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Oreo Mississippi Mud Pie with Toasted Marshmallow

Oreo Mississippi Mud Pie - featured image
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This decadent Oreo Mississippi Mud Pie features a crunchy Oreo crust, silky chocolate filling, and gooey toasted marshmallow topping. It’s an easy, crowd-pleasing dessert perfect for parties, potlucks, or cozy nights in.

Ingredients

Scale
  • 24 Oreo cookies (original or Double Stuf)
  • 6 tablespoons unsalted butter, melted
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder (Dutch-process preferred)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 cups mini marshmallows (or regular marshmallows cut in half)
  • Optional: 1/4 cup crushed Oreos for garnish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Crush Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
  3. Mix crumbs with melted butter until evenly combined.
  4. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or measuring cup for an even crust.
  5. Bake crust for 8 minutes. Remove and let cool while you make the filling.
  6. In a medium saucepan over low heat, melt chocolate chips, heavy cream, and butter together, stirring constantly until smooth and glossy (about 3-4 minutes).
  7. Remove from heat. Whisk in sugar, cocoa powder, eggs, vanilla, and a pinch of salt until completely combined.
  8. Pour chocolate filling into cooled Oreo crust.
  9. Bake at 350°F (175°C) for 25-30 minutes, or until filling is set but still a bit wobbly in the center.
  10. If the crust browns too quickly, cover edges with foil.
  11. Cool on a rack for 30 minutes. The filling will firm up as it cools.
  12. Spread mini marshmallows evenly over cooled pie.
  13. Toast with a kitchen torch until golden and puffy, or place pie under a broiler for 1-2 minutes, watching closely to prevent burning.
  14. Optional: Sprinkle with extra crushed Oreos for garnish.
  15. Let pie cool for at least 20 minutes before slicing.
  16. Serve warm for oozy chocolate, or chill for a firmer texture.

Notes

For clean slices, run your knife under hot water before cutting. Don’t rush the cooling step for neat pieces. You can make this gluten-free by using gluten-free sandwich cookies. Toast marshmallows just before serving for best texture. Store leftovers tightly covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: Oreo Mississippi Mud Pie, chocolate dessert, toasted marshmallow, easy pie recipe, potluck dessert, family gathering, crowd-pleaser, comfort food

Find it online: https://fuzzyforker.com/oreo-mississippi-mud-pie-recipe-easy-decadent-dessert-with-toasted-marshmallow/