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 (12 ounce) bag semisweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup chocolate shavings (for garnish)
- 2 tablespoons cocoa powder (for garnish, optional)
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 thoroughly until evenly moistened.
- Step 2: Press the cookie crumb mixture firmly into the bottom of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
- Step 3: In a medium saucepan over low heat, combine the sweetened condensed milk and semisweet chocolate chips. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
- Step 4: In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until just combined.
- Step 5: Pour the chocolate mixture over the cooled cookie crust. Spread evenly and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Step 6: Before serving, garnish with chocolate shavings and optional cocoa powder. Slice and serve chilled.
Notes
- Store leftover Mississippi Mud Pie tightly covered in the refrigerator for up to 3 days.
- For a slightly softer texture, let the pie sit at room temperature for 15-20 minutes before serving.
- Serve this decadent pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
- To prevent the chocolate from seizing, ensure the sweetened condensed milk is only gently warmed when melting the chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American