For the Crust:

  • 25 Oreo cookies (300g)
  • ¼ cup unsalted butter melted (56g)

For the Brownie Layer:

  • ¼ cup unsalted butter cubed (56g)
  • 2 ounces bittersweet chocolate chopped
  • 2 large eggs
  • ⅓ cup granulated sugar (66g)
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 tablespoons all-purpose flour

For the Pudding Layer:

  • 1½ cups whole milk (360mL)
  • ¾ cup granulated sugar (150g)
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 3½ ounces bittersweet chocolate finely chopped (100g)
  • 2 tablespoons unsalted butter cubed
  • 1 teaspoon vanilla extract

For the Topping:

1½ cups heavy cream (360mL)

  • 3 tablespoons granulated sugar
  • Garnish: chocolate shavings, chopped pecans, or cookie crumbs

Instructions

For the Crust:

  1. Preheat the oven to 350°F.
  2. Finely crush the cookies into fine crumbs by pulsing them in a food processor, Or, place the cookies in a heavy-duty ziplock bag and pound with a rolling pin until finely crushed. Stir together the cookie crumbs and melted butter in a small bowl until well combined.
  3. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate with deep sides.
  4. Bake for 10 minutes. Let the crust cool while making the brownie layer.

For the Brownie Layer:

  1. Melt the butter and chocolate in a small microwave-safe bowl on high, stirring every 30 seconds, until melted, about 2 minutes.
  2. In a separate medium bowl, whisk the eggs and sugar together until well combined, about 30 seconds. Whisk in the melted chocolate mixture, cocoa powder, vanilla, and salt. Stir in the flour with a spatula.
  3. Pour the brownie batter into the crust and bake until puffed and set, about 20 minutes. Cool completely on a wire rack.

For the Pudding Layer:

  1. Once the brownie layer is cooled, place the egg yolks in a small heat-proof bowl and whisk just to loosen them up. Set aside.
  2. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Place over medium-high heat and cook, whisking frequently, until thickened, about 5 minutes.
  3. Slowly whisk about ½ cup of the hot milk mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly, about 2 to 3 minutes. Remove from heat and stir in the chocolate, butter, and vanilla until fully melted and combined.
  4. Pour the pudding over the brownie layer and let cool at room temperature for 20 minutes. Place the pie in the refrigerator, uncovered, to chill for at least 4 hours or overnight.

For the Topping:

  1. When ready to serve, beat the cream and sugar in a large mixing with an electric mixer at high speed until soft peaks form, about 2 minutes. Spread the whipped cream on top of the pie. Garnish with chocolate shavings, pecans, or cookie crumbs before slicing.

Notes

  • Make the crust even.Use the bottom of a cup or the back of a large spoon to evenly press the cookie mixture into the pie pan. This will help the crust cook evenly and make each slice uniform.
  • Cool the brownie layer completely.Make sure the brownie layer is cooled before adding the pudding layer on top. This will prevent the pudding from melting.
  • Chill the mud pie before adding the topping. For the best texture, chill the pie overnight in the refrigerator to allow the pudding to set before adding the whipped cream topping. This will prevent the whipped cream from weeping onto the pudding layer or making the crust soffy. Make the whipped topping right before you’re ready to serve