Decadent Mississippi Mud Pie

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Decadent Mississippi Mud Pie (Oreo Crust + Fudgy Filling + Whipped Cream)

Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 12 slices

This Mississippi Mud Pie is a rich, chocolate lover’s dream. A thick Oreo cookie crust cradles a dense, fudgy brownie-like filling, all topped with a fluffy layer of whipped cream and finished with chocolate shavings. Whether you’re serving this for a holiday dessert or a casual weekend treat, it’s guaranteed to wow your guests with its decadent layers and bold chocolate flavor.

Why You’ll Love This Recipe

  • Super chocolatey: The filling has the texture of the fudgiest brownie you’ve ever had.
  • Simple but indulgent: Only a few everyday ingredients are needed to make something extraordinary.
  • Great for entertaining: Can be made ahead and stored in the fridge or freezer for convenience.

Ingredients

For the Oreo Crust:

  • 1 (14.3 oz) package Oreo cookies
  • 8 oz (1 cup) unsalted butter, melted

For the Fudgy Chocolate Filling:

  • 8 tbsp unsalted butter, cut into small pieces
  • 4 oz unsweetened or semi-sweet chocolate, chopped
  • 2 tbsp all-purpose flour
  • Pinch of salt
  • 1¼ cups granulated sugar
  • 2 tbsp light corn syrup
  • 2 tbsp pure vanilla extract
  • 3 large eggs

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 1 tbsp granulated sugar
  • ½ tsp pure vanilla extract

Optional Garnish:

  • Chocolate shavings, chocolate curls, or crumbled Oreos

Instructions

1. Make the Crust:

  1. Preheat your oven to 375°F (190°C).
  2. Crush the Oreo cookies in a food processor until fine. Blend with melted butter until fully combined.
  3. Press the mixture firmly into a 9-inch springform pan, covering the bottom and pressing 1½ inches up the sides.
  4. Bake for 10 minutes, then set aside to cool slightly.

2. Prepare the Chocolate Filling:

  1. In a saucepan over medium heat, melt the butter and chocolate, stirring constantly until smooth.
  2. Remove from heat. Stir in flour, salt, sugar, corn syrup, and vanilla.
  3. Add eggs one at a time, stirring until fully incorporated and smooth.
  4. Pour the filling into the baked crust and bake at 375°F for 30 minutes, or until the top is glossy and cracked like a brownie.
  5. Let the pie cool completely at room temperature (about 2 hours).

3. Whip the Cream:

  1. Chill a mixing bowl and beaters for 15–30 minutes.
  2. Add heavy cream, sugar, and vanilla to the chilled bowl. Beat on high speed until stiff peaks form.
  3. Spread the whipped cream evenly over the cooled chocolate layer.

4. Garnish and Serve:

Top with chocolate shavings or other garnishes of your choice. Slice and serve chilled.

Tips & Variations

  • Crust too hard? Reduce the cookie amount slightly or add more melted butter for a softer texture.
  • No food processor? Use a zip-top bag and rolling pin to crush the cookies.
  • Alternative crusts: Chocolate graham crackers or chocolate wafers also work well.
  • Sub for corn syrup: Honey works in a pinch but may alter the flavor slightly.

Storage

  • Refrigerate: Store tightly covered in the refrigerator for up to 4 days.
  • Freeze (without topping): Wrap the cooled pie base tightly and freeze for up to 2 months. Add whipped cream just before serving after thawing in the fridge.

 

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