The Best Mississippi Mud Pie (Ultimate Recipe)

This Mississippi Mud Pie recipe is perfect for anyone who loves chocolate and rich, decadent desserts. This pie has a chocolate cookie crust filled with a layer of chocolate brownie, followed by a layer of chocolate pudding. To top it all off, the pie is finished with whipped cream, pecans, and more chocolate shavings! 

Mississippi mud pie on a plate, ready to eat.

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Why you’ll love this awesome mud pie recipe

  • Imagine the magic when an Oreo cookie crust meets a velvety chocolate filling. It’s a textural masterpiece.
  • Whether you’re a baking pro or just starting out, it’s an approachable dessert that doesn’t require crazy skills.
  • When that craving for chocolate hits hard, Mississippi Mud Pie swoops in to save the day.
  • You can get creative with it. Add extra fudge, nuts, or marshmallows (veggie-friendly) to make it your own indulgent dessert masterpiece.
  • The perfect chocolate lovers dessert for Easter, Thanksgiving, or Christmas, it’ll look great on your table!

Ingredients you’ll need

You’ll need all the ingredients shown in the photograph below. 

Ingredients needed, espresso granules, Oreos, vanilla, cocoa powder, chocolate, sugar, toasted pecans. flour, butter, heavy cream, milk, eggs, and cornstarch.

Get ready for a stampede of excited hungry people when you serve this pie. It’s seriously good. 

How to make a Mississippi mud pie with step-by-step instructions

Making our Mississippi mud pie recipe is easy if you follow our simple instructions. 

A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Making the Oreo crust

Add Oreo cookies to a food processor and blitz until they become fine crumbs.

Then, add melted butter and pulse until it’s fully combined with the crumbs.

Chocolate Oreo crust in a pie dish.
Blitz the Oreo cookies until they are fine crumbs, add melted butter, and stir to combine, then tip the mixture into a deep pie dish and press down.

Tip the crumb mixture into your deep pie dish or springform pan and press the crumbs into the bottom and up the sides of the dish. 

Place the dish in the freezer to chill while preparing the filling. 

Making the brownie layer

If you prefer, you can use ½ a fudge brownie mix box, along with the relevant ingredients and instructions that the package dictates. 

Preheat your oven to 350°F/175°C.

In a small pan over low heat, melt salted butter and chocolate.

In a separate large bowl, whisk together eggs and granulated sugar until they become very thick and are light in color, approximately 2 minutes. 

Then, whisk in espresso graduates, vanilla extract, unsweetened cocoa powder, flour, and toasted and chopped pecans. 

A pan of melted butter and chocolate.
Melt butter and chocolate. In a separate bowl, whisk egg and sugar, then whisk in the Espresso granules, vanilla, cocoa powder, flour, and pecans.
Someone spreading a brownie layer on an Oreo pie crust.
Pour the mixture on top of the cooled Oreo crust.

Next, whisk in the melted chocolate mixture until fully combined. 

Pour the chocolate filling into the cold pie crust, smooth the top over with a rubber spatula, and bake for 25 minutes or until it’s set and puffed; it may be a little wobbly in the middle. 

Remove the brownie layer from the oven and place it on a wire rack to cool completely, approximately 90 minutes – 2 hours. 

Making the chocolate pudding layer

Combine cornstarch, sugar, and salt in a medium saucepan and whisk together well. 

Add egg yolks, pour in the milk, and whisk to combine.

Bring the mixture to a boil over medium heat, whisking constantly until it starts to thicken, approximately 3 – 4 minutes. 

Sugar, cornstarch, chocolate and eggs in a pan
Combine cornstarch, sugar, and salt and whisk to combine. Add egg yolks and milk.
Chocolate mixture evenly combined.
Mix until thickened.
Someone spreading chocolate pudding payer on brownie layer.
Spread the chocolate pudding layer onto the brownie layer and leave to chill.

When it does start to thicken and bubble, remove it from the heat, add butter, chocolate, and vanilla extract, and stir to combine. 

Pour the pudding layer on top of the cooled brownie layer and set aside to cool until it’s reached room temperature, then place in the fridge to cool for a minimum of 4 hours, preferably overnight. 

Making the Mississippi mud pie topping 

Using either a stand mixer or handheld electric mixer at medium speed, beat heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form, approximately 1 minute.

Whipped cream in a mixing bowl.
Beat heavy cream, sugar, and vanilla until soft peaks form.
Mississippi mud pie topped with chocolate shavings.
Spoon the whipped topping onto the chocolate pudding layer, garnish with chocolate shavings, serve, and enjoy!

Spoon the whipped cream topping evenly onto the pie and garnish with chocolate shavings and pecans,

Serve and enjoy your Mississippi mud pie!

Recipe notes and expert tips

  • Out of Oreos?
    While they won’t give the luxurious chocolate depth that a chocolate cookie crust does, you could use Graham crackers to make your base.
  • Use Quality Chocolate:
    The quality of your chocolate matters. Opt for high-quality dark chocolate for a rich, deep flavor.
  • Smooth the Filling:
    When pouring in the chocolate filling, smooth it out evenly for a polished look.
  • Get Creative:
    Don’t hesitate to add extra toppings like chopped nuts, mini marshmallows, or drizzles of chocolate sauce for extra pizzazz.
  • Chill:
    Allow your pie to cool and set in the fridge for at least a few hours, or preferably overnight, for the best texture.
  • Serve Chilled:
    It’s best served cold. Let it sit in the fridge until you’re ready to serve to enjoy the perfect texture and flavor.
  • Storage:
    Store in an airtight container in the fridge for up to 3 days. 
Someone serving up a slice of Mississippi mud pie.

