This creamy, rich chocolate mud pie recipe is simply irresistible! You’ll love the chocolate cookie crust and two-layer filling of brownies and homemade chocolate pudding. The luscious whipped cream topping is the perfect finishing touch to this chocolate delight.
Since you can assemble the brownie and pudding layers a day in advance and leave it to set in the fridge for up to 24 hours, this Mississippi mud pie recipe is an ideal make-ahead dessert option! When you’re ready to serve, quickly make the whipped cream topping and spread it over the chocolate pudding. For more homemade pie recipes, try my peanut butter pie, easy Oreo pie, or grasshopper pie recipe.
Ingredients
Crust — for the cookie crust, combine crushed Oreo cookies and melted unsalted butter.
Butter — use unsalted butter so you do not oversalt the recipe. You will need cubed butter for the brownie and pudding layers. If all you have is salted butter, just reduce the added salt in the pudding and brownie batter by a pinch.
Chocolate — I recommend using 60% bittersweet chocolate to balance out the sweetness of this recipe.
Eggs — you’ll need whole eggs for the brownie layer and egg yolks for the chocolate pudding.
Sugar — granulated sugar is used for both the brownie and pudding layers.
Cocoa powder — choose unsweetened natural cocoa powder. Dutch-processed cocoa will also work, creating a deeper chocolate flavor.
Vanilla — use high-quality vanilla extract, not vanilla essence, which is synthetically flavored.
Salt — a little salt in the brownie and pudding rounds out the flavor.
Flour — all-purpose flour makes a fudgy brownie layer.
Milk — whole milk forms the rich and creamy pudding layer. I don’t recommend swapping this for another type of low-fat milk, as it will not create the same velvety texture.
Cornstarch — cornstarch thickens the pudding for perfect, sliceable layers.
Topping — for the whipped topping, you need heavy cream and white sugar.
H2: How To Make Mud Pie
1. To make the Oreo cookie crust, crush the cookies into fine crumbs by pulsing them in a food processor. Combine the cookie crumbs and melted butter in a small bowl.
2. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate with deep sides. Bake at 350°F for 10 minutes. Let the crust cool while making the brownie layer.
3. Melt the butter and chocolate in a small microwave-safe bowl on high until melted. In a separate large bowl, whisk the eggs and sugar together until well combined.
4. Whisk the melted chocolate mixture, cocoa powder, vanilla, and salt into the egg and sugar mixture.
5. Stir in the all-purpose flour.
6. Pour the brownie batter into the cooled cookie crust and bake until puffed and set, about 20 minutes. Let cool completely on a wire rack.
7. Once the brownie layer is cooled, start on the pudding. Place the egg yolks in a small heat-proof bowl and whisk just to loosen them up. Set aside. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Then, slowly whisk in the milk. Place over medium-high heat and cook, whisking frequently, until thickened. Gradually 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 until thickened and bubbly.
8. Remove the mixture from the heat and stir in the chocolate, butter, and vanilla until melted and combined.
9. Pour the pudding over the brownie layer and let cool at room temperature for 20 minutes. Place the Oreo mud pie in the refrigerator, uncovered, to chill for at least 4 hours or overnight.
10. When ready to serve, make the whipped cream topping by beating the heavy cream and sugar in a large mixing bowl with a hand mixer at high speed until soft peaks form. Spread the whipped cream in an even layer on top of the pie. Garnish the top of the pie with chocolate shavings, pecans, or cookie crumbs before slicing and serving.
Variations:
- Make a no-bake mud pie: My Oreo pie crust can be used baked or unbaked, so turning this into a no-bake dessert is simple! Press the crust into the pie dish and freeze it for 30 minutes instead of baking. Skip the brownie layer. Instead, to fill the pie, double the pudding recipe and top with whipped cream as directed.
