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Loading...A rich Southern chocolate pie with a buttery chocolate cookie crust, a fudgy brownie-like filling, and a cloud of whipped cream on top. Inspired by the muddy banks of the Mississippi, this dessert is unapologetically chocolatey and guaranteed to satisfy any sweet tooth.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 685 kcalCalories
- 48 gFat
- 28 gSaturated Fat
- 62 gCarbs
- 4 gFiber
- 46 gSugar
- 7 gProtein
- 320 mgSodium
- 280 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 0 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the chocolate cookie crust
- 2 cups (about 24 cookies) finely crushed chocolate sandwich cookies
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the fudgy brownie layer
- 4 oz semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 2 large eggs
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon instant espresso powder (optional)
- 1/4 teaspoon fine sea salt
For the chocolate mousse layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream
For the topping and garnish
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Chocolate shavings, chocolate curls, or mini chocolate sandwich cookies
- Warm chocolate fudge sauce for drizzling
Directions
- Preheat the oven to 350°F (175°C). In a medium bowl, stir the crushed cookies, melted butter, and sugar together until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish to form a solid crust. Bake the crust for 8 minutes, then set aside to cool slightly.
- Lower the oven temperature to 325°F (165°C). Melt the chopped semisweet chocolate and butter together in a microwave-safe bowl in 20-second bursts, stirring until smooth. Let the mixture cool for 5 minutes.
- In a separate bowl, whisk the eggs and granulated sugar until pale and slightly thickened, about 1 minute. Stir in the vanilla extract and espresso powder if using. Fold in the melted chocolate mixture, then gently fold in the flour and salt just until no streaks remain.
- Pour the brownie batter over the prepared crust and spread into an even layer. Bake for 22 to 26 minutes, until the top is set with a slight crackle and a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack, about 1 hour.
- While the brownie layer cools, make the chocolate mousse. Beat the softened cream cheese, powdered sugar, cocoa powder, and vanilla in a large bowl with an electric mixer until smooth and fluffy, about 2 minutes. In a separate chilled bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture in three additions until no white streaks remain. Spread the mousse evenly over the cooled brownie layer and chill the pie for at least 4 hours, or overnight, until firm.
- For the topping, whip the cold heavy cream with the powdered sugar and vanilla to soft peaks. Spread or pipe the whipped cream over the chilled pie, then shower with chocolate shavings and a generous drizzle of warm chocolate fudge sauce. Slice with a sharp knife wiped clean between cuts, and serve cold.
Cook’s Notes
- For cleaner slices, freeze the pie for 30 minutes before cutting and wipe the knife with a warm, damp cloth between each cut.
- Crushed chocolate graham crackers work as a substitute if you cannot find chocolate sandwich cookies for the crust.
- Make sure the brownie layer is completely cool before spreading the mousse, or the layers will melt together.
- A pinch of flaky sea salt sprinkled over the whipped topping beautifully balances the rich sweetness.
- Store leftovers covered in the refrigerator for up to 4 days; the crust will soften slightly but the flavor deepens overnight.
