Mississippi Mud Pie
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Mississippi Mud Pie is my go-to when I want something chocolatey that everyone will fight over. The Oreo crust is buttery, the brownie layer is fudgy with toasted pecan crunch, and the chocolate pudding is rich and creamy, piled high with whipped cream and chocolate pecans. It’s rich, decadent, and absolutely showstopping.
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I make it for Thanksgiving, Christmas dessert tables, dinner parties, and potlucks because it’s always a crowd-pleaser, and my family always asks for it. It needs to chill for at least 4 hours, so it’s a great make-ahead dessert. Leftovers keep well in the fridge for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mississippi Mud Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Mississippi Mud Pie comes together in layers, and each one builds on the last to create something truly spectacular.
Prepare the Oreo Crust
Start by crushing the Oreos into fine crumbs using a food processor. Add the melted butter and pulse until everything is evenly combined.
Tip the crumb mixture into your deep ceramic pie pan or dish and press it firmly into the bottom and up the sides using your hands or the back of a spoon. Once it’s evenly packed, slide the dish into the freezer to chill while you work on the brownie layer.
Make the Brownie Layer
Preheat your oven to 350°F. In a small saucepan over low heat, melt the salted butter and chopped 70% chocolate together, stirring until smooth, then pull it off the heat.
In a separate large bowl, whisk the eggs and granulated sugar together until the mixture turns thick and light in color, which takes about 2 minutes. Mix in the instant espresso granules, vanilla, unsweetened cocoa powder, all-purpose flour, and toasted pecans until combined.
Pour the melted chocolate mixture into the egg mixture and whisk until fully incorporated. Spread the brownie batter evenly into your chilled, prepared crust and smooth the top with a rubber spatula.
Bake and Cool Completely
Bake for 25 minutes, or until the brownie layer is set and puffed. It might look a little wobbly in the center, and that’s perfectly fine.
Pull it out of the oven and set the pie on a wire rack to cool completely, which takes about 1½ to 2 hours. Don’t rush this step, as the pudding needs to go on top of a fully cooled brownie.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Prep the Chocolate Pudding Layer
While the brownie cools, you can get started on the final layer, which is the pudding. In a medium saucepan, whisk together the cornstarch, sugar, and salt. Add the egg yolks and pour in the whole milk, then whisk until smooth and combined.
If you’re in a rush, you can get away with a store-bought instant chocolate pudding mix; it’s quicker and saves time, though I must admit homemade gives a richer taste.
Place the saucepan over medium heat and whisk the mixture nonstop as it heats up. It will start to thicken and bubble after about 3 to 4 minutes.
The moment it starts to bubble, pull it off the heat and stir in the salted butter, 70% chocolate bar, and vanilla extract until everything melts and combines into a glossy, smooth pudding.
Chill the Layered Pie Until Fully Set
Pour the creamy chocolate pudding layer over the cooled brownie layer and let it sit at room temperature for about 20 minutes to cool down slightly.
Cover with plastic wrap or a stretchable silicone lid and refrigerate for a minimum of 4 hours, though overnight is even better. Chilling overnight lets everything set beautifully and makes slicing much cleaner.
Add the Whipped Cream Topping
When you’re ready to serve, add the heavy cream, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment or using an electric handheld mixer. Beat on medium speed until soft peaks form, approximately 1 minute.
Spoon the whipped cream in an even layer over the top of the chilled pie. You could also use Cool Whip here for a quick whipped topping if you like. Garnish generously with chocolate shavings and toasted crushed pecans, then slice and serve with a pie server, and enjoy!
Mississippi Mud Pie travels well to potlucks, dinner parties, and holiday gatherings as long as you keep it cold the whole way there. Transport it covered tightly with plastic wrap or a fitted lid in an airtight cake container.
Place the whole thing inside an insulated cooler bag with ice packs tucked around the sides to keep everything chilled. Don’t add the whipped cream until you arrive at your destination, so it stays fresh and doesn’t get squished during the trip.
Equipment
Ingredients
For the Oreo crust
- 14.3 ounces Oreo cookies
- 6 tablespoons salted butter melted
For the brownie layer
- ½ cup salted butter
- 3½ ounces 70% chocolate chopped
- 3 large eggs
- ⅔ cups granulated sugar
- 1 tablespoons instant espresso granules
- 1 teaspoon vanilla
- ¼ cup unsweetened cocoa powder
- ¼ cup all purpose flour
- ½ cup pecans Toasted and chopped
For the pudding layer
- 2 tablespoons cornstarch
- ¾ cups sugar
- ¼ teaspoon salt
- 2 large egg yolks
- 1½ cups whole milk
- 2 tablespoons salted butter
- 3½ ounces 70% chocolate bar
- 1 teaspoon vanilla extract
For the topping
- 2 cups heavy cream
- 6 tablespoons powdered sugar
- 2 teaspoons 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 ounces Oreo cookies, 6 tablespoons 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 ounces 70% chocolate, 3 large eggs, ⅔ cups granulated sugar, 1 tablespoons instant espresso granules, 1 teaspoon 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 tablespoons cornstarch, ¾ cups sugar, ¼ teaspoon salt, 2 large egg yolks, 1½ cups whole milk, 2 tablespoons salted butter, 3½ ounces 70% chocolate bar, 1 teaspoon 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 tablespoons powdered sugar, 2 teaspoons vanilla extract, chocolate shavings, chopped toasted pecans
Notes
- Freeze the crust before filling: Chilling the Oreo crust in the freezer while you prep the brownie batter keeps it firm so it doesn’t crumble or shift when you pour in the filling.
- Don’t skip the espresso: The instant espresso granules won’t make the brownie layer taste like coffee. They deepen the chocolate flavor and make it richer and more complex, which is why they’re worth adding.
- Let the brownie cool fully: Pouring warm pudding over a brownie that’s still hot will cause the pudding to thin out and not set properly. Wait the full 1½ to 2 hours on the wire rack before adding the pudding layer.
- Whisk the pudding off the heat the moment it bubbles: Once the pudding starts to bubble, it thickens fast. Leaving it on the heat any longer will make it too thick and gluey, so pull it off right away and stir in the butter, chocolate, and vanilla while it’s still hot.
- Chill overnight for the cleanest slices: Four hours is the minimum, but letting the pie sit in the fridge overnight gives the pudding layer time to set completely. You’ll get much cleaner cuts, and the layers will hold their shape when you serve.
- Store properly: Cut the pie into slices and place them in airtight containers in the fridge for up to 3 days, or wrap them tightly in plastic wrap and foil, then freeze them in freezer containers for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Store leftover Mississippi Mud Pie in the fridge covered tightly with plastic wrap or in an airtight container for up to 3 days. The whipped cream might deflate a little over time, but the layers underneath stay creamy and rich.
To freeze, cut the pie into individual slices, wrap each one tightly in plastic wrap and then a layer of aluminum foil, and place them in a freezer-safe container.
Frozen slices keep for up to 3 months. When you’re ready to eat, thaw in the refrigerator overnight and top with fresh whipped cream if you’d like.
What to Serve With Mississippi Mud Pie
It’s rich enough on its own, but a scoop of vanilla ice cream on the side adds a cool contrast to all those chocolate layers. A drizzle of caramel sauce or chocolate syrup makes it even more decadent if you’re really going for it.
Fresh berries like raspberries or strawberries cut through the richness nicely, and a cup of strong black coffee or hot chocolate pairs perfectly. If you’re serving a crowd, set out extra whipped cream so guests can add more if they want.
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