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I grew up eating mud pie and have been making this dessert for as long as I can remember. Over the years, I’ve perfected my recipe using all of my baking experience, into the absolute best version of Mississippi mud pie!
What is Mississippi Mud?
Mississippi mud pie is a classic dessert, typically made with a base of either graham crackers, chocolate cookies, brownies, or shortbread. The base serves as a foundation for rich and creamy layers, which can include various combinations such as pudding, fudge sauce, mousse, ice cream, cream cheese, meringue, whipped cream, or whipped topping. It got its name because the dense cake layers resemble the banks of the Mississippi River.
In my version, we use an oreo crust as the base, followed by a rich brownie layer, chocolate pudding mousse, and my popular homemade whipped cream. There is no ice cream in my recipe, so you won’t have to freeze this pie! Keep reading for all my best tips below.
Why You’ll Love This Mud Pie Dessert
Over the years of making Mississippi mud pies, I’ve encountered all of the possible issues you can have. From soggy crust to filling that doesn’t set correctly, I’ve been there, done that, and found a way to master it all. Now I’m sharing my tried and true recipe and methods with you, so you can make a delicious pie that keeps your family and guests coming back for more!
Here are a few more reasons you’ll love this version of mud pie:
- A chocolate lover’s dream dessert!
- Cool and creamy, perfect for Summer dessert!
- Uses simple ingredients
- Super easy-to-follow recipe
- No ice cream, so no need to freeze!
Mud Pie Recipe Ingredients
This layered dessert always wows a crowd! Keep reading for the full recipe, tips and more. Here’s what you’ll need:
Oreo Crust
- Oreo cookies
- Unsalted butter: melted
Brownie Layer
- Unsalted butter: melted and cooled
- Granulated sugar
- Egg
- Vegetable oil
- Vanilla extract
- All-purpose flour
- Unsweetened natural cocoa powder
- Salt
Chocolate Pudding Mousse Layer
- Instant chocolate pudding mix
- Heavy whipping cream
Whipped Cream
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
How to Make Mississippi Mud Dessert
I have broken the instructions for this mud pie into layers to make this super easy to follow. Keep reading for my tips and storage instructions. Here are the easy steps:
Oreo Crust
- Prep oven. Preheat the oven to 350ºF.
- Make oreo crumbs. In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.
- Complete oreo crust. In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.
- Add crust to pan. Transfer the cookie crumbs to a 9-inch pan. Use the bottom of a measuring cup or drinking glass to pack / tamp the crumbs evenly and tightly into and up the sides of the pan.
- Bake and cool crust. Bake the pie crust for 8-10 minutes. Cool the crust completely before using.
Brownie Layer
- Mix wet ingredients. In a large bowl, combine the melted butter, granulated sugar, egg, vegetable oil, and vanilla extract. Whisk until combined.
- Add dry ingredients. Gradually mix in the flour, cocoa powder, and salt. The batter will be thick.
- Layer over crust, bake, and cool. Spread the brownie batter on top of the oreo crust and bake for 25-35 minutes or until the center of the brownie looks set and puffy. Cool completely, about 2-3 hours.
Chocolate Pudding Mousse Layer
- Combine mousse ingredients. In a stand mixer or mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. When you beat the pudding mix and heavy cream together, the mixture will be VERY thick.
- Layer onto pie and chill. Spread the mousse layer on top of the brownie layer. Refrigerate for 1-2 hours.
Whipped Cream
- Freeze equipment. Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Combine whipped cream ingredients. Remove the bowl from the freezer. Add in the heavy whipping cream, powdered sugar, and vanilla extract, and beat with an electric mixer for 4-5 minutes on high speed or until stiff peaks form / it’s scoopable with a spoon and holds its shape.
- Layer on top of pie and chill. Spread the whipped cream on top of the chocolate pudding mousse layer. Refrigerate until ready to serve.
