Decadent Mississippi Mud Pie Recipe
Make this rich, layered Mississippi Mud Pie featuring a chocolate cookie crust, creamy chocolate filling, and fluffy topping. It is a showstopper dessert perfect for gatherings.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 4 hours 20 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs (like Oreos)
- 1/4 cup unsalted butter, melted
- 1 package (3.4 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1/2 cup mini marshmallows (optional)
- Chocolate shavings, for topping
Instructions
- Prepare the crust: Mix the chocolate cookie crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
- Make the pudding layer: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about two minutes until the mixture thickens. Stir in the vanilla extract.
- Assemble the first layer: Spread the thickened chocolate pudding evenly over the chilled cookie crust.
- Chill the pie: Place the pie in the refrigerator to set for at least 30 minutes.
- Prepare the whipped topping: In a separate bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
- Layer the topping: Gently spread the homemade whipped cream over the set pudding layer. If you are using marshmallows, sprinkle them over the whipped cream now.
- Chill again: Return the pie to the refrigerator and chill for at least 4 hours, or until completely firm. For a frozen dessert pie experience, chill for 6 hours or more.
- Serve: Before serving this ultimate chocolate indulgence, top with chocolate shavings. Slice and enjoy your homemade chocolate pie.
Notes
- For an Oreo crust pie, use about 25 sandwich cookies, crushed finely.
- If you want a fudgy pie filling, you can fold in 1/2 cup of mini chocolate chips into the pudding layer before spreading it onto the crust.
- This recipe works well as a make ahead dessert; it keeps well covered in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg