Mississippi Mud Pie

My eldest daughter has really taken on a passion for baking recently. While she has always enjoyed cooking and baking with me, her desire to bake on her own started a few months ago. At first, she liked just combining the ingredients, but needed help with lifting the heavier bowls to scrape batter out of. And when she could do that, she needed help with putting food in the oven. And when she could do that, all she needed help with was taking food out of the oven. Well, she’s now mastered every single step and I don’t need to help her at all anymore! It’s bittersweet! I’m so proud of her for learning such an important life skill. But I’m sad she wants to do it all alone now. I guess they grow-up faster than we want!

So this pie is the first one she was able to do start-finish all on her own. It’s rich, very decadent and so so good! I highly recommend it! It comes from one of her kids cookbooks – Complete Children’s Cookbook. But don’t be fooled – this isn’t one of those kids cookbooks where the food tastes mediocre. This is a really good, really delicious recipe for a great Southern classic.

We need some more baking ideas so share your favorites in the comments below. Happy baking!!

Mississippi Mud Pie

Servings: 10
Time: 45-50 minutes + chilling/cooling time
Difficulty: easy
Print

Ingredients

Crust:

6 tablespoons unsalted butter, + more for greasing
10oz Oreos, finely crushed

Filling:

8 tablespoons unsalted butter
4oz good-quality dark chocolate
3 tablespoons all-purpose flour
1 cup dark brown sugar
1/4 cup sugar
a pinch of salt
1/2 teaspoon pure vanilla extract
3 large eggs

Topping:

3/4 cup heavy cream
1 1/2 teaspoon confectioners’ sugar
1/4 cup chopped pecans/chocolate chips

Directions

Grease the pie dish. Place the butter and cookie crumbs in a large bowl. Mix well to combine. Spread the mixture evenly in the pie dish, pressing it firmly into the bottom and sides to form a smooth crust. Chill for 45 minutes, until firm.
Preheat the oven to 375 degrees.
For the filling, melt the butter and chocolate in a saucepan over medium-low heat. Carefully remove from heat. Whisk in the flour, sugars and salt. Gradually whisk the vanilla extract and eggs into the chocolate mixture, until combined and smooth. pour the filling into the cookie crust.
Bake the pie for 30-35 minutes, until the filling is just set. Carefully remove from heat. Let cook for 1-2 hours, until the filling sinks in a little.
For the topping, whisk the cream and confectioners’ sugar in a small bowl to form soft peaks. Spread on the pie. Sprinkle with pecans or chocolate chips and serve. Enjoy!