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Slice of Mississippi Mud Pie on a white plate with a red handle fork

Mississippi Mud Pie

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This decadent Mississippi Mud Pie has an Oreo crust, flourless chocolate cake, chocolate pudding, and a billowy fresh whipped cream topping. There are a zillion variations of this exquisite chocolate dessert, and this one is a winner! This is your dream Chocolate Pudding Pie on steroids!

Without the crust, it can be called a Mississippi Mud Cake, but why not go the whole nine yards and enjoy that 4th layer. The Oxford Companion to Sugar and Sweets describes a Mississippi mud pie as a rich chocolate dessert “composed of pudding, cake, biscuits, ice cream, whipped cream, marshmallows, and liqueur presented in a cookie crust.” Whoa, that list makes this dessert look rather basic!

Slice of Mississippi Mud Pie on a white plate

Mississippi Mud Pie

Back in 2011, I joined a group that was baking recipes from the cookbook, Baked Explorations (affiliate link). With kids still living at home, and the picky husband, when I brought up the options of rosemary apricot squares and orange creamsicle tart, they were unimpressed.

I had the cookbook open to their Mississippi Mud Pie Recipe when my youngest walked through the kitchen. And that began the hounding process.  Oreo crust topped with a flourless chocolate cake, then silky chocolate pudding and whipped cream?  Can you see why he was enticed by the photo? Now, years later, I revisited this Mississippi mud pie recipe and knew it needed an encore presentation.

Overhead view of Oreo Mud Pie on a white cake stand

Questions About This Chocolate Pudding Pie

Why Is It Called Mississippi Mud Pie?

Mississippi Mud Cake was around when groceries were rationed during WWII. It was likened to the dark mud of the Mississippi. A Pie version came later. Craig Claiborne, of the New York Times, questioned whether there was such a dessert in 1981. He received scores of recipes, thus answering his query.

How Do You Make a Mississippi Mud Pie?

There is no definitive answer since there are so many versions. This recipe starts like most, has baked and unbaked layers. There is always a cookie crust, often a brownie or cake layer, and other options can include biscuits, ice cream, whipped cream, marshmallows, and liqueur.

Can You Freeze a Mud Pie?

Once it's topped with whipped cream, a mud pie will be hard to freeze. If it's made ahead, leave the topping off, make sure to cover the dessert with plastic wrap to make airtight, and freeze up to 3 months. Defrost in the refrigerator and top with whipped cream to serve.

Slice of Mississippi Mud Pie in front of a cake stand

Tips for Making an Oreo Mud Pie

  • The crust is made with crushed Oreos. Since the filling is part of the recipe, you can’t substitute chocolate cookie crumbs. 
  • Make your own crumbs by processing them in your food processor. You can also place them in a Ziploc bag and crush them with a rolling pin, meat mallet, etc. But this can be time-consuming.
  • To make the flourless chocolate cake, you’ll need to separate your eggs. The whites are for the cake and the yolks are for the pudding.
  • PRO-Tip: Eggs separate best when cold. The yolks are less likely to break. But egg whites whip best at room temperature.
  • PRO-Tip: Even one speck of oil on beaters or bowl will prevent egg whites from whipping properly. This includes egg yolks, so make sure you separate your eggs one at a time, and not over the bowl of collected egg whites in case your yolk breaks. 
  • The egg whites are gently folded into the chocolate when making the cake. If you haven’t used this technique before, first add 1 cup of the whites into the chocolate. Use a rubber spatula to lift and fold the whites into the batter from the middle, down, then up the side of the bowl. Repeat until the mixture is combined. Repeat with the rest of the whites until almost completely combined. Be careful not to overmix. Note: when the cake layer is baked, it will puff up, then fall. This is normal.
  • When cooking your pudding, whisk it constantly so no lumps develop. Note that it must be chilled for 3 hours before adding it to the pie.

The crust is quite thick and a bit hard to get a fork through.  We had crust flying across the kitchen as the boys were trying to break through with their forks.  They definitely enjoyed this dessert. If you’re looking for a rich chocolate dessert that makes a sensational presentation, this Mississippi Mud Dessert fits the bill!

More Chocolate Pies You’ll Love:

This recipe was first shared in July 2011. Photos and text were updated in 2020

Slice of Mississippi Mud Pie on a white plate

Mississippi Mud Pie

Oreo crust, flourless chocolate cake, chocolate pudding topped with whipped cream!

Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Yield 12 servings

Ingredients

Crust:

  • 35-40 chocolate sandwich cookies, such as Oreos , crushed
  • 5 tablespoons. butter, melted

For the Flourless Chocolate Cake:

  • 4 tablespoons (1/2 stick) butter
  • 6 ounces semisweet chocolate, chopped
  • 1-2 tablespoons instant espresso powder (I used 1 tablespoon)
  • 1/4 cup coffee, at room temperature
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 6 eggs, separated, at room temperature
  • 1 cup sugar

For the Chocolate Pudding:

  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 2 1/2 Cups Whole Milk
  • 3 tablespoons butter
  • 2 teaspoons vanilla
  • 3 ounces semisweet chocolate, chopped

Topping:

  • 1 1/4 cups whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 envelope Whip-It, optional (this will keep whipped cream from separating if storing it more than a day)

Instructions

  1. Preheat the oven to 300º. Spray a 9 inch springform pan with nonstick cooking spray. Line the pan with parchment paper and spray the parchment and sides of the pan.
  2. In a food processor, process the cookies to make crumbs. Pour the melted butter over them and mix with a rubber spatula until well combined.
  3. Pour crumbs into the prepared pan and press it into the bottom and up the sides, leaving about 1/2 inch between the top of the crust and the top of the pan. Press with spoon or fingers to get an even distribution. Freeze for about 10 minutes. Bake for 10 minutes then cool on wire rack.

To make the Flourless Chocolate Cake:

  1. Increase the oven temperature to 350º.
  2. Gently melt the butter and chocolate together in the microwave, stopping to stir at 30 second increments, till smooth. Set aside to cool.
  3. In a small bowl, combine espresso powder, coffee, salt and vanilla. Set aside.
  4. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks with 1/2 cup sugar until the mixture is light and has almost doubled in volume, about 5 minutes. Add the chocolate mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for a few seconds. Add the coffee mixture and beat until just combined. Scrape down the bottom and sides of the bowl and mix on low for 5 seconds.
  5. In a clean bowl fitted with the cleaned whisk attachment, beat the egg whites until foamy. Gradually increase the speed to high and add the remaining 1/2 cup sugar, beating until soft peaks form.
  6. Mix 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold in the egg whites. Add the remaining egg whites and continue folding until they are almost completely combined. Do not overmix. Pour the batter onto the cooled cookie crust and bake for 38 to 42 minutes. Cake should be set but still jiggly in the center. Transfer to a wire rack and cool completely. Cake will sink as it cools. Wrap and refrigerate the cake for at least three hours or overnight.

To make the Pudding:

  1. In a saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the egg yolks and mix until combined. Slowly pour in the milk, whisking constantly.
  2. In a saucepan over medium heat, bring the mixture to a boil, whisking constantly. Boil for 30 seconds, then transfer it to a medium bowl. Add the butter, vanilla, and chocolate and whisk until combined. Continue to whisk for a few minutes more to cool the mixture slightly. Let the pudding stand for 15 minutes at room temperature. Press a piece of plastic wrap directly onto the surface of the pudding, and chill it for at least 3 hours.

To Assemble the Mississippi Mud Pie:

  1. Whisk the pudding, then pour it onto the top of the cake, staying inside the cookie crust border. Spread evenly. Return the cake to the refrigerator for at least 30 minutes while you prepare the whipped cream topping. Whip cream with sugar, vanilla and Whip-It, if using, to form soft peaks. Spread the whipped cream across the pudding layer, all the way to the sides. Remove sides of the springform and serve. Store leftovers in the refrigerator, up to 2 days.

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Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving: Calories: 0Total Fat: 0g

HOW MUCH DID YOU LOVE THIS RECIPE?

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61 comments on “Mississippi Mud Pie”

  1. thick crust or not this is a chocolate lovers dream! YUM!

  2. Regardless of the crust, I am sure this was delicious. Great pic-my mouth is watering. Buzz.

  3. Lovely photos Lizzy. Thanks for sharing the recipe and your review. And glad you are taking part in the Pie Party.

    Becky

  4. This would be perfect for me… ohhh chocolate!!! It looks so inviting!!! Your kids are soooo lucky! <3

  5. Look delicious, Lizzy!

  6. Even though the crust was a little thick this is one fantastic looking pie. This would take care of my chocolate cravings for sure. Happy Pie Day.

  7. Oh Lizzy this is fabulous!!!!!

  8. I love that cookbook. How wonderful that you got to try that yummy pie.

  9. I like that adding Oreo into this pie, great creativity Lizzy. For me I think a small slice will do. Looking forward for more beautiful recipes from you.

  10. Sounds like a great cookbook! I love the simplicity of this mud pie. Can’t wait to see your other flourless chocolate cake recipe!

  11. It sounds just too good πŸ™‚ It’s a really great recipe.

  12. Looks so decadent and delish Liz!

  13. This winter I made a mud pie—
    I used Thin Mints as the crust.
    Tillamonk Espresso ice cream as the filling
    Zested with Samoas.

    Yummy

    Baby Bartels

  14. Looks fantastic and certainly delicious! πŸ™‚

  15. Honestly, I couldn’t ask for anything more that this – it’s perfect!!
    Mary x

  16. Oh no, too bad about the crust. But quite honestly just looking at the photos I would have never guessed it, just mouthwatering. I’ve done the same thing πŸ™‚ Hope you had a great holiday weekend!

  17. Lizzy…thick crust or what..I am sure they finished fast πŸ™‚ it looks sinfully delicious πŸ™‚

  18. OMG Lizzy this Mississipi Pie look georgeous!! gloria

  19. This looks gorgeous, Lizzy. This brings me back. I had forgotten the joys of MMP – definitely making this.

  20. i haven’t had mud pie is so long… i am suddenly craving it now…lol.
    i am really digging that oreo pie crust!

