Mud Pie

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. Add chopped chocolate and vanilla, and stir until melted.
6. Pour filling into your chilled crust. Smooth top with a spatula and place in fridge to chill while you make the ganache.
7. 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.
8. Before serving mix the whipped cream, sugar and vanilla in a stand mixer until thick soft peaks form.
9. 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!

The Best Chocolate Layer Cake

Chocolate Mousse Pie

Chocolate Espresso Ice Cream

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!

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5 from 6 votes

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.

Course Dessert

Cuisine American

Prep Time 25 minutes

Chill time 3 hours

Total Time 25 minutes

Servings 10 people

Calories 736kcal

Author John Kanell

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