This Mississippi mud pie is such a creamy chocolate lover pie! It has an Oreo crust and a fudgy brownie layer. It also has a chocolate pudding layer and whipped cream piled on top!

Taking a slice out of the Mississippi mud pie.

This Mississippi mud pie is a southern dessert, that is super decadent! It is has a lot of layers, but each layer is easy to make. It is the perfect pie for Thanksgiving or Christmas.
When I first decided to make my own version of this pie, I knew I wanted something super chocolatey. Which this definitely is. I think my favorite part is the brownie layer, it is still soft and fudgy even when cold.

Mississippi mud pie split open on a wood board.

Tips for making the pie

Here are my tips, so yours turns out like this recipe! I highly recommend using a 9-inch springform pan for this. A pie pan can be used, but I find it is easier with a springform.

  • Tip 1: For the Oreo crust, I used about 2/3rds of a regular pack. I get asked if a lot if you need to get rid of the Oreo filling, no you don’t! The crust is baked first, so it is a sturdy layer.
  • Tip 2: For the brownie layer, the goal is to underbake this. For my oven, 28 minutes was perfect.
  • Tip 3: For the pudding layer and to get it to set up, it only uses 1 cup of milk (I used whole milk). Any more milk and the pudding won’t set. For best results, make the pie ahead of time so the pudding layer can chill in the fridge overnight. Then, the next day you can top with whipped cream and fun add-ons.
Brownie batter in a bowl.
I made the brownie batter with no chocolate chips so that it stays soft while cold.
Baked brownie in the pan on top of the crust.
To check if the brownie layer is ready, stick a toothpick in the middle and it should come out with moist crumbs. If it is raw batter, add another 5 minutes.
Chocolate pudding in a bowl.
When folding in the whipped cream, be gentle so you don’t knock out the air. If you are too rough, it will be like soup and it won’t set.
Chocolate pudding in the pan.
Use an offset icing spatula to spread the pudding into an even layer.
Decorated pie on a wood board.
Top with the stabilized whipped cream. I also added Oreo pieces and mini chocolate chips.
Slice of pie on its side on a plate.

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I also use this pudding recipe in my chocolate mousse cake. If you need more tips for brownies, try my better than boxed brownies.

Slice of pie on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Taking a slice out of the Mississippi mud pie.
5 from 1 review

Mississippi Mud Pie

Stephanie Rutherford
This Mississippi mud pie is a chocolate decadent pie! It is has an Oreo crust, fudgy brownie layer, chocolate pudding layer, and topped with a big pie of whipped cream!
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Prep Time: 45 minutes
Cook Time: 40 minutes
Chilling Time: 3 hours
Total Time: 4 hours 25 minutes
Servings: 16 slices

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

  • Preheat the oven to 350℉. Spray a 9-inch springform pan ( or 9 inch pie pan but I prefer springform) with baking nonstick spray. Line the bottom with parchment paper circle and spray again. (parchment paper only for springform)
  • Using a food processor, blend the Oreos into a fine crumb. Pour crumbs and melted butter in a small bowl and mix with a fork. Pour crumbs into the prepared pan. Press the crust up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
    2 1/2 cups Oreos, 5 TBSP Unsalted butter
  • Bake for 11 minutes.

Brownie Layer

  • While the crust is baking, start the brownie batter. In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside.
    1/2 cup All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 TBSP Cornstarch, 1/2 tsp Salt
  • Using a mixer, beat the sugar and eggs on high speed for 2 minutes. Add the melted butter, oil, and vanilla. Mix on low speed until combined.
    1 cup White granulated sugar, 2 Large eggs, 1/4 cup Unsalted butter, 1 tsp Pure vanilla extract, 1/4 cup Oil
  • Add in the dry ingredients. Mix on low speed until almost combined. Take off the mixer and mix with a baking rubber spatula.
  • Pour the batter on top of the baked crusted and spread evenly.
  • Bake for 27-29 minutes. Bake until a toothpick inserted comes out with moist crumbs. Let the pie sit on a wire rack and cool completely.

Pudding Layer

  • Once the brownies is cooled completely. Start the pudding layer. Using a metal bowl with a whisk attachment, beat the heavy cream, sugar, and vanilla on high speed until stiff peaks form.
    1/2 cups Heavy cream, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract
  • In a separate bowl, beat the pudding mix, cocoa powder, milk, and vanilla on high speed for 2 minutes.
    3.9 oz Instant chocolate pudding mix, 2 TBSP Unsweetened cocoa powder, 1 cup Milk, 1 tsp Pure vanilla extract
  • Add in the whipped cream and use a baking rubber spatula to fold in the whipped cream. Go gentle to not knock out the air from the whipped cream.
  • Spread the pudding over the brownie layer (still in the pan). Cover and chill in the fridge for at least 2 hours for it to set.

Whipped Cream Layer

  • Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
    1 1/2 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • In a separate bowl beat the cream cheese until smooth. Then, add in the cream cheese to whipped cream. *It needs to be mixed before hand, otherwise it will be clumpy in the whipped cream. Beat on high speed until medium peaks form.
    2 oz Cream cheese
  • Take the pie out of the fridge and if a springform pan, remove the pan and parchment paper. Spread the whipped cream on top of the pudding layer. I topped with Oreo pieces and mini chocolate chips.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies.
High altitude baking- Add an extra 1 TBSP of flour.
Calories: 438kcal, Carbohydrates: 48g, Protein: 4g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 56mg, Sodium: 295mg, Potassium: 189mg, Fiber: 2g, Sugar: 32g, Vitamin A: 708IU, Vitamin C: 0.2mg, Calcium: 55mg, Iron: 4mg
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