Mississippi Mud Pie

Step 1

Place the crushed chocolate sandwich cookies into a small bowl—you need about 1.5 cups of fine, sand-like crumbs.

Step 2

Pour the melted butter into the crumbs and stir with a fork until the mixture looks like wet sand and holds together when squeezed.

Step 3

Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides in an even layer about 1/4 inch thick.

Step 4

Spread the chocolate fudge syrup evenly over the crust, using the back of a spoon to reach into the corners and edges.

Step 5

Pour 1.5 cups of whole milk into a medium bowl and sprinkle the instant chocolate pudding mix over the surface.

Step 6

Whisk the mixture vigorously for 2 minutes until the pudding thickens and looks like soft-serve ice cream.

Step 7

Gently fold the whipped cream into the pudding using a rubber spatula—lift from the bottom, fold over the top, rotate the bowl a quarter turn, and repeat until no white streaks remain.

Step 8

Spread the pudding-and-cream mixture evenly over the fudge layer, smoothing the top with a spatula.

Step 9

Refrigerate the pie for at least 2 hours until chilled and set, or freeze for 1 hour for a firmer texture.

Step 10

Slice with a hot, damp knife (wipe the blade clean between cuts) and serve cold.