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How to make 'Mississippi Mud Pie'. Ingredients: CRUST Oreo cookies 25 cookies Unsalted butter, melted 4 Tbs BROWNIE LAYER Dark chocolate 110 g Unsalted butter 3 Tbs Vegetable oil 3 Tbs Cocoa powder 1 ½ Tbs Brown sugar 120 g Eggs 2 Vanilla extract 2 tsp Salt ¼ tsp Coffee granules ½ tsp Plain flour 3 Tbs MOUSSE LAYER Milk chocolate 170 g Double cream or whipping cream 240 ml Cocoa powder 2 Tbs Icing sugar 2 Tbs Salt 1/8 tsp GARNISHES Oreo cookies, broken into chunks 2-3 Double cream, whipped 200ml Method: CRUST: Pre-heat oven to 160 C degrees. Blitz cookies in a food processor until finely ground. Add melted butter and stir until combined. Press crumbs firmly into bottom and up sides of 8-inch pie dish. BROWNIE LAYER: ­Combine chocolate, butter, oil, and cocoa in bowl and microwave, stirring every 30 seconds, until melted (about 1½ minutes). In separate bowl, whisk sugar, eggs, vanilla, coffee and salt until smooth. Add chocolate mixture to egg mixture and mix until incorporated. Add flour and mix until just combined. -Pour brownie batter into crust and bake until edges begin to set but the middle is still slightly wobbly (about 15 minutes). Let cool for 1 hour, then refrigerate until fully chilled, about 1 hour longer. MOUSSE LAYER: Once the brownie layer has fully chilled, microwave chocolate in large bowl stirring every 30 seconds, until melted. Let cool until just barely warm. -Microwave 3 tablespoons cream in small bowl for about 15 seconds. Whisk in cocoa until combined. Whisk cocoa-cream mixture, icing sugar, salt, and remaining cold cream until soft peaks form. Using a whisk, fold one-third of whipped cream mixture into melted chocolate to lighten. Using a rubber spatula, fold in remaining whipped cream mixture until no dark streaks remain. Spoon mousse into chilled pie and spread evenly from edge to edge. -Let set in refrigerator for at least an hour and top with whipped cream and crushed Oreos. Allow to set for a few hours or overnight.