Name: Mississippi Mud Pie
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 24 chocolate sandwich cookies (like Oreos), crushed; 5 tablespoons melted butter; 1/2 cup unsalted butter; 1 cup granulated sugar; 2 large eggs; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup granulated sugar (for pudding); 1/4 cup unsweetened cocoa powder (for pudding); 2 tablespoons cornstarch; 1/4 teaspoon salt (for pudding); 2 cups whole milk; 3/4 cup semi-sweet chocolate chips; 1 teaspoon vanilla extract (for pudding); 1 1/2 cups heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract (for topping); Optional: chocolate shavings, mini chocolate chips, or chopped nuts for garnish

This Mississippi Mud Pie is a true indulgence for any chocolate enthusiast. With a rich and fudgy brownie base, a smooth chocolate pudding center, and a fluffy whipped cream topping, all sitting in a crisp chocolate cookie crust, this dessert delivers layer upon layer of decadence. Every bite is a perfect blend of creamy, fudgy, and crunchy textures that makes this pie unforgettable.

Why You’ll Love This Recipe

I love this pie because it combines three irresistible chocolate layers into one stunning dessert. The chocolate cookie crust offers a satisfying crunch, the brownie layer is deeply rich and chewy, and the homemade pudding adds a silky texture that balances it all. I also enjoy how versatile it is—perfect for holidays, family gatherings, or any time I want to impress with minimal fuss. Best of all, I can make it ahead, so there’s no stress when it’s time to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

24 chocolate sandwich cookies (like Oreos), crushed

5 tablespoons melted butter

For the brownie layer:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

For the pudding layer:

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tablespoons cornstarch

1/4 teaspoon salt

2 cups whole milk

3/4 cup semi-sweet chocolate chips

1 teaspoon vanilla extract

For the topping:

1 1/2 cups heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Optional: chocolate shavings, mini chocolate chips, or chopped nuts for garnish

Directions

I preheat the oven to 350°F (175°C).

Next I mix the crushed chocolate sandwich cookies with melted butter until fully combined, then press the mixture into the bottom and sides of a 9-inch pie dish. I bake it for 10 minutes and let it cool completely.

For the brownie layer, I melt the butter in a saucepan. Once off the heat, I stir in the sugar, eggs, vanilla, cocoa, flour, and salt until smooth. I pour this over the cooled crust and bake for 20–22 minutes until the top is just set. After baking, I allow it to cool fully.

For the pudding layer, I whisk together sugar, cocoa powder, cornstarch, and salt in a saucepan. I gradually whisk in the milk and cook it over medium heat, stirring constantly, until thickened—this usually takes 5 to 7 minutes. Then I remove it from heat and stir in chocolate chips and vanilla until the mixture is smooth. I let it cool slightly before pouring it over the brownie layer. Then, I chill it in the fridge for at least 2 hours.

I whip the heavy cream with powdered sugar and vanilla until soft peaks form. Then I spread it over the chilled pudding layer.

Finally, I garnish the top as I like—with chocolate shavings, mini chips, or chopped nuts—and keep the pie chilled until ready to serve.

Servings and timing

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours (includes chilling time)

Servings: 10

Calories: 490 kcal per serving

Variations

I sometimes swap the cookie crust for a graham cracker base when I want a different crunch. For the brownie layer, I’ve used a dark chocolate cocoa powder to intensify the richness. I also love folding chopped pecans into the brownie mix for a Southern twist. If I’m short on time, I’ve even used store-bought pudding—but homemade really makes it special.

Storage/Reheating

I store this pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. I never freeze it since the pudding and whipped cream layers don’t thaw well. If I want to refresh the topping before serving, I whip a bit of fresh cream and dollop it on top.

Related Recipes:

Mississippi Mud Cake

FAQs

What is Mississippi Mud Pie made of?

Mississippi Mud Pie is typically made with a chocolate cookie crust, a fudgy brownie or cake layer, a chocolate pudding or mousse layer, and a topping of whipped cream. Each layer adds a different texture and level of richness.

Can I make Mississippi Mud Pie ahead of time?

Yes, I love making this pie a day ahead. The flavors meld beautifully overnight, and it holds up well in the fridge. Just wait to garnish until serving time to keep the toppings fresh.

Can I use boxed brownie mix instead?

Absolutely. If I’m in a hurry, I’ve used boxed brownie mix for the second layer with great results. It saves time while still keeping the dessert delicious.

How do I keep the crust from getting soggy?

I make sure the cookie crust is baked and cooled before adding the brownie layer. That extra bake helps firm it up so it doesn’t get soggy from the pudding later on.

Can I make it gluten-free?

Yes, I’ve swapped the regular flour with a gluten-free 1:1 baking flour and used gluten-free sandwich cookies for the crust. It turns out just as rich and satisfying.

Conclusion

This Mississippi Mud Pie is the kind of dessert that makes everyone at the table go silent with the first bite. With its layers of deep chocolate, creamy pudding, and light whipped topping, it’s everything I want in a show-stopping dessert. Whether it’s for a holiday, a potluck, or just a chocolate craving, this recipe always delivers comfort and indulgence in every slice.

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