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I make this Mississippi mud pie when a regular chocolate dessert is not going to cut it. It is deep, dark, and fudgy, and every slice comes out with clean layers that hold their shape on the plate.
This one took me a few rounds to get right. My first version used a chocolate graham cracker crust, and I gave up on it after my tester could not find chocolate graham crackers in a single store. The Oreo crust I landed on is better anyway, and you can buy Oreos anywhere.
What I like about this version is that every layer earns its spot. The brownie is fudgy instead of cakey, the pudding sets firm enough to slice clean, and the whipped cream on top holds its shape instead of weeping into the chocolate.
TESTED & PERFECTED
Why I Went Back and Rebuilt This Pie Layer by Layer
I rebuilt this one from the crust up. The old version leaned on a chocolate graham cracker crust that nobody can find in stores anymore, and the brownie layer kept coming out dry and cakey instead of fudgy.
Melted chocolate in the brownie fixed the texture, the pecans came out for good, and I moved the topping to a stabilized whipped cream that holds instead of going soft on day two. It is a different pie now, and a much better one.
What You’ll Need
- Oreo cookies: Standard Oreos, not Double Stuf. You need 25 of them, and they go into the food processor whole, filling and all. If you want this crust on its own for another dessert, I broke it down step by step in my Oreo pie crust post.
- Semi-sweet chocolate baking bar: Use a good quality baking bar and chop it yourself. It goes in both the brownie and the pudding, so it is worth doing right. Do not reach for chocolate chips, because the stabilizers in them keep them from melting smooth and you will taste the difference in the pudding.
- Dutch-processed cocoa powder: The cocoa brings color and depth to the brownie, but it is not carrying the chocolate flavor by itself. Whisk it together with the flour and break up every lump before it goes into the batter, because cocoa clumps are almost impossible to whisk out once the wet ingredients are in.
- Egg yolks and cornstarch: This is what makes the pudding a real pudding. Cooked on the stove with yolks and cornstarch, it sets firm enough to hold a clean edge when you cut the pie. Have them whisked and waiting before you turn on the heat.
- Whole milk and heavy cream: Whole milk, not skim or low fat. The fat is what makes the pudding layer creamy rather than thin, and the splash of heavy cream alongside it is doing the same job.
- White chocolate instant pudding mix: Two tablespoons whisked into the cream is what turns ordinary whipped cream into a topping that holds its shape. It keeps the cream standing for days instead of weeping into the chocolate, and white chocolate does it without tinting the cream or fighting the flavor.
How to Make Mississippi Mud Pie
The Crust
Step 1: Press and Blind Bake the Oreo Crust
Preheat the oven to 350°F and spray a deep-dish 9-inch pie plate with non-stick baker’s spray. Pulse the Oreos to fine crumbs, stream in the melted butter with the processor running, and stop as soon as it looks like wet sand. Press it firmly into the pie plate using the bottom of a measuring cup, because a loosely packed crust falls apart the moment you slice it. Bake 10 minutes.
The Brownie Layer
Step 2: Build the Batter Around Melted Chocolate
Melt the butter and chopped chocolate together and let it sit a minute or two. Whisk 2 tablespoons of it into the sugars, eggs, oil, and vanilla first, then drizzle in the rest while whisking constantly. That small head start tempers the eggs so they do not scramble when the warm chocolate hits them.
Step 3: Finish the Batter and Pour
Whisk the flour and cocoa together, break up every lump, and fold it in until no dry pockets remain. The batter should be thick but pourable. Pour it into the crust and smooth it to an even layer.
Step 4: Bake It, Then Leave It Alone
Bake 23 to 25 minutes, until a toothpick comes out with a few moist crumbs, and pull it early rather than late because an overbaked brownie turns tough once the pie chills. Let it cool at room temperature for 30 to 45 minutes, or until the pie dish is cool to the touch. Do not rush this. Adding a hot pie dish to the cold refrigerator can shock and crack it.
The Chocolate Pudding Layer
Step 5: Temper the Yolks Have everything measured before you start, because this moves fast and it sets the second it leaves the heat. Warm the milk, cream, and sugar until tiny bubbles form around the edge, never a boil. Drizzle about ⅓ cup of it into the yolk and cornstarch paste while whisking constantly, then whisk that back into the pan.
Step 6: Cook It, Then Strain It Cook 1 to 1½ minutes, only until it holds its shape on a spoon, then whisk in the chocolate, butter, and vanilla off the heat. Pour it through a mesh strainer on its way to the pie. That catches anything that cooked into a lump, and it is the difference between silky and grainy.
