Name: Mississippi Mud Pie
Prep time: 45 min
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 14.3 oz Oreo cookies; 6 tbsp salted butter, melted; ½ cup salted butter; 3 large eggs; 3½ oz 70% chocolate, chopped; 1 tbsp instant espresso granules; ⅔ cup granulated sugar; ¼ cup unsweetened cocoa powder; 1 tsp vanilla extract; ½ cup pecans, toasted and chopped; ¼ cup all-purpose flour; 2 tbsp cornstarch; ¼ tsp salt; ¾ cup sugar; 1½ cups whole milk; 2 large egg yolks; 3½ oz chocolate bar; 2 tbsp salted butter; 1 tsp vanilla extract; 2 cups heavy cream; 2 tsp vanilla extract; 6 tbsp powdered sugar; Chopped toasted pecans, for garnish; Chocolate shavings, for garnish

Mississippi Mud Pie is one of those decadent desserts I make when I want something rich, indulgent, and absolutely unforgettable. I love how each layer has its own texture and flavor the crunchy Oreo crust, the fudgy brownie base, the silky chocolate pudding, and the fluffy whipped cream topping. It’s a show-stopping dessert that never fails to impress.

Why You’ll Love This Recipe

I like this recipe because it has everything a chocolate lover could want in one bite. The different layers combine into a perfect balance of crunchy, gooey, creamy, and airy textures. I also enjoy how customizable it is I can make it with or without nuts, change the chocolate intensity, and even dress it up with extra garnishes. It’s a dessert that feels fancy but is surprisingly fun to put together.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Oreo crust:
14.3 ounces Oreo cookies
6 tablespoons salted butter, melted

For the brownie layer:
½ cup salted butter
3 large eggs
3½ ounces 70% chocolate, chopped
1 tablespoon instant espresso granules
⅔ cup granulated sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla
½ cup pecans, toasted and chopped
¼ cup all-purpose flour

For the pudding layer:
2 tablespoons cornstarch
¼ teaspoon salt
¾ cup sugar
1½ cups whole milk
2 large egg yolks
3½ ounces chocolate bar
2 tablespoons salted butter
1 teaspoon vanilla extract

For the topping:
2 cups heavy cream
2 teaspoons vanilla extract
6 tablespoons powdered sugar
Chopped toasted pecans for garnish
Chocolate shavings for garnish

Directions

I start with the crust by crushing the Oreos into fine crumbs, mixing them with melted butter, and pressing the mixture into the bottom of a springform pan. I chill it while preparing the next layer.
For the brownie layer, I melt butter, chocolate, and espresso granules together until smooth. I whisk in sugar, cocoa powder, eggs, and vanilla, then fold in flour and toasted pecans. I spread the batter over the crust and bake at 350°F (175°C) for about 25–30 minutes until set. I let it cool completely.
For the pudding layer, I whisk cornstarch, sugar, salt, and milk together in a saucepan. I cook over medium heat until thickened, then temper in the egg yolks. I stir in chopped chocolate, butter, and vanilla until smooth. I spread the pudding evenly over the cooled brownie layer and refrigerate until firm.
For the topping, I whip heavy cream with vanilla and powdered sugar until soft peaks form. I spread it generously over the chilled pudding layer.
I finish by sprinkling chopped pecans and chocolate shavings on top before serving.

Servings and Timing

This recipe serves about 10–12 people. It usually takes me 45 minutes to prepare, 30 minutes to bake, and at least 2 hours of chilling time for the pudding layer, so I plan on about 3 ½ hours total before it’s ready to serve.

Variations

Sometimes I leave out the pecans if I want a nut-free version. I’ve also made it with different types of chocolate, like milk chocolate for a sweeter pie or extra-dark chocolate for a richer taste. For a shortcut, I occasionally use store-bought pudding instead of homemade. If I want a more elegant presentation, I make it in individual serving glasses.

Storage/Reheating

I store the pie in the refrigerator, covered, for up to 4 days. The whipped cream holds up well if stabilized, but I sometimes whip a fresh batch if serving later. I don’t recommend freezing this pie since the pudding and whipped cream layers don’t thaw well.

FAQs

Can I make Mississippi Mud Pie ahead of time?

Yes, I usually make it a day in advance so the layers have time to set properly.

Do I need a springform pan?

It’s helpful for easy removal, but I can also use a deep pie dish or a 9×9 baking pan.

Can I use store-bought pudding?

Yes, it saves time, though homemade pudding gives a richer flavor and smoother texture.

How do I crush Oreos for the crust?

I usually pulse them in a food processor, but I’ve also put them in a zip-top bag and crushed them with a rolling pin.

Can I skip the espresso powder?

Yes, but I like using it because it enhances the chocolate flavor without making the pie taste like coffee.

Can I make this pie nut-free?

Yes, I simply leave out the pecans or replace them with something crunchy like crushed pretzels.

What’s the best chocolate to use?

I prefer high-quality 70% dark chocolate for balance, but I’ve also used semi-sweet with great results.

Can I freeze Mississippi Mud Pie?

I don’t recommend freezing since the pudding and cream layers don’t hold up well after thawing.

How do I keep the whipped cream stable?

I sometimes add a tablespoon of cornstarch or gelatin when whipping to help it hold longer.

What garnishes work best?

I love chopped pecans and chocolate shavings, but cocoa powder dusting or caramel drizzle also look great.

Conclusion

I love how Mississippi Mud Pie layers so many textures and flavors into one decadent dessert. From the crunchy crust to the fudgy brownie and silky pudding, every bite is indulgent and satisfying. It’s a chocolate lover’s dream and a dessert I always turn to when I want to wow my guests.