Mississippi Mud Pie

A rich, decadent Southern chocolate dessert featuring a crunchy Oreo cookie crust, a silky fudge filling, and fluffy whipped cream topping. Inspired by an heirloom family recipe from Jackson, this Mississippi Mud Pie delivers layers of flavor and texture that make every bite pure chocolate bliss.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Mississippi Mud Pie, Mississippi Mud Pie calories, Mississippi Mud pie ice cream, Mississippi Mud Pie muller, Mississippi mud pie original recipe, Mississippi mud pie where to buy, Old fashioned Mississippi mud pie

Prep Time: 30

Cook Time: 40

Chilling Time: 2

Total Time: 3 10

Servings:

Calories: 560kcal

Cost: $11

Equipment

1 9-inch pie pan (Glass or ceramic preferred)
1 Food processor (Or heavy-duty zip-top bag for crushing cookies)
1 Double boiler (Or microwave-safe bowl)
1 Electric mixer (Stand or hand mixer)
3 Mixing bowls (Various sizes)
1 Rubber spatula (For folding and spreading)
1 Offset spatula (For whipped cream topping)

Ingredients

Chocolate Cookie Crust

25 Oreo cookies - Whole, with filling
5 tablespoon Unsalted butter - Melted
2 tablespoon Granulated sugar
1 pinch Salt

Fudge Filling

1 cup Unsalted butter - 2 sticks
4 oz Unsweetened chocolate - Chopped
4 large Eggs - Room temperature
1½ cups Granulated sugar
½ cup All-purpose flour
¼ cup Unsweetened cocoa powder
2 teaspoon Vanilla extract
½ teaspoon Instant espresso powder - Optional, enhances chocolate flavor
¼ teaspoon Salt

Whipped Cream Topping

2 cups Heavy whipping cream - Cold
¼ cup Powdered sugar
1 teaspoon Vanilla extract

Garnish

2 tablespoon Chocolate shavings - Or mini chocolate chips
1 teaspoon Cocoa powder - Optional, for dusting

Instructions

Preheat oven to 350°F (175°C). Pulse Oreos in a food processor until fine crumbs form. Mix with melted butter, sugar, and salt. Press into a 9-inch pie pan.
Bake crust for 10 minutes, then cool completely before adding filling.
Melt butter and chocolate together in a double boiler or microwave, stirring until smooth. Cool slightly.
Beat eggs and sugar with an electric mixer for 3–4 minutes until thick and pale. Add flour, cocoa, vanilla, espresso, and salt.
Fold melted chocolate mixture gently into the egg mixture until fully combined. Pour into cooled crust.
Bake filling for 35–40 minutes until edges are set and center slightly wobbly. Cool for 1 hour, then refrigerate for 3 or more hours.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form to make whipped cream topping.
Spread whipped cream over chilled chocolate filling. Garnish with chocolate shavings and a dusting of cocoa powder.
Chill until ready to serve. Slice with a sharp, hot knife for clean cuts and enjoy.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition