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Slice of Mississippi Mud Pie on a white plate

Mississippi Mud Pie

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Slice of Mississippi Mud Pie on a white plate

Mississippi Mud Pie

Recently, I joined a group that bakes recipes from the cookbook, Baked Explorations, and posts every other Sunday. Unfortunately, when I mentioned some of the upcoming selections, my picky family wasn’t as gung ho as I was…and to remain a skinny chick, I just couldn’t justify eating a whole batch of rosemary apricot squares or an orange creamsicle tart by myself. I had the cookbook open to their Mississippi Mud Pie, 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?
Mississippi Mud Pie on a cake stand


I accidentally baked my crust at 350 vs. 300ΒΊ…and it was also thicker than it should have been.  We had crust flying across the kitchen as the boys were trying to break through with their forks.  They definitely enjoyed this dessert, but were more enamored with the small amount of leftover flourless chocolate cake I had sent in for a pitch in at hubby’s office…and that was a heck of a lot easier to put together. I’ll post that one soon.

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



  • 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


  • 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)


  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.

Nutrition Information:



Serving Size:

1 slice

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


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54 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.


  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.


    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!


  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.

    Cook Lisa Cook

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

  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.


  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!

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