Mississippi Mud Pie

12 Servings
Prep Time 15 minutes
Cook Time 40 minutes
Cool 2 hours
Total Time 2 hours 55 minutes

Mississippi Mud Pie is made with Oreo crust, gooey chocolate filling, and a layer of whipped cream all topped in pecans and chocolate sauce.

Unlike our recipe for Frozen Mud Pie, which is made with layers of chocolate ice cream and coffee ice cream, this Dessert Recipe has a chocolate cookie crust, a brownie layer, and a whipped cream topping. Both recipes are equally delicious, it just depends on if you’re in the mood for a frozen treat or baked chocolate dessert. 

Mississippi Mud Pie in serving dish

Ultimate Mississippi Mud Pie is an indulgent dessert that you won’t be able to get enough of. The easy crust is made with chocolate wafer cookies and butter, and ready with just a 10 minute cook time. Then you get to add the rich brownie center. After the chocolate pie bakes and cools, you can add the fluffy whipped cream, cookie crumbs, crunchy pecans, and chocolate syrup to finish the amazing pie. 

Why is it called a Mississippi Mud Pie?

If you’re new to this delicious chocolate dessert, you might be curious about the name. Well, as you can probably guess, the pie originates from Mississippi. The cracked surface of the chocolate layer reminded people of the river clay, so it got its name from the Mississippi river mud.

Just like Dirt Cake gets its name from the topping of chocolate crumbs, the deep chocolatey color is what gave the indulgent dessert its name. So, don’t worry, it definitely doesn’t taste anything like mud. 

Mississippi Mud Pie collage



  • Oreos: Oreos are such a versatile dessert ingredient. In this recipe, they work to make the crispy chocolate crust as well as a chocolate crumb topping for the Mississippi Mud Pie. 
  • Unsweetened chocolate: For the brownie layer, we’ve used melted chocolate. The real chocolate mixed with butter makes a much richer base for the chocolate pie than cocoa powder would. 
  • Espresso powder: The espresso powder adds a little bit of coffee taste to the recipe, and the slightly bitter flavor enhances the rich chocolatey taste. 
  • Whipped topping: Whipped cream topping is super easy to make in this recipe with just heavy cream, powdered sugar, and vanilla. Simply whip the three together and spoon the mixture onto the Mississippi Mud Pie.
Mississippi Mud Pie on serving plate


  • Chocolate cookie crust: Start by preheating the oven to 375 degrees. Then add the chocolate sandwich cookies to your food processor, and pulse until they’re in small crumbs. Add the melted butter, and continue to process until the crumbs are moistened. Reserve 2 tablespoons, and press the rest into the bottom of a 9-inch pie plate. Then bake for 10 minutes. Give the crust time to cool while you make the brownie layer. 
  • Brownie layer: Add the butter and chocolate to a saucepan over medium heat. Stir the chocolate mixture as it melts. Then remove from heat, and stir in the flour and salt. Once that’s combined add the sugar, corn syrup, espresso powder, and vanilla. Then add the eggs one at a time until the mixture is smooth.
  • Bake time: Pour the chocolate layer over the cookie crust. Then put it in the preheated oven for 30 minutes. Continue to bake chocolate pie until it sets and the top begins to crack. It will still be gooey inside with a delicious crisp top. Let the pie cool on a wire rack for 2 hours. 
  • Whipped Topping: Beat heavy cream, powdered sugar, and vanilla in a stand mixer until soft peaks form. Then top the pie off with the cream. Drizzle on chocolate syrup and sprinkle on the pecans and reserved cookie crumbs to finished the Mississippi Mud Pie. 
Mississippi Mud Pie sliced in serving dish


  • Coffee: There are lots of variations on mud pie, and one way people love to prepare it is with a chocolate and coffee mixture. This recipe already has that from the espresso powder in the brownie layer. But, for even more coffee flavor you can top the brownie layer off with softened coffee ice cream. Or, just serve coffee ice cream on the side. You can also sprinkle espresso powder over the top to finish. 
  • Raspberry Mud Pie: Another flavor you can add is a delicious fruit filling. Simply buy canned raspberry filling and pour a layer of it between the chocolate and whipped cream layers. 
  • Toppings: There are so many other delicious toppings that you can add to Ultimate Mississippi Mud Pie. Try sprinkling on chocolate flakes, chopped peanuts, or almonds. You could also drizzle on Caramel Sauce or melted peanut butter over the pie. 
Mississippi Mud Pie sliced in serving dish



  • Serve: Because of the Whipped topping, you shouldn’t leave Mississippi Mud Pie at room temperature for more than an hour or so. It’ll do best if you keep it in the fridge when you’re not cutting slices. 
  • Store: Then if you have leftovers, you can store the dish in the freeze. Seal the pie carefully and keep it in the freezer for 4-6 months. For best results, leave the whipped cream and other toppings off if you don’t think you’ll finish the pie all at once. Then the pie will freeze better, and you can add the whipped cream and other toppings to each slice as you serve them. 

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Mississippi Mud Pie

Mississippi Mud Pie is made with Oreo crust, gooey chocolate filling, and a layer of whipped cream all topped in pecans and chocolate sauce.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 22 oreos
  • 1/4 cup unsalted butter
  • 1 stick unsalted butter , cut into pieces
  • 2 ounces unsweetened chocolate , chopped
  • 2 tablespoons flour
  • 1 1/4 cups sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoons espresso powder
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • whipped cream
  • 1/4 cup chopped pecans
  • chocolate sauce


Make the crust:

  • Preheat the oven to 375 degrees F.
  • Pulse the Oreos in a food processor until finely ground. Add the melted butter and process until moistened.
  • Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate.
  • Bake until set, about 10 minutes; transfer to a rack and let cool.


  • Melt the butter and chocolate in a medium saucepan over medium heat, stirring.
  • Remove from the heat, then stir in the flour and salt until smooth.
  • Stir in the sugar, corn syrup, espresso powder and vanilla.
  • Add the eggs, one at a time, stirring until smooth.
  • Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes.
  • Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).

Whipped Cream:

  • Beat the heavy cream, confectioners' sugar, and vanilla with a mixer until soft peaks form.
  • Top the pie with the whipped cream, pecans, and reserved chocolate crumb mixture.
  • Drizzle with chocolate sauce.


Calories: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 123mg | Potassium: 131mg | Fiber: 2g | Sugar: 33g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 3mg
Mississippi Mud Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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