A decadent homemade mud pie featuring a buttery Oreo cookie crust, a cakey brownie layer, a silky chocolate pudding layer, and a homemade whipped cream topping. A chocolate lover's dream dessert.
Shaved or chopped chocolate for garnish~¼ cupsest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Preheat the oven to 350°F.
2
Crush about 25 chocolate sandwich cookies finely in a food processor or large bag.
3
Transfer the crushed cookies to a bowl and mix in melted butter until a wet, crumbly texture forms.
4
Press the cookie mixture into a pie dish to form the crust on the bottom and sides. Bake for 10 minutes.
5
Chop 2 oz of bittersweet chocolate and melt it with butter in the microwave in 30-second bursts, stirring between each burst.
6
Whisk together two room temperature eggs and sugar in a large bowl, then gradually whisk in the melted chocolate mixture.
7
Whisk in cocoa powder, salt, vanilla extract, and flour until just combined.
8
Pour the brownie mixture into the cooled crust and bake at 350°F for about 20 minutes until puffed and set.
9
Chop 3.5 oz of bittersweet chocolate into small pieces and whisk two egg yolks in a heatproof bowl.
10
Combine sugar, corn starch, salt, and egg yolks in a saucepan, then gradually whisk in milk while stirring to prevent lumps.
11
Cook over medium-high heat, stirring frequently for about 5 minutes, until the mixture thickens and coats the back of a spoon.
12
Temper the eggs by slowly whisking some of the hot milk mixture into the egg yolks, then combine the warmed egg mixture back into the pan.
13
Return the mixture to the stove and whisk constantly for 2-3 minutes, making sure to stir the corners of the pan to prevent burning.
14
Remove from heat, add the chopped chocolate and butter, and whisk until melted and smooth. Stir in vanilla extract.
15
Pour the chocolate pudding onto the brownie layer and smooth it evenly. Cool at room temperature for about 20 minutes, then refrigerate uncovered for 4 hours to overnight until set.
16
Whip together cold heavy cream and sugar until soft peaks form, being careful not to overbeat. Whip by hand at the end to prevent curdling.
17
Spread whipped cream over the pie, extending it to the edges and creating decorative swirls on top.
18
Garnish with shaved or chopped chocolate. Slice and serve. Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
PrimedTableBETA
