This Mississippi mud pie is an indulgent, ultra-creamy chocolate dessert with an Oreo crust, a fudgy brownie layer, a rich chocolate pudding layer, and a generous topping of whipped cream.
A classic Southern favorite, this Mississippi mud pie is decadently layered yet straightforward to assemble. Each component is simple on its own, and together they make an excellent holiday dessert for Thanksgiving or Christmas. I wanted a version that was intensely chocolatey — mission accomplished — and my favorite part is the brownie layer, which stays soft and fudgy even when chilled.
Tips for making the pie
Follow these tips to get the best results. I recommend using a 9-inch springform pan for easy removal, though a standard pie pan will also work.
- Oreo crust: I use about 2 1/2 cups (roughly two-thirds of a standard package). Keep the Oreo filling — it adds flavor and the crust is baked first so it holds up well.
- Brownie layer: Aim to slightly underbake this layer so it remains fudgy. In my oven, 27–29 minutes (I used 28 minutes) yields moist crumbs on a toothpick and a soft center.
- Pudding layer: Use only 1 cup of milk for the instant pudding mix so it sets firmly. For best texture, make the pie ahead and chill the pudding layer overnight before adding the whipped cream.
This pudding method also works well in other desserts. If you want additional brownie guidance, look for trusted brownie recipes that emphasize proper measuring and not overbaking.
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Mississippi Mud Pie
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Ingredients
Oreo Crust
- 2 1/2 cups Oreos, fine crumb, keep the fillings
- 5 TBSP Unsalted butter, melted
Brownie Layer
- 1/2 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder, Dutch process
- 1/2 TBSP Cornstarch
- 1/2 tsp Salt
- 1 cup White granulated sugar
- 2 Large eggs
- 1/4 cup Unsalted butter, melted
- 1/4 cup Oil, canola or vegetable
- 1 tsp Pure vanilla extract
Pudding Layer
- 3.9 oz Instant chocolate pudding mix
- 2 TBSP Unsweetened cocoa powder
- 1 cup Milk
- 1 tsp Pure vanilla extract
- 1/2 cups Heavy cream
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
Whipped Cream Layer
- 1 1/2 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
- 2 oz Cream cheese
Instructions
Oreo Crust
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Preheat the oven to 350°F. Spray a 9-inch springform pan (or a 9-inch pie pan) with nonstick spray. If using a springform, line the bottom with a circle of parchment and spray the parchment.
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Process the Oreos into fine crumbs. Mix crumbs with melted butter, press into the prepared pan, and compact with the bottom of a measuring cup. Bake the crust for 11 minutes; then set aside to cool slightly.
Brownie Layer
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While the crust bakes, whisk together the flour, cocoa, cornstarch, and salt; set aside. In a mixer, beat sugar and eggs on high for 2 minutes, then add melted butter, oil, and vanilla and mix on low until combined.
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Add the dry ingredients and mix on low until nearly combined, then finish folding with a spatula. Pour the batter over the baked crust and spread evenly.
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Bake 27–29 minutes, until a toothpick shows moist crumbs. Cool completely on a wire rack before proceeding.
Pudding Layer
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When the brownie layer is fully cooled, whip 1/2 cup heavy cream with 1/4 cup sugar and 1 tsp vanilla to stiff peaks.
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In another bowl, whisk the instant pudding mix, cocoa powder, 1 cup milk, and 1 tsp vanilla on high for 2 minutes. Gently fold the whipped cream into the pudding until light and uniform.
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Spread the pudding mixture over the brownie layer, cover, and chill at least 2 hours (overnight is best) to set.
Whipped Cream Layer
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Whip 1 1/2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla to soft peaks. In a separate bowl, beat the cream cheese until smooth, then fold it into the whipped cream and beat to medium peaks.
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Remove the pie from the pan (if using a springform, release and remove the pan and parchment), spread the whipped cream over the chilled pudding layer, and garnish with crushed Oreos and mini chocolate chips if desired.
Notes
High-altitude adjustment: add 1 extra tablespoon of flour.