Step 7: Cover It Flush and Chill Pour the pudding over the cooled brownie and smooth it flat. Press plastic wrap all the way down onto the surface while it is still warm so a skin cannot form. Refrigerate 3 to 3½ hours, until it is completely set.
The Whipped Topping
Step 8: Whip, Top, and Chill Again Do not add the whipped topping until 30 to 60 minutes before you plan to serve. Beat the very cold cream, powdered sugar, and white chocolate pudding mix to stiff peaks, 3 to 4 minutes. Spread it over the set pudding, garnish, and give it another 30 to 60 minutes in the refrigerator to firm up before slicing and serving.
How Long to Chill It
Four hours total is the number to plan around, counting the pudding set and the firm-up after the topping goes on.
I tested this anywhere from 4 hours out to overnight. At the 4 hour mark the brownie stays moist and fudgy and the layers slice cleanly.
Overnight firms up the pudding and the brownie a little more, and it still slices beautifully. Both windows work, so go with whatever fits your day.
How to Store It
Mississippi mud pie is best served chilled, and it keeps in a covered container in the refrigerator for up to 4 days. You can also make it and refrigerate it up to 24 hours before you plan to serve it.
If it has been in the refrigerator longer than 4 hours, let it sit out for about 5 minutes before you slice. The brownie needs to soften a little to cut cleanly.
I do not recommend freezing this one. I know that is not the answer people want, but the pudding and whipped topping both change texture coming out of the freezer, and you lose exactly what makes the pie good.
More Chocolate Pie Recipes
If chocolate is where you live, you will find plenty more in my easy pie recipes collection. These are the three I would send you to next.
Mississippi Mud Pie
Ingredients
Crust
- 25 standard OREO brand cookies
- 5 tablespoons unsalted butter melted and cooled slightly
Brownie Layer
- 4 tablespoons unsalted butter
- 4 ounces semi-sweet chocolate baking bar finely chopped
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 2 tablespoons canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ¼ cup Dutch-processed unsweetened cocoa powder
Chocolate Pudding Layer
- 3 large egg yolks room temperature
- 3 tablespoons cornstarch
- 1½ cups whole milk
- ⅓ cup heavy cream
- ¾ cup granulated sugar
- 4 ounces semi-sweet chocolate baking bar very finely chopped
- 1 tablespoon unsalted butter room temperature
- 1 teaspoon vanilla extract
Whipped Topping
- 2 cups heavy cream very cold
- ¼ cup powdered sugar
- 2 tablespoons white chocolate flavored instant pudding
Optional Garnishes
- 1-2 Finely crushed OREO cookies
- 2-3 teaspoons Semi-sweet chocolate shavings
Instructions
Crust
- Preheat the oven to 350°F. Spray a deep-dish 9-inch pie plate with non-stick baker's spray and set aside.
- Add the OREO cookies to the bowl of a food processor and pulse until fine crumbs form.25 standard OREO brand cookies
- Remove the cap on the lid, and with the food processor running, slowly stream the melted butter into the cookie crumbs. Mix until the crumbs resemble wet sand.5 tablespoons unsalted butter
- Transfer the mixture to the prepared pie dish and press firmly into the bottom and up the sides of the pie dish to form the crust. You can use the bottom of a measuring cup or glass to help press the mixture evenly into the pie dish. This helps create a crust that holds together well once baked, chilled, and sliced.
- Bake for 10 minutes. Remove from the oven and allow to cool slightly while you prepare the brownie layer.
Brownie Layer
- In a small saucepan over medium-low heat, melt the butter and chocolate, stirring until smooth. Remove from the heat and allow to cool 1-2 minutes before adding to the rest of the ingredients.4 tablespoons unsalted butter, 4 ounces semi-sweet chocolate baking bar
- In a large bowl, whisk together the light brown sugar, granulated sugar, eggs, canola oil, and vanilla extract until well combined. The mixture will look slightly frothy at the surface.½ cup light brown sugar, ¼ cup granulated sugar, 2 large eggs, 2 tablespoons canola oil (or any neutral oil), 1 teaspoon vanilla extract
- Add 2 tablespoons of the melted chocolate to the bowl and whisk until fully incorporated. This helps temper the eggs so they do not scramble when the rest of the warm chocolate is added.
- Slowly drizzle in the remaining melted chocolate, while whisking constantly, until all the melted chocolate is incorporated and the mixture is smooth.
- Whisk together the all-purpose flour and cocoa powder, being sure to remove any lumps of cocoa. Add to the melted chocolate mixture and stir gently until smooth and no dry pockets of flour remain. The batter should be thick but pourable.⅓ cup all-purpose flour, ¼ cup Dutch-processed unsweetened cocoa powder
- Pour the brownie batter into the crust and smooth to an even layer.
- Bake for 23-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake or the brownie layer will be tough once chilled.
- Allow the brownie layer to cool at room temperature for 30-45 minutes or until the pie dish is cool to the touch before adding the pudding layer. Because the pudding layer needs to be refrigerated immediately after being added to the brownie layer, for safety purposes, you do not want to add a hot pie dish to the cold refrigerator or you will risk shocking the pie dish and cracking it.
Chocolate Pudding Layer
- In a large bowl, whisk together the egg yolks and cornstarch until well combined. The mixture will be a thick paste-like consistency. Set aside.3 large egg yolks, 3 tablespoons cornstarch
- In a medium saucepan over medium heat, warm the whole milk, heavy cream, and granulated sugar for 2-3 minutes or until the sugar has melted and tiny bubbles start to form around the outer edge of the saucepan. Do not bring the liquids to a boil.1½ cups whole milk, ⅓ cup heavy cream, ¾ cup granulated sugar
- Remove about ⅓ cup of the warm milk and slowly drizzle into the egg yolk mixture, while whisking constantly, until fully incorporated and the mixture is pourable.
- While whisking constantly, slowly drizzle the heated egg yolk mixture into the saucepan. Cook the pudding mixture for an additional 1 to 1½ minutes, or until thick enough to hold its shape on a spoon.
- Remove the saucepan from the heat and whisk in the finely chopped chocolate, unsalted butter, and vanilla extract until well combined and smooth.4 ounces semi-sweet chocolate baking bar, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract
- Pour the warm chocolate pudding mixture through a wire mesh strainer, over a clean bowl, to remove any lumps or cooked egg pieces. Pour the strained pudding over the brownie layer and smooth to an even layer. Immediately cover the pie, being sure to push the plastic wrap all the way onto the surface of the warm pudding to prevent a skin from forming while the pudding chills and sets.
- Refrigerate the pie for 3 to 3½ hours or until the pudding layer has completely chilled and set. Do not add the whipped topping until about 30-60 minutes prior to serving.
Whipped Topping
- Beat the heavy cream, powdered sugar, and white chocolate flavored instant pudding in a large mixing bowl using a handheld mixer on low speed, gradually working up to high speed, for 3-4 minutes or until stiff peaks form.2 cups heavy cream, ¼ cup powdered sugar, 2 tablespoons white chocolate flavored instant pudding
- Spread the whipped topping evenly over the chilled pudding layer, being careful not to combine the layers.
- Garnish with a sprinkle of cookie crumbs and semi-sweet chocolate shavings if desired before returning the pie to the refrigerator to finish chilling for an additional 30-60 minutes. This allows the whipped topping to fully firm for clean slices when serving.1-2 Finely crushed OREO cookies, 2-3 teaspoons Semi-sweet chocolate shavings
Jenn’s Notes
- This mud pie is best served chilled.
- It keeps in a covered container in the refrigerator for up to 4 days, and you can make it and refrigerate it up to 24 hours before serving. If it has been in the refrigerator longer than 4 hours, let it rest at room temperature for about 5 minutes before slicing, since the brownie needs to soften slightly to cut cleanly.
- I do not recommend freezing this pie. The pudding and whipped topping layers both change texture through freezing and thawing.
- Have every pudding ingredient measured and within reach before you start. The pudding comes together fast in the pan and it begins setting the moment it leaves the heat.
- Use a good quality semi-sweet chocolate baking bar for both the brownie and the pudding. Do not use chocolate chips. They contain stabilizers that keep them from melting smoothly.
- The brownie layer has to be completely cool before the pudding goes on, no matter which version you make. If the brownie is still warm, it will melt the pudding.
- For an easy shortcut, use a 3.9 ounce box of instant chocolate pudding whisked with 1½ cups of very cold whole milk for 3 minutes, or until thickened. Both the homemade pudding and the instant pudding yield about 2 cups. An 8 ounce container of Cool Whip, thawed according to package directions, can be used in place of the homemade whipped topping.
- The pudding can be made up to 24 hours in advance, tightly covered with plastic wrap and stored in the refrigerator. The crust and brownie layers can be made up to 24 hours ahead as well. Wrap the cooled brownie tightly in plastic, then assemble, top with whipped topping, and garnish before serving.
- Use a sharp serrated knife run under hot water and wiped dry for clean slices, and wipe it again between cuts.
