Dessert: United States – Mississippi Mud Pie
Serving Size: 8
Approximate Time
Prep
20 min
Cook
45 min
Additional
2 hrs
Total
3 hrs
Ingredients
24 chocolate sandwich cookies (like Oreos), finely crushed (about 2 1 / 4 cups / 250 g crumbs)
6 tbsp (90 ml) unsalted butter, melted
Pinch of salt
1 / 2 cup (1 stick) / 4 oz / 115 g unsalted butter
1 cup (200 g) granulated sugar
1 / 2 cup (50 g) unsweetened cocoa powder
2 large eggs
1 tsp (5 ml) vanilla extract
1 / 2 cup (60 g) all-purpose flour
1 / 4 tsp kosher salt
1 / 2 cup (60 g) chopped pecans (optional)
3 cups (240 g) mini marshmallows
1 cup (170 g) semisweet chocolate chips
1 / 2 cup (120 ml) heavy cream
1 tbsp (15 ml) unsalted butter
Pinch of salt
1 cup (240 ml) heavy cream, cold
2 tbsp (15 g) powdered sugar
1 / 2 tsp (2.5 ml) vanilla extract
Optional garnish: extra chopped pecans or chocolate shavings
Instructions
Prep the pan: Heat oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment.
Make the crust: In a bowl, mix cookie crumbs, melted butter, and a pinch of salt until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake 8–10 minutes, then set aside.
Brownie layer: Melt the 1/2 cup butter in a medium saucepan over medium-low heat. Remove from heat and whisk in sugar and cocoa until glossy. Whisk in eggs and vanilla until smooth. Fold in flour and salt (and pecans, if using) just until combined. Spread batter evenly over the warm crust.
Bake: Return pan to oven and bake 15–18 minutes, until the brownie is set around the edges and just slightly soft in the center.
Marshmallow layer: Scatter mini marshmallows evenly over the hot brownie. Bake 3–4 minutes more, just until the marshmallows puff and start to soften. Remove and let cool 20–30 minutes.
Ganache: Place chocolate chips, 1 tablespoon butter, and a pinch of salt in a heatproof bowl. Heat 1/2 cup cream until steaming (stovetop or microwave), then pour over chocolate. Let sit 2 minutes, then stir until smooth. Pour over the cooled marshmallow layer and spread gently. Chill 30–45 minutes to set.
Whipped cream topping: Beat 1 cup cold cream, powdered sugar, and vanilla to soft peaks. Spread over the set ganache. Garnish with pecans or chocolate shavings if desired.
Chill and serve: Refrigerate at least 2 hours (up to overnight) for clean slices. Run a knife around the edge, release the springform, slice, and serve.
