Mississippi Mud Pie

This rich and creamy Mississippi Mud Pie hits the spot! It’s made completely from scratch with a chocolate cookie crust, brownie layer, and chocolate pudding. Topped with homemade whipped cream, it’s a winning dessert.

The Best Mississippi Mud Pie Recipe

This is hands down one of the best Mississippi mud pie recipes I’ve ever made AND eaten. I promise it’s worth all the time and effort to make all the components yourself. It’s a true labor of love! I’ve made it for special occasions, including birthdays, and am always asked where I bought it. If you have a chocolate craving, this mud pie is going to be your new favorite thing to make. You’ll also want to try our Mississippi Mud Cake.

What is a Mud Pie?

A mud pie is a chocolate pie dessert. Typically, it consists of a chocolate crust and a creamy chocolate filling. It’s called a mud pie because of the dark color of the rich chocolate! 

Why You’ll Love This Mississippi Mud Pie

• The ultimate chocolate treat. With chocolate in almost every layer, this recipe is every chocoholic’s dream!
• Perfect to make ahead. Since this pie needs time to set, it’s great to make it the night before you plan to serve it.
• Budget-friendly ingredients. All of the components are simple, every ingredient that won’t break the bank.

What You’ll Need

These are all of the ingredients needed for each layer of this homemade Mississippi mud pie. More details, including measurements, are below; scroll down to the recipe card to view.

To make the crust

• Oreos: This is going to be the crunchy chocolate base for the pie. You may use any variety of Oreos or any brand of chocolate sandwich cookie.
• Butter: I use unsalted butter for this recipe, but if you want a little salt in the crust, you may try salted butter. It will be melted, so there’s no need to let it sit at room temperature.

For the brownie layer

• Butter: The butter used in the brownies will be melted as well. I also use unsalted butter.
• Sugars: I use a combination of white sugar and brown sugar for depth of flavor and a chewy texture.
• Eggs: Leave the eggs on the counter for about 30 minutes before you make the brownie batter. If they are too cold, your batter will not be as smooth.
• Oil: I use a neutral-tasting oil such as vegetable oil. Canola oil will work, too.
• Vanilla: The subtle vanilla flavor enhances the chocolate flavor of the cocoa.
• Dry ingredients: The dry ingredients consist of all-purpose flour, cocoa powder, baking soda to give the brownies an airy texture, and salt to balance the flavors.

To make the pudding layer

• Sugar: I use simple white granulated as a sweetener for the chocolate pudding.
• Dry ingredients: The dry ingredients consist of cornstarch as a thickener, cocoa powder for chocolate flavor, and salt to balance the ingredients.
• Milk and cream: I use a combination of milk and heavy cream for w rich and creamy consistency.
• Egg yolks: Since this pudding is similar to a custard, I add egg yolks as well.
• Butter: I also use unsalted butter for the pudding. If you want to use salted, omit the additional salt.
• Chocolate: The bittersweet chocolate adds a rich chocolate flavor, while the chocolate chips provide more chocolate flavor and sweetness.
• Vanilla: I love the subtle flavor vanilla extract adds to the chocolate pudding.

For the whipped cream

• Cream: The homemade whipped cream uses simple heavy cream to create the base.
• Sugar: I use granulated sugar, but powdered sugar would work as well.
• Chocolate garnish: To decorate the finished pie, you may top it with a dusting of cocoa powder or chocolate shavings.

How to Make Mississippi Mud Pie

Here are all the steps to make each layer. I made sure to separate them so there’s no confusion about which is made first, which ingredients you need, etc. Ensure that you keep the oven on at 350 degrees F for both the crust and brownies. After that, you will no longer need it.

To make the crust

• Prep the oven. Preheat your oven to 350 degrees F.
• Crush the cookies. Add the Oreos to a food processor and pulse them until they become fine crumbs.
• Add butter. Combine the crushed Oreos with the melted butter and grind them to ensure no large pieces. 

• Press into the pan. Pour the cookie mixture into a 9-inch springform pan or pie pan. Press it firmly into the bottom and up the sides.
• Bake. Put it in the oven and bake it for 8-10 minutes.
• Cool. Set it aside to cool completely while you prefer the brownie layer.

For the brownies

• Combine butter and sugars. In a large mixing bowl, use an electric mixer to combine the melted butter and sugars on medium speed until they are fully incorporated.
• Gradually add eggs. Add the eggs one at a time and mix well after each one.
• Add oil and vanilla. Next, combine the oil and vanilla extract until the mixture is smooth.
• Combine the dry ingredients. Mix the flour, cocoa powder, baking soda, and salt in a separate bowl. 
• Add the flour mixture. At low speed, add a small amount of the dry ingredient mixture until it is fully combined with the wet ingredients.

• Transfer the batter to the crust. Pour the brownie mixture into the cooled Oreo crust and spread it evenly.
• Bake. Return the crust to the oven and bake for about 45 minutes. A toothpick inserted into the center should come out clean with only a few crumbs.
• Cool completely. Allow it to cool completely while you make the pudding.

To make the pudding

• Combine the dry ingredients. Add the sugar, cornstarch, cocoa powder, and salt to a medium saucepan and whisk the ingredients together.
• Heat and add the milk, cream, and eggs. Heat the pan over medium heat and stir in the milk, cream, and egg yolks.
• Thicken the mixture. Continue whisking as it cooks and thickens. It will take 10-15 minutes for it to reach a pudding consistency.
• Remove and add the remaining ingredients. Remove the pan from the heat and stir in the butter, chocolates, and vanilla.
• Stir and cool. Keep stirring until everything is fully melted and combined. Let the pudding cool.
• Pour over the brownies. Pour the chocolate pudding over the cooled brownies and spread it evenly.
• Cover and chill. Cover the pie with plastic wrap, ensuring it touches the surface of the pudding to prevent skin from forming. Put it in the refrigerator and let it chill for at least 8 hours or overnight.

For the whipped cream

• Whisk cream and powdered sugar. Add the cream and sugar to a large bowl. Mix on high speed with your electric mixture until stiff peaks form.

• Spread over the pie. Scoop and spread the whipped cream over the top of the chilled pie.
• Garnish and serve. Sprinkle cocoa powder on top, and enjoy a slice!

Proper Storage

Store leftovers of this Mississippi mud pie in the refrigerator tightly covered for 3-4 days. I do not recommend freezing this recipe because it takes on a watery texture when thawed.

More Pie Recipes

• Custard Pie
• Double Chocolate Pie
• Frozen Lemonade Pie
• Snickers Pie
• Strawberry Lemon Easy Chess Pie