbp. vegetable oil
• 2 Tbsp. unsweetened cocoa powder
• ⅔ cup light brown sugar
• 2 lg. eggs
• 2 tsp. vanilla extract
• ¼ tsp. salt
• 3 Tbsp. all-purpose flour

Cookie Topping Ingredients:

• 8 Oreo cookies
• 2 Tbsp. powdered sugar
• 1 Tbsp. dutch-processed cocoa powder
• Pinch salt
• 2 Tbsp. salted butter, melted

Mousse Layer Ingredients:

• 6 oz. milk chocolate, chopped
• 1 cup cold heavy cream
• 2 Tbsp. dutch-processed cocoa powder
• 2 Tbsp. powdered sugar
• Pinch of salt

Whipped Cream Ingredients:

• 1 cup heavy cream
• ¼ cup granulated sugar
• Option add: 3 Tbsp. unsweetened cocoa powder for chocolate cream

Directions:

1. Preheat the oven to 325 F.
2. 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.
3. Brownie Layer: Heat chocolate butter, oil and cocoa powder in 20 second increments in the microwave, stirring between each burst of heat until completely melted.
4. Add brown sugar, eggs, vanilla and salt. Whisk well to combine. Stir in flour.
5. 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 F when this layer is done so the pie will set up nice and fudgy.
6. Cookie Topping: Roughly crush the cookies by pounding them a few times in a ziplock bag with a rolling pin.
7. Add the powdered sugar, cocoa powder, and salt. Toss well.
8. Drizzle the melted butter into the crushed cookie mixture and toss until evenly moistened.
9. 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.
10. Mousse Layer: 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.
11. Meanwhile, beat cream, cocoa powder, powdered sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment or with an electric mixer until soft peaks form.
12. Stir one-third of the chocolate whipped cream into the cooled, melted chocolate. Then fold the remaining whipped cream into the chocolate mixture using a rubber spatula.
13. Spread the chocolate mousse on top of the cooled brownie layer.
14. Transfer the pie to the fridge and let it chill for at least 3 hours or overnight.
15. Top pie with additional whipped cream and garnish with cookie crumbles or chocolate curls.