Rich, decadent, and full of chocolate goodness, this Mississippi Mud Pie combines Oreo crust, flourless chocolate cake, and a creamy pudding topping for a one of a kind dessert.
This Mississippi Mud Pie is a rich and indulgent dessert made with layers of chocolatey goodness that melt together in every bite. A crisp cookie crust is topped with a flourless chocolate chip cake, a dark chocolate pudding, and a layer of homemade whipped cream to create the dessert of your dreams.
Flourless desserts can be just as flavorful as traditional ones! For other flourless desserts you have to check out my Black Bean Brownies, Flourless Salted Pecan Chocolate Cookies, and Flourless Nutella Raspberry Cake.
Table of Contents
What is Mississippi Mud Pie?
Mississippi Mud Pie is a decadent dessert with layers of rich chocolate that create a gooey, “muddy” effect. As the name suggests, it originated in Mississippi and is the state’s signature dessert. The “mud” refers to the chocolate filling, which some say resembles the banks of the Mississippi River.
Recipe Ingredients
Oreo Cookies – Provide a rich, chocolatey crunch for the crust.
Heavy Cream – Used for making homemade whipped cream, which adds a rich, fluffy texture to the pie’s final layer.
Dark Chocolate – Adds a deep, slightly bitter flavor that balances the sweetness of the dessert. Use high-quality chocolate for the best result.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Frozen Mud Pie – Make a frozen version by layering ice cream instead of pudding! Bake the crust in a round pan, then layer with your favorite ice cream and freeze until set.
Instant Pudding Mix – For a quicker version of the pie, use instant chocolate pudding mix instead of making the pudding from scratch. Just prepare the pudding according to the package directions and layer it over the cake.
How to Make Mississippi Mud Pie
Step 1: Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Spray a 9-inch springform pan with cooking spray and set aside.
Step 2: In a food processor or blender, grind the Oreo cookies until they become fine crumbs. Place crumbs into a medium-sized mixing bowl and pour the melted butter over the top. Mix with a spatula until the crumbs are coated.
Step 3: Firmly press the crumb mixture evenly into the bottom and sides of the springform pan, leaving about ½ inch between the top of the crust and the top of the pan. Place the crust in the oven and bake for 8 minutes, then remove and allow to cool.
Step 4: While the crust is cooling, increase the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Step 5: To make the flourless chocolate cake, melt the butter and chocolate in a double boiler, mixing until smooth. Remove from heat and set aside to cool.
Step 6: In a 1-cup glass measuring cup, combine the warm water, salt, and vanilla, and set aside.
Step 7: In a large bowl or the bowl of a stand mixer, beat the egg whites until foamy, about 2 minutes. Gradually increase speed to high and slowly add ½ cup sugar, beating until soft peaks form.
Step 8: In another large bowl or stand mixer bowl, beat the egg yolks with the remaining ½ cup sugar until the eggs are light and have almost doubled in volume, about 3–4 minutes. Add the cooled chocolate mixture and beat until just combined. Scrape down the sides and bottom of the bowl and, with the mixer speed on low, add the water mixture. Beat until just combined.
Step 9: Gently fold 1 cup of the beaten egg whites into the chocolate mixture. After about 30 seconds of gentle folding, add the remaining egg whites and continue folding until almost completely combined, being careful not to overmix.
Step 10: Pour the batter into the cooled crust, gently sprinkle chocolate chips over the top, and place in the oven to bake for 38–40 minutes. The cake will have a semi-crisp top and will still jiggle a bit. Remove from the oven and allow to cool to room temperature. The center and edges of the cake will fall—this is normal. Once the cake is cool, cover with plastic wrap and refrigerate for 2 hours.
Step 11: While the cake is baking, to make the pudding, in a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, salt, egg yolks, and milk until no clumps remain. Set the pan over medium heat. Whisking constantly, bring the mixture to a boil. Once the mixture has boiled, it will begin to thicken immediately. Cook for one minute, then remove from heat.
Step 12: Whisk in the chocolate chunks, butter, and vanilla. Pour the pudding into a bowl and let it sit for 15 minutes before covering it with plastic wrap (directly onto the surface of the pudding to prevent skin from forming) and placing it in the refrigerator for 2 hours.
Step 13: While the cake and pudding are cooling, make the whipped cream. In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, beat together all ingredients for 1–2 minutes until stiff peaks begin to form. Remove the whipped cream from the bowl, transfer to a smaller bowl, cover, and refrigerate until needed.
Step 14: Once the cake and pudding have cooled for at least 2 hours, remove from the refrigerator and spread the pudding over the top of the cake in an even layer. Gently press the marshmallows into the top of the pudding. Spread the whipped cream over the marshmallows, filling in the cracks and spreading until smooth. Refrigerate for at least two more hours before serving.
