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A piece of chocolate mud pie topped with whipped cream on a plate

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


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


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.



  • 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.


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