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Chocolate lovers, rejoice! A decadent & silky layered pie with an oreo cookie crust, fudgy brownie, creamy pudding, and fresh whipped cream. You can’t get any more chocolate than this. This rich pie is perfect for any occasion!
- Why You’ll Love This Recipe
- How to make Mississippi Mud Pie
- Tips & FAQs
- Recipe
- Check out these other great recipes!
Why You’ll Love This Recipe
The best part about this pie: no box mixes are used! Everything is homemade and it’s just as easy. This pie originated from Mississippi (easy guess, right?). The color of the pie is said to look like the muddy parts of the Mississippi river, hence it’s name. It is rich, so it’s recommended that you only have a little bit, but there’s no such thing as too much chocolate! Once you see the ingredients, your mouth will be watering and you’ll want to make this tonight. The main key to this recipe: chocolate.
How to make Mississippi Mud Pie
Despite the number of steps in the recipe and ingredients, this recipe is quite simple. Everything is made from scratch and no box mixes are even used. This dessert is so delicious and packed with sweet, chocolatey flavors.
- Oreo Cookies & Unsalted Butter: The only ingredients for the crust.
- Brownie Layer: Semisweet Chocolate, Unsalted Butter, All-Purpose Flour, Chocolate Chips, Eggs, Salt, Sugar, Vanilla Extract: These are the ingredients for a perfect fudgy brownie layer. You want all the chocolate flavor you can get, so that’s exactly what I did.
- Pudding Layer: Vanilla Extract, Sugar, Unsweetened Cocoa Powder, Cornstarch, Salt, Egg Yolks, Whole Milk, Unsalted Butter, Bittersweet Chocolate: This is actually the recipe for my Creamy Chocolate Pudding! It’s my favorite and only go-to pudding recipe. Not just because I made it and have to endorse it, but because it’s the most chocolatey pudding I’ve had.
- Heavy Cream & Powdered Sugar: Used for fresh whipped cream. The powdered sugar sweetens it up a bit.
- Cocoa Powder, Chocolate Shavings, Hot Fudge, Chocolate Syrup: Some of the garnishes you can top the pie off with.
Tips & FAQs
- Storage: Store in the fridge, covered with plastic wrap, in a storage container that can fit it. This will keep for 4 days. To keep the plastic wrap from sticking to the top and totally ruining your pie, I recommend sticking a few toothpicks around the edges of the pie, then wrapping it in plastic wrap. Freezing is not recommended. The whipped cream will lose its structure and become runny.
- This must be kept in the fridge when it’s not being served. The pudding and whipped cream layers will start to run. They need to stay nice and cold.
- Variations:
- This pie can be made with a premade chocolate cookie crust, a box of brownie mix, 1 (3.9 oz) package chocolate pudding, and canned whipped cream. Follow the baking directions on the package, but follow the steps in my recipe. IE: prepare the crust. Prepare the brownie mix to package directions then pour over the crust and bake according to the package time and temperature.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Recipe
Mississippi Mud Pie
Ingredients
- Nonstick spray
- 30 chocolate wafer or Oreo cookies, crushed
- 1/2 stick unsalted butter, melted and cooled
- 8 oz dark chocolate, 60-70% cacao, coarsely chopped
- 1 stick + 2 tbsp butter, unsalted
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 3/4 tsp salt
- 2 large eggs
- 1/2 tsp vanilla
- 1/2 cup dark or semisweet chocolate chips, or more if preferred
- 1/2 cup sugar
- 3 tbsp unsweetened cocoa powder
- 2 tbsp cornstarch
- Pinch salt
- 1/4 cup heavy cream
- 3 large egg yolks
- 2 cups whole milk
- 5 tbsp unsalted butter
- 4 oz bittersweet chocolate, chopped fine
- 2 tsp vanilla
- 2 cups heavy cream
- 4 tbsp powdered sugar
- Garnishes: cocoa powder, chocolate shavings, hot fudge, or chocolate syrup
Instructions
- Preheat oven to 350F. Grease a 9-inch springform pan with nonstick spray and line the sides with parchment paper strips.
- Process the wafer cookies until finely ground in a food processor or blender. Add the melted butter and pulse until everything is saturated and well combined. Evenly press the mixture into the base and sides of the pie pan.
- Melt the chocolate and butter in a small bowl in the microwave at 30-second intervals, until smooth and melted. Stir every 30 seconds before heating for another 30 seconds.
- Whisk together flour, sugar, cocoa powder, and salt in a separate bowl. Whisk in the eggs, vanilla, and melted chocolate until thoroughly combined, being careful not to overmix. Fold in chocolate chips.
- Pour onto the cookie crust. Bake for 40 minutes, until a toothpick inserted comes out clean. Transfer to a wire rack.
- Start the pudding layer as the brownie and crust are baking.
- Whisk together the sugar, cocoa powder, cornstarch, and salt in a large saucepan. Pour in the heavy cream, then whisk in the egg yolks until fully incorporated, ensuring you scrape the pan’s sides. Whisk in the milk until completely incorporated.
- Place the saucepan over medium heat. Cook, whisking constantly until the mixture has thickened and the entire surface is bubbling, about 5-7 minutes. Remove from the heat and add in the butter and chocolate. Whisk until both have completely melted in. Whisk in the vanilla.
- Strain the pudding through a fine mesh strainer into a large bowl. Pour the pudding over the brownie layer and smooth the top with a spatula. Let cool to room temp, for about 1 hour. Cover and refrigerate for at least 4 hours or overnight.
- When you are ready to serve the pie, whisk together the heavy cream and powdered sugar until it forms stiff peaks. You can do this by hand, using a hand mixer, or using an electric mixer with a whisk handle.
- Remove the pie from the fridge and spread the whipped cream evenly over the top. Garnish with chocolate shavings, cocoa powder, hot fudge, or syrup.
Notes
Storage: Store in the fridge, covered with plastic wrap, in a storage container that can fit it. This will keep in the fridge for 4 days. To keep the plastic wrap from sticking to the top and ruining your pie, I recommend sticking a few toothpicks around the edges of the pie, then wrapping it in plastic wrap. Freezing is not recommended. The whipped cream will lose its structure and become runny.
This must be kept in the fridge when it’s not being served. The pudding and whipped cream layers will start to run. They need to stay nice and cold.
Variations:
- This pie can be made with a premade chocolate cookie crust, a box of brownie mix, 1 (3.9 oz) package of chocolate pudding, and canned whipped cream. Follow the baking directions on the package, but follow the steps in my recipe. IE: prepare the crust. Prepare the brownie mix to package directions then pour over the crust and bake according to the package time and temperature.
Nutrition Facts
Calories
1213Fat (grams)
84.44 gSat. Fat (grams)
48.28 gCarbs (grams)
104.44 gFiber (grams)
7.52 gNet carbs
96.95 gSugar (grams)
68.57 gProtein (grams)
14.5 gSodium (milligrams)
560.19 mgCholesterol (grams)
265.33 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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