Oreo Mud Pie Recipe

4.77 from 30 votes

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!

Prep Time30

Cook Time15

Chill Time4 30

Total Time5 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 691kcal

Author: Andrea

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. 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.

Notes

STORE your Oreo Mud 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!

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