This Mississippi mud pie has fudgy brownie, cool, creamy chocolate pudding, and whipped cream, all in a crunchy Oreo crust. So decadent!

A tall slice of Mississippi mud pie on a white ceramic plate.

Boy oh boy, have I got a treat for you today! Mississippi mud pie!

This magnificent concoction is for chocoholics only. Layer upon layer of gorgeous, glorious chocolate!

It all starts with a crunchy Oreo cookie crust. Then the layering begins: gooey, fudgy brownie, cool, creamy chocolate pudding, and piles of sweet whipped cream. We are not messing around here!

Summer is all about pie and I’ve got you covered with tons of fabulous pie recipes. This Mississippi mud pie recipe is just one of so many! If you like to make pie at this time of year, you should definitely check out my derby pie, banoffee pie, and coconut cream pie recipes too.

But first, let’s talk Mississippi mud!

Mississippi mud pie recipe, prepared and cut into slices.

Table of Contents

Jump to Recipe

What is Mississippi mud pie?

As I mentioned above, this pie consists of plenty of chocolate!

There’s a crunchy Oreo cookie crust, a layer of fudgy brownie, and a layer of creamy chocolate pudding. All this gets topped with a mountain of whipped cream and a shower of chocolate curls. It’s magnificent!

Why this is the best Mississippi mud pie recipe

  1. Tastes amazing: If you like chocolate then this dessert has your name written all over it!
  2. Basic ingredients: The recipe is made from pantry staples you probably already have on hand.
  3. Easy to make: While there are several steps, if you follow each one by one, even a novice baker should have no trouble.
  4. Impressive: This over-the-top creation is sure to wow your guests!

What does Mississippi mud pie taste like?

This is what I call chocolate overload!

There’s every texture you can imagine: crunchy cookie crust, chewy-gooey brownie, silky, cool pudding, and fluffy whipped cream. But the taste is all chocolate baby!

Ingredients

Ingredients for making Mississippi mud pie, with text labels.

Oreo crust: My Oreo cookie crust recipe has just 2 ingredients- Oreo cookies and melted butter. Read more about it here–> Oreo Pie Crust.

Sugar: There’s granulated sugar in the brownies and pudding, and powdered sugar in the whipped cream.

Cocoa: Natural, unsweetened cocoa powder flavors the brownie layer with its rich, deeply chocolate-y taste. Dutch processed cocoa will also work, in a pinch.

Butter: Unsalted butter allows you to add just the right amount of salt yourself, without having to guess at the amount of salt your butter brand might contain.

Eggs: Use large chicken eggs or a 1:1 substitute, preferably at room temperature (although I don’t find this to be critical).

Vanilla: Vanilla extract lends a sweet fragrance that compliments the chocolate.

Flour: All-purpose flour gives structure to the brownies. You can swap in a gluten-free flour blend if needed.

Baking powder: Helps the brownies to rise and not be too dense. Make sure you’re using baking powder, not baking soda.

Salt: I like kosher salt best because it’s inexpensive, easy to find, and doesn’t contain any bitter-tasting additives like iodine.

Cornstarch: Cornstarch is a colorless, odorless, and flavorless starch that is used to thicken the pudding.

Milk: Use whatever kind you keep on hand. Even a plant-based product will work!

Cream: Heavy whipping cream (aka: double cream) enriches the pudding and is the basis for the topping. You need the highest fat content possible. Light cream, table cream, and half and half will not work.

Chocolate: Semisweet chocolate chips or chopped baking bars give flavor to the pudding, but they also help it to be firm and slice-able. I also like to add a few chocolate curls on top of the pie, for garnish.

Special equipment

How to make Mississippi mud pie

This recipe for Mississippi mud pie comes together in 4 simple steps.

Step 1: Oreo crust

Grind the cookies to fine crumbs in the food processor, then blend in melted butter.

Tip the mixture into your springform pan, and press it into an even layer in the bottom and up the sides of the pan.

Pressing Oreo crust mixture into the bottom and up the sides of a springform pan using a measuring cup.

Step 2: Brownie layer

Next, put the sugar, cocoa, and butter into a large mixing bowl and microwave it until the butter is completely melted.

Sugar, cocoa, and melted butter in a large glass mixing bowl.

This usually takes about 3 to 4 minutes on 30% power in my microwave.

Stir everything together with your silicone spatula. Don’t worry if the mixture looks somewhat sandy! It does that.

Then stir in the first egg.

Adding the first egg to brownie batter.

Once that’s fully incorporated, add the next one, along with the vanilla extract.

Adding flour, baking powder, salt, and vanilla to brownie batter.

Finally, you can stir in the flour, baking powder, and salt.

Baking brownie batter in Oreo crust.

Pour the brownie batter into the crust and bake it in a preheated oven until fully set.

Step 3: Chocolate pudding

As the bottom layers cool, you can get started on the pudding.

Whisk sugar and cornstarch together in a small pot.

Then slowly whisk in the milk and cream.

Whisking milk into sugar and cornstarch.

Place the pot over medium heat and cook, stirring constantly, until the mixture comes to a low boil and becomes very thick.

Whisking chocolate chips into the thickened milk mixture.

Next, stir in the chocolate chips until melted and smooth.

Chocolate chips melting into homemade pudding.

Scoop some of this hot mixture into the eggs and whisk it in, to warm them up a bit.

Tempering eggs with hot pudding mixture.

Once the egg mixture feels warm to the touch, pour it back into the pot and continue to cook until it’s at a slow bubble. It should be very thick at this point!

Homemade chocolate pudding thickened with cornstarch and eggs.

Take it off the heat, whisk in the butter and vanilla, then pour it through a strainer over the cooled brownie layer.

