Extra Fudgy Mississippi Mud Pie…it’s the pie to make this Thanksgiving. Fudgy and rich double chocolate brownie, layered with an easy-to-make eggless chocolate pudding, topped with a sweet vanilla whipped cream, all served in a 2 ingredient oreo crust! Delicious when served right out of the fridge with a dusting of cocoa powder and chocolate curls on top. It’s truly a perfect Thanksgiving pie, as it requires minimal baking time. So GOOD!
After years of requests, we are finally sharing our family’s secret recipe for Mississippi Mud Pie! This is something we have made for the longest time…and I’m SO excited to finally be sharing it with all of you. It’s a classic recipe for a reason and definitely a pie for all of the chocolate lovers out there!
What is a Mississippi Mud Pie?
Imagine a rich brownie base, topped with luscious chocolate pudding, and whipped cream all inside a chocolate cookie (oreo) crust. That’s a Mississippi Mud Pie! However, each mud pie can vary slightly depending on the family that makes it. This is our family’s version and it’s truly the best there is thanks to a few super simple tricks!
Why We Love This Mississippi Mud Pie (& You Will Too!)
- Minimal oven time. This is a pie we like to bake at Thanksgiving, which is why having only a 30-35 minute bake time is so important to us!
- Alllllll the textures. Crunchy crust, rich/fudgy chocolate brownie, silky smooth chocolate pudding, and sweet whipped cream on top. It’s simply irresistible!
- It’s super easy to make! Unlike most pies, this recipe has no pie dough. Just a two ingredient oreo crust. Then, all you need is a few bowls and a whisk. Bonus? The custard is made entirely without eggs!
- Flavor. It’s chocolate. Need I say more?
Ingredients To Make Mississippi Mud Pie
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
For The Crust:
- Chocolate Sandwich Cookies – Add an extra bite of chocolatey goodness to this pie, making it simply irresistible!
- Melted Butter – This is what holds the cookies crumbs together and forms the crust.
For The Brownie:
- Bittersweet Chocolate – Makes the brownie layer extra chocolatey and fudgy, but not too sweet.
- Salted Butter – Adds moisture, richness, and flavor.
- Large Eggs – This is essential for the brownie layer! Eggs are the binder that holds the batter together, as well as the raising agent (as there is no leavening in this recipe!).
- Granulated Sugar – Not only does it sweeten, it also adds texture and contributes to the structure.
- Vanilla Extract – Enhances the flavor of the chocolate.
- All-Purpose Flour – Has just the right amount of protein to strengthen the batter and contribute to that irresistible dense and fudgy structure.
For The Pudding:
- Granulated Sugar – Does so much more than just sweeten this pudding! It also contributes to the texture and structure. It’s essential!
- Cornstarch – Instead of eggs, we opted to use cornstarch to thicken this pudding. It makes it easier to make than a traditional pudding, but doesn’t sacrifice on flavor or the texture! It’s a win-win.
- Whole Milk – Has just the right amount of fat needed fat help thicken this custard and make it oh-so smooth and creamy.
- Bittersweet Chocolate – To compliment the flavor of the brownie layer, as well as keep this pie from being too sweet, we used bittersweet chocolate to add the intense chocolate flavor.
- Vanilla Extract – Gives this pudding that extra bit of flavor and enhances the flavor of the chocolate.
For The Chantilly Cream:
- Heavy Cream – Heavy cream has a high fat content that makes the whipped cream sturdier and able to hold peaks.
- Powdered Sugar – Dissolves easily to provide the perfect amount of sweetness.
- Vanilla Extract – Adds a subtle undertone that enhances the flavor.
How To Make The ULTIMATE Mississippi Mud Pie
Step 1: Prepare crust
Place cookies the the bowl of a food processor. Process to fine crumbs.
Add butter. Process until it comes together.
Dump into a 9 inch pie pan. Press firmly across bottom and up sides. Set aside.
Step 2: Make brownie
Combine chocolate and butter in a microwave safe bowl. Microwave in 15 second increments, stirring well after each, until melted and smooth. Set aside.
In a medium bowl, whisk eggs, sugar, and vanilla together.
Whisk in chocolate mixture.
Gently stir in flour.
Step 3: Bake
Pour brownie batter into prepared crust. Bake for 35 minutes.
Step 4:Prepare pudding
Combine sugar, cornstarch, milk, and chocolate in a small saucepan. Cook and stir over medium low heat until chocolate melts and mixture thickens to a pudding consistency.
Remove from heat and stir in vanilla.
Refrigerate until set.
Step 5: Make chantilly cream
With an electric mixer, beat cream, sugar, and vanilla to medium peaks.
Spread or pipe on top of pie.
FAQ’s and Troubleshooting
One of the biggest challenges of a cookie crust is getting it packed just right. We suggest using the bottom of a metal measuring cup or a tart tamper to ensure that the crust is tightly packed.
We found that using a cake tester or tooth pick is the best way to tell when the brownie is perfectly baked. After inserting the cake tester, it should still be a little damp with maybe one or two crumbs on it.
This means that the brownie is still fudgy and moist, while being just barely baked!
Puddings made with eggs can sometimes be temperamental and considered difficult. To alleviate any stress, we opted to make an eggless pudding! We consider it a no-fail chocolate pudding, as the cornstarch ensures the pudding sets perfectly every time.
If the chantilly cream/whipped cream looks grainy, this is because it’s over-whipped.
Of course! You can use gluten-free oreos and your favorite gluten-free all-purpose flour to create a decadent (and delicious!) gluten-free dessert.
Since this pie is a chilled chocolate dessert, almost anything can be used on top! Here are a few of our favorites.
- Chocolate Curls
- Chocolate Sauce
- Salted Caramel Sauce
- Chopped Nuts
- Chopped Chocolate Candy (Twix, Snickers, Peanut Butter Cups, etc!)
Looking for more chocolate recipes? Here are a few you may like:
Extra Fudgy Mississippi Mud Pie (So Easy!)
- 24 chocolate sandwich cookies
- 4 Tablespoons salted butter, melted
- 1 cup bittersweet chocolate
- ⅓ cup salted butter
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- 1 cup heavy cream, cold
- 1 Tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Heat oven to 350℉.
- Place cookies the the bowl of a food processor.
- Process to fine crumbs.
- Add butter.
- Process until it comes together.
- Dump into a 9 inch pie pan.
- Press firmly across bottom and up sides. Set aside.
- Combine chocolate and butter in a microwave safe bowl.
- Microwave in 15 second increments, stirring well after each, until melted and smooth. Set aside.
- In a medium bowl, whisk eggs, sugar, and vanilla together.
- Whisk in chocolate mixture.
- Gently stir in flour.
- Pour into prepared crust.
- Bake for 35 minutes.
- Combine sugar, cornstarch, milk, and chocolate in a small saucepan.
- Cook and stir over medium low heat until chocolate melts and mixture thickens to a pudding consistency.
- Remove from heat and stir in vanilla.
- Pour on top of baked brownie.
- Refrigerate until set.
- With an electric mixer, beat cream, sugar, and vanilla to medium peaks.
- Spread or pipe on top of pie.
Notes + Tips!
- If you don’t have a food processor, you can crush the oreos by putting them in a zip top bag and using a rolling pin to break them up.
- Don’t leave the cookie crumbs and butter mixture too long before pressing into the pan. The longer you leave it, the more the butter absorbs into the cookie crumbs and dries out. This makes it very difficult to work with.
- Make sure the crust is well packed!
- Be careful to not over-mix the brownie batter
- Let the brownie layer cool completely before adding the chocolate pudding on top.
- Be sure to whisk the pudding constantly as it cooks! It comes together quickly and needs to be whisked to ensure a smooth pudding.
- Refrigerating the pie not only sets the chocolate pudding, but it also makes the brownie even MORE fudgy!
- Set this pie out of the fridge 5-10 minutes before serving.
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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
– Still Hungry? –
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