Mississippi Mud Pie

 

Ingredients

Crust

• 30 cream-filled chocolate sandwich cookies (such as Oreo) (from 1 [14.3-oz.] pkg.)

• 1/4 tsp. kosher salt

• 6 Tbsp. (3 oz.) unsalted butter, melted

Brownie Layer

• 6 Tbsp. (3 oz.) unsalted butter

• 3/4 cup granulated sugar

• 2 (4-oz.) 64% cacao semisweet chocolate bars, chopped (about 1 1/2 cups)

• 2 large eggs, at room temperature

• 1 tsp. vanilla extract

• 3 Tbsp. cornstarch

• 1 Tbsp. unsweetened cocoa

• 1/4 tsp. kosher salt

Pudding Layer

• 1 (5.9-oz.) pkg. instant chocolate pudding and pie filling (such as Jell-O)

• 2 cups half -and-half

• 1 tsp. instant espresso granules

• 1 tsp. vanilla extract

Whipped Cream

• 1 cup cold heavy whipping cream

• 1/2 tsp. vanilla extract

• 1/8 tsp. cream of tartar

• 3 Tbsp. granulated sugar

• 6 coarsely chopped cream-filled chocolate sandwich cookies (such as Oreo)

Directions

1. Prepare the Crust:

   Preheat oven to 350°F. Process cookies in a food processor until finely ground, about 45 seconds. Add salt, and pulse to combine, about 2 pulses. Drizzle in melted butter, and pulse until combined, about 5 pulses.

2. Press cookie mixture evenly into bottom and up sides of a 9-inch deep-dish pie plate. Bake in preheated oven until just set and dry to the touch, about 10 minutes. Let cool slightly on a wire rack, about 10 minutes.

3. Prepare the Brownie Layer:

   Melt butter in a small saucepan over low, 2 to 3 minutes. Stir in sugar until Add chopped chocolate, stirring constantly, until melted and smooth, 30 to 60 seconds. Remove from heat; beat with a hand mixer on medium-high speed until slightly cooled, about 2 minutes. Add eggs, 1 at a time, beating on medium speed until just incorporated after each addition, about 30 seconds; add vanilla, beating on medium-high speed.

4. Add brownie batter to crust:

   Using a fine mesh strainer (or a sifter), sift cornstarch and cocoa powder into chocolate mixture in saucepan.Stir in salt until combined. Beat batter on medium-high speed until smooth and shiny, 1 to 2 minutes.Pour brownie batter in an even layer into cooled crust.Bake at 350°F until Brownie Layer is set in center, 25 to 30 minutes. Let cool completely on wire rack at room temperature, about 2 hours.

5. Prepare the Pudding Layer:

   Whisk together pudding mix, half-and-half, espresso powder, and vanilla in a large bowl until smooth and starting to thicken, 2 to 3 minutes.Pour over cooled Brownie Layer, and spread into an even layer using a spatula. Cover and chill until set, at least 30 minutes or up to 2 days.

6. Prepare the Whipped Cream:

   Beat cold cream, vanilla, and cream of tartar in a large bowl using a hand mixer on medium speed until beginning to thicken, about 1 minute. With mixer on medium speed, gradually add sugar; beat until soft peaks form, about 2 minutes. Spoon Whipped Cream over set Pudding Layer.Sprinkle evenly with chopped cookies. Serve chilled.

7.  combined.