Rating: 4/5 stars. Don’t let the multiple layers of this Mississippi mud pie scare you off. This rich, decadent dessert is actually fairly simple and will easily serve a dozen.
Coming off yet another rough week at work, I desperately needed some therapy baking this weekend. I don’t want to be too depressing, so suffice it to say that our school seems destined for tragedy this year. And somehow when terrible things happen, I always find myself wishing I had some snacks to share. Maybe some cookies. I know that sounds ridiculous. Cookies can’t fix it; nothing can. But there’s a reason that we bring food when someone has died. Food is essentially human, essentially social, essentially alive. In the face of tragedy, we cling to those things. Earlier this year, my classes watched this Kevin Young poem, “Ode to Gumbo.” It’s about food and grief and sharing and remembering. Kevin Young makes those connections much more eloquently than I can; it’s well worth four minutes of your time.
And so Friday night after the kids were in bed, this Mississippi mud pie was my therapy. I turned on a podcast, preheated the oven, and lost myself in counter-top-loads of Oreos and butter. The pie looks fancy, but it’s actually not that hard, and it makes a massive amount of dessert. Over the course of the weekend, we fed this to my parents, ourselves (Rob and I had two slices each… I’m going to go ahead and blame that on the stressful week), and about eight parents from our kids’ church group. Like manna from heaven, this pie held out to the bitter end. I thought we were going to be left with one final slice after everyone left, too, but at the last minute somebody snatched it up. So I guess that means it was a hit.
Time Commitment: 1 hr 15 minutes. I’ve simplified Mississippi mud pie to the barest, quickest essentials. This took about 45 minutes of active time then 30 minutes to bake the filling. Afterwards it does need to cool for an hour or two before you put on the final topping, but that phase takes less than five minutes, so I won’t bother counting it.
Mess: Fittingly, I suppose, Mississippi mud does not score well in the mess category. It requires a food processor, and the crust-making process left Oreo dust EVERYWHERE. On the other hand, the filling can be entirely assembled in the pot you use to melt the chocolate and butter. (Obviously if you choose to make real whipped cream rather than use Cool Whip, the mess factor ticks up yet again.)
Mom Fails: I totally thought I’d blown it when my Oreo crust came out of the oven looking all cracked and hole-y. I thought my pie was going to crumble into a chocolate-flavored heap when I unmolded this thing. But once I baked the filling and chilled the whole thing for a while, it actually held together perfectly. Also, always line your springform pan with foil before baking with it. Just… always do it. Every time. There’s nothing worse than scorched butter on the bottom of your oven. I speak from experience here.
Source: Diethood’s Mississippi Mud Pie
- 35-40 oreos (one 14 oz box)
- 1 stick butter, melted
- 1 stick butter
- 2 oz unsweetened chocolate
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 c sugar (the original recipe called for 1 1/4 c, which was just a bit too sweet for me)
- 2 tbsp light corn syrup
- 2 tbsp vanilla extract (you could substitute some cold brewed coffee here, if you want to intensify the chocolate flavor)
- 3 eggs
- 1 8 oz tub Cool Whip–I used the “Extra Creamy” variety (or, if you have the time, 1 cup whipping cream + a bit of sugar and vanilla extract)
- Optional: chocolate sauce or toasted pecan pieces for garnish
- Preheat oven to 375 degrees. Wrap the bottom of your springform pan with aluminum foil if you want to prevent some messes down the road.
- Make the crust: Using a food processor, pulse Oreos until a smooth, consistently small crumb forms. (This will take several minutes.) Add melted butter and pulse a few more times. Reserve 1/4 c of the Oreo mixture for the topping. Push the rest into the bottom and sides of a 9-inch springform pan to make crust. Bake for 10 minutes, then cool on a wire rack.
- Meanwhile, make the filling: Melt butter and chocolate in a small saucepan, whisking continually. Remove from heat. Stir flour and salt directly into the pot. Then add sugar, vanilla, and corn syrup. Stir until combined. Finally, add in eggs, one at a time, and stir.
- Pour filling into crust and bake in preheated oven for 30 minutes, or until the top is slightly crackly, like a brownie. I
- Cool on a wire rack for 1-2 hours.
- Spread Cool Whip over the brownie filling. (If you have time, real whipped cream would be delicious here.)
- At this point, you can refrigerate the pie in the springform pan, tightly covered with plastic wrap, for at least a day.
- To remove the pie from the pan, first run a knife around the edges; then slowly unmold.
- Top with reserved crumb mixture. You can also use chocolate sauce and/or toasted pecans, if desired.