Last summer my sister brought this chocolate pie to our cookout that she got from some bakery downtown. Thirty bucks she paid for it. Everyone tried a piece and yeah, it was decent, but thirty dollars decent? No way. Liam took one bite, looked at me, and said "We could make this ourselves." So the next weekend we tried. First one I burnt because I wasn't paying attention to the time. Second one had this soggy mess of a crust that fell apart when I cut into it. Third attempt came out right though. Now this Mississippi mud pie is what I bring to every family thing, and people always ask which bakery I got it from.
Why You'll Love This Mississippi Mud Pie
I don't usually make complicated desserts. Too many steps, too many ways to mess it up, too much time I don't have. But this one's different. Yeah, it looks like you worked on it all day, but most of the time is just sitting in the fridge doing nothing. The actual work? Maybe thirty minutes. Made this last month on a Wednesday after work, stuck it in the fridge, and by Thursday dinner it was ready.
The chocolate is what gets everyone. Not just one kind of chocolate - it's layers of different textures. Crunchy chocolate cookie crust on the bottom, then this dense fudgy part that's almost like brownies, then smooth chocolate pudding, then whipped cream on top with chocolate shavings. Liam usually picks at his dessert and leaves half of it. He ate his whole slice of this and asked if he could have more for breakfast. I said no but I understood why he was asking.
Jump to:
Ingredients For Mississippi Mud Pie
For the Chocolate Cookie Crust:
- 2 cups chocolate cookie crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
For the Fudgy Brownie Layer:
- ½ cup butter
- 4 oz unsweetened chocolate
- 1½ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup flour
- ¼ teaspoon salt
For the Chocolate Pudding Layer:
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- Or make homemade if you want
For the Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- Chocolate shavings or mini chocolate chips
How to Make Mississippi Mud Pie Step by Step
Make the Crust:
Heat your oven to 350°F. Crush up the chocolate cookies until they're fine crumbs - I just throw them in a food processor for thirty seconds. Mix the crumbs with melted butter and sugar until it looks like wet sand. Press it into the bottom and up the sides of a 9-inch pie pan. Really pack it in there or it falls apart later. Bake for 8 minutes, then let it cool while you make the brownie layer.
Make the Fudgy Layer:
Melt the butter and unsweetened chocolate together in a saucepan over low heat, stirring so it doesn't burn. Take it off the heat and whisk in the sugar. Add the eggs one at a time, whisking after each one. Mix in the vanilla. Dump in the flour and salt, stir just until combined. Pour this over your cooled crust and bake at 350°F for about 25-30 minutes. It should look set on the edges but still a little soft in the middle. Let it cool completely - this takes maybe an hour.
Add the Pudding Layer:
Whisk together the instant pudding mix and cold milk for about 2 minutes until it thickens. Spread it over the cooled brownie layer. Stick the whole pie in the fridge for at least 2 hours so the pudding sets up right.
Make the Whipped Cream:
Beat the heavy cream, powdered sugar, and vanilla with a mixer until you get stiff peaks. Takes about 3-4 minutes. Don't overbeat it or it turns into butter - I've done this twice. Spread the whipped cream over the pudding layer. Top with chocolate shavings or mini chips.
Chill and Serve:
Put it back in the fridge for at least another hour before you cut into it. I know that's annoying but if you try cutting it too soon, all the layers slide around and it looks messy.
Substitutions
Crust Options:
- Chocolate cookies → Graham crackers (less chocolatey)
- Oreos → Chocolate graham crackers (easier)
- Store-bought → Pre-made chocolate pie crust (saves time)
- Cookies → Brownie crust (double chocolate)
Brownie Layer Swaps:
- Unsweetened chocolate → Semi-sweet chips (sweeter)
- From scratch → Boxed brownie mix (way faster)
- Butter → Coconut oil (different flavor)
- All-purpose flour → Almond flour (gluten-free)
Pudding Alternatives:
- Instant chocolate → Cook and serve pudding (takes longer)
- Chocolate → Coffee flavored (adults love this)
- Store-bought → Homemade custard (fancier)
- Regular → Sugar-free pudding (less sweet)
Topping Changes:
- Homemade whipped cream → Cool Whip (easier)
- Heavy cream → Coconut cream (dairy-free)
- Whipped cream → Chocolate ganache (richer)
- Plain → Add cocoa powder to whipped cream (more chocolate)
Equipment For Mississippi Mud Pie
- 9-inch pie pan (glass or metal both work)
- Food processor for crushing cookies (or just use a zip-top bag and rolling pin)
- Medium saucepan for melting chocolate
- Mixing bowls (at least 2)
- Whisk or electric mixer
- Rubber spatula for spreading layers
Mississippi Mud Pie Variations
Mississippi Mud Pie Ice Cream Version:
- Make the crust and brownie layer as usual
- Skip the pudding completely
- Fill with softened chocolate ice cream instead
- Top with whipped cream and freeze until solid
- Like eating the pie and ice cream together (Liam's favorite way)
Mississippi Mud Pie Brownies:
- Press cookie crust into 9x13 pan instead of pie pan
- Pour brownie batter on top and bake
- Skip pudding layer, just add whipped cream
- Cut into squares instead of wedges
- Way easier to serve at parties
Peanut Butter Mud Pie:
- Add ½ cup peanut butter to the brownie layer
- Use chocolate peanut butter pudding
- Top with chopped Reese's cups
- My husband requests this version for his birthday every year
Boozy Adult Version:
- Add 2 tablespoons bourbon to brownie layer
- Mix 2 tablespoons Kahlua into pudding
- Only make when kids aren't eating it
- Way richer and more grown-up tasting
Storage Tips
In the Fridge (3-4 days):
- Cover loosely with plastic wrap or foil
- Don't press it down or whipped cream gets smashed
- Keeps fine for up to 4 days but tastes best first 2 days
- Whipped cream might get slightly watery after day 3
Freezing (Up to 1 month):
- Freeze whole pie uncovered for 2 hours until solid
- Wrap tightly in plastic wrap then foil
- Thaw in fridge overnight before serving
- Add fresh whipped cream after thawing if yours got weird
Make-Ahead Tips:
- Make crust and brownie layer up to 2 days ahead
- Add pudding and whipped cream day you're serving
- Or freeze whole thing and thaw when you need it
- Holds up better than most cream Mississippi Mud Pie
Top Tip
- Let Each Layer Cool: Don't rush through this or it turns into a disaster. Crust needs to cool before you add brownie stuff or it gets soggy. Brownie layer has to be totally cold before pudding goes on or the pudding gets runny and gross. First time I made this, I kept moving too fast because I wanted to finish it. All the layers mixed into each other and looked like chocolate soup.
