This ultra decadent mud pie recipe is a chocolate lover’s dream! The Oreo crust alone could be eaten plain but when it’s paired with the creamy fillings you’ll find it irresistible. It might also be one of the best make ahead pies; it’s freezable and lasts for quite a while.
How to Make Mud Pie
- For the Crust: Add Oreos to the bowl of your food processor and pulse until pulverized. Drizzle in melted butter and pulse a few times to combine.
- Transfer cookie mixture to pie dish and press into a thin layer. You can use measuring cup or glass to help press into a uniform layer. Chill pie crust in freezer until ready to fill.
- For the Filling: In a medium pot add 1 1/2 cups milk, cream, sugar, and salt. Whisk together and place over medium heat. Cook while stirring until simmering, then remove from heat.
- Whisk yolks together in a large bowl and set aside. In a small bowl mix 1/2 cup of milk with corn starch and whisk into yolks. Whisk the hot milk mixture into the yolks, then pour the mixture back into the pot. Place pot on medium heat and whisk continuously until it comes to a boil. Reduce to medium-lot and whisk for another 2-3 minutes before removing from heat.
- Add chopped chocolate and vanilla, and stir until melted.
- Pour filling into your chilled crust. Smooth top with a spatula and place in fridge to chill while you make the ganache.
- In a medium bowl melt the chocolate and cream in a few 20 second bursts in the microwave at 50% power. Stir together and then pour over the pie filling and smooth. Place pie in refrigerator to chill for at least 3 hours.
- Before serving mix the whipped cream, sugar and vanilla in a stand mixer until thick soft peaks form.
- Spoon whipping cream over pie and shave some chocolate over the top.
Pro Tips for Making This Mud Pie
- Mixing in 1/2 cup of melted chocolate to the pie crust mixture before spreading it out will make it a bit more cohesive after chilling.
- This pie does very well in the fridge especially if you save the whipped cream for just before serving. Pie will last about 4 days in the fridge and 2 months if frozen.
- Lighten the pie up just a bit by substituting the cream for milk.
- 1/2 tsp of espresso powder really brings out the chocolate flavor but can be skipped if desired.
- To make chocolate curls just pass your chocolate near a flame and use a vegetable peeler or knife to get those nice little curls.
Love Chocolate? Try these recipes out!
Chocolate Chocolate Chip Cookies
Chocolate Zucchini Cake (trust me on this one!)
If you’ve tried this mud pie recipe out then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Mud Pie
This easy, no bake mud pie has a decadent chocolate custard filling smothered in chocolate ganache, topped with whipped cream all in an irresistible Oreo crust.
Servings 10 people
Calories 736kcal
Ingredients
For the Crust
- 25 Oreos
- 4 tbsp butter unsalted, melted
For the Filling
- 1 cup cream 240mL
- 2 cups milk 480mL
- 1/4 cup corn starch
- 2/3 cup sugar 133g
- 1/4 tsp salt
- 5 yolks
- 6 oz bittersweet chocolate 170g
- 1 tsp vanilla extract 5mL
- 1/2 tsp powdered espresso
For the Ganache
- 1/2 cup chocolate bitter or semisweet
- 1/4 cup cream 90g
For the Whipped Cream
- 2 cups whipping cream 480mL
- 1/4 cup sugar 50g
- 2 tsp vanilla extract 10mL
Instructions
For the Crust
- Add Oreos to the bowl of your food processor and pulse until pulverized.
- Drizzle in melted butter and pulse a few times to combine.
- Transfer cookie mixture to pie dish and press into a thin layer. You can use measuring cup or glass to help press into a uniform layer. Chill pie crust in freezer until ready to fill.
For the Filling
- In a medium pot add 1 1/2 cups milk, cream, sugar, and salt. Whisk together and place over medium heat. Cook while stirring until simmering. then remove from heat.
- Whisk yolks together in a large bowl and set aside. In a small bowl mix 1/2 cup of milk with corn starch and whisk into yolks.
- Whisk the hot milk mixture into the yolks, then pour the mixture back into the pot.
- Place pot on medium heat and whisk continuously until it comes to a boil. Reduce to medium-lot and whisk for another 2-3 minutes before removing from heat.
- Add chopped chocolate and vanilla, and stir until melted.
- Pour filling into your chilled crust. Smooth top with a spatula and place in fridge to chill while you make the ganache.
- In a medium bowl melt the chocolate and cream in a few 20 second bursts in the microwave at 50% power. Stir together and then pour over the pie filling and smooth. Place pie in refrigerator to chill for at least 3 hours.
- Before serving mix the whipped cream, sugar and vanilla in a stand mixer until thick soft peaks form.
- Spoon whipping cream over pie and shave some chocolate over the top.
Video
Notes
- Mixing in 1/2 cup of melted chocolate to the pie crust mixture before spreading it out will make it a bit more cohesive after chilling.
- This pie does very well in the fridge especially if you save the whipped cream for just before serving. Pie will last about 4 days in the fridge and 2 months if frozen.
- Lighten the pie up just a bit by substituting the cream for milk.
- 1/2 tsp of espresso powder really brings out the chocolate flavor but can be skipped if desired.
- To make chocolate curls just pass your chocolate near a flame and use a vegetable peeler or knife to get those nice little curls.
Nutrition
Serving: 1slice | Calories: 736kcal | Carbohydrates: 61g | Protein: 7g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 221mg | Sodium: 295mg | Potassium: 318mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1495IU | Vitamin C: 0.4mg | Calcium: 138mg | Iron: 4.2mg
*Nutrition Disclaimer Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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!
Hi John, can I substitute powdered cocoa instead of melting 6oz of semi sweet chocolate. Would it taste the same? If yes, how much can I use?
Easy to make. Delicious! Stay away if you’re on diet. Heehee! I’m so glad I came across this recipe.
Love the recipe! Is there much of a difference in taste or texture to the whip cream if I top the pie the day before I serve? Thank you so much for the wonderful recipes, you inspired the baker in me!
It’s not as silky but DEFINITELY still tasty!
I made this pie 7 times during the month of July, and now my family is requesting it for Thanksgiving this year! I see that it can be made ahead and frozen for up to two months, which will help with my Thanksgiving prep… any extra tips on freezing this pie? Thanks for sharing all of your delicious recipes, especially this one!
Wow, I’m so impressed by your pie making fortitude! I would just wrap it really well in plastic and then foil. Thaw overnight in the fridge and top with whipped cream before serving. Happy baking!
Between Thanksgiving, Christmas, and a New Year’s party, I made six more! You’re absolutely right: this pie freezes so well! I can usually tell a difference in my pies that have been frozen, but not with this recipe. And it disappears wherever I take it… so I never bring any leftovers home!
Delicious!! Easy to make too! Great recipe!
For the filing can I use cooking cream or whipping cream instead of “heavy whipping cream”? if yes which one is better .
Hi Fatima! Sure, just use regular whipping cream.
Your recipe calls for espresso powder but the instructions don’t say when to add it.
Fantastic recipe, super easy, very creamy was concerned with stability of crust but that wasnt even a issue. Very good! I’d take a picture , but it didnt last long enough to do so. Thank you
Absolutely delicious! This recipe makes a huge pie and my family is very grateful for that haha. Seriously it’s decadent but light. I will share with my friends and neighbors, not because I’m generous but because I can’t afford to eat this entire pie at night. Enjoy making it! It’s easy and fun.
Hey John,
just wanna tell you I gained weight just looking at the pics ??
(but I’m still gonna make this,) it looks delicious.