Mississippi Mud Pie

5 from 6 votes

Classic Mississippi Mud Pie made easy! Layers of crisp oreo crust, gooey brownie, silky chocolate pudding, and sweet whipped cream.

Prep Time30

Cook Time35

Chill Time4

Total Time5 5

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 724kcal

Author: Jocelyn Delk Adams

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

NOTE: This recipe makes quite a bit of whipped cream and chocolate pudding. I was left with about ⅓ of each mixture. The pie can be built higher by using more of the fillings, or the measurements can be reduced. I also like to utilize leftover chocolate pudding by serving it as a mousse-like dessert with a whipped topping and fresh fruit!

SERVING SUGGESTIONS

Mississippi Mud Pie should be kept refrigerated whenever it’s not being served. The chocolate pudding and whipped cream need to stay nice and cool.

HOW TO STORE A CHOCOLATE MUD PIE

Store any leftover mud pie covered in the refrigerator for a few days. To keep Saran Wrap or foil from sticking to the top, I recommend sticking a few toothpicks in around the edges and then placing the foil or Saran wrap around the dish.

I do not suggest freezing this Mississippi Mud Pie. After freezing and defrosting the whipped cream loses its structure and becomes runny. Don’t worry though, this one never lasts long in my house!

Nutrition