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Mississippi Mud Pie with Oreo crust, brownie layer, chocolate pudding, and whipped cream.

Mississippi Mud Pie

by Dragana Raosavljev
This Mississippi Mud Pie features a crunchy Oreo crust, a rich, fudgy brownie layer, creamy chocolate pudding, and fluffy whipped cream. It’s an easy make-ahead chocolate dessert that’s perfect for holidays, parties, and any occasion.
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Prep Time 40 minutes
Cook Time 30 minutes
Chill time 8 hours
Total Time 9 hours 10 minutes
Course Cheesecake and Pie, Chocolate recipes, Desserts
Cuisine American
Servings 10
Calories 575

Ingredients
  

Oreo Crust

  • 30 Oreo cookies
  • 6 tablespoon unsalted butter melted

Brownie Layer

  • ½ cup unsalted butter
  • 2 ounces bittersweet chocolate chopped
  • 2 eggs
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon unsweetened cocoa powder
  • 2 tabsp all purpose flour
  • ⅛ tsp salt

Chocolate Pudding Layer

  • 1 3.9 ounces box instant chocolate pudding mix
  • 2 cups whole milk cold

Whipped Cream&Topping

  • 1 cup heavy whipping cream cold
  • 3 tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Garnish

  • 2 Oreo cookies crushed
  • 1 tbsp semisweet chocolate chopped

Instructions
 

Prepare the Oreo crust

  • Preheat the oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray.
  • Crush the Oreos into fine crumbs, mix with melted butter, and press firmly into the bottom of the pan. Bake for 10 minutes and let cool slightly.

Make the brownie layer

  • Melt the butter in a microwave-safe bowl. Add the chopped chocolate and stir until smooth, microwaving in short intervals if needed.
  • In a separate bowl, beat the eggs and sugar until combined. Stir in the melted chocolate mixture and vanilla. Add the flour, cocoa powder, and salt, mixing just until combined.
  • Spread the brownie batter over the Oreo crust. Bake at 350°F for about 20 minutes, until the edges are set but the center is still slightly jiggly. Let cool completely.

Prepare the pudding

  • Whisk the instant chocolate pudding mix with cold milk according to the package instructions until thick and smooth.
  • Spread the pudding over the cooled brownie layer. Cover with plastic wrap pressed directly against the pudding and refrigerate overnight, until fully set.

Make the whipped cream

  • Beat the heavy whipping cream, powdered sugar, and vanilla until soft peaks form. Avoid overbeating.

Decorate and serve

  • Spread or pipe the whipped cream over the chilled pie. Garnish with crushed Oreos, chocolate curls, or chopped chocolate. Slice and serve chilled.

Notes

  • Let the brownie layer cool completely before adding the chocolate pudding.
  • Refrigerate the pie overnight for the best texture and clean slices.
  • Add the whipped cream and garnishes just before serving.
  • Storage: Cover the Mississippi Mud Pie and refrigerate for up to 4–5 days. For the best texture, store it in an airtight container.

Nutrition

Serving: 1sliceCalories: 575kcalCarbohydrates: 57gProtein: 6gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 108mgSodium: 220mgPotassium: 260mgFiber: 2gSugar: 44gVitamin A: 974IUVitamin C: 0.1mgCalcium: 100mgIron: 5mg
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