Mississippi Mud Pie is a chocolate lover’s dream. With a crunchy cookie crust, a fudgy brownie layer, creamy chocolate pudding, and fluffy whipped cream, it’s a dessert that delights with every bite. Perfect for any occasion, this pie is both decadent and surprisingly easy to make. I love how it combines rich flavors and textures into one irresistible treat.
Chocolate Sandwich Cookies: Use cookies like Oreos, crushed finely with the cream filling to bind the crust together. If you prefer, you can substitute with chocolate graham crackers or other chocolate wafer cookies. Unsalted Butter: Melted, to help the cookie crumbs form a solid crust. You can use salted butter if you adjust the added salt in the recipe.
Unsalted Butter: Melted, adds richness to the brownie layer. Margarine or coconut oil can be used as substitutes. Granulated Sugar: Sweetens the brownies and gives them a fudgy texture. You can substitute with brown sugar for a deeper flavor. Eggs: Provide structure and moisture to the brownie mix. For a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Vanilla Extract: I recommend using pure vanilla extract for best flavor. It enhances the flavor of the brownies, so don’t skip it. Unsweetened Cocoa Powder: Opt for a good quality cocoa powder. Flour: All purpose flour is all you need. You can substitute with gluten-free flour, if you need. Salt: Help balance the sweetness and enhances the flavor of the brownie. Baking Powder: It’s what give our brownie layer a slight rise.
Whole Milk: Creates a creamy base for the pudding. You can use almond milk or coconut milk for a dairy-free option. Granulated Sugar: I used granulated sugar but feel free to substitute with coconut sugar or a sugar substitute like stevia for a lower-calorie option. Cornstarch: Thickens the pudding to the right consistency. Arrowroot powder or tapioca starch are alternatives. Salt: Enhances the flavors in the pudding, without it, your pudding will taste bland. Unsweetened Cocoa Powder: It’s what gives the pudding a rich chocolate base. Egg Yolks: Add richness and help thicken the pudding. Vanilla Extract: I recommend using pure vanilla extract for best flavor. Semi-Sweet Chocolate: Use your favorite or just plain chocolate chips will work as well.
Topping: I just used my standard whipped cream topping with heavy cream, some powdered sugar and vanilla. I also like to top my mud pie with lots of chocolate shavings.
Preheat your oven to 350°F (175°C). Combine the crushed chocolate sandwich cookies and 6 tablespoons of melted unsalted butter in a bowl until well mixed. Press the mixture into the bottom of a 9-inch pie dish. Mix ½ cup melted unsalted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract in a bowl until smooth. Stir in ⅓ cup unsweetened cocoa powder, ½ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder until well combined. Spread the brownie mixture over the cookie crust. Transfer the pie dish to the oven and bake at 350°F for 20-25 minutes. Allow the brownie layer to cool completely. Tip: Cooling completely helps the next layer set properly. In a saucepan over medium heat, whisk together 2 cups whole milk, ⅔ cup granulated sugar, ¼ cup cornstarch, ¼ cup unsweetened cocoa powder, ¼ teaspoon salt, and 2 large egg yolks. Stir constantly until the mixture thickens and boils. Remove from heat and add 4 ounces finely chopped semi-sweet chocolate and 1 teaspoon vanilla extract, stirring until the chocolate is completely melted. Pour the pudding over the cooled brownie layer and chill in the refrigerator until set, about 4 hours. Tip: Stirring constantly prevents lumps and creates a smooth pudding. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the set pudding layer. Sprinkle with chocolate shavings for garnish.
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