Mississippi Mud Pie Dessert (Printer-Friendly)

Decadent chocolate layers with cookie crust, rich brownie, smooth pudding, and a whipped cream finish.

# What You’ll Need to Cook:

→ Cookie Crust

01 - 24 chocolate sandwich cookies, finely crushed
02 - 85 grams unsalted butter, melted

→ Fudgy Brownie Layer

03 - 113 grams unsalted butter, melted
04 - 200 grams granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 30 grams unsweetened cocoa powder
08 - 60 grams all-purpose flour
09 - 0.25 teaspoon salt
10 - 0.25 teaspoon baking powder

→ Chocolate Pudding Layer

11 - 480 millilitres whole milk
12 - 135 grams granulated sugar
13 - 30 grams cornstarch
14 - 25 grams unsweetened cocoa powder
15 - 0.25 teaspoon salt
16 - 2 large egg yolks
17 - 1 teaspoon vanilla extract
18 - 115 grams semi-sweet chocolate, finely chopped

→ Topping

19 - 240 millilitres heavy cream
20 - 15 grams powdered sugar
21 - 1 teaspoon vanilla extract
22 - Chocolate shavings, for garnish

# Steps to Prepare:

01 - Preheat oven to 175°C. Combine finely crushed chocolate cookies and melted butter until evenly moistened. Firmly press mixture into the base of a 23 cm pie plate.
02 - Blend melted butter, granulated sugar, eggs, and vanilla extract in a bowl until smooth. Add cocoa powder, flour, salt, and baking powder. Stir to form a homogeneous batter, then spread evenly over the cookie crust.
03 - Place assembled crust and brownie batter into the oven. Bake for 20–25 minutes at 175°C until set. Remove and allow to cool completely at room temperature.
04 - In a saucepan, whisk together milk, granulated sugar, cornstarch, cocoa powder, salt, and egg yolks over medium heat. Stir continuously until mixture thickens and begins to boil. Remove from heat.
05 - Immediately add chopped semi-sweet chocolate and vanilla extract to the hot pudding base. Stir until chocolate is fully melted and mixture is smooth. Pour over the cooled brownie layer. Cover and chill until pudding is fully set, approximately 4 hours.
06 - In a clean bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently spread or pipe whipped cream over the chilled pudding layer. Garnish with chocolate shavings.
07 - Keep pie refrigerated until ready to serve. Cut into slices and serve chilled.

# Extra Cooking Tips:

01 - Process cookies in a food processor for an even, compact crust.
02 - Ensure each layer cools completely before adding the next to maintain distinct layers.
03 - Stir pudding continuously during cooking to achieve a smooth, lump-free texture.
04 - Chill fully to allow pudding to set for clean slicing.
05 - For precise portions, dip the knife in hot water and wipe clean between cuts.

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