If I have to choose one dessert that completes my chocolate dream, it has to be Mississippi Mud Pie ! So many different tastes and textures of chocolate to enjoy in one bite is a uniquely divine experience.
It is believed that this dish was created by home cooks after World War II with simple ingredients that could be easily and economically found and did not require any special equipment. As the recipe originated from home cooks, there are as many versions of it as there are people who try it.
Basically it’s a chocolate dessert that’s supposed to be encased in a pies shell and topped with either chocolate sauce, ice cream or whipped cream.
Building these three layers sound like a lot of work but if you have been a regular visitor to my blog and know me, you know I’m not a fan of elaborate recipes. So my version of Mississipi Mud Pie is totally doable and easy to accomplish by anyone trying out for the first time. I make the crust in minutes with my favourite Oreo biscuits, fill it with my own easy brownie recipe and instead of topping it with ice cream or chocolate sauce ( which kind of gets too sweet and messy for my taste) I top it with light and fluffy chocolate mousse.
Now you can imagine your fork slicing through the silky smooth mousse to rich and gooey brownie cake to crispy Oreo crust. And as this whole bite reaches your mouth you instantly find yourself in chocolate heaven. Enjoy the experience !
For Easy Mississippi Mud Pie :
For Pie Crust :
40 Oreo cookies or Graham Crackers
6 tablespoons unsalted butter
For Brownie Layer :
2 cups plain flour
3/4 cup caster sugar
3/4 cup brown sugar
2 heaped tablespoons coco powder
1+1/2 teaspoon baking powder
1 teaspoon cinnamon powder
1/2 teaspoon salt
1+1/2 cups milk
1/4 cup vegetable oil
1 teaspoon vanilla essence
For Chocolate Mousse Layer :
2 cups milk chocolate, roughly chopped
1/4 cup olive oil
2 cups double cream
This Is What You Do :
Mix biscuits and butter in a food process till they come together like firm dough.
Lightly grease a 9 inch spring foam pan or pie dish.
Press the pie dough on the bottom and up the side walls of the pan in a thin layer.
Refrigerate for ten minutes.
Preheat the oven to 200 degrees C.
Meanwhile make the brownie batter.
Add all the dry ingredients into a large bowl and mix.
Pour all the liquid ingredients into a large jug or bowl and mix.
Pour the liquids into the dry ingredients bowl. DO NOT OVERMIX.
Pour the batter on top of the prepared pie crust mould.
Bake for 30 mins or until risen and springy.
Let the pie cool down completely before you remove it from the pan and top it with mousse layer.
To prepare the mousse, melt the chocolate in a microwave safe bowl at intervals of ten seconds till it changes into a sauce OR you can melt it in a double boiler.
Stir in the olive oil, a spoonful at a time.
Whisk the cream until it has stiff peaks. Pour some of the chocolate into the cream, mix, return the combined cream and chocolate into the remaining chocolate and olive oil mixture, fold in gently till everything is mixed and no white streaks remain.
Refrigerate for at least an hour till it sets.
Spread the mousse over the brownie layer.
Smooth it with a broad knife or spatula.
Sprinkle a little coco powder over it.
Garnish with your favourite chopped chocolate pieces or wafers.
Keep refrigerated till served
Makes 8-12 servings
* before whipping the cream, keep the bowl and cream refrigerated. Cold bowl and cream gets thickened up more quickly.
* don’t let the melted chocolate get too cold before mixing it up with cream for mousse or it will begin to set even before it’s mixed up properly and will curdle the mousse.
* you can make your work easier by dividing it over two days. Make the crust and pie one day, cool it, wrap it and refrigerate it. Make the mousse the day you need the pie two hours before serving it.