Ingredients
Scale
- 1 ½ cups chocolate sandwich cookies (like Oreos), finely crushed
- ½ cup (1 stick) unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup milk chocolate chips (optional, for garnish)
- ¼ cup unsweetened cocoa powder (optional, for dusting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix well until evenly moistened. Press this mixture firmly into the bottom of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Step 2: In a medium saucepan over low heat, combine the sweetened condensed milk and semi-sweet chocolate chips. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
- Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until just combined. Be careful not to overmix.
- Step 4: Pour the chocolate mixture over the cooled cookie crust. Spread evenly.
- Step 5: Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Step 6: Before serving, garnish with optional milk chocolate chips and/or a dusting of unsweetened cocoa powder.
Notes
- Store leftover Mississippi Mud Pie tightly covered in the refrigerator for up to 3 days; its rich flavor deepens slightly with time.
- For a slightly softer texture, let the pie sit at room temperature for 15-20 minutes before serving.
- Serve your Mississippi Mud Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
- To prevent the crust from becoming soggy, ensure the cookie crust is completely cool before adding the chocolate filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American