Ultimate Mississippi Mud Pie

Ultimate Mississippi Mud Pie


  • Cookie layer:
  • 300g oreos
  • 115g unsalted butter, melted
  • Brownie Cake Layer:
  • 115g unsalted butter, melted
  • 170g dark chocolate, melted
  • 70g dark brown sugar
  • 30g cocoa powder
  • 1 tsp vanilla extract
  • ¾ teaspoon kosher salt
  • 3 large eggs, separated
  • 100g sugar
  • 32g flour
  • Chocolate Custard Layer
  • 120g dark chocolate, chopped
  • 30g unsalted butter, cut into pieces
  • 100g granulated sugar
  • ¼ tsp salt
  • 20g cocoa powder
  • 30g cornstarch
  • 480ml whole milk
  • 4 large egg yolks
  • 500ml Double cream
  • To decorate mini eggs and dark chocolate

  1. Start by blitzing your cookies in a food processor then tip in the butter and mixed until fully incorporated. When the cookie mixture resembles wet sand, tip into a 9inch cake tin. Press gently into the cake tin creating a flat and even layer. Bake for 10 mins in the preheated oven at 160 degrees. Remove from the oven and allow to cool.
  2. Then move on to your brownie layer, begin by adding melted butter, melted dark chocolate, brown sugar, cocoa powder, vanilla extract and salt to a bowl. Then separate eggs, add your egg yolks to the bowl and place your whites in a very clean separate bowl. Whisk the yolks through the chocolate mixture and set aside.
  3. Using an electric mixer, beat the egg whites until foamy, about 1 minute. Then add in your white sugar, beat until stiff peaks form. Add the meringue mixture to the chocolate mixture and fold in gently with a spatula. Once completely combined, add in your flour and give a final mix. Pour brownie batter over the baked cookie layer, smooth out the top and bake at 160 degrees for 30-35 mins.
  4. While your brownie layer bakes, move on to the chocolate custard. In a heatproof bowl, place the butter and chocolate, set aside. In a saucepan, add sugar, salt, cocoa and cornstarch, mix to combine and place on a low heat, pour in ¼ of you milk and whisk vigorously. As the pan warms add in the rest of your milk and then the egg yolks. Continue whisking until a thick custard has formed. Remove from heat and pour the custard over the butter and chocolate. Whisk again to melt in the butter and chocolate.
  5. Once the brownie layer has baked, allow to cool slightly, then pour over your custard and cool in the fridge for 4 hours.
  6. To finish, whisk double cream until stiff and dollop onto your pie, decorate with mini eggs and plenty of sliced dark chocolate and enjoy!