Chocolate pudding layered over brownie and Oreo crust.

Pop this into the fridge and allow it to chill until very cold. The pudding and the brownie layer will both become firmer as they chill.

Step 4: Whipped cream

Once everything is nice and cold, you can whip up the cream with the powdered sugar.

Whisking cream to soft peaks with an electric mixer.

Go for soft, billowy peaks that are firm enough to hold their shape when sliced.

How to serve Mississippi mud pie

This dessert is best served chilled or at room temperature.

It will hold its shape much better when cold!

I like to garnish it with a shower of chocolate curls! You can make these simply by running your veggie peeler down the side of a chocolate bar.

Topping Mississippi mud pie with chocolate shavings.

Expert tips

Use a measuring cup: Grab a flat-bottomed measuring cup! It’s the perfect tool for pressing the cookie crust into shape.

Cover the bowl: When microwaving the brownie batter, be sure to cover the bowl with a paper towel. Sometimes the butter pops and splatters as it heats, so this way you won’t have a big mess to clean up on the inside of your microwave!

Don’t under-bake: I’m all for gooey brownies, but in this case, if the brownie layer is too soft it can thin out in the middle from the weight of the pudding layer. So if you want the layers to have an even thickness, be sure to bake the brownie layer until it’s fully set. It should be soft in the middle but not too liquid-y.

Cool completely: This speaks to the above concern as well. The brownies will firm up a ton as they cool!

Bring it to a boil: This pudding is thickened with cornstarch and eggs. Neither will reach their full thickening power until they come to a simmer.

Let it chill: The pudding also needs plenty of time in the fridge to firm up.

Cold cream: Cold cream whips much faster! Take it straight from the fridge. You might even want to chill your bowl and whip as well!

Recipe for Mississippi mud pie, prepared, sliced, and served on a white plate with a vintage bakelite fork.

Frequently asked questions

What if I don’t have a microwave?


If you don’t have or don’t want to use a microwave for the brownie batter, just place your mixing bowl over a pot of simmering water on the stove.

Can you make this ahead of time?


I would definitely recommend it! This easy Mississippi mud pie recipe has a lot of components and they all benefit greatly from plenty of time in the fridge.

How long does Mississippi mud pie last?


It’s fine to keep this out at room temperature for an hour or so, but if you have any leftovers they should go into the fridge or freezer.

This pie should keep for around a week in the fridge (covered) or a month or two in the freezer.

It can be thawed in the fridge.

What is the serving size?


I usually cut pies into 6 generous slices, but because this one is so thick and layered I’d recommend 8 servings.

The nutritional info below reflects a serving size of 1/8th of the whole pie.

Easy Mississippi mud pie recipe, prepared and sliced to display the many layers.

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A tall slice of Mississippi mud pie on a white ceramic plate.
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Mississippi Mud Pie

Servings: 8 slices
Prep Time: 35 minutes
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes
This Mississippi mud pie has fudgy brownie, cool, creamy chocolate pudding, and whipped cream, all in a crunchy Oreo crust. So decadent!

Ingredients

For the Oreo Crust

  • 24 (288 g) Oreo cookies, (with filling)
  • 5 tablespoons (70 g) unsalted butter, melted

For the Brownie Layer

For the Chocolate Pudding Layer

For the Whipped Cream Layer

  • 1 1/2 cups (357 g) heavy cream
  • 3 tablespoons (24 g) powdered sugar
  • chocolate shavings, optional garnish

Instructions
 

To Make the Oreo Crust

  • Place the cookies in the bowl of a food processor and grind until fine.
  • Stir in the melted butter and transfer the mixture to an 8-inch by 3-inch springform pan, pressing the crust into an even layer in the bottom and up the sides of the pan.

To Make the Brownie Layer

  • Preheat the oven to 325 degrees F.
  • Place the sugar, butter, and cocoa in a large microwave-safe bowl, and microwave* in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.
  • Add the eggs, one at a time, stirring after each addition.
  • Stir in the vanilla.
  • Stir in the flour, baking powder, and salt.
  • Layer the brownie batter into the Oreo crust. 
  • Bake until the brownie layer is set (approx. 20 to 30 minutes).
  • Cool completely before topping with chocolate pudding.

To Make the Chocolate Pudding Layer

  • Place the sugar, cornstarch, and salt in a medium pot and whisk to combine.
  • Slowly drizzle in the milk and cream, while whisking.
  • Set the pot over medium heat and whisk in the chocolate.
  • Continue to whisk as the mixture comes to a slow bubble.
  • Whisk a ladleful of the hot mixture into the eggs to warm them, then add the egg mixture back to the pot and continue cooking (whisking constantly) until the pudding reaches a low boil and becomes very thick.
  • Remove the pudding from the heat and whisk in the butter and vanilla.
  • Pour the pudding through a mesh strainer over the brownie layer, and chill until very firm (approx. 2 hours or overnight).

To Make the Whipped Cream Layer

  • Whip the cream and powdered sugar together until the mixture can hold soft peaks.
  • Dollop the whipped cream on top of the pie and garnish with chocolate shavings, if desired.

Notes

*This step can also be done over a double boiler.
For more info on the crust, click here: Oreo Crust.
For more info on the brownies, click here: Brownies from Scratch.
Serving: 1slice, Calories: 959kcal, Carbohydrates: 97g, Protein: 12g, Fat: 62g, Saturated Fat: 36g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 220mg, Sodium: 340mg, Potassium: 439mg, Fiber: 5g, Sugar: 72g, Vitamin A: 1843IU, Vitamin C: 0.5mg, Calcium: 200mg, Iron: 7mg
Cuisine: American
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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