Mississippi Mud Pie

published Dec 9, 2022
Mississippi Mud Pie Recipe

Chocolate lovers, listen up! You’ll want to dive deep into the layers of Oreo cookie crust, chocolate pudding, chewy fudge brownie, and whipped cream.

Serves8 to 12

Makes1 (9-inch) pie

Prep20 minutes

Cook28 minutes to 36 minutes

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Photo of Mississippi Mud Pie slice.
Credit: Maria Do

My love for Southern pies and unshakeable enthusiasm for chocolate have met its match in this Mississippi Mud Pie. Chocolate lovers, brace yourself for the layers — Oreo cookie crust, fudgy brownie, chocolate pudding, and whipped cream topping. It’s dense, light and silky all at the same time, making every bite a textural delight.

Credit: Maria Do

The History of Mississippi Mud Pie

Just like it’s namesake, origins of Mississippi mud pie are about as clear as mud. Many believe it is an adaption of the World War II era Mississippi mud cake, which is a melty tray bake of warm chocolate, gooey marshmallows, nuts, and butter. 

Another origin story has a Vicksburg waitress named Jenny Meyer at the center. Legend has it that on one of her shifts in 1927, she noticed a melting frozen chocolate pie and likened it to the muddy Mississippi banks. Her coworkers agreed and the name was born. 

Can I Make This Pie Ahead of Time? 

Yes, you can absolutely make Mississippi mud pie ahead of time. The crust, brownie and pudding layers actually benefit from chilling time. However, I recommended waiting until you’re ready to serve to make the whipped cream. 

Mississippi Mud Pie Recipe

Chocolate lovers, listen up! You’ll want to dive deep into the layers of Oreo cookie crust, chocolate pudding, chewy fudge brownie, and whipped cream.

Prep time 20 minutes

Cook time 28 minutes to 36 minutes

Makes 1 (9-inch) pie

Serves 8 to 12

Nutritional Info


For the crust:

  • Cooking spray

  • 6 tablespoons

    unsalted butter

  • 24

    Oreo chocolate sandwich cookies (2 rows of a 14.3-ounce package)

  • 1/2 teaspoon

    kosher salt

For the brownie base:

  • 4 tablespoons

    unsalted butter

  • 1/4 cup

    granulated sugar

  • 1/4 cup

    packed light or dark brown sugar

  • 1

    large egg

  • 1/4 cup

    Dutch-processed cocoa powder

  • 1 teaspoon

    vanilla extract

  • 1/4 teaspoon

    kosher salt

  • 1/4 cup

    all-purpose flour

  • 1/8 teaspoon

    baking powder

For the chocolate filling:

  • 1 (3.9-ounce) box

    Jell-O instant chocolate pudding mix

  • 2 cups

    whole or 2% milk

For the whipped cream and garnishes:

  • 4

    Oreo chocolate sandwich cookies

  • 1 1/2 cups

    cold heavy cream

  • 1/4 cup

    powdered sugar

  • 1/2 teaspoon

    vanillla extract

  • 2 tablespoons

    chocolate curls (optional)


Make the crust:

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9 1/2-inch deep-dish pie pan or 9-inch springform pan with cooking spray. Place the pan on a baking sheet.

  2. Melt 6 tablespoons unsalted butter in the microwave or on the stovetop.

  3. Place 24 Oreos in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 2 heaping cups).

  4. Add the butter and 1/2 teaspoon kosher salt. Pulse until looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.

  5. Transfer the mixture to the pie or springform pan. Using a flat-bottomed measuring cup, press it into the bottom and about 1/2 inch up the sides (do not go all the way up the sides of the pie pan).

  6. Bake until the crust is no longer visibly wet in the center, 8 to 10 minutes. Place on a wire rack and let cool while you make the brownie base.

Make the brownie base:

  1. Place 4 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on high until melted, 40 to 50 seconds. Add 1/4 cup granulated sugar and 1/4 cup packed brown sugar, and whisk until the sugar is fully coated. Add 1 large egg, 1/4 cup Dutch-processed cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Whisk until smooth.

  2. Add 1/4 cup all-purpose flour and 1/8 teaspoon baking powder, and whisk until just combined with no streaks of flour. Transfer to the crust and spread into an even layer.

  3. Bake until a tester inserted into the center comes out with just a few crumbs, 20 to 27 minutes. Let cool completely, 1 to 2 1/2 hours.

Make the chocolate filling:

  1. Place 1 (3.9-ounce) box instant chocolate pudding mix in a large bowl and whisk to remove any large clumps. Add 2 cups whole or 2% milk and whisk vigorously until thickened and no lumps remain, 1 to 2 minutes.

  2. Pour the pudding mixture evenly over the brownie base and smooth the top. Press a sheet of plastic wrap directly against the surface of the pudding. Refrigerate for at least 2 hours up to overnight.

Garnish the pie:

  1. Chop or crush 4 Oreos until pieces no bigger than the size of a pea.

  2. When ready to serve, make the whipped cream. Place 1 1/2 cups cold heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until firm peaks form, 2 to 5 minutes.

  3. Spoon the whipped cream evenly on top of the pie and smooth into the top with an offset spatula. Garnish with the crushed oreos and 2 tablespoons chocolate curls if using. For the pie pan, slice and serve straight out of the pan. For the springform pan, run a knife or small offset spatula around the pie, then release and remove the ring before slicing.

Recipe Notes

Make ahead: The pie can be made up to the pudding layer and refrigerated up to 2 days in advance.

Storage: Cover leftover pie loosely covered with plastic wrap or aluminum foil and refrigerate for up to 3 days.