Making Mississippi mud pie ahead

It’s possible to make this pie ahead. Make the crust, brownie layer, and chocolate pudding up to 2 days before, then top with whipped cream when ready to serve. 

How to store leftover Mississippi mud pie

Keep refrigerated for up to 3 days in an airtight container or covered with plastic wrap.

We do not recommend freezing Mississippi mud pie.

Why is it called Mississippi Mud Pie?

So why is it called Mississippi Mud Pie? One theory is that it’s named after the dark, rich soil of the Mississippi Delta. Another possibility is that it’s a reference to the classic Mark Twain story “The Adventures of Huckleberry Finn,” in which Huck and Jim float down the Mississippi River on a raft.

Chocolate Heaven

If you love chocolate like we do, then you need to try our chocolate pie, these galaxy donuts don’t only look out of this world, but they taste great, too!

A slice of Mississippi mud pie on a plate, ready to eat.

More easy pie recipes for you to try at home

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The Best Mississippi Mud Pie (Ultimate Recipe)

This Mississippi mud pie recipe is perfect for anyone who loves rich, chocolatey desserts. The best part? It's easy to make, and even easier to eat! With a creamy filling and a crunchy graham cracker crust, this pie is going to be a real hit with everyone at your next party or gathering!
Prep Time30 minutes
Total Time4 hours 30 minutes
Servings12
Calories731
Course: Dessert
Cuisine: American

Utensils

9 inch deep pie dish

Ingredients

For the Oreo crust

  • 14.3 Oz Oreo cookies
  • 6 Tbsp Salted butter melted

For the brownie layer

  • ½ Cup Salted butter
  • Oz 70% chocolate chopped
  • 3 Large Eggs
  • Cup Granulated sugar
  • 1 Tbsp Instant espresso granules
  • 1 Tsp Vanilla
  • ¼ Cup Unsweetened cocoa powder
  • ¼ Cup All purpose flour
  • ½ Cup Pecans Toasted and chopped

For the pudding layer

  • 2 Tbsp Cornstarch
  • ¾ Cups Sugar
  • ¼ Tsp Salt
  • 2 Large Egg yolks
  • Cups Whole milk
  • 2 Tbsp Salted butter
  • Oz 70% Chocolate bar
  • 1 Tsp Vanilla extract

For the topping

  • 2 Cups Heavy cream
  • 6 Tbsp Powdered sugar
  • 2 Tsp Vanilla extract
  • Chocolate shavings for garnish
  • Chopped toasted pecans for garnish

Instructions

For the Oreo crust

  • Add the Oreos into a food processor and blitz until fine crumbs. Then, add the melted butter and pulse until it is fully combined. Tip the crumb mixture into your deep pie dish and press the crumbs into the bottom and up the sides of the dish. Place the dish in the freezer to chill while preparing the filling.
    14.3 Oz Oreo cookies, 6 Tbsp Salted butter

For the brownie layer

  • If you prefer, you can use ½ fudge brownie mix box, along with the relevant ingredients that the package instructions dictate.
  • If you are making your own brownie layer. Preheat your oven to 350°F/XXX°C.
  • In a small pan over low heat melt butter and chocolate. In a separate large bowl whisk eggs and sugar until they become thick and are light in color, approximately 2 minutes. Then whisk in the espresso granules, vanilla, cocoa powder, flour, and pecans until combined. Now whisk in the melted chocolate mixture until fully combined.
    ½ Cup Salted butter, 3½ Oz 70% chocolate, 3 Large Eggs, ⅔ Cup Granulated sugar, 1 Tbsp Instant espresso granules, 1 Tsp Vanilla, ¼ Cup Unsweetened cocoa powder, ¼ Cup All purpose flour, ½ Cup Pecans
  • Pour the chocolate filling into the cold pie crust, smooth over with a rubber spatula and bake for 25 minutes or until it’s set and puffed, it will may be a little wobbly in the center. Remove from the oven and place your pie on a wire rack to cool completely, approximately 1½ – 2 hours.

For the pudding layer

  • In a medium saucepan combine cornstarch, sugar, and salt and whisk well. Add egg yolks and pour in the milk and whisk to combine. Bring the mixture to a boil over medium heat, whisking constantly, until it starts to thicken, approximately 3 – 4 minutes. When it starts to thicken and bubble, remove it from the heat and add butter, chocolate, and vanilla and stir to combine,
    2 Tbsp Cornstarch, ¾ Cups Sugar, ¼ Tsp Salt, 2 Large Egg yolks, 1½ Cups Whole milk, 2 Tbsp Salted butter, 3½ Oz 70% Chocolate bar, 1 Tsp Vanilla extract
  • Pour the pudding layer on top of the cooled brownie layer and set aside to cool for approximately 20 minutes. Now, place in the fridge to cool for a minimum of 4 hours but preferably overnight.

Topping

  • Using either a stand mixer or electric handheld mixer at medium speed, beat heavy cream, sugar, and vanilla until soft peaks form, approximately 1 minute. Spoon the topping evenly onto the pie and garnish with chocolate shavings and pecans. Enjoy your pecan pie cheesecake!
    2 Cups Heavy cream, 6 Tbsp Powdered sugar, 2 Tsp Vanilla extract, Chocolate shavings, Chopped toasted pecans

Notes

Out of Oreos?
 While they won’t give the luxurious chocolate depth that a chocolate cookie crust does, you could use Graham crackers to make your base.
Storage
 Store in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 731kcal | Carbohydrates: 70g | Protein: 8g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 347mg | Potassium: 335mg | Fiber: 3g | Sugar: 53g | Vitamin A: 1220IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 6mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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