- Make a frozen mud pie: After baking the crust and brownie layer, let the pie cool. Freeze for 10 minutes, then top with coffee ice cream, vanilla ice cream, or your favorite ice cream flavor instead of pudding. Freeze for at least 4 hours to give it time to set. Spread Cool Whip on top when you’re ready to serve! Keep frozen.
- Add jam: Spread raspberry or strawberry jam over the cooled brownie layer before adding the pudding on top.
- Add espresso powder: Add ½ teaspoon of espresso powder to the brownie batter to bring out the chocolate flavors.
- Add peppermint flavor: Stir a handful of chopped Andes mints into the brownie batter and mix ½ teaspoon of peppermint extract into the pudding along with the butter and chocolate for a grasshopper-flavored twist.
- Use boxed brownie mix: If you’re short on time, you can use a boxed brownie mix instead of making your own (only use 1½ cups of batter in the pie).
- Use Cool Whip: You can use Cool Whip instead of homemade whipped cream for the topping.
- Serve with: This decadent dessert is incredible with hot fudge sauce or caramel sauce drizzled on top.
- Topping ideas: You can mix and match any toppings you desire to add flavor and visual interest to the Mississippi mud pie dessert! Try chopped candy bars, toasted nuts like walnuts, pecans, or almonds, sprinkles, M&Ms, or even fresh fruit like raspberries or sliced strawberries.
How To Store
Store mud pie, covered with plastic wrap, in the refrigerator for up to 4 days. Or wrap it tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Pro Tips For Making This Recipe
- If you don’t have a food processor: Place the cookies in a zip-top bag and pound with a rolling pin until finely crushed to make the crumbs.
- Press the crust evenly. Use the flat bottom of a drinking glass 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 chocolate pudding layer on top. This will prevent the pudding from melting.
- Chill the 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.
- Make the whipped topping right before you’re ready to serve! It will start to deflate as time passes. This will also prevent the whipped cream from weeping onto the pudding layer or making the crust soggy if it sits for several hours.
Frequently Asked Questions
You can assemble the Mississippi mud pie, minus the whipped cream topping, up to 24 hours in advance since the pudding needs plenty of time to chill and set. Only make and add the whipped cream within an hour or two of servings.
Yes, but store-bought crusts tend to be very shallow. To account for this, I would actually buy two crusts and divide the brownie, pudding, and whipped cream between both to make two mud pies! Or, look for a crust labeled “deep dish” on the package.
No! The cream filling, along with the melted butter, makes the crust a bit sticky and actually helps it hold together.
If you love this recipe try these out!
If you’ve tried this mud pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Mud Pie Recipe
Video
Ingredients
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:
- Preheat the oven to 350°F.
- 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.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate with deep sides.
- Bake for 10 minutes. Let the crust cool while making the brownie layer.
For the Brownie Layer:
- Melt the butter and chocolate in a small microwave-safe bowl on high, stirring every 30 seconds, until melted, about 2 minutes.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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:
- 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
- If you don’t have a food processor: Place the cookies in a zip-top bag and pound with a rolling pin until finely crushed to make the crumbs.
- Press the crust evenly. Use the flat bottom of a drinking glass 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 chocolate pudding layer on top. This will prevent the pudding from melting.
- Chill the 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.
- Make the whipped topping right before you’re ready to serve! It will start to deflate as time passes. This will also prevent the whipped cream from weeping onto the pudding layer or making the crust soggy if it sits for several hours.
I always made the original 2019 version, usually around the holidays. Looking now I see you updated it to include a brownie layer. Is the original recipe still available somewhere? I thought I had it printed out but cannot locate it.
THIS WAS FANTASTIC!! I’ve been searching for quite some time for “THE” chocolate cream pie and THIS.IS.IT!!! The espresso powder really does elevate the flavor – thank you so much!!!!
My husband and I love watching your videos and attempting your recipes together. We made this one for a family get together this weekend. It was Ah-mazing! Thank-you so much for sharing!
So happy you liked it!