Mississippi Mud Pie: Incredibly rich and delicious layers of chocolate and whipped cream nestled in a beautiful oreo cookie crust.
Hey, YOU! Happy going-back-to-work day, everybody! Hope your Monday is a great one!
Truth. I can’t even count how many times I went back to check if I spelled Mississippi correctly…
I have a good reason – English is my second language. I am allowed to misspell. 😉 They should make it a bit easier and get rid of all the extra s’s and p’s. It should be, Misisipi. Doesn’t that look easier?
We should also be allowed to say deerS, fishES, and feetS! When you come here at the age of 11 and are just then learning the language?? Those words make a lot of sense. Trust.
Now we can discuss this pie…
Honey, I have one word to say; YUM!!!
Guys, my family makes it super easy for me to have material to write about. These people have one thing in mind and it’s called chocolate. They (this includes a 36-year old man, a 2-year old girl, and a 5-year old girl) will go to any extent to get to anything-chocolate. Even if the way to it is illegal. I *think*.
Lemme tell you… Soon after I made this Mississippi Mud Pie, I took a few pictures of it, but because I was running out of time, I put it back in the fridge, thinking that I would finish up the rest of the photos the next day.
The following day, I set up my little bootleg “photo studio”, I put up that greenish-blue board that you see up there and went to the fridge to get my pie.
You can only imagine what I found…
Almost 2/3 of my Mississippi Mud Pie was gone.
You guys, they ate the pie. I went to Target and while I was there, they demolished my dessert. And they didn’t even tell me about it.
SO. The reason you’re seeing this beautiful dessert as Oreos-in-a-food-processor is because I didn’t have a dessert to work with. Thank goodness I took that first photo the day before.
This pie is part of my Chocolate Party challenge for the month of July. My dear friend, Roxana from Roxana’s Home Baking, asked us to pair chocolate with heavy cream for this month’s challenge. Without even thinking about it, I knew I was going with one of my absolute favorites, a Mississippi Mud Pie. Please tell me you love this stuff as much as you should!
For me, chocolaty AND creamy = SOLD! There’s also a whole box of oreos in that crust! Sold! Sold!
AND by the way, my little people are now on a celery sticks and broccoli diet because they ate almost half of it. Which should tell you that this stuff is pretty amazing.
Mississippi Mud Pie
For the Crust
- 1 box (14.3-ounces) Oreos
- 1 stick (8 tablespoons) melted butter
For the Chocolate Filling
- 1 stick (8 tablespoons) butter, cut into pieces
- 2 ounces unsweetened chocolate , chopped (I used 1-square Baker's unsweetened chocolate)
- 2 tablespoons all-purpose flour
- pinch of salt
- 1-1/4 cups sugar
- 2 tablespoons corn syrup
- 2 tablespoons pure vanilla extract
- 3 eggs
For the Whipped Cream
- 1 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon sugar
- Chocolate shavings
- Preheat oven to 375.
- Combine Oreos and melted butter in a food processor; process until finely ground. For a nicely combined and finely ground texture, it takes about 3 minutes in my food processor.
- Place the crumbs in a 9-inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.
- Bake for 10 minutes, or until set.
- Set aside.
- In the meantime, prepare the filling.
- Combine butter and chocolate in a medium saucepan; melt over medium heat, stirring constantly until butter is melted.
- Remove from heat.
- Stir in flour and salt; continue to stir until smooth.
- Add sugar, corn syrup, and vanilla; stir until combined.
- Add eggs, one at a time, and stir until smooth.
- Pour chocolate mixture into previously prepared crust.
- Bake at 375-degrees for 30 minutes, or until chocolate filling is set and the top is cracked.
- Remove from oven and let completely cool; about 2 hours.
- Meanwhile prepare the whipped cream by combining whipping cream, vanilla, and sugar in a mixing bowl.
- Cover with cling wrap and chill in the refrigerator for 30 minutes.
- When chilled, with electric mixer on high, beat the mixture until stiff peaks form.
- Spread the whipped cream on top of the pie.
- Garnish with chocolate shavings.
Recipe NotesRECIPE SOURCE: DIETHOOD
Wanna participate in Roxana’s Chocolate Party? The Rules are easy peasy!
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
4.) Add the linky code at the bottom of your post.
5.) HAVE FUN!
Chocolate-Heavy Cream Party (July, 2014)