Description
Mississippi Mud Pie is a decadent, layered dessert featuring a crunchy Oreo cookie crust, a rich chocolate fudge layer, creamy coffee fudge ice cream, and fluffy whipped cream topping. Perfect for chocolate lovers, this pie combines textures and flavors into an indulgent treat that is best served frozen.
Ingredients
Crust
- Cooking spray
- 4 tablespoons unsalted butter, melted
- 1-3/4 cups Oreo crumbs (about 24 cookies, processed whole)
- 1/8 teaspoon salt (optional)
Fudge Layer
- 4 tablespoons unsalted butter, cut into tablespoons
- 1/2 cup granulated sugar
- 1/2 cup Dutch process cocoa powder (recommended: Hershey’s special dark cocoa powder)
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Ice Cream Layer
- 1 (48-ounce) container coffee fudge ice cream (or chocolate ice cream)
Whipped Cream Topping
- 3/4 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 to 3 Oreos, crushed (optional, for topping)
Instructions
- Make Oreo Crust: Preheat your oven to 350°F (175°C) and lightly grease a pie pan with cooking spray. Melt the butter in a microwave-safe bowl and let it cool for 5 minutes to avoid a greasy crust. Process the whole Oreos including the cream filling in a blender or food processor until fine crumbs form; reprocess any large chunks. Transfer crumbs to a large bowl, add salt, and mix in the cooled melted butter thoroughly.
- Finish Crust: Pour the crumb mixture into the prepared pie pan. Using your fingers and the bottom of a flat 1-cup measuring cup, press the crumbs firmly into the bottom and sides of the pan to form an even crust. Bake in the preheated oven for 10 minutes. Remove and set aside to cool completely.
- Make Fudge Layer: While the crust bakes, prepare the fudge. In a heavy-bottomed medium pot over medium heat, combine the butter slices, granulated sugar, cocoa powder, heavy cream, and salt. Whisk briskly until the butter melts and the mixture is smooth and combined. Remove from heat and stir in vanilla extract. Let the fudge cool; it will thicken as it rests.
- Assemble Pie: Pour half of the cooled fudge into the cooled crust, spreading it evenly across the bottom. Freeze for 10 minutes to set. Then, quickly add scoops of the coffee fudge ice cream, pressing gently to form a compact layer using the entire container. Smooth the top with a knife and freeze for another 10 minutes. Spoon the remaining fudge over the ice cream, carefully spreading it into an even layer, being patient to cover thoroughly.
- Make Whipped Cream: Using a stand mixer with a whisk attachment or a hand mixer, whip the heavy cream, powdered sugar, vanilla extract, and salt on high speed until soft peaks form. Dollop the whipped cream over the fudge layer and smooth it evenly with a spatula. If desired, garnish with crushed Oreos on top.
- Freeze: Freeze the pie until completely solid, about 4 to 8 hours, before cutting and serving. Keep any leftovers tightly covered in the freezer to maintain freshness.
Notes
- Use coffee fudge ice cream for authentic flavor, but chocolate ice cream works well as a substitute.
- Ensure butter for the crust is cooled before mixing to prevent a greasy texture.
- When crushing Oreos for topping, breaking by hand maintains texture better than finely grinding.
- The pie must be frozen thoroughly before serving to hold its layers and shape.
- Leftover pie should be stored in the freezer, covered tightly, to preserve quality.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
