Satisfy your sweet tooth with our no-bake Oreo Mud Pie, boasting a rich Oreo crust, smooth chocolate pudding, and a luxurious whipped cream finish—it’s the ultimate dessert!
What is Mud Pie?
Mud pie, or Dirt Pie, is a crowd-favorite dessert featuring a dense chocolate filling and a crumbly Oreo cookie crust. The “mud” comes from the thick, pudding-like chocolate filling, often made with chocolate pudding or mousse. Additionally, No-bake versions are especially loved for their ease, offering a decadent treat without the need for an oven—ideal for hot days or simple, fuss-free indulgence.
I love a good no-bake dessert. I’ve shared quite a few of them over the years, like my No-Bake Peanut Butter Pie, No-Bake Pumpkin Cheesecake, and No-Bake S’mores Pie.
Table of Contents
Why We Love This Mud Pie
- This no-bake mud pie is kid-friendly and fun to make with the family.
- Rich, chocolatey flavor that satisfies any sweet tooth.
- This recipe is versatile and can be customized with mix-ins like nuts or caramel.
Recipe Ingredients
Oreo Cookies – Use a 14 oz package, divided. Crush most for the crust, keeping a few aside for topping. The cookie filling adds moisture and flavor.
Heavy Cream – Divided for use in both the chocolate filling and whipped topping, adding a creamy and light texture.
Whole Milk – Provides a creamy base for the chocolate pudding, making it thick and luscious.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Topping Options – For added texture, sprinkle chopped walnuts or extra crushed Oreo crumbs. Pebble candy and mini marshmallows add a playful touch. For a fun twist, use gummy candies shaped like earthworms.
Dairy-Free Alternative – Swap heavy cream with coconut cream and use dairy-free butter. These alternatives keep the dessert creamy and rich, perfect for those who are lactose-intolerant.
How to Make Oreo Mud Pie
Step 1: Remove 4 Oreo cookies from the package and set aside. In a food processor (or a large Ziploc bag with a rolling pin), crush the remaining Oreo cookies (filling intact) until fine crumbs form. Add butter and salt, pulse, or mix to combine.
Step 2: Press the moistened crumbs into the bottom of 9-inch pie plate. Freeze for 30 minutes while preparing the filling.
Step 3: In a large bowl, combine the chocolate, butter, and vanilla. Then, place a mesh sieve over the top and set aside.
Step 4: To make the filling, in a medium heavy-bottomed saucepan set over medium-low heat, add the milk, 1 ½ cups heavy cream, sugar, salt, and espresso powder. Heat until the sugar has dissolved and the mixture is warm and gently bubbling.
Step 5: Meanwhile, in a medium heatproof bowl, whisk together the remaining ½ cup of heavy cream, cornstarch, and egg yolks until a thick paste forms.
Step 6: Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
Step 7: Return the mixture to the stovetop and heat until it reaches 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer and is thick like pudding (the thicker, the better), about 5-8 minutes. Pour over the sieve to remove any overcooked pieces of egg that may have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools, the mixture will thicken.
Step 8: Pour the warm pudding mixture into the chilled crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch.
Step 9: When ready to serve, in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the pudding, then remove the filling from the remaining 4 Oreo cookies and crumble over the top.
Step 10: Keep refrigerated until ready to serve.
FAQs
Yes, instant pudding mix is a convenient option that simplifies preparation while keeping the dessert creamy and flavorful. Just prepare it as directed before adding it to the pie.
Absolutely, if you’re in a pinch or a hurry, you can always opt for a premade Oreo pie crust! Plus, these are typically available in most grocery stores.
Storage Info
STORE your Oreo Dirt Pie in the refrigerator, covered with plastic wrap, or in an airtight container to maintain freshness. It will stay good for up to 5 days. To FREEZE, wrap it tightly in plastic wrap and then in foil, and it can be stored in your freezer for up to 3 months.
THAW in the refrigerator before serving. I set it out for 20-30 minutes to thaw, then add the whipped cream and other toppings!
Oreo Mud Pie Recipe
Ingredients
For the Crust
- 1 (14 oz) pkg oreo cookies - divided
- 5 tbsp unsalted butter - melted
- 1/4 tsp coarse sea salt
For the Filling
- 6 oz semisweet chocolate - or bittersweet, coarsely chopped
- 2 tablespoon unsalted butter
- 1 1/2 tsp vanilla extract
- 2 cup heavy cream - divided
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 tsp coarse sea salt
- 1/4 tsp espresso powder - optional
- 1/4 cup cornstarch
- 4 egg yolks
For the Topping
- 1 1/2 cup heavy cream
- 3 tablespoons powdered sugar
- 3/4 tsp vanilla extract
Instructions
- Remove 4 Oreo cookies from the package and set aside. In a food processor (or a large Ziploc bag with a rolling pin), crush the remaining Oreo cookies (filling intact) until fine crumbs form. Add butter and salt, pulse, or mix to combine.
- Press the moistened crumbs into the bottom of 9-inch pie plate. Freeze for 30 minutes while preparing the filling.
- In a large bowl, combine the chocolate, butter, and vanilla. Then, place a mesh sieve over the top and set aside.
- To make the filling, in a medium heavy-bottomed saucepan set over medium-low heat, add the milk, 1 ½ cups heavy cream, sugar, salt, and espresso powder. Heat until the sugar has dissolved and the mixture is warm and gently bubbling.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining ½ cup of heavy cream, cornstarch, and egg yolks until a thick paste forms.
- Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
- Return the mixture to the stovetop and heat until it reaches 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer and is thick like pudding (the thicker, the better), about 5-8 minutes. Pour over the sieve to remove any overcooked pieces of egg that may have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools, the mixture will thicken.
- Pour the warm pudding mixture into the chilled crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch.
- When ready to serve, in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the pudding, then remove the filling from the remaining 4 Oreo cookies and crumble over the top.
- Keep refrigerated until ready to serve.
Maybe take vegetarian off this recipe eggs and cream arent vegetarian. Thanks for wasting my time on a non vegetarian recipe.
Hi Chef! When I list a recipe as vegetarian on my site it is the traditional vegetarian diet of no meat. If you do not eat eggs or cream those would categorized as my vegan recipes that don’t use any animal product like the traditional vegan diet.
Made this and it came out great. Thanks!
This recipe has been my go to Thanksgiving/Christmas dessert that I bring to family functions for years. Everyone loves the richness of the homemade chocolate filling. I will continue to make this for many years to come. Thank you for sharing this!