Mississippi Mud Pie
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This Mississippi Mud Pie is rich, chocolatey, and indulgent — made with an Oreo cookie crust, a fudgy brownie layer, smooth chocolate pudding, and fluffy whipped cream on top. Every bite is creamy, fudgy, and full of deep chocolate flavor. It’s a true showstopper dessert that’s surprisingly simple to make from scratch.
I’m a chocolate dessert person through and through — and this Mississippi Mud Pie is one of my favorites when I really want to go all in. It’s the kind of dessert that looks fancy, but it’s secretly just a few cozy layers stacked together: a crunchy Oreo crust, rich brownie base, silky pudding, and a cloud of whipped cream.
I love serving this for holidays or dinner parties because it always gets that “wow” moment when you slice into it — but honestly, it’s just as perfect for a quiet weekend when you’re craving something truly decadent.
I sort of combined some of my favorite desserts into this one – using this brownie recipe, of course my go to Oreo crust, and then used the chocolate pudding from this chocolate pudding pie, and of course my homemade whipped cream. It was like this recipe was begging to be made.
This Mississippi Mud Pie is the ultimate chocolate dessert — fudgy, creamy, and completely irresistible. It’s one of those classic recipes that never fails to impress, whether it’s the holidays, a dinner party, or just a chocolate craving that won’t quit.
Ingredients Needed
This is just a general list with a few notes on some of the ingredients. For the full recipe and amounts scroll to the bottom and use the recipe card.
For the Oreo crust:
- Oreo cookies – crushed into fine crumbs (filling included). You can use a food processor or place in a plastic bag and smash with a rolling pin.
- Unsalted butter – salted butter works here too.
For the brownie layer:
- All-purpose flour – spooned and leveled. Or use a kitchen scale for best accuracy.
- Salt
- Baking powder
- Eggs – room temperature eggs for the best texture.
- Granulated sugar
- Light brown sugar – Try my homemade brown sugar recipe if you run out.
- Canola oil – You can use another neutral-tasting oil such as vegetable oil.
- Vanilla extract
- Unsalted butter – Salted butter works too.
- Chocolate – Use quality chocolate (I used Ghiradelli). I recommend a chocolate bar and chop it because it melts better than chocolate chips.
- Dutch-process cocoa powder –You can use natural unsweetened cocoa powder, but I find Dutch process gives a much deeper smoother flavor.
For the pudding:
- Granulated sugar
- Cornstarch
- Salt
- Egg yolks – Learn how to separate eggs here.
- Whole milk – I recommend whole milk for best texture. I have not tested it with low-fat milk or a dairy free milk.
- Butter
- Chocolate – I used semi-sweet chocolate that I chopped (same I used for the brownies)
- Vanilla extract
For the whipped cream:
- Heavy cream – You want it cold so it whips up to stiff peaks.
- Powdered sugar – If you have run out, try making your own homemade powdered sugar.
- Vanilla extract
How to Make Mississippi Mud Pie
1. Make the Crust
Preheat your oven to 350°F and position a rack in the center.
Crush Oreo cookies in a food processor (or in a zip-top bag with a rolling pin) until fine. Add melted butter and pulse or stir to combine.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Use the bottom of a dry measuring cup to press the crust evenly — it helps create those clean edges. I find it easier to press the sides first, then the bottom.
Bake for 8–10 minutes, then let cool completely.
2. Make the Brownie Layer
Whisk together the flour, salt, and baking powder in a small bowl. Set aside.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla.
In a small saucepan, melt butter and chopped chocolate over low heat, stirring often.
Once melted, whisk in cocoa powder until smooth. By adding the cocoa powder to the hot butter it will bloom the cocoa and bring out the chocolate flavor.
Add the warm chocolate mixture to the egg-sugar mixture and whisk until smooth.
Fold in the dry ingredients just until combined — don’t overmix.
Spread the brownie batter evenly over the cooled crust. Bake for 22–27 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely on a wire rack.
A slightly underbaked brownie layer keeps the pie fudgy and rich.
3. Make the Pudding
In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in milk and egg yolks until smooth.
Cook over medium heat, whisking constantly, until the mixture bubbles and thickens (about 6–8 minutes). You want it to bubble because that means the cornstarch is being activated and will thicken the pudding.
Remove from heat and stir in butter, chocolate, and vanilla until melted and smooth. You can always put the pudding through a sieve to get any lumps out.
Spread the warm pudding over the cooled brownie layer. Let cool at room temperature for 20 minutes, then refrigerate 1–2 hours uncovered, until set.
4. Make the Whipped Cream
For best results, chill your mixing bowl and beaters for 10 minutes before whipping.
Beat heavy cream, powdered sugar, and vanilla on high speed for 2–3 minutes, until stiff peaks form.
If you over whip the cream just add a little extra heavy cream and beat it in. It will smooth it out.
Spread whipped cream over the chilled pie, smoothing or swirling the top. Then it’s time to slice and serve!
You can keep it simple and serve as is. Or get a little extra, top with chocolate curls, a dusting of cocoa powder, or crushed Oreos for an extra finish.
Storing and Serving
Refrigerate leftover pie, covered, for up to 4 days. You can also freeze leftovers. Although I don’t recommend freezing with whipped cream. To freeze, wrap slices tightly in plastic wrap and foil, then thaw in the fridge overnight before serving.
More Recipes To Try
If you’re looking for more pie recipes to enjoy for the holidays I love making my 3 ingredient raspberry pie or my peach crumble pie (works with frozen peaches too).
And you can’t go wrong with my super easy no bake Millionaire pie! Or my easy lemon pie made with condensed milk and a graham cracker crust.
Mississippi Mud pie
Ingredients
Pie crust:
- 24 Oreo cookies
- 5 Tablespoons (71 g) unsalted butter, melted
Brownie layer:
- ½ cup plus 1 tablespoon (80 g) all purpose flour spooned and leveled
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs at room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (60 ml) canola oil
- 1 teaspoons vanilla extract
- ¼ cup (½ stick, 57 g) unsalted butter cut into tablespoons
- 4 ounces semi-sweet or bittersweet chocolate chopped
- 2 Tablespoons Dutch process cocoa powder
Pudding:
- ⅓ cup (67 g) granulated white sugar
- 3 Tablespoons cornstarch
- ½ teaspoon salt
- 2 large egg yolks
- 1 ½ cups (360 ml) milk
- 1 Tablespoon unsalted butter softened
- 1 teaspoons vanilla extract
- 4 ounces semi sweet or bittersweet chocolate chopped
Whipped Cream:
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Make the crust:
- Preheat the oven to 350°F (180°C) and position a rack in the center of the oven.
- In a food processor pulse oreo cookies into crumbs. Or you can place the cookies in a large freezer bag and break down into crumbs with a rolling pin. 24 Oreo cookies
- Add the melted butter and pulse to combine. 5 Tablespoons (71 g) unsalted butter,
- Press crust mixture into the bottom and sides of a 9” pie pan. I like to use my hands, but you can also press down by using the bottom of a dry measuring cup.
- Bake for 8-10 minutes, then remove from the oven and cool.
Make the brownies:
- Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside. ½ cup plus 1 tablespoon (80 g) all purpose flour ½ teaspoon salt ¼ teaspoon baking powder
- Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla. ¾ cup (150 g) granulated sugar 2 large eggs ¼ cup (50 g) packed light brown sugar ¼ cup (60 ml) canola oil 1 teaspoons vanilla extract
- Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine. ¼ cup (½ stick, 57 g) unsalted butter 4 ounces semi-sweet or bittersweet chocolate chopped 2 Tablespoons Dutch process cocoa powder
- Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
- Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined.
- Bake the brownie layer. Spread batter on top of the oreo crust. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely.
Make the pudding:
- In a saucepan, combine sugar, salt, and cornstarch. Whisk well. Add in milk and egg yolks and whisk until combined. ⅓ cup (67 g) granulated white sugar 3 Tablespoons cornstarch ½ teaspoon salt 2 large egg yolks 1 ½ cups (360 ml) milk
- Heat on stovetop over medium heat, whisking constantly until mixture just reaches a boil, about 6 to 8 minutes. When the mixture begins to bubble and thicken, remove from the heat.
- Stir in butter, chocolate and vanilla until smooth and chocolate and butter and melted. 1 Tablespoon unsalted butter 1 teaspoons vanilla extract 4 ounces semi sweet or bittersweet chocolate
- Spread pudding on top of the brownie layer. Cool at room temperature for 20 minutes then place in the refrigerator uncovered for 1-2 hours to set. Before serving, top with the whipped cream.
Make whipped cream:
- For best results I place my mixing bowl and beaters in the freezer for 10 minutes before starting. Beat heavy cream, powdered sugar and vanilla on high speed for 2-3 minutes until stiff peaks formed. 1 cup (240 ml) cold heavy cream 2 tablespoons powdered sugar ½ teaspoon vanilla extract
- Spread whipped cream on top of pie. Slice and enjoy!
Notes
- Storage: Refrigerate leftover pie, covered, for up to 4 days. You can also freeze leftovers. Although I don’t recommend freezing with whipped cream. To freeze, wrap slices tightly in plastic wrap and foil, then thaw in the fridge overnight before serving.
- Canola oil – You can use another neutral-tasting oil such as vegetable oil.
- Unsalted butter – Salted butter works too.
- Chocolate – Use quality chocolate (I used Ghiradelli). I recommend a chocolate bar and chop it because it melts better than chocolate chips.
