Pioneer Woman Mississippi Mud Pie Recipe

This Pioneer Woman Mississippi Mud Pie is a decadent and rich recipe, which is made with a fudgy brownie layer and a silky chocolate pudding. It’s the ultimate chocolate dessert, ready after several hours of chilling time.

Pioneer Woman Mississippi Mud Pie Ingredients

For the Crust:

• 1 (14.3-oz.) package of chocolate sandwich cookies (Oreos)
• 6 Tbsp. salted butter, melted

For the Brownie Layer:

• 1/2 cup salted butter
• 1 (3.5 oz.) 70% chocolate bar, chopped
• 3 large eggs, at room temperature
• 2/3 cup granulated sugar
• 1/2 cup chopped toasted pecans
• 1 Tbsp. instant espresso granules
• 1 tsp. vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder

For the Pudding Layer:

• 3/4 cup granulated sugar
• 2 Tbsp. cornstarch
• 1/4 tsp. salt
• 1 1/2 cups whole milk
• 2 large egg yolks
• 1 (3.5-oz.) 70% chocolate bar, chopped
• 1 tsp. vanilla extract
• 2 Tbsp. salted butter

For the Topping:

• 2 cups heavy cream
• 6 Tbsp. powdered sugar
• 2 tsp. vanilla extract
• Chopped toasted pecans and chocolate shavings, for garnish

How To Make Pioneer Woman Mississippi Mud Pie

1. Make the Crust: In a food processor, pulse the cookies into fine crumbs. Add the melted butter and pulse until combined. Press this mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the crust while you prepare the next layer.
2. Make the Brownie Layer: Preheat the oven to 350ºF. In a small bowl, melt the butter and chocolate together in the microwave. In a large bowl, whisk the eggs and sugar until lightened in color, about 2 minutes. Whisk in the pecans, espresso, vanilla, flour, and cocoa powder, then whisk in the melted chocolate mixture.
3. Bake the Brownie: Pour the brownie filling into the cold Oreo crust. Bake for 25 minutes, or until the brownie is puffed and the center is slightly jiggly. Let it cool completely on a wire rack for about 2 hours.
4. Make the Pudding Layer: In a medium saucepan, whisk the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until smooth. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3-4 minutes. Remove from the heat and stir in the chocolate, vanilla, and butter until smooth.
5. Chill the Pie: Pour the hot pudding over the cooled brownie layer. Let it cool for 20 minutes at room temperature, then place it in the refrigerator, uncovered, to chill for at least 4 hours, or until completely firm.
6. Top and Serve: Just before serving, beat the heavy cream, vanilla, and powdered sugar with a mixer until soft peaks form. Spoon the whipped cream over the top of the chilled pie and garnish with chopped pecans and chocolate shavings.

Recipe Tips

• How do you get clean, perfect slices? The long chilling times are not optional! Each layer (crust, brownie, and pudding) needs to be completely cold and firm before the next is added. Chilling the final pie for at least 4 hours is the secret to getting beautiful, distinct layers when you slice it.
• Can I make this ahead of time? Absolutely! This pie is perfect for making in stages. The recipe notes that you can make the crust and brownie layer one day, then add the pudding layer the next day. Add the fresh whipped cream topping just before serving for the best result.
• Why use espresso powder in the brownie? You won’t taste coffee! The instant espresso granules are a secret ingredient that simply enhances and deepens the flavor of the chocolate, making the brownie layer taste richer and more complex.
• How to get a perfectly smooth pudding? Whisk the dry ingredients together first to break up any clumps, then whisk in the cold milk and yolks before you turn on the heat. Most importantly, stir constantly as it cooks, especially as it begins to thicken, to prevent scorching and lumps.

What To Serve With Mississippi Mud Pie

This is an incredibly rich and decadent dessert that is a showstopper all on its own. It is a complete treat that needs no accompaniment other than a tall glass of cold milk or a strong cup of black coffee to cut through the richness.

How To Store Mississippi Mud Pie

• Refrigerate: This pie must be stored in the refrigerator because of the pudding and whipped cream. Cover it loosely with plastic wrap or in a pie carrier. It will keep well for up to 4 days, though the crust will soften slightly over time.

Mississippi Mud Pie Nutrition Facts

• Serving: 1 slice (1/10th of pie)
• Calories: 750 kcal
• Carbohydrates: 85g
• Protein: 10g
• Fat: 45g
• Saturated Fat: 25g
• Sugar: 65g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman German Chocolate Pie Recipe
• Pioneer Woman Frozen Lemonade Pie Recipe
• Pioneer Woman Double Chocolate Pie Recipe