Introduction

Mississippi Mud Pie is a decadent chocolate dessert featuring a rich cookie crust, creamy fudge layer, and light chocolate mousse topped with whipped cream. Its combination of textures and intense chocolate flavor makes it a favorite for any special occasion or chocolate craving.

A close-up side view of a three-layer dessert slice on a white plate, positioned on a white marbled surface. The bottom layer is a dark, dense chocolate crust with a rough texture. Above it is a thick, smooth, and glossy chocolate pudding layer in a rich brown color. The top layer is a thick, fluffy white whipped cream that has a slightly bumpy texture. The top of the whipped cream is covered with small crumbled dark chocolate bits and larger rough chocolate shavings scattered unevenly. Some loose chocolate crumbs are on the plate and surface around the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 chocolate sandwich cookies (like Oreos)
6 tablespoons unsalted butter, melted
1 cup semi-sweet chocolate chips (for fudge layer)
½ cup heavy cream (for fudge layer)
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract (for fudge layer)
1 cup semi-sweet chocolate chips (for mousse layer)
1½ cups heavy cream, divided (for mousse and topping)
2 tablespoons powdered sugar (for mousse layer)
3 tablespoons powdered sugar (for whipped cream topping)
1 teaspoon vanilla extract (for whipped cream topping)
Optional decorations: chocolate shavings, curls, sticks, or cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (175°C). Crush the chocolate sandwich cookies in a food processor until fine crumbs form. Add the melted butter and pulse until the mixture resembles wet sand. Press this firmly into the bottom and up the sides of a 9-inch pie dish, compacting it tightly with the bottom of a glass or measuring cup. Bake for 8-10 minutes, then let it cool completely.
Step 2: Prepare the fudge layer by melting 1 cup of chocolate chips with ½ cup of heavy cream in a heatproof bowl over a double boiler or in the microwave in 20-second increments, stirring until smooth. In a separate bowl, whisk together the sugar and eggs until well combined. Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly. Stir in 2 teaspoons of vanilla extract. Pour the fudge mixture over the cooled crust and bake at 325°F (163°C) for 15-18 minutes, until the edges are set but the center is slightly wobbly. Cool completely.
Step 3: For the chocolate mousse layer, melt 1 cup of chocolate chips with ½ cup of heavy cream until smooth, then let cool slightly. Whip the remaining 1 cup of heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture. Spread this mousse evenly over the cooled fudge layer. Chill in the refrigerator for at least 3 hours, or until set.
Step 4: Make the whipped cream topping by whipping 1½ cups heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spoon or pipe the whipped cream over the chocolate mousse layer. Use a piping bag fitted with a star tip for a decorative finish, if desired.
Step 5: Add optional finishing touches such as chocolate shavings, curls, sticks, or a light dusting of cocoa powder for a polished look.

Tips & Variations

For a nutty twist, add chopped pecans or walnuts to the crust mixture before baking.
Use dark chocolate chips instead of semi-sweet for a richer, less sweet flavor.