- Optional: Top with leftover oreo crumbs, chocolate shavings, or chocolate curls.
Mississippi Mud Pie Recipe Variations
There are many versions of mud pie, and while I love my recipe as is, there are ways you can change it if you want to. Here are some ideas:
- Crust: Use graham crackers, chocolate cookies, brownies, or shortbread crumbs to make a crust instead of oreos.
- Flavor: There are various ways you can change the flavor of the pie. You could use a different flavor of pudding, mix in some crumbled peanut butter cups, or use a bit of mint extract.
- Toppings: You can get creative as you want with the toppings. I love to keep it simple with chocolate or cookie crumb toppings to go with the flavors of this recipe, but you can also use sprinkles, any of your favorite candy, or fruit.
Mississippi Mud Recipe Tips
For best results, follow these tips:
- Avoid soggy crust: Be sure to follow the recipe amounts for the oreo crust. It’s important to have the correct ratio of butter to cookie crumbs.
- Setting the mousse layer: You do NOT need to make the pudding mix as instructed on the box. Simply combine the pudding mix and heavy cream as instructed in the recipe and don’t worry if the mixture is super thick, it’s supposed to be. Be sure to chill it for 1-2 hours and don’t rush this part so it sets correctly.
- Keep refrigerated: This pie is best served chilled, so just keep it refrigerated until then.
Storing leftover Mississippi Mud
Store leftover pie in the refrigerator for up to one week, wrapped with plastic wrap, or in an airtight container. This pie is best served chilled, so keep it refrigerated until serving. If you are making it ahead of time, I recommend waiting to add your final toppings until you’re ready to serve.
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Mississippi Mud Recipe
Ingredients
Overview:
- Oreo Crust
- Brownie Layer
- Chocolate Pudding Mousse Layer
- Whipped Cream
Oreo Crust
- 24 oreo cookies, 264 grams
- 6 Tbsp unsalted butter, melted, 85 grams
Brownie Layer
- 4 Tbsp unsalted butter, melted and cooled, 57 grams
- ¾ cup granulated sugar, 149 grams
- 1 large egg
- 2 Tbsp vegetable oil
- ½ tsp vanilla extract
- 6 Tbsp all-purpose flour, 45 grams
- ¼ cup unsweetened natural cocoa powder, 21 grams
- ¼ tsp salt
Chocolate Pudding Mousse Layer
- 1 box instant chocolate pudding mix, 3.4 oz or 3.9 oz
- 1 pint cold heavy whipping cream, 2 cups, 473 ml
Whipped Cream
- ½ cup powdered sugar, 57 grams
- 1 pint cold heavy whipping cream, 2 cups, 473 ml
- 1 tsp vanilla extract
Instructions
Oreo Crust
- Preheat the oven to 350ºF.
- In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.
- In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.
- Transfer the crumbs to a 9 inch pan. Use the bottom of a measuring cup or drinking glass to pack / tamp the crumbs evenly and tightly into and up the sides of the pan.
- Bake the pie crust for 8-10 minutes. Cool the crust completely before using.
Brownie Layer
- In a mixing bowl, combine the melted butter, granulated sugar, egg, vegetable oil and vanilla extract. Whisk until combined.
- Gradually mix in the flour, cocoa powder and salt. The batter will be thick.
- Spread the brownie batter on top of the oreo crust and bake for 25-35 minutes or until the center of the brownie looks set and puffy. Cool completely, about 2-3 hours.
Chocolate Pudding Mousse Layer
- In a stand mixer or mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. When you beat the pudding mix and heavy cream together, the mixture will be VERY thick.
- Spread the mousse layer on top of the brownie layer. Refrigerate for 1-2 hours.
Whipped Cream
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add in the heavy whipping cream, powdered sugar, and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Spread the whipped cream on top of the chocolate pudding mousse layer. Refrigerate until ready to serve.
- Optional: Top with leftover oreo crumbs, chocolate shavings or chocolate curls.