  21. This cookbook sounds amazing! Love this chocolatey pie-cake!!

  22. I am SO in love with this chocolateness!!!!! Miriam@Meatless Meals For Meat Eaters

  23. What a fantastic post! Everytime I visit your blog, I get this really big smile! πŸ™‚
    Everything you bake and cook is amazing, Lizzy- I absolutely love your blog! This mud pie looks fabulous…I am adding this to my to-bake list and will let you know when I try it!

    xx,
    Tammy

  24. gorgeous gorgeous gorgeous

  25. Bookmarked x a million! This looks spectacular!

  26. I need an occasion to make this and I am going find one, soon. If I made this now, I would be the only one eating it. Hubby does not like chocolate. I think, I’ll make it when some of my grandchildren come over. They will love it and they will eat it all up.

    Thanks for the link.

  27. New reader. Found you via Twitter and very happy I did. This mud pie looks much tastier than the ones we made as kids! Looking forward to trying your recipe.

  28. Looks and sounds absolutely divine, so many processes involved. I wish I had the courage to make this awesome dessert

  29. Wowsers! Your kid had to hound. I’d be hounding too…good lord.

  30. Sounds rich enough to need about a quart of milk to wash it down! It looks amazing in all its layers!

  31. Looks oh-so decadent.

    Lisa~~
    Cook Lisa Cook

  32. Liz, I would love a big slice about right now!! Looks so good!
    Patti

  33. Lizzy, you’ve got some lucky boys;-)
    My eye went right to the crust as it just looked so thick and chocolatey- in such a good way;-)

  34. Chocolate lovers unite! I am not much of a sweet eater, but I do love to bake. Have made many Mississippi Mud Cake sover the years but never the pie! Looks like you gave it the exact expertise needed!

  35. I would be having a late night snack if that was in my fridge.

  36. I love this! It reminds me of my childhood. We had Mississippi Mud Pie at every function and gathering, and sometimes just because. Thanks for bringing back wonderful memories πŸ™‚

  37. You had me laughing at the image of crust flying across the kitchen…lol. Oh how many times have I had baking mistakes like that!

  38. Lizzy-I printed out the previous flourless chocolate cake with the ganache topping…cannot go near this one, although it’s so decadent, and chocolate “heaven”…I know I would only allow myself to eat only one bite…oh, so rich!
    You can still stay skinny, but as for me, I have to walk an extra 30 minutes for every slice of a rich cake like this…Yummm!

  39. Lizzy this looks fantastic!!! So decadent and delicious!! πŸ™‚

  40. It looks amazing, Lizzy! I think I can live with the thick crust…if I can have a slice!

  41. It may not be perfect, but it still looks pretty amazing!

  42. My mom made this for me recently. I just LOVE that cookbook. I want to eat it again, right now!

  43. Lizzy, you combine layer of goodness in this pie! Chocolate flourless cake is one of my favorite (without coffee) and I imagine this delight with chocolate pudding and whipped cream!

  44. Thanks, everyone!!! I love reading all your comments πŸ™‚

    Sara, I like your version, too….mmmmmm.

  45. Looks wonderful! Perfect for me.

  46. I’ve made the traditional Miss. Mud Cake, but not this version which looks and sounds 10 times better than the recipe that i have. My husband will go nuts over this! I am so glad that I found your blog! One of the best!

  47. I know I’d fight for the last piece of cake. Looks delicious!

  48. I would definitely eat this pie! Yum. Chocolate… who would say no? : ) Great Job. : )

  49. Lizzy, I think this sounds and looks sinful!
    I am so glad you linked up to “Made it on Monday”
    You never cease to amaze me!

  50. We are featuring your mud pie later today. Come over and visit and by all means, bring another delicious dish.

  51. Liz, you had me at Oreo crust! LOL!

  52. Lizzy!! YUMMO!

    You have to come over and post this recipe for this weeks linky party since our theme is chocolate!

    The link will be up tonight beginning at 8pm. Hope to see you there.

    Ellen

    http://everydaysisters.blogspot.com

  53. I don’t blame you a bit for making this instead of the rosemary apricot squares! πŸ™‚ It looks fantastic. This is one of the recipes from the book that I have been looking forward to making, but haven’t had a chance yet.

  54. This looks dark, dangerous, and delicious. Love it!

  55. This looks like a chocolate heaven!! I love every single layer..

  56. This is truly a work of art!!! And here I sit with a nice strong cup of coffee and no pie… Happy Early Holiday Season Liz-enjoy:@)

  57. OMG Liz! I have never seen something so glorious! Absolutely irresistible!

  58. This is totally irresistible! My kids couldn’t stop eating this cake!

  59. One of the most delicious desserts I have ever made. It’s truly one of the best!

  60. If you are looking for a rich and decadent showstopper, this is it! It was the perfect thing to celebrate a family birthday. Absolutely delicious!

  61. For a fancy occasion or just because this is a wonderful dessert. I see why it got rave reviews from the chocoholics in your life.

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