This no-bake Oreo mud pie has an Oreo cookie crust, a layer of homemade chocolate pudding, and a fluffy whipped cream topping. It’s cool, creamy and totally irresistible!
What is Mud Pie?
If there’s one dessert you’ve gotta make, it’s this no-bake mud pie! No, it’s not made of mud… so what is mud pie?
Mud pie is a rich and creamy chocolate filling, on top of a crushed Oreo crust. Of course, it is topped with a yummy layer of whipped cream and some more crushed Oreos.
It comes together easily and the best part is you don’t even have to turn your oven on. That means it’s quick, no bake, and so simple.
How to Make Oreo Crust
You’ll start by grabbing a pack of Oreo cookies. Remove 4 of the cookies for the topping and set them aside. The rest of the Oreos (filling and all) go into a food processor or a large Ziploc bag. Crush the cookies until a fine, consistent crumb form. Then drizzle in some butter and add a pinch of salt.
Press the moistened crumbs into a 9-inch pie dish, then freeze until needed. This will help the crust “set” without having to bake it. Meanwhile, prepare the pudding over the stovetop.
*If you are in a pinch or a hurry- you can always use a premade Oreo pie crust! You can typically find them in most grocery stores.
Making the pudding is fairly similar to making a custard base for homemade ice cream. Heat the milk, cream, sugar etc. over medium-low heat, temper the eggs, then cook everything until it reaches 165 degrees.
To ensure that the pudding is smooth, I like to pour it over a mesh sieve to weed out any clumps that may have formed during the cooking process. Better safe than sorry.
All that’s left to do is stir it into the chocolate/butter/vanilla and pour it into the crust to set. It takes about 4 hours to get to a semi-firm consistency, overnight to get really nice and firm. I always give it the maximum amount of time possible.
Whipped Cream + Putting Together
When you’re ready to serve it, make the homemade whipped cream, spread it on, and coarsely crush the leftover Oreos (I removed the filling) and sprinkle them over top.
Refrigerate until ready to serve.
If you want you could also add nuts, chocolate shavings or drizzle fudge on top!
This pie does very well in the fridge and freezer. I suggest saving the whipped cream and topping the pie just before serving. This no-bake mud pie will last about 4 days in the refrigerator if covered loosely.
When freezing this pie, again I recommend doing so without the whipped cream topping. I make sure to wrap the pie in aluminum foil and then place in a freezer-safe bag. When I am ready to serve it, I set it out for 20-30 minutes to thaw, add then add the whipped cream and other toppings! This mud pie can be frozen for up to 2-3 months.
Just like that you’ve got yourself a gorgeous, decadent, extra chocolatey no-bake pie that everyone will love.
Seriously though- watch out! This dessert will disappear into thin air as soon as you turn your back on it. Pure magic I tell you! ✨?
Check out more delicious chocolate desserts:
- No Bake Peanut Butter Chocolate Oatmeal Cookies
- Oreo Cheesecake Topped Brownies
- Mint Cookies and Cream Fudge
Oreo Mud Pie Recipe
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 tbsp 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 tbsp powdered sugar
- 3/4 tsp vanilla extract
- Remove 4 Oreo cookies from the package and set aside. In a food processor (or a large ziploc bag with a rolling pin) crush remaining Oreo (filling intact) cookies until fine crumbs form. Add butter and salt, pulse or mix to combine.
- Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling
- In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over 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 the 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 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 make have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools the mixture will thicken.
- Pour warm 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 top.
- Keep refrigerated until ready to serve.