Mississippi Mud Pie is a classic Southern dessert that brings back fond memories of family gatherings and shared laughter around the dinner table. This delicious pie combines rich chocolate brownie layers, creamy pudding and a crunchy Oreo crust.
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Whenever I bake this pie, it feels like I’m bringing a piece of home to my kitchen. Whether it’s a summer barbecue or a holiday feast, Mississippi Mud Pie always finds a way to steal the show.
A Southern food classic
Growing up in the South, food was always more than just a meal; it was a celebration of love and togetherness. I remember spending weekends with my grandmother, who taught me the art of baking. The kitchen would fill with the delightful aroma of melting chocolate and warm spices, creating an atmosphere of joy and comfort.
Mississippi Mud Pie holds a special place in my heart. It reminds me of those cherished moments spent with family. This dessert captures the essence of Southern hospitality, inviting everyone to share in its deliciousness.
Ingredients
How to make Mississippi Mud Pie
Making Mississippi Mud Pie is easy and fun, starting with the Oreo crust. First, blend the Oreo cookies with melted butter until they form fine crumbs. Press this mixture into the bottom and sides of a pie dish to create a delicious crust.
Next, prepare the brownie layer by melting chocolate and butter together. Mix this melted mixture with eggs, sugar and cocoa until smooth. Pour the brownie batter into the chilled crust and bake it until it’s set but still slightly wobbly in the center.
After the brownie layer cools, make the pudding layer by whisking together cornstarch, sugar and egg yolks in a saucepan. Cook this mixture until it thickens, then pour it over the cooled brownie. Finally, top the pie with whipped cream and your favorite garnishes to complete this delightful dessert!
Serving suggestions
To serve Mississippi Mud Pie, slice generous portions and arrange them on dessert plates. To enhance the experience, pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce.
This pie also shines alongside other Southern favorites like pecan pie or a warm slice of peach cobbler. Encourage guests to dig in and savor the layers, reminding them of the warmth of Southern hospitality.
Storage tips
To store any leftover Mississippi Mud Pie, cover it with plastic wrap or aluminum foil. Keep it in the refrigerator, where it will stay fresh for up to four days. When you’re ready to enjoy it again, simply slice a piece and let it sit at room temperature for a few minutes. This dessert tastes great cold, but you can warm it in the microwave for a few seconds if you prefer a cozy treat.
Southern farewell
Mississippi Mud Pie is not just a dessert; it’s a celebration of Southern culture and the joy of gathering with loved ones. Each time I make this pie, I think of the laughter and stories shared over a slice, and I hope it brings you the same warmth and happiness. I encourage you to try this recipe and create your own sweet memories with friends and family.
Mississippi Mud Pie
Equipment
- 9 inch deep pie dish
- Food processor
Ingredients
For the Oreo crust:
- 14.3 ounces Oreo cookies
- 6 tablespoons salted butter melted
For the brownie layer:
- ½ cup salted butter
- 3 large eggs
- 3½ ounces 70% chocolate chopped
- 1 tablespoon instant espresso granules
- ⅔ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- ½ cup pecans toasted and chopped
- ¼ cup all-purpose flour
For the pudding layer:
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¾ cup sugar
- 1½ cups whole milk
- 2 large egg yolks
- 3½ ounces chocolate bar
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
For the topping:
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 6 tablespoons powdered sugar
- Chopped toasted pecans for garnish
- Chocolate shavings for garnish
Instructions
Make the Oreo crust
- Crush the Oreo cookies in a food processor until they turn into fine crumbs.
- Combine the crumbs with melted butter and mix until fully combined.
- Press the crumb mixture into the bottom and sides of a deep pie dish.
- Chill the crust in the freezer while you prepare the filling.
Prepare the brownie layer
- Preheat your oven to 350°F (175°C).
- In a small pan, melt the butter and chopped chocolate over low heat.
- In a large bowl, whisk the eggs and sugar until thick and light in color, about 2 minutes.
- Mix in the espresso granules, vanilla, cocoa powder, flour and pecans until well combined.
- Stir in the melted chocolate mixture until smooth.
- Pour the brownie filling into the cold pie crust and smooth the top.
- Bake for 25 minutes, until set but still slightly wobbly in the center. Cool completely on a wire rack for 1½ to 2 hours.
Make the pudding layer
- In a medium saucepan, whisk together cornstarch, sugar and salt.
- Add the egg yolks and whole milk, whisking to combine.
- Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 3-4 minutes.
- Remove from heat and stir in butter, chocolate and vanilla until smooth.
- Pour the pudding over the cooled brownie layer. Let it cool for about 20 minutes, then refrigerate for at least 4 hours or overnight.
Prepare the topping
- Using a stand mixer or handheld mixer, beat the heavy cream, powdered sugar and vanilla on medium speed until soft peaks form, about 1 minute.
- Spoon the whipped cream topping over the pie and spread it evenly.
- Garnish with chocolate shavings and chopped pecans.