Description
A rich, layered dessert with a buttery Oreo crust, fudgy chocolate brownie base, velvety chocolate mousse, and whipped cocoa topping. This Southern-inspired pie captures the essence of comfort and nostalgia in every indulgent bite.
Ingredients
1 1/2 cups crushed Oreo cookies
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1/2 cup cocoa powder
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
3/4 cup cocoa powder
3/4 cup sweetened condensed milk
1/4 tsp salt (for mousse)
1 cup heavy cream (whipped topping)
2 tbsp cocoa powder (for whipped topping)
2 tbsp powdered sugar
Instructions
Preheat oven to 350°F (175°C)
Mix crushed Oreos and melted butter; press into a 9-inch pie pan
In a bowl, combine flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt
Add melted butter, eggs, and vanilla; mix until smooth
Fold in chocolate chips
Pour brownie batter over crust, spreading evenly
Bake for 20-22 minutes until edges firm slightly
Let cool completely
For mousse: Whisk 1/2 cup cream until stiff peaks form
In a saucepan, cook cocoa, condensed milk, and 2 tbsp butter over medium heat, stirring until smooth
Cool slightly, then whisk with cream and fold into cocoa mixture
Spread mousse over cooled brownie layer
For whipped topping: Whip 1 cup cream, cocoa powder, and powdered sugar until stiff peaks form
Spread over mousse layer
Chill for 2 hours before serving
Notes
Use regular Oreos, not dairy-free versions unless required
Mousse should be thick but spreadable—chill base layer fully
Best served chilled and consumed within 3 days
Substitute sweetened coconut milk for condensed milk to create non-dairy version
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 550
- Sugar: 55g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg