Mississippi Mud Pie Recipe

Prepare the Oreo Crust

Crush the Oreo cookies in a food processor or place them in a ziplock bag and crush them with a rolling pin until they are fine crumbs.

Mix with Butter

Melt the unsalted butter in a microwave-safe bowl or on the stovetop. Combine the crushed Oreo cookies with the melted butter and mix well.

Form the Crust

Press the mixture firmly into the bottom of a 9-inch pie dish. Use the back of a measuring cup to press it down evenly. Place in the refrigerator to set while preparing the mousse.

Melt the Chocolate

Chop the semisweet chocolate into small pieces and melt it gently in a double boiler or microwave, stirring until smooth. Let it cool slightly.

Whip the Cream

In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.

Combine Ingredients

In another bowl, whisk the eggs until light and frothy. Slowly add the melted chocolate into the eggs while whisking continuously until fully incorporated.

Fold in the Cream

Gently fold the whipped cream into the chocolate and egg mixture until no streaks remain. Pour the mousse over the chilled Oreo crust and spread evenly. Refrigerate while preparing the cake.

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.

Incorporate Boiling Water

Carefully stir in the boiling water until the batter is smooth. It will be thin.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes before transferring to a wire rack to cool completely.

Layer the Cake

Once the cake is completely cool, cut it into two even layers. Place the first layer on top of the mousse and spread some additional mousse on top of the first layer before adding the second layer.

Prepare the Fudge

In a small saucepan over low heat, combine the semisweet chocolate chips and heavy cream. Stir constantly until the mixture is smooth and shiny.

Top the Cake

Pour the fudge topping over the layered cake, allowing it to drip down the sides. Let it cool and set before serving.