Mississippi Mud Pie

Mississippi mud pie is a chocolatey, no-bake dessert made with a chocolate cookie crust, rich ganache, a chocolate mousse filling, and whipped cream. Less than 10 ingredients!

Course Dessert, pie

Cuisine American

Prep Time 45

Cook Time 0

Chilling Time 6

Total Time 6 45

Servings servings

Calories 910kcal

Author Sam Merritt

Equipment

Ingredients

Crust

25 Oreo cookies
4 Tablespoons (57 g) butter melted

Ganache

6 oz (170 g) semisweet or dark chocolate finely chopped (see note)
⅔ cup (158 ml) heavy cream

Chocolate “Mud” Filling

8 oz (226 g) semi-sweet or dark chocolate finely chopped
1 teaspoon instant coffee
16 oz (453 g) cream cheese softened
¼ cup (60 g) sour cream
½ cup (65 g) powdered sugar

Whipped cream

2 ½ cups (590 ml) heavy cream
1 cups (125 g) powdered sugar
1 teaspoon vanilla extract

Instructions

Crust

Place Oreo cookies in a food processor and pulse until you have fine crumbs.
25 Oreo cookies
Pour crumbs in a medium-sized mixing bowl, add melted butter and toss together until all crumbs are moistened.
4 Tablespoons butter
Press crumbs firmly into the bottom and up the sides of a 9” (23cm) pie plate and set aside.

Ganache

Place chocolate in a medium-sized heatproof bowl and set aside.
6 oz semisweet or dark chocolate
In a small saucepan, heat cream over low heat until it begins to steam. Remove from heat and pour evenly over chocolate. Cover bowl with foil and let sit for 5 minutes, undisturbed, then remove foil and whisk until smooth.
⅔ cup heavy cream
Pour chocolate evenly into prepared pie plate over Oreo crust and set in the refrigerator while you prepare your filling.

Chocolate “Mud” Filling

Place chocolate and instant coffee grounds in a microwave-safe mixing bowl and heat in 15-20 second intervals, stirring well in between, until completely smooth and melted. Set aside and allow to cool until still melted but no longer warm to the touch (stir periodically).
8 oz semi-sweet or dark chocolate, 1 teaspoon instant coffee
Combine cream cheese, sour cream, and powdered sugar in a large mixing bowl and stir until smooth.
16 oz cream cheese, ¼ cup sour cream, ½ cup powdered sugar
Add melted chocolate to the cream cheese mixture and stir until completely combined. Set aside and prepare whipped cream.

Whipped cream

In a separate large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat to stiff peaks (mixture will be thick and fluffy).
1 teaspoon vanilla extract, 2 ½ cups heavy cream, 1 cups powdered sugar
Add half of the whipped cream mixture to the chocolate mixture (it is fine to “eyeball” this, it does not need to be exact) and use a spatula to gently fold ingredients together until completely combined. Spread evenly into pie plate over ganache.
Spread (or pipe) remaining whipped cream over the chocolate filling. Cover and return pie plate to fridge and allow it to sit until firm (at least 4-6 hours, preferably overnight).
Keep refrigerated and serve cold.

Notes

Chocolate (for ganache & filling)

I recommend using couverture chocolate or a finely chopped baking bar, but in a pinch you could use chocolate chips. You would need 1 cup of chocolate chips for the ganache and 1 ¼ cups for the chocolate mud filling.

Storing

Store in the refrigerator tightly covered for up to 5 days. You may also freeze this pie for up to a month.

Nutrition