Description
A decadent chocolate lover’s dream featuring layers of chocolate cookie crust, fudgy filling, and whipped cream, inspired by the rich, dark mud of the Mississippi River.
Ingredients
Scale
- 24 chocolate sandwich cookies, crushed
- 6 tablespoons butter, melted
- 4 ounces dark chocolate, chopped
- 1 cup unsalted butter
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- Chocolate shavings for garnish
Instructions
- Combine crushed cookies with melted butter and press into a 9-inch pie dish. Chill for 15 minutes.
- Melt chocolate and butter together. Whisk in sugar, eggs, vanilla, and cocoa powder until smooth.
- Pour into prepared crust and bake at 350°F (175°C) for 45 minutes until edges are set but center slightly jiggles.
- Cool completely, then whip cream with powdered sugar until stiff peaks form. Spread over pie and garnish with chocolate shavings.
Notes
- Allow pie to cool completely (at least 4 hours) before adding whipped cream
- Can be made 1 day ahead and stored in refrigerator
- Use high-quality dark chocolate for best results
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 520
- Sugar: 32g
- Sodium: 230mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g