FAQs
Mississippi Mud Pie can be served chilled or at room temperature. For an extra touch, garnish with additional whipped cream, chocolate shavings, or fresh berries.
Absolutely! You can substitute the Oreo crust with a graham cracker crust or a homemade chocolate cookie crust, depending on your preference.
Storage Information
To STORE your Mississippi Mud Pie, cover it loosely with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. For longer storage, you can FREEZE the pie. Wrap it tightly in plastic wrap and foil, or store it in an airtight container, and freeze for up to 2 months.
To thaw, place it in the fridge overnight. To prevent plastic wrap or foil from sticking to the topping, insert a few toothpicks around the edges of the pie before covering. Enjoy it chilled, or let it sit at room temperature for 10-15 minutes for a slightly softer texture.
More Dreamy Desserts to Try Next
Mississippi Mud Pie Recipe
Ingredients
For the Crust
- 16 ounces Oreo cookies - about 40 cookies, finely crushed
- 6 tablespoons butter - melted
For the Flourless Chocolate Chip Cake
- 1 cup sugar
- 6 ounces dark chocolate - 60-70%, chopped
- 1/4 cup warm water
- 4 tablespoons butter
- 6 large eggs - separated
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/2 cup semi-sweet chocolate chips
For the Dark Chocolate Pudding
- 1/4 cup + 2 tbsp. sugar
- 1/2 cup dark unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 1/2 tablespoons butter
- 2 egg yolks
- 1 1/4 cups milk
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ounce dark chocolate - 60-70%, chopped
- 1 1/2 cups miniature marshmallows - set aside for assembly
For the Whipped Cream
- 1 cup heavy cream
- 1 tablespoon granulated sugar or powdered sugar
- 1/2 teaspoon vanilla
- pinch of salt
Instructions
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Spray a 9-inch springform pan with cooking spray and set aside.
- In a food processor or blender, grind the Oreo cookies until they become fine crumbs. Place crumbs into a medium-sized mixing bowl and pour the melted butter over the top. Mix with a spatula until the crumbs are coated.
- Firmly press the crumb mixture evenly into the bottom and sides of the springform pan, leaving about ½ inch between the top of the crust and the top of the pan. Place the crust in the oven and bake for 8 minutes, then remove and allow to cool.
- While the crust is cooling, increase the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- To make the flourless chocolate cake, melt the butter and chocolate in a double boiler, mixing until smooth. Remove from heat and set aside to cool.
- In a 1-cup glass measuring cup, combine the warm water, salt, and vanilla, and set aside.
- In a large bowl or the bowl of a stand mixer, beat the egg whites until foamy, about 2 minutes. Gradually increase speed to high and slowly add ½ cup sugar, beating until soft peaks form.
- In another large bowl or stand mixer bowl, beat the egg yolks with the remaining ½ cup sugar until the eggs are light and have almost doubled in volume, about 3–4 minutes. Add the cooled chocolate mixture and beat until just combined. Scrape down the sides and bottom of the bowl and, with the mixer speed on low, add the water mixture. Beat until just combined.
- Gently fold 1 cup of the beaten egg whites into the chocolate mixture. After about 30 seconds of gentle folding, add the remaining egg whites and continue folding until almost completely combined, being careful not to overmix.
- Pour the batter into the cooled crust, gently sprinkle chocolate chips over the top, and place in the oven to bake for 38–40 minutes. The cake will have a semi-crisp top and will still jiggle a bit. Remove from the oven and allow to cool to room temperature. The center and edges of the cake will fall—this is normal. Once the cake is cool, cover with plastic wrap and refrigerate for 2 hours.
- While the cake is baking, to make the pudding, in a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, salt, egg yolks, and milk until no clumps remain. Set the pan over medium heat. Whisking constantly, bring the mixture to a boil. Once the mixture has boiled, it will begin to thicken immediately. Cook for one minute, then remove from heat.
- Whisk in the chocolate chunks, butter, and vanilla. Pour the pudding into a bowl and let it sit for 15 minutes before covering it with plastic wrap (directly onto the surface of the pudding to prevent skin from forming) and placing it in the refrigerator for 2 hours.
- While the cake and pudding are cooling, make the whipped cream. In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, beat together all ingredients for 1–2 minutes until stiff peaks begin to form. Remove the whipped cream from the bowl, transfer to a smaller bowl, cover, and refrigerate until needed.
- Once the cake and pudding have cooled for at least 2 hours, remove from the refrigerator and spread the pudding over the top of the cake in an even layer. Gently press the marshmallows into the top of the pudding. Spread the whipped cream over the marshmallows, filling in the cracks and spreading until smooth. Refrigerate for at least two more hours before serving.
This turned out so good and chocolatey. Yum!!