- Stop Beating the Whipped Cream: Quit when you see stiff peaks. That's when you pull the beaters up and the cream stands straight without falling over. Keep mixing past that and it gets grainy and starts turning into butter. Done this three times thinking more was better. It's not. Just watch it and stop the second peaks stay up. Takes maybe 3-4 minutes.
- Buy Real Chocolate: The unsweetened chocolate is basically half the taste of this thing. Don't get the cheapest bar they sell. Get decent baking chocolate - not fancy expensive stuff, just not the dollar store crap. I bought cheap chocolate once to save two bucks. The whole pie tasted like nothing. My husband had one bite and didn't touch it again.
FAQ
What is in a Mississippi Mud Pie?
Chocolate cookie crust on the bottom, then a thick fudgy brownie layer, then chocolate pudding, then whipped cream on top with chocolate shavings. Four layers of different chocolate stuff all stacked up. Some recipes throw in marshmallows or pecans but I don't. Just chocolate is enough. It's called Mississippi mud pie because when you slice into it, all those dark brown layers look like thick mud from the Mississippi River. Not a pretty name but that's what stuck.
What is Dolly Parton's favorite pie?
I have no idea. That's such a random question. Maybe someone heard she likes Mississippi mud pie? I don't know. Never asked her. Can't help you with this one.
Why is it called Mississippi Mud Pie?
Because it looks like river mud when you cut into it. All those dark chocolate layers stacked together look thick and muddy, like the mud along Mississippi River banks. It's a southern thing that got popular back in the 70s or 80s. The name is kind of gross honestly. Liam won't eat it until I call it "chocolate layer pie" instead because "mud pie" sounds disgusting to him.
What does Mississippi Mud Pie taste like?
Like four different chocolate desserts happening at the same time. Crunchy cookie crust that tastes like Oreos. Dense fudgy brownie part. Smooth creamy pudding. Light whipped cream that balances out all the heavy chocolate. It's really rich. You can't eat a huge piece. My husband can demolish half a pie normally but with this he stops after one slice. Too much chocolate but in a good way if that makes sense.
Just Make This Already
That's everything about making Mississippi mud pie after I've done it maybe thirty times now. Works for Thanksgiving, random Saturday nights, or when you need to show up somewhere with dessert and want people impressed. Nobody ever wants seconds because one slice is plenty with all that chocolate going on.
Want more stuff that doesn't eat up your whole day? Check out our Easy Harry Potter Butterbeer Cupcakes - kids lose their minds over these. Our Easy Samoa Bundt Cake Recipe tastes like those Girl Scout cookies but way bigger. And if you need dinner not dessert, our Easy French Dip Biscuits Recipe ready in 30 minutes is what I throw together when I realize it's 5pm and I forgot to plan anything.
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Pairing
These are my favorite dishes to serve with Mississippi Mud Pie
Mississippi Mud Pie
Equipment
- 1 9-inch pie pan (Glass or metal both work)
- 1 Food processor (For crushing cookies (or use a zip-top bag and rolling pin))
- 1 Medium saucepan (For melting chocolate)
- 2 Mixing bowls (One for brownie, one for pudding/whipped cream)
- 1 Whisk or electric mixer (For whipped cream and pudding)
- 1 Rubber spatula (For spreading layers)
Ingredients
Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs - Oreos or chocolate grahams
- 6 tablespoons butter, melted
- 2 tablespoons sugar
Fudgy Brownie Layer
- ½ cup butter
- 4 oz unsweetened chocolate - Use good-quality baking chocolate
- 1½ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
Chocolate Pudding Layer
- 1 instant chocolate pudding mix - Or use homemade pudding
- 2 box (3.9 oz) cold milk
Topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- chocolate shavings or mini chips - For garnish
Instructions
- Preheat oven to 350°F (175°C). Crush cookies into fine crumbs. Mix with melted butter and sugar until it looks like wet sand. Press into bottom and sides of 9-inch pie pan. Bake 8 minutes, then cool.
- Melt butter and chocolate in saucepan over low heat. Whisk in sugar, then eggs one at a time. Stir in vanilla, flour, and salt. Spread over cooled crust. Bake 25-30 min until edges set. Cool completely.
- Whisk pudding mix and cold milk for 2 minutes until thick. Spread evenly over cooled brownie layer. Chill 2 hours.
- Beat cream, powdered sugar, and vanilla until stiff peaks form (3-4 min). Spread over pudding layer.
- Refrigerate at least 1 hour before slicing. Garnish with chocolate shavings.
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