Mississippi Mud Pie Recipe

With a sweet cookie crust, chocolate pudding, decadent flourless cake, and whipped cream topping, this Mississippi Mud Pie is what chocolate lovers dreams are made of! This Mississippi mud pie recipe has a few steps but it is the perfect dessert. This chocolate layer dessert has 3 layers of chocolate and then topped with whipped cream for one of our favorite desserts!

Mississippi Mud Pie

When I was growing up, we would surprise my mom every year with a Mississippi Mud Pie from the local small-town bakery. One year we were heartbroken to find the bakery closed down and we were never able to find a comparable pie at any other bakery. They might have a Mississippi Mud Pie but it was never the same as what I was looking for.

There are a few different ways to make Mississippi Mud Pie, I suspect some of the variations are regional, but the one I was looking for was a very rich, non-ice cream style pie. Since I never found another one exactly like that small bakery, I set out on a mission to re-create my own Mississippi Mud Pie Recipe that was just like it.

It took me a bit of time, and quite a bit of trial and error to come up with the best Mississippi Mud Pie Recipe. This one is perfect and is the best Mississippi Mud Pie Recipe you are giong to find! 

Making this rich, chocolately Mississippi Mud Pie has been an adventure. It’s included more trial-and-error than any other recipe but oh, this end result is SO worth it! Seriously you are going to be so happy you picked this Mississippi Mud Pie Recipe over any other one.

This decadent chocolate layer cake pie combo is made with 4 layers – an Oreo crust, flourless chocolate cake, chocolate pudding and whipped cream. Each layer of this homemade Mississippi Mud Pie Recipe is made from scratch – no boxed pudding or store-bought whipped cream. Can you take those shortcuts? Sure. But making it all from scratch is simple and oh-so-satisfying and well worth the extra steps.

If you’ve never had Mississippi Mud Pie, you are in for a true delight with this Mississippi Mud Pie recipe! 

What is Mississippi Mud Pie?

Mississippi Mud Pie is a Southern dessert delicacy! As I mentioned, there are several versions of it – all have a sweet crust made of either Oreos or graham crackers, a layer of chocolate pudding and whipped topping. Some Mississippi Mud Pie Recipes include a cheesecake-like layer with cream cheese and others, like mine, include a rich chocolate cake instead. 

Whatever version of mud pie you end up with, it’s guaranteed to be delicious, but i have to be honest I like mine with a rich chocolate cake layer instead of a cream cheese layer and this is the best Mississippi Mud Pie Recipe ever!

How long does Mississippi Mud Pie Last?

If store properly it will keep in the fridge for 3-5 days.

How to Store Mud Pie

Due to the pudding and whipped topping layers, Mississippi Mud Pie needs to be stored in the fridge. It will last for 3 to 5 days and should be kept tightly wrapped or in an airtight container. 

Do I need a special pan to make this?

You can use a baking dish if you would like, however i like to use a springform pan so i can remove the sides and you can see the layers and how beautiful the pie is.

Can I make Mississippi Mud Pie ahead of time?

You can make this ahead of time. If you are planning a few days in advance you can make the cookie crust and the flourless cake layers and store in the fridge for 2-3 days. Then when it is the day you are going to serve it, add the chocolate pudding and whipped cream layers.

How to Melt Chocolate in a Double Boiler

This recipe requires melting chocolate in a double boiler. This is so much better than melting chocolate in the microwave and gives you a smooth, creamy texture! It’s so easy too. I’ve written an in-depth post on how to melt chocolate in a double boiler but wanted to give a quick low-down here as well. 

• Bring water to a boil over medium heat.
• Add the bowl with the chocolate over top. Take care that the water is not touching the bowl and no water gets in the bowl.
• Melt the chocolate. Use a rubber spatula to gently stir the chocolate while it melts.
• Remove from heat. Once the chocolate is smooth and melted, remove it from the heat to avoid burning.

Mississippi Mud Pie Topping ideas

If you are wanting to add more to fancy things up you can add chocolate curls, chocolate shavings, chocolate chips, and mini chocolate chips are great options.

Mississippi Mud Pie Ingredients

Chocolate Cookie Crust. Made with crushed Oreo cookies and melted butter. You can also use chocolate graham crackers in place of the Oreo cookies if you want to.

Flourless Chocolate Cake. Easy to make flourless cake layer that is baked in the pan with the cookie crust.

Chocolate Pudding. Homemade chocolate pudding is best, but if you want to shorten the time since it does have a bit of cooling time when making homemade pudding you can use chocolate instant pudding instead.

Whipped cream. I like making homemade whipped cream, if you are short on time or want a short cut you can use premade whipped cream or cool whip instead of the homemade whipped cream.

How to Make Mississippi Mud Pie

First, you will make the chocolate pudding and cool in the fridge. While the pudding is cooling make the cookie crust layer. Then you will make the flourless chocolate cake layer and pour it into the cookie crust and bake. Once the cake layer is fully cooled, add the chocolate pudding layer. Lastly add the whipped cream layer.

How to Make Chocolate pudding Layer

Chop the 3 ounces of dark chocolate into small pieces.

In a medium saucepan, mix together sugar, cocoa powder, cornstarch, and salt.

Add the egg yolks and whisk just to combine.

Slowly pour in the milk while whisking constantly.

Place the pan over medium heat and bring the mixture to a boil while whisking constantly to prevent burning.

Let it boil for 30 seconds and then immediately transfer to a medium bowl. Add the butter, vanilla extract, and dark chocolate, whisk this until combined.

Continue whisking until the mixture has cooled slightly.

Leave at room temperature for 15 minutes and then place the class piece of plastic wrap directly on the surface of the pudding.

Transfer to the fridge until well chilled, this will take at least 3 hours.

How to Make Chocolate Oreo cookie crust layer

Preheat the oven to 300°.

Spray a 9″springform pan with nonstick cooking spray.

Place the oreo cookies in the food processor, and pulse cookies until they are a fine crumb.

Place the cookie crumbles into a small bowl and add the melted butter. Stir until well combined.

Pour the crumbly cookie crust mixture into the pan and press the crumbs evenly on the side and the bottom of the pan to form the crust. Bring the crust up the sides of the pan, leaving about half an inch from the top of the pan.

Place the cookie crust into the freezer for about 10 minutes.

Once the crust is set in the freezer, remove it from the freezer and place the crust into the oven and bake crust until it’s dry to the touch. This will take about 10 minutes.

How to Make Flourless chocolate cake layer

While the cookie crust is baking make the flourless chocolate cake layer. Before baking bring the oven to 350°.

Set up a double boiler. Place the butter and chocolate in the double boiler, stir until combined and melted. Remove the bowl with the chocolate mixture from the heat.

In a medium bowl whisk together the espresso powder, coffee, salt, and vanilla.

Separate eggs whites from the egg yolks put the egg whites into a medium-sized bowl and the egg yolks into a small bowl.

In the bowl of a stand mixer (or a large bowl with an electric mixer) beat the eggs yolks and 1/2 cup sugar until light, fluffy and almost doubled in volume. This will take about 5 minutes.

Slowly add the melted chocolate into the egg and sugar mixture in the stand mixer bowl and stir just until combined.

Then add the espresso powder, coffee, salt, and vanilla mixture and mix until just combined. Transfer this mixture into a large mixing bowl, and clean the bowl of the mixer.

Add the egg whites into the stand mixer bowl and whisk until foamy.

Add the remaining half cup of sugar and turn the mixer to high speed and mix until it forms soft peaks.

Fold 1 cup of the egg white mixture into the chocolate mixture using a rubber spatula gently fold them until they are combined. Be careful not to over mix, then add the remaining egg white mixture and fold it until just combined.

Pour the flourless chocolate cake into the cooled cookie crust and placed into the oven, set at 350°.

Bake for 38 to 42 minutes, until the cake is set.

Remove the cake from the oven and allow to cool completely.

Whipped cream layer

While the cake layer is cooling make your whipped cream.

In the bowl whisk the cream until soft peaks.

Sprinkle the sugar into the cream and continue whisking until stiff peaks are formed.

How to assemble Mississippi mud pie

Once the cake is cooled completely and the pudding is set pour the chocolate pudding on top of the cake layer and spread evenly making sure to stay within the cookie crust border.

Then add the whipped cream and Place the cake into the refrigerator to set for 30 minutes. 

Top with garnishes if desired.

Decadent Chocolate Recipes

• S’mores Chocolate Chip Cookie Dessert Pizza
• Dark Chocolate Tart Recipe
• Chocolate Trifle
• Old-Fashioned Chocolate Fudge 
• Thin Mint Chocolate Cake

Mississippi Mud Pie

Created by Lauren

4.18 from 17 votes

Prep Time 45 mins

Cook Time 1 hr

Cool time 3 hrs

Print Recipe Pin Recipe Rate Recipe

With a sweet cookie crust, chocolate pudding, decadent flourless cake, and whipped cream topping, this Mississippi Mud Pie is what chocolate lovers dreams are made of! This Mississippi mud pie recipe has a few steps but it is the perfect dessert. This chocolate layer dessert has 3 layers of chocolate and then topped with whipped cream for one of our favorite desserts!

Tools

Chocolate Cookie Crust

• 16 ounces Oreo cookies crushed
• 5 tablespoons butter melted

Flourless Chocolate Cake

• 4 tablespoons unsalted butter
• 6 ounces dark chocolate chopped
• 2 tablespoons instant espresso powder
• 1/4 cup coffee at room temperature
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 6 large eggs at room temperature
• 1 cup sugar

Chocolate Pudding

• 3/4 cup sugar
• 1/2 cup dark cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 1/2 cups whole milk
• 3 tablespoons unsalted butter
• 3 teaspoons vanilla extract
• 3 ounces dark chocolate

Whipped cream

• 1 1/4 cups heavy cream
• 2 tablespoons granulated sugar

Instructions

Chocolate pudding Layer

• Chop the 3 ounces of dark chocolate into small pieces.
• In a medium saucepan, mix together sugar, cocoa powder, cornstarch, and salt.
• Add the egg yolks and whisk just to combine.
• Slowly pour in the milk while whisking constantly.
• Place the pan over medium heat and bring the mixture to a boil while whisking constantly to prevent burning.
• Let it boil for 30 seconds and then immediately transfer to a medium bowl. Add the butter, vanilla extract, and dark chocolate, whisk this until combined.
• Continue whisking until the mixture has cooled slightly.
• Leave at room temperature for 15 minutes and then place the class piece of plastic wrap directly on the surface of the pudding.
• Transfer to the fridge until well chilled, this will take at least 3 hours.

Chocolate Oreo cookie crust layer

• Preheat the oven to 300°.
• Spray a 9″springform pan with nonstick cooking spray.
• Place the oreo cookies in the food processor, and pulse cookies until they are a fine crumb.
• Place the cookie crumbles into a small bowl and add the melted butter. Stir until well combined.
• Pour the crumbly cookie crust mixture into the pan and press the crumbs evenly on the side and the bottom of the pan to form the crust. Bring the crust up the sides of the pan, leaving about half an inch from the top of the pan.
• Place the cookie crust into the freezer for about 10 minutes.
• Once the crust is set in the freezer, remove it from the freezer and place the crust into the oven and bake crust until it’s dry to the touch. This will take about 10 minutes.

Flourless chocolate cake layer

• While the cookie crust is baking make the flourless chocolate cake layer. Before baking bring the oven to 350°.
• Set up a double boiler. Place the butter and chocolate in the double boiler, stir until combined and melted. Remove the bowl with the chocolate mixture from the heat.
• In a medium bowl whisk together the espresso powder, coffee, salt, and vanilla.
• Separate eggs whites from the egg yolks put the egg whites into a medium-sized bowl and the egg yolks into a small bowl.
• In the bowl of a stand mixer (or a large bowl with an electric mixer) beat the eggs yolks and 1/2 cup sugar until light, fluffy and almost doubled in volume.
• This will take about 5 minutes.
• Slowly add the melted chocolate into the egg and sugar mixture in the stand mixer bowl and stir just until combined. Then add the espresso powder, coffee, salt, and vanilla mixture and mix until just combined. Transfer this mixture into a large mixing bowl, and clean the bowl of the mixer.
• Add the egg whites into the stand mixer bowl and whisk until foamy.
• Add the remaining half cup of sugar and turn the mixer to high speed and mix until it forms soft peaks.
• Fold 1 cup of the egg white mixture into the chocolate mixture using a rubber spatula gently fold them until they are combined. Be careful not to over mix, then add the remaining egg white mixture and fold it until just combined.
• Pour the flourless chocolate cake into the cooled cookie crust and placed into the oven, set at 350°.
• Bake for 38 to 42 minutes, until the cake is set.
• Remove the cake from the oven and allow to cool completely.

Whipped cream layer

• While the cake layer is cooling make your whipped cream.
• In the bowl whisk the cream until soft peaks.
• Sprinkle the sugar into the cream and continue whisking until stiff peaks are formed.

How to assemble Mississippi mud pie

• Once the cake is cooled completely and the pudding is set pour the chocolate pudding on top of the cake layer and spread evenly making sure to stay within the cookie crust border. Then add the whipped cream and Place the cake into the refrigerator to set for 30 minutes.
• Top with garnishes if desired.

Did you make this?

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