Get ready, chocolate lovers! This Mississippi mud pie features a classic Oreo crust topped with a moist and chewy brownie layer, creamy chocolate pudding layer, and a fluffy whipped cream topping. You won’t be able to stop at one slice.
This pie has a lot going on. Several layers – all with totally different textures – and yet it totally works. And I mean it works. With all of it’s magical components, this pie is an explosion of beyond-pleasing textures and flavors. The crunch from the crust, the moist chew of the brownie, the light, fluffy filling, and the cloud-like whipped cream all come together for incredibly satisfying bites. It may be called a pie, but it’s made in a springform pan, so it’s almost got cheesecake vibes…or something! Whatever you call it, it’s delicious and a dream come true for any chocolate lover.
And don’t be intimidated by it! If you’ve been around here a while, you’ll notice that all the components are familiar and totally do-able. I use my classic Oreo crust, my creamy chocolate filling from my chocolate cream pie, and my whipped cream topping. Even the brownie layer is super similar to my like-a-box brownies. You got this!
Why This Mississippi Mud Pie Is a Chocolate Lover’s Dream
- Decadent chocolate flavor. This pie is a true chocolate lover’s dream. It basically takes some of my favorite chocolate dessert components (Oreo crust, moist and chewy brownies, and chocolate pudding) and layers them together. The only break from the chocolate is the whipped cream topping, which balances the richness of the dessert beautifully.
- So many textures. Between the satisfying crunch of the Oreo crust, the moist chew of the brownie, the rich, creamy pudding, and the cloudlike whipped cream, every bite of this pie is an adventure.
- Elegant presentation. Made in a springform pan, this dessert has a beautiful, tall presentation that shows off each and every layer. It’s a sight to see.
Ingredients and Notes
Get your ingredients ASAP so you can make this pie! You’ll find precise measurements in the recipe card below.
- Oreos – Crushed to crumbs. You can do this by pulsing whole Oreos in a food processor or sealing them in a freezer bag and crushing them with a rolling pin. No need to remove the cream from the center.
- Natural unsweetened cocoa powder – Dutch-processed cocoa powder would also work in the brownie if you prefer a milder chocolate flavor. It probably just won’t rise quite as much.
- Vegetable oil and butter – My like-a-box brownies use all vegetable oil, no butter. But I swapped some of the oil out for butter here because it yields a more dense texture, which works well in this dessert.
- Whole milk – I’d stick with whole milk here. The fat content is just right for the ideal texture in the pudding layer.
- Semi-sweet chocolate – For the pudding layer. I like to get quality chocolate (like Ghirardelli’s) and chop it. Semi-sweet chocolate chips would work if you don’t want to chop.
- Heavy whipping cream – For the whipped cream, the cream must be cold or it won’t whip up and hold volume properly.
- Powdered sugar – The powdered sugar contributes sweetness AND structure to the whipped cream so that it never wilts. Do not try to use a different kind of sugar.
- Optional topping/s – If you’d like to add a little pizzazz to your pie, take a chocolate bar and cut shavings from it to sprinkle on top. You could also whip up some chocolate curls and/or dust your pie with cocoa powder.
How to Make This Mississippi Mud Pie Recipe
Ready to get started? Here’s a basic overview of how to make this decadent chocolate pie. Have a look at the recipe card for more detailed instructions.
Make the crust
Preheat the oven to 350°F, line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
Mix together the Oreo crumbs and butter.
Press the mixture into the bottom and up the sides of the pan.
Make the brownie
First, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Whisk together the oil, butter, sugar, and vanilla, then mix in the eggs.
Mix the dry ingredients into the wet ingredients.
Spread the batter evenly over the crust.
Place the springform pan on a larger pan (to catch any batter that might seep out) and bake for 45-55 minutes.
Make the pudding and finish pie
To start, add the egg yolks to a heat-proof bowl and lightly beat together to combine.
In a medium saucepan, whisk together the sugar and cornstarch, then add the milk. Bring the mixture to a simmer, whisking constantly.
Whisk a little of the milk mixture into the egg yolks, then a little more (to temper the eggs). Pour the egg mixture into the saucepan.
Keep cooking, whisking constantly until the mixture begins to thicken and comes to a boil. Boil for 1 minute.
Remove the saucepan from the heat and stir in the butter, chocolate, and vanilla.
Spread the filling over the brownie layer, press a piece of plastic wrap on top of the pudding.
Refrigerate for 4–6 hours or until set, then peel back the plastic wrap and remove from pan.
Make the whipped cream, spread it over the top of the pie and decorate with chocolate shavings, chocolate curls, and or a dusting of cocoa powder.
Get it Right the First Time
- Measure flour correctly. When measuring out the flour for the brownie layer, use a food scale. If you don’t have one, use the spoon and level method. Using too much or too little flour will ruin the texture of the brownie layer.
- Let the brownie cool. While you make the pudding, let the brownie layer cool. It will fall and level out a bit, which you want it to do before adding the pudding, so everything settles correctly.
- Whisk constantly. When tempering the eggs and thickening the pudding, keep your whisk going constantly to prevent the egg yolks from curdling and to ensure even cooking (no clumping!).
- Keep an eye on the heat. When making the pudding, keep the heat to medium. If you try to rush the process by turning up the heat, the pudding won’t thicken properly, and it could burn.
- Timing is everything. Don’t boil the pudding for too long. 60-90 seconds is perfect. Overcooking can cause the cornstarch to break down.
- Plastic wrap. Press some plastic wrap over the pudding as it chills. This will help prevent an unpleasant film from forming on top.
- Don’t skip the chill. The pudding layer needs time to cool and set (unless you want a runny mess of a dessert). So, let it chill in the fridge for at least 4 hours before you add the whipped cream.
How to Store
- Refrigerator. Once set, seal the pie in an airtight cake carrier or wrap it in a double layer of plastic wrap (use toothpicks to prop the plastic away from the whipped cream). You can also arrange slices in a single layer in an airtight container. In any case, Mississippi mud pie will stay good in the fridge for up to 5 days.
- Freezer. Place the pie in the freezer for 2 to 3 hours to firm up, and then wrap the whole thing tightly in a double layer of plastic wrap. Alternatively, arrange slices in a single layer in a freezer-safe airtight container. It’ll keep in the freezer for up to 3 months. Allow the pie to thaw in the fridge before serving.
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Mississippi Mud Pie
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Ingredients
Oreo Crust
- 2 cups (268g) Oreo crumbs (about 24 Oreos)
- 3 tablespoons (42g) unsalted butter (melted)
Brownie Layer
- ¾ cup (98g) all-purpose flour (measured properly)
- ½ cup (57g) natural unsweetened cocoa powder
- ¼ plus 1/8 teaspoon baking powder
- ½ cup (120ml) vegetable oil
- ¼ cup (56g) unsalted butter (melted and slightly cooled)
- 1 ½ cups (310g) sugar
- 1 ½ teaspoon vanilla extract
- 3 large eggs
Chocolate Pudding
- ½ cup (104g) sugar
- 2 ½ tablespoons (20g) cornstarch
- 2 ½ cups (600ml) whole milk
- 6 large egg yolks
- 6 tablespoons (84g) unsalted butter (sliced)
- 8 ounces semi-sweet chocolate (chopped)
- 1 ½ teaspoons vanilla extract
Whipped Cream
- 1 ¼ cups (300ml) heavy whipping cream (cold)
- ½ cup (58g) powdered sugar
- ¾ teaspoon vanilla extract
- Chocolate curls (optional, for topping)
Instructions
Make the crust
- Preheat oven to 350°F (180°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Set aside.
Make the brownie
- Add the flour, cocoa powder, baking powder and salt to a medium sized bowl and set aside.
- Add the oil, melted butter, sugar and vanilla extract to large mixing bowl and mix together until well combined. Add the eggs and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until well combined, but don’t over mix.
- Pour the batter into the prepared crust and spread evenly.
- Place springform pan on another larger pan to catch any butter that might seep out. Bake for 45-55 minutes, or until a toothpick comes out with a few crumbs.
Make the pudding
- When the brownie comes out of the oven, start on the pudding. This will give the brownie a chance to cool and settle before adding the pudding on top.
- Add the egg yolks to a medium sized bowl, whisk together until smooth, then set aside.
- Add the sugar and cornstarch to a medium saucepan and whisk together until well combined and no lumps remain.
- Add the milk and whisk well to combine. Heat mixture over medium heat, whisking constantly.
- Once the milk mixture beings to simmer, pour a little of the milk mixture into the egg yolks while whisking constantly, to temper the eggs. Add a little more of the hot liquid into the egg yolks, then pour the egg mixture back into the saucepan.
- Whisk constantly until the mixture begins to thicken and comes to a boil. Allow to boil for 1 minute, then remove from heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth and well combined.
- Pour the filling onto the brownie and spread into an even layer. Press a piece of plastic wrap directly on top of the pudding and refrigerate about 4–6 hours or until the pie is set.
Finish the pie
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until it reaches stiff peaks.
- Remove the pie from the fridge and remove the plastic wrap. Remove the sides of the springform pan and use an offset spatula or knife to loosen it from the bottom of the pan. Transfer to a serving plate, if desired.
- Spread the whipped cream evenly on top of the chocolate pudding.
- To decorate, you can run a vegetable peeler along the side of the chocolate bar to create chocolate shavings, add chocolate curls, or even a dusting of cocoa powder. Refrigerate until ready to serve. Pie is best if stored covered in an air-tight container and eaten within 4-5 days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
In the list of ingredients for the Brownie Layer there is 1/4 cup of butter but it isn’t listed in the directions.
I am one of those individuals that follows directions to the letter.
Fixed! Thanks for letting me know!