There are so many different ways to make this fun pie! A lot of variations will have a crust layer, brownie layer then a layer of pudding under the whip topping!
My recipe eliminates having two chocolate layers (I don’t like chocolate pudding) and in a way kind of combines the two textures into one! You get a good fudgey consistency in the middle and as you finish your slice you get more of a brownie texture! The Oreo crust beneath it is my favorite. I see a lot of dark chocolate graham cracker crusts with Mississippi Mud Pies, however I always take an opportunity to make Oreo crusts when baking, you can’t beat it!
This is a fun dessert when you want something really chocolatey!! It’s not too sweet- which is really important to me lol. I can’t do overly sweet desserts for some reason. I made this pie for Father’s Day yesterday, as well as another dessert that I will post later— let’s just say this pie was completely gone in less than 5 minutes! All of our guests really seemed to enjoy it!
I hope you enjoy too!
Ingredients:
For the crust
– 25 Oreo cookies
– 4 Tbs melted butter
For the filling:
– 1 cup light brown sugar
– 6 tbs melted butter
– 2 eggs
– 2 tbs coffee or espresso
– 1 bar of baking chocolate about 4 oz
– 1 1/2 tsp vanilla
– 2 tbs flour
– 2 tbs cocoa powder
For the whipped topping
– 1 1/2 cup whipping cream
– 1/2 cup powdered sugar
– 1/2 tsp vanilla
– shaved chocolate for garnish
Instructions:
Preheat oven to 350 degrees. Crush about 25 Oreos in a plastic zip lock (with the filling still in them) until it’s all crumbly. Pour crumbs into a bowl and the 4 tbs of melted butter. Mix well with fork until all the Oreo crumbs look moistened in the butter. Pour the cookie crumbs into a pie dish. With a fork, press the crumbs into the dish and form the crust. Bake in the oven for about 10 minutes then remove and set aside.
In a heat proof bowl, set a double broiler and begin melting down the chocolate bar. When it’s completely melted, add in the espresso or coffee. Mix to incorporate and set the heat low enough to stop cooking the chocolate and just hot enough to keep the chocolate warm to prevent it from hardening.
In a separate bowl, cream together the sugar, butter, eggs and vanilla. In a sifter, sift the flour and cocoa powder into the bowl, mix together until you see no more powder. Finally take the melted chocolate and incorporate into the bowl of other ingredients.
Pour the mixture into the pie dish and bake for about 35 minutes or till the pie looks like it has set. The toothpick method will not check for done-ness as the middle of the pie will be very fudgey.
Allow the pie to cool completely before adding the whip topping. In a chilled glass bowl. Add the whipping cream and beat on high speed. Slowly add the powdered sugar while mixing. Add the vanilla just before you’re done mixing. When you have achieved a thick whip topping consistency, place the cream over the pie and garnish with shaved chocolate.
The At Home Cook 