Mississippi mud pie

Prep: 1 hr Cook: 30 mins plus at least 3 hrs cooling

More effort

Serves 8 - 10
This indulgent American-style dinner party dessert has layers of Oreo biscuits, brownie, chocolate custard and whipped cream

Nutrition and extra info

Nutrition: per serving (10)

  • kcal680
  • fat50g
  • saturates29g
  • carbs49g
  • sugars36g
  • fibre4g
  • protein7g
  • salt0.8g
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Ingredients

  • 2 x 154g Oreo biscuits, centres scraped out
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the brownie layer

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g dark chocolate, chopped, plus extra for grating
  • 2 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g dark soft brown sugar
  • 25g plain flour

For the chocolate custard layer

  • 500g pot ready-made vanilla custard
  • 50g dark chocolate
  • ½ tsp vanilla extract
  • 3 gelatine sheets
    Gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

For the topping

  • 300ml double cream

Method

  1. Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.

  2. To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn’t touch the water), or in short bursts in the microwave.

  3. In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.

  4. Pour into the baked biscuit case and return to the oven for 15–20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).

  5. Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.

  6. Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.

  7. Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.

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Comments, questions and tips

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Comments (5)

Torajane's picture
5

Loved this! Only used 2 sheets of gelatine after reading the comments and the custard set beautifully.

Foodiecha's picture
3.75

Seemed a shame to waste the Oreo centres so I crumbled them over the top. Didn't have a pie dish so just used a spring loose bottomed tin and layered the base/fillings, worked well. Looks impressive

maryechappell's picture

Seriously rich & chocolatey! Only problem was the dish was full when I had added the brownie so I had to serve the chocolate custard separately, will need a bigger dish or else less brownie.

mother_ship's picture
3.75

Yum! The gelatine made the custard layer super firm so it cut really nicely but I think I'll only use 2 sheets next time. Rich but surprisingly not excessively sweet.

hilbee's picture
5

This was a hit with my adult children who like oreos and brownies.
I actually made my own vanilla custard and added the chocolate and did not need any gelatine. I used 2 egg yolks, 2 tsp cornflour, 25g caster sugar, .5 tsp vanilla essence, 200 ml milk and 200 ml double cream. Mix egg yolks, cornflour, caster sugar and essence then add milk and double cream. Add 50g chocolate and keep stirring. It will be ready in about 6-8 minutes. You can then leave it to cool and add to brownie. (Replaces steps 5+6)

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