No-Bake Mud Pie

This no-bake 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!

No-Bake Mud Pie |

If there’s one dessert you’ve gotta make this summer, it’s this no-bake mud pie!

It’s rich, creamy and loaded with crushed Oreo cookies, top to bottom. Best of all? You don’t have to turn on your oven to make it!! ?

No-Bake Mud Pie |

I love a good no-bake dessert. I’ve shared quite a few of them over the years. My husband on the other hand, well, he’s pretty particular about no-bake treats. For him, they have to have the taste and texture of a baked treat.

Which means I’m always really interested in his final critique. This pie by the way, got rave reviews both from him and the kiddos. Not a piece left in the pan… just a few crumbs! ?

What exactly is a mud pie?

I don’t think there’s a classic “mud pie” recipe out there. Just a whole lot of variations, which means you’ll probably be seeing several variations here on the blog over the next few years. Basically it’s a pie with some kind of soft chocolate filling.

This particular recipe consists of a Oreo cookie crumb crust, a homemade chocolate pudding filling, and a homemade whipped cream topping with a few crushed Oreos on top for good measure.

No-Bake Mud Pie |

You’ll start by grabbing 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 forms. 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 have to bake it. Meanwhile, prepare the pudding over the stovetop.

No-Bake Mud Pie |

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.

No-Bake Mud Pie |

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.

No-Bake Mud Pie |

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! ✨?

No-Bake Mud Pie |

If you’re looking for an irresistible dessert to serve all summer long, THIS IS IT!

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No-Bake Mud Pie

This no-bake 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!


For the crust:

  • 1 (14 oz.) package Oreo cookies, divided
  • 5 tbsp. unsalted butter, melted
  • 1/4 tsp. coarse sea salt

For the filling:

  • 6 oz. semisweet or bittersweet chocolate, coarsely chopped
  • 2 tbsp. unsalted butter
  • 1 1/2 tsp. vanilla extract
  • 2 c. heavy cream, divided
  • 1 c. whole milk
  • 1/2 c. granulated sugar
  • 1/4 tsp. coarse sea salt
  • 1/4 tsp. espresso powder (optional)
  • 1/4 c. cornstarch
  • 4 egg yolks

For the topping:

  • 1 1/2 c. heavy cream
  • 3 tbsp. powdered sugar
  • 3/4 tsp. vanilla extract


  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 remaining Oreo (filling intact) cookies until fine crumbs form. Add butter and salt, pulse or mix to combine.
  2. Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling.
  3. In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
  4. To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups heavy cream, sugar, salt, and espresso powder. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling.
  5. Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch and the egg yolks until a thick paste forms.
  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.
  7. 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.
  8. 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.
  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 top.
  10. Keep refrigerated until ready to serve.
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