Mississippi Mud Pie
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My Mississippi Mud Pie is a chocolate lover’s dream come true. With layers of fudgy brownie, creamy chocolate pudding, and fluffy whipped cream on a crunchy cookie crust, this dessert is both decadent and delightful. It’s perfect for any occasion and always impresses.
Mississippi Mud Pie is a chocolate lover’s dream. With a crunchy cookie crust, a fudgy brownie layer, creamy chocolate pudding, and fluffy whipped cream, it’s a dessert that delights with every bite. Perfect for any occasion, this pie is both decadent and surprisingly easy to make. I love how it combines rich flavors and textures into one irresistible treat.
Before You Begin
- Crush the Cookies: Use a food processor to crush the cookies finely, including the cream filling. This helps bind the crust together.
- Cool Each Layer: Allow each layer to cool completely before adding the next. This prevents the layers from melting into each other and ensures a beautiful, distinct presentation.
- Whisk Constantly: When making the pudding layer, whisk constantly to prevent lumps and achieve a smooth, creamy texture.
- Chill Time: Be sure to chill the pie for at least 4 hours. This helps the pudding layer set properly and makes slicing easier.
- Use Cold Cream: For the whipped cream topping, use cold heavy cream. It whips up faster and holds its shape better.
- Clean Slices: For clean slices, dip your knife in hot water and wipe it clean between cuts. This helps to cut through the layers smoothly.
- Chocolate Sandwich Cookies: Use cookies like Oreos, crushed finely with the cream filling to bind the crust together. If you prefer, you can substitute with chocolate graham crackers or other chocolate wafer cookies.
- Unsalted Butter: Melted, to help the cookie crumbs form a solid crust. You can use salted butter if you adjust the added salt in the recipe.
- Unsalted Butter: Melted, adds richness to the brownie layer. Margarine or coconut oil can be used as substitutes.
- Granulated Sugar: Sweetens the brownies and gives them a fudgy texture. You can substitute with brown sugar for a deeper flavor.
- Eggs: Provide structure and moisture to the brownie mix. For a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Vanilla Extract: I recommend using pure vanilla extract for best flavor. It enhances the flavor of the brownies, so don’t skip it.
- Unsweetened Cocoa Powder: Opt for a good quality cocoa powder.
- Flour: All purpose flour is all you need. You can substitute with gluten-free flour, if you need.
- Salt: Help balance the sweetness and enhances the flavor of the brownie.
- Baking Powder: It’s what give our brownie layer a slight rise.
- Whole Milk: Creates a creamy base for the pudding. You can use almond milk or coconut milk for a dairy-free option.
- Granulated Sugar: I used granulated sugar but feel free to substitute with coconut sugar or a sugar substitute like stevia for a lower-calorie option.
- Cornstarch: Thickens the pudding to the right consistency. Arrowroot powder or tapioca starch are alternatives.
- Salt: Enhances the flavors in the pudding, without it, your pudding will taste bland.
- Unsweetened Cocoa Powder: It’s what gives the pudding a rich chocolate base.
- Egg Yolks: Add richness and help thicken the pudding.
- Vanilla Extract: I recommend using pure vanilla extract for best flavor.
- Semi-Sweet Chocolate: Use your favorite or just plain chocolate chips will work as well.
- Topping: I just used my standard whipped cream topping with heavy cream, some powdered sugar and vanilla. I also like to top my mud pie with lots of chocolate shavings.
Preheat your oven to 350°F (175°C). Combine the crushed chocolate sandwich cookies and 6 tablespoons of melted unsalted butter in a bowl until well mixed. Press the mixture into the bottom of a 9-inch pie dish.
Mix ½ cup melted unsalted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract in a bowl until smooth. Stir in ⅓ cup unsweetened cocoa powder, ½ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder until well combined. Spread the brownie mixture over the cookie crust.
Transfer the pie dish to the oven and bake at 350°F for 20-25 minutes. Allow the brownie layer to cool completely. Tip: Cooling completely helps the next layer set properly.
In a saucepan over medium heat, whisk together 2 cups whole milk, ⅔ cup granulated sugar, ¼ cup cornstarch, ¼ cup unsweetened cocoa powder, ¼ teaspoon salt, and 2 large egg yolks. Stir constantly until the mixture thickens and boils. Remove from heat and add 4 ounces finely chopped semi-sweet chocolate and 1 teaspoon vanilla extract, stirring until the chocolate is completely melted.
Pour the pudding over the cooled brownie layer and chill in the refrigerator until set, about 4 hours. Tip: Stirring constantly prevents lumps and creates a smooth pudding.
Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the set pudding layer. Sprinkle with chocolate shavings for garnish.
Frequently Asked Questions
Should the Oreo cookies be crushed with the cream part or just the cookie part?
Crush the Oreo cookies with the cream part included. The cream helps bind the crust together and adds extra flavor.
How do I know when the brownie layer is done baking?
The brownie layer is done when a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownie layer fudgy.
What’s the best way to cut clean slices?
For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. This helps to cut through the layers smoothly without dragging.
How do I store leftovers?
Store any leftover pie covered in the refrigerator for up to 3 days. The flavors will continue to meld, and it will still taste delicious.
More Delicious Chocolate Desserts
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Mississippi Mud Pie
Ingredients
For the Cookie Crust:
- 24 chocolate sandwich cookies (like Oreos, crushed)
- 6 tablespoons unsalted butter (melted)
For the Fudgy Brownie Layer:
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Chocolate Pudding Layer:
- 2 cups whole milk
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate (finely chopped)
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate shavings (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make the Cookie Crust:
- Preheat oven to 350°F (175°C).
- Combine crushed cookies and melted butter in a bowl until well mixed.
- Press into the bottom of a 9-inch pie dish.
Prepare the Fudgy Brownie Layer:
- Mix melted butter, sugar, eggs, and vanilla in a bowl until smooth.
- Stir in cocoa, flour, salt, and baking powder. Spread over the cookie crust.
- Transfer the pie dish to the oven and bake at 350°F for 20-25 minutes. Allow to cool completely.
Make the Chocolate Pudding Layer:
- Whisk milk, sugar, cornstarch, cocoa powder, salt, and egg yolks in a saucepan over medium heat. Stir constantly until mixture thickens and boils. Remove from heat.
- Add chopped chocolate and vanilla, stirring until chocolate is completely melted.
- Pour pudding over the cooled brownie layer. Chill in the refrigerator until set, about 4 hours.
Prepare the Whipped Cream Topping:
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe the whipped cream over the set pudding layer. Sprinkle with chocolate shavings.
- Serve chilled, cut into slices.
Notes
- Use a food processor to crush the cookies finely for a firm crust.
- Allow each layer to cool completely before adding the next to prevent melting and ensure clean layers.
- Whisk the pudding constantly to avoid lumps and achieve a smooth, creamy texture.
- Chill the pie for at least 4 hours to help the pudding set and make slicing easier.
- For clean slices, dip your knife in hot water and wipe it clean between cuts.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
