Why You’ll Love This Recipe

Ultra-rich chocolate flavor with textural contrast
No mixer required—easy stovetop melting for the filling
Make-ahead friendly and travel-safe for stress-free entertaining
Crowd-pleasing look: glossy ganache, whipped cream, and optional nuts
Perfect ending to a meal or a cozy treat with coffee

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oreo cookies or chocolate wafer crumbs, finely crushed
Unsalted butter, melted (for crust)
Semisweet or bittersweet chocolate
Heavy cream
Unsalted butter (for filling)
Eggs
Granulated sugar
Vanilla extract
Whipped cream (for topping)
Optional toppings: chopped nuts, mini chocolate chips, shaved chocolate

directions

Prepare crust – Preheat oven to 350°F (175°C). Mix cookie crumbs with melted butter and press firmly into a 9-inch pie pan. Bake 8–10 minutes, then cool.
Make filling – Melt chocolate and butter together until smooth. Whisk eggs, sugar, and vanilla in a bowl, then gradually whisk in the melted chocolate mixture.
Bake pie – Pour filling into crumb crust and bake 30–35 minutes until the center is nearly set and edges are firm (center should jiggle slightly).
Cool – Allow pie to cool on a rack, then chill in refrigerator for at least 2 hours (preferably overnight).
Top – Before serving, pipe or spread whipped cream to cover filling. Optional: sprinkle nuts, chips, or chocolate shavings.
Serve – Slice with a clean, warm knife for neat cuts. Keep chilled until served.

Servings and timing

Servings: 8–10 slices
Prep time: 20 minutes
Bake time: 35–45 minutes (includes crust)
Chill time: Minimum 2 hours (ideally overnight)
Total time: Approximately 3–4 hours

Variations

Nutty crust: Replace half the cookie crumbs with finely chopped pecans or walnuts
Peanut-butter swirl: Dollop melted peanut butter into filling and swirl before baking
Espresso boost: Add a teaspoon of instant espresso powder to deepen chocolate flavor
Salted topping: Sprinkle flaky sea salt over whipped cream or ganache for contrast
Caramel layer: Spread a thin layer of caramel over the cooled filling before adding whipped cream

storage/reheating

Refrigerator: Store covered for up to 4 days
Freezing: Freeze whole or in slices (wrapped well) for up to 1 month; thaw in fridge overnight
Serving temperature: Serve chilled or at cool room temperature
Refreshing: Let slices sit 10–15 minutes at room temperature before serving to soften slightly

FAQs

What kind of cookies are best for the crust?

Any chocolate sandwich or wafer cookie works—Oreo-style cookies are classic for flavor and binding.

Can I skip baking the crust?

You can chill the crust instead of baking, but baking helps set the structure and intensifies flavor.

How do I know when the filling is done?

The edges should be firm; the center should have a slight jiggle but not be liquid.

Can I make this without eggs?

Yes—use a no-bake chocolate pudding filling topped with whipped cream, though texture may be less fudgy.

Can I make it ahead of time?

Absolutely—make it up to 2 days ahead and refrigerate; top with whipped cream just before serving.

What topping options are best?

Whipped cream, chopped nuts, chocolate shavings, drizzle of caramel or additional ganache.

Is this pie safe to freeze?

Yes—freeze tightly wrapped for up to a month. Thaw in fridge and top before serving.

Can I lighten it up?

Use half-and-half instead of heavy cream in filling and opt for a lighter topping, but richness is part of its charm.

How should I slice it cleanly?

Chill well, warm your knife under hot water, wipe dry, and slice with a single smooth stroke.

Can I make mini versions?

Yes—use tart pans or muffin liners; reduce bake time to 20–25 minutes.

Conclusion

Mississippi Mud Pie delivers a luscious, multi-layered chocolate experience—from crunchy cookie crust to gooey, fudgy center and creamy topping. It’s simple to make, easy to personalize, and undeniably indulgent—perfect for chocoholics, celebrations, or just satisfying your sweetest cravings.