Introduction: Mississippi Mud Pie

About: Hi - I'm QuantumXenon! I am a student living in the UK and I enjoy DIY projects, baking, and programming.

    This recipe will make a rich and luscious Mississippi Mud Pie - An Oreo cookie base layer, topped with brownie, and finished off with chocolate pudding and caramel decorations. Fresh fruit, such as strawberries, can be used as a garnish to finish off the dish. Enjoy!



    • 20 Oreos
    • 100g Salted Butter
    • Cooking Spray or Extra Butter (for greasing)

    Brownie Layer:

    • 225g ~75% Cocoa Baking Chocolate
    • 200g Unsalted Butter
    • 100g Caster Sugar
    • 300g Brown Sugar
    • 4 Eggs
    • 125g Flour
    • 1-2 Teaspoon(s) Vanilla Extract
    • ½ Teaspoon Salt

    Chocolate Pudding Layer

    • 500ml Milk
    • 150g Caster Sugar
    • 50g Cocoa Powder
    • 50g Flour
    • 25g Unsalted Butter
    • 2 Egg Yolks
    • 1-2 Teaspoon(s) Vanilla Extract
    • ½ Teaspoon Salt

    Caramel Decorations

    • 200g Caster Sugar
    • ¼ Teaspoon Lemon Juice
    • 60ml Cold Water
    • Ice

    Optional: Fresh Fruit to Garnish (e.g. Strawberries).

    Step 1: Preparation for the Crust

    - Gather the supplies necessary.

    - Use the cooking spray / extra butter to grease a 9-inch spring-form pan.

    Step 2: Crushing the Cookies

    - Take the Oreos, and using the back of a butter knife, scrape off the filling.

    - Put the filling-less cookies into a bag.

    - Using a rolling pin, crush the cookies until the pieces are between the size of peas and breadcrumbs.

    - Pour the crumbs into a small bowl.

    Step 3: Melting the Butter

    - Melt the butter - this can be done in a microwave, or using a bain marie.

    Step 4: Mixing Oreos and Butter

    - Pour the melted butter into the Oreo bowl and stir until it has an equal consistency.

    Step 5: Making the Base

    - Pour the crust mixture into the bottom of the spring-form pan.

    - Use a spatula to flatten and cover the entire bottom of the pan, but not the sides.

    Step 6: Preparation for the Brownie Layer

    - Gather the supplies necessary.

    - Preheat oven to 180°C / 350°F.

    Step 7: Melt Butter and Chocolate

    - Melt the butter and chocolate in a bain marie.

    - Meanwhile, continue through the recipe.

    Step 8: Mixing Dry Ingredients

    - Combine white sugar, brown sugar, vanilla and salt in a large bowl.

    Step 9: Adding the Eggs

    - Mix in the eggs.

    - Stir mixture until light and foamy.

    Step 10: Mixing Chocolate/Butter and Mixture

    - Once the chocolate/butter mixture is fully melted, remove from heat and allow to cool for a few minutes.

    - Pour the chocolate/butter into the other mixture.

    Step 11: Add the Flour

    - Add the flour into the mixture.

    - Stir until the flour is dissolved.

    Step 12: Pour Into Pan

    - Use a spatula to pour the mixture onto the crust in the spring-form pan.

    Step 13: Bake the Brownie

    - Put the pan into the oven.

    - Bake until a skewer/toothpick halfway between the edge and centre comes out clean (about 45-60 minutes).

    - Leave to cool before continuing.

    Step 14: Preparation for the Chocolate Pudding Layer

    - Gather the necessary supplies.

    - Put a large bowl of cold water into a fridge.

    Step 15: Dry Ingredients

    - Put the flour, salt, cocoa powder and sugar into a small saucepan.

    - Stir together until a uniform colour is reached.

    Step 16: Wet Ingredients

    - Add the egg yolks and a few tablespoons of milk to the powder and stir until a thick paste is formed.

    - Add the remainder of the milk and sir until mostly smooth.

    Step 17: Cook the Pudding

    - Put the mixture onto a stove at medium heat.

    - Stir the mixture until the mixture thickens and bubbles (about 10 minutes).

    Step 18: Add the Butter and Vanilla

    - Stir in the butter until it is melted.

    - Stir in the vanilla.

    Step 19: Adding the Pudding

    - Take the now cool spring-form pan and put it on a plate.

    - Pour the pudding onto the brownie layer.

    Step 20: Smooth Out the Pudding

    - Use a spatula to smooth out and spread the chocolate pudding over the brownie layer.

    Step 21: Set the Pudding

    - Put the plate with the spring-form pan into a fridge.

    - Leave to set (at least 3 hours, and up to a day).

    Step 22: Preparation for the Caramel Decorations

    - Gather the necessary ingredients.

    - Put ice into the bowl of water that is in the fridge

    Step 23: Combining Ingredients

    - In a saucepan, combine the sugar, water and lemon juice.

    - Stir until a consistent texture is reached.

    Step 24: Cooking the Caramel

    - Put the saucepan on high heat.

    - Do not stir, but wait until the edges start changing colour.

    - Take out the bowl of water/ice from the fridge.

    - Then, swirl the pan a few times.

    - Keep the caramel on the burner until it is consistently medium amber.

    Step 25: Creating the Decorations

    - Take the hot saucepan and plunge it into the water/ice bowl - make sure that no water enters the pan.

    - Remove from the water once the sizzling has stopped and use a spoon to take the caramel and create patterns.

    - Leave the decorations to cool for at least 15 minutes.

    Step 26: Taking the Pie Out of the Pan

    - Use a spatula and slide around the edge of the pan to seperate it from the side of the pie.

    - Remove the ring from the spring-form pan.

    Step 27: Completion

    - Place the caramel decorations on top of the pie and serve.

    - Fresh fruit can be used to garnish if desired.

    - Enjoy!

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