This Mississippi Mud Pie has layers of Oreo crust, fudgy brownie, chocolate pudding, and whipped cream. While It’s simple, it’s tasty, but you gotta be patient for this one because there are a few different components plus it needs to chill in the fridge for a good while. But when I tell you it’s worth it, believe me, it’s worth it boos!
This post may contain affiliate links. Read our disclosure policy.
How to make Mississippi Mud Pie
Step 1: Blitz those Oreo cookies in a food processor or blender until they’re finely ground. Add in the melted butter and give it a few pulses. Then, press the mixture evenly into the base and sides of the pie pan. Bake until it’s nice and firm, and let it cool.
Step 2: Prepare half of the brownie mix according to its directions (mine called for oil, an egg, and water). Remember, just use half the mix!
Step 3: Pour the brownie batter into your pre-baked crust and spread it out evenly with a spatula. Bake until a toothpick comes out clean. Set the pie pan on a cooling rack and let it cool completely.
Step 4: Beat the heavy whipping cream on medium speed until it starts to thicken. Add in the sugar, vanilla, and cream of tartar. Crank up the mixer to high speed and keep beating until soft peaks form. In other large bowl, whisk together the pudding mix and cocoa. Add in the milk and vanilla, and whisk for a few minutes. Then, gently fold in 2 cups of the whipped cream you made earlier. Mix just until combined.
Step 5: Pour the chocolate pudding layer over the top. Refrigerate for at least a couple of hours so the pudding can chill and set.
Step 6: Spread the remaining whipped cream on top of the pudding layer when you’re ready to serve. Top with crushed Oreos, chocolate shavings, or a drizzle of hot fudge, and enjoy!
Mississippi Mud Pie Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Oreo Crust
- 20 Oreo cookies
- 1/3 cup salted butter melted
For the Fudge Brownie Layer
- 1/2 fudge brownie mix box plus ingredients to prepare the mix according to the box (oil, egg and water usually)
For the Whipped Cream
- 3 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
For the Chocolate Pudding Layer
- 3.9 oz instant chocolate pudding box
- 2 tbsp cocoa powder
- 2 cups whole milk
- 1 tsp vanilla extract
For the Toppings
- crushed oreos
- chocolate shavings
- hot fudge
Instructions
For the Oreo Crust
- Preheat the oven to 350 degrees. Grease a 9 inch pie pan.
- In a food processor or blender, blitz the oreo cookies until finely ground. Add the melted butter and pulse until everything is saturated and well-combined.
- Evenly press the mixture into the base and sides of the pie pan. Bake for 10-15 minutes, or until firm.
For the Fudge Brownie Layer
- In a medium-sized bowl, prepare the brownie mix according to its directions using only half of the mix. Ours called for oil, an egg, and water. Regardless of which box you choose, don't forget to halve it! You will only need half for htis recipe. Mix until smooth.
- Pour the brownie batter into the pre-baked crust. Use a spatula to evenly spread the batter. Bake for 15-20 minutes, or as long as needed for a toothpick to come out clean.
- Set the pie pan on a cooling rack and let it cool completely, about 2 hours. The brownies should be room temperature before adding the pudding layer.
For the Whipped Cream
- In the bowl of a stand mixer, beat the heavy whipping cream on medium speed until it begins to thicken.
- Add the sugar, vanilla, and cream of tartar. Turn the mixer onto high speed and continue to beat until soft peaks form.
- Cover and refrigerate the finished whipped cream.
For the Pudding Layer
- In a large bowl, whisk together the pudding mix and cocoa. If the mixture looks clumpy, you might need to sift it.
- Add in milk and vanilla, then whisk for 2 minutes. Let stand for 5 minutes to thicken.
- Gently fold in 2 cups of the stabilized whipped cream you refrigerated earlier. Mix only until just combined. Refrigerate the pudding until ready to use.
To Assemble
- Once the brownie layer is cool, spread the chocolate pudding layer over the top and refrigerate for at least 2 hours. This will give the pudding time to chill and set.
- When ready to serve, spread the remaining whipped cream on top of the pudding layer.
- Top with crushed oreos, chocolate shavings, or drizzled hot chocolate. Keep chilled while not serving.
Notes
How to store Mississippi Mud Pie
Keep your Mississippi mud pie fresh by covering it tightly with plastic wrap or foil and storing it in the fridge. To keep the wrap from sticking to the top, stick a few toothpicks around the edges and then cover the dish.How long will Mississippi Mud Pie last in the fridge?
It’ll stay nice and cool for about 3-4 days.Can I freeze this Mississippi mud pie recipe?
I don’t suggest freezing this mud pie. Freezing and defrosting can make the whipped cream lose its structure and become runny. But don’t worry about it going bad, this pie never lasts long in my house! Notes-
- Perfect Whipped Cream: Don’t overwhip your whipped cream! You want it to have soft peaks, so it’s light and airy, not stiff. I overwhipped a batch of cream once and it turned into butter… Not pretty!
- Cool Completely: Make sure the brownie layer is completely cooled before you spread the chocolate pudding on top. If it’s still warm, the pudding will melt and turn into a runny mess. Patience pays off here, y’all!
- Make It in Stages: If making the whole Mississippi mud pie recipe in one go sounds overwhelming, break it up. You can prep the Oreo crust and brownie layer today and the whipped cream and pudding layer tomorrow. No pressure over cappuccino!
- Even Layers: When spreading each layer, take your time to get it even and smooth. An offset spatula works wonders for this and helps keep each layer looking nice and neat.
Ingredients you’ll need to make Mississippi Mud Pie
-
- Oreo Cookies: These are gonna make up our crunchy crust. Crushing them up and mixin’ with melted butter is super easy, but if you’re in a hurry, store-bought chocolate cookie crusts work too.
-
- Butter: Ain’t nothing richer or more delish than butter. We’re melting it down to bind our Oreo crust. Use salted for a little balance.
-
- Fudge Brownie Mix: Some Oreo mud pie recipes call for chocolate cake, some none at all, but I love the texture of a chewy, fudgy brownie to break up the crisp crust and smooth pudding. Use your favorite boxed brand or make a batch from scratch – most brownie recipes can be easily halved.
-
- Heavy Whipping Cream: For that velvety whipped cream layer.
-
- Granulated Sugar: We’re sweetening our whipped cream just right! It blends smoothly and helps keep that whip stable.
-
- Vanilla Extract: Adds a lovely flavor to both our whipped cream and pudding. A splash of vanilla never hurt nobody!
-
- Cream of Tartar: Just a pinch in our whipped cream helps it stay fluffy and stable.
-
- Instant Chocolate Pudding Mix: You’re gonna want to eat this pudding by the spoonful, sugar! It’s silky, smooth, and full of chocolatey goodness.
-
- Cocoa Powder: Adds an extra depth of chocolate flavor to our pudding layer. Choose a good quality cocoa for the best taste.
-
- Whole Milk: Makes the pudding layer rich and creamy. You can use 2% in a pinch, but whole milk gives the best texture. You want that pudding thick and dreamy!
-
- Toppings: Crushed Oreos, chocolate shavings, and hot fudge take this Mississippi mud pie over the top. Feel free to get creative with your favorite toppings – anything goes when it comes to making this pie your own!
Nutrition
Recipe Tips
- Perfect Whipped Cream: Don’t overwhip your whipped cream! You want it to have soft peaks, so it’s light and airy, not stiff. I overwhipped a batch of cream once and it turned into butter… Not pretty!
- Cool Completely: Make sure the brownie layer is completely cooled before you spread the chocolate pudding on top. If it’s still warm, the pudding will melt and turn into a runny mess. Patience pays off here, y’all!
- Make It in Stages: If making the whole Mississippi mud pie recipe in one go sounds overwhelming, break it up. You can prep the Oreo crust and brownie layer today and the whipped cream and pudding layer tomorrow. No pressure over cappuccino!
- Even Layers: When spreading each layer, take your time to get it even and smooth. An offset spatula works wonders for this and helps keep each layer looking nice and neat.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Patience and more patience! Each layer has to be completely cool before adding the next. Let the brownie layer cool to room temp and chill the pudding layer well before spreading it on.
Bake the brownie until a toothpick inserted in the center comes out with just a few crumbs. If it’s still gooey, give it a few more minutes and check again.
Absolutely boo! Use dairy-free cookies for the crust, and swap out the butter for a plant-based alternative. For the whipped cream, you can use coconut cream – just make sure it’s well-chilled before whipping. And there are plenty of non-dairy milks that work great for the pudding.
More Chocolate Dessert recipes
- Chocolate Chess Pie
- The Best Chocolate Cheesecake
- Texas Sheet Cake
- Brownie Ice Cream Sandwiches
- Chocolate Bourbon Pecan Pie
- French Silk Pie
pinterest 
facebook 
twitter 
email
Going to try this weekend! Quick question for clarification though, does the oreo crust and the brownie layer get baked at the same time or oreo crust first then add brownie layer and bake again? I’m a little lost on the instructions.
Hi Morgan, yes, you want to bake the Oreo crust so it sets first, then bake the brownie on top of it after. Hope you enjoy!