Mississippi Mud Pie

This Mississippi mud pie is a decadent Southern dessert you can make in advance! It combines an Oreo crust with layers of brownies, pudding, and whipped cream! In addition to being amazingly popular, it is easy to prepare and makes enough to serve a crowd!

Jump to:

• Rich and Indulgent Southern Layered Dessert
• 🥘 Ingredients
• 🔪 How To Make Mississippi Mud Pie
• 💭 Angela's Pro Tips & Recipe Notes
• 🥄 Make Ahead Options
• 🥡 Storing
• ❓ Recipe FAQs
• 📖 Recipe Card
• 💬 Comments & Reviews

Rich and Indulgent Southern Layered Dessert

If you are a chocolate lover, then it is time to rejoice! I made this luscious Mississippi mud pie for my husband's birthday this year as he is the resident chocoholic in the family!

It starts with an Oreo crust, followed by a fudge brownie layer, and then a combination of chocolate and butterscotch pudding. The pie is topped off with a generous layer of whipped cream, making it a decadent treat.

This recipe is straightforward and can be made in advance (see below), perfect for serving a crowd.

🥘 Ingredients

Oreo Crust Layer

• Oreos - 24 Oreo cookies (or any brand of chocolate sandwich cookies). Feel free to add more to crumble over the top as a topping.
• Butter - ⅓ cup of melted butter.

Fudge Brownie Layer

• Butter - ½ cup of melted butter.
• Oil - 1 tablespoon of your preferred neutral-flavored cooking oil. I like to use coconut oil.
• Sugar - ⅔ cup of granulated sugar (or try a granulated sugar substitute).
• Brown Sugar - ½ cup of light brown sugar, packed.
• Salt - ⅛ teaspoon of salt.
• Eggs - 2 large eggs at room temperature.
• Vanilla - ½ tablespoon of pure vanilla extract.
• Espresso Powder - 1 teaspoon of espresso powder to make the chocolate flavor more rich. Strong brewed coffee can also be used (up to a tablespoon).
• Flour - ½ cup of all-purpose flour, spooned and leveled.
• Cocoa Powder - ½ cup of unsweetened cocoa powder. I prefer to use dark cocoa powder for this recipe.

Chocolate Butterscotch Pudding Layer

• Chocolate Pudding Mix - One 3.9-ounce package of instant chocolate pudding mix.
• Butterscotch Pudding Mix - One 3.4-ounce package of instant butterscotch pudding mix.
• Milk - 3 cups of whole milk, cold. For a creamier pudding, you can swap this out for half & half.

Whipped Cream Topping

• Cool Whip - 12-16 ounces of Cool Whip, thawed. Alternatively, you can use my homemade stabilized whipped cream. I like a thick whipped topping layer, so I usually opt for 16 ounces.

For an extra decadent fudge brownie layer, add chocolate chunks. Use the best brand of baking chocolate you can grab at the store.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Mississippi Mud Pie

This pie may have several steps, but they are all simple! Make sure you take into account all of the time for cooling, chilling, and setting!

To begin, grab a 9x13 baking dish, your food processor, measuring cups and spoons, a couple of mixing bowls, an offset spatula, and a whisk.

This recipe makes a large pie that slices into 12 large servings. It is perfect for larger families and groups as you can easily slice smaller portions.

Make the Oreo Crust

Step 1: Prepare. Preheat your oven to 350°F (175°C/Gas Mark 4) and generously grease a 9x13 pan with butter, oil, or non-stick spray.

Step 2: Crush the cookies. Use a food processor to crush 24 Oreos to a fine consistency, and all large pieces are broken up.

Step 3: Add butter. Add ⅓ cup (76 grams) of melted butter and process or stir to coat all of the Oreo crumbs.

Step 4: Press. Transfer the Oreo mixture to your prepared baking pan and spread to make an even layer over the bottom and up the sides of your dish.

Step 5: Bake. Bake at 350°F (175°C/Gas Mark 4) for 10 minutes or until firm. Remove from the oven and set aside.

Mix the Brownie Batter

Step 6: Combine. In a large mixing bowl, add ½ cup (113.5 grams) of melted butter, 1 tablespoon (15 milliliters) of cooking oil, ⅔ cup (133 grams) of sugar, and ½ cup (110 grams) of light brown sugar.

Step 7: Mix. Mix, then add ⅛ teaspoon (0.75 grams) of salt, 2 large eggs (100 grams), ½ tablespoon (7.4 milliliters) of vanilla extract, and 1 teaspoon (1 gram) of espresso powder. Mix again.

Step 8: Sift. Sift ½ cup (62.5 grams) of all-purpose flour and ½ cup (43 grams) of unsweetened cocoa powder into the wet ingredients.

Step 9: Transfer. Mix until all ingredients are evenly distributed, then transfer over the Oreo cookie crust.

Step 10: Spread. Use an offset spatula to spread the brownie batter evenly over the crust layer.

Step 11: Bake. Bake at 350°F (175°C/Gas Mark 4) for 15-20 minutes, or until the brownie batter is set and an inserted toothpick, knife, or cake tester comes out clean.

Step 12: Cool. Remove from the oven when done and set on a wire rack to cool completely. Allow approximately 2 hours to reach room temperature before adding the pudding layer.

Mix the Pudding Layer

Step 13: Add. Add 3.9 ounces (110.5 grams) of instant chocolate pudding mix and 3.4 ounces (96 grams) of instant butterscotch pudding mix in a medium-sized mixing bowl.

Step 14: Whisk. Use a whisk to evenly distribute the flavors together, then add 3 cups (710 milliliters) of cold whole milk. Whisk until thickened, about 2-3 minutes.

Step 15: Spread. Transfer over the brownie layer in your baking dish and use an offset spatula to spread to the edges.

Step 16: Set. Set aside and allow the pudding to set before adding the whipped topping layer. Alternatively, refrigerate the layers before adding the last layer and serving.

Add the Whipped Cream Topping

Step 17: Stir. Stir the thawed 12-16 ounces (340 grams) of Cool Whip until smooth, then transfer over the pudding layer. Use your spatula to spread to make an even layer.

Step 18: Add toppings. Add any desired toppings (crushed Oreos, chocolate shavings, chocolate sauce, crushed pecans, or walnuts).

Step 19: Serve. Slice and serve.

💭 Angela's Pro Tips & Recipe Notes

• No Food Processor, No Problem: To crush cookies without a food processor, use a heavy-duty freezer bag. Place the cookies inside, remove excess air, and seal it. Cover the bag with a kitchen towel to contain crumbs, then crush the cookies using a meat tenderizer or a heavy object.
• Creating an Even Crust: Once your cookies are crushed, use a measuring cup or flat-bottomed cup to press the cookie mixture firmly into the pan, creating a smooth and even crust layer. For additional guidance, refer to my Oreo cookie crust recipe.
• Brownie Mix Shortcut: If you're short on time, substitute the homemade fudgy brownies with half a box of your favorite brownie mix. Adjust the additional ingredients like oil, butter, and eggs according to the box's instructions, halving them for smaller quantities.
• Homemade Whipped Cream Layer: For a homemade whipped cream layer, consider my stabilized whipped cream recipe or whip up your own using 3 cups of heavy cream, ½ cup confectioners sugar, 2 teaspoons of vanilla extract, and ¼ teaspoon of cream of tartar. This will give you a lush, creamy topping without needing gelatin.
• Refrigeration is Key: To maintain freshness and texture, refrigerate your dessert between servings, ensuring each bite is as delicious as the first.

🥄 Make Ahead Options

This dessert is actually perfect for making in advance because you have to wait for it to chill anyway! I like to prepare it the day before I intend to serve it so that everything is perfectly set and ready to go.

Alternatively, you could prepare the layers separately. Bake the Oreo crust as well as the brownies and store them in a sealed container.

Prepare the pudding and store it in the fridge. When ready, assemble your pie, and it is ready to enjoy!

🥡 Storing

Cover with cling film (use toothpicks to ‘tent’ the corners and keep the cling film from sticking to the whipped topping). Refrigerate for up to 3-4 days.

Freezing is not suggested. The whipped topping can separate, making a runny mess.

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📖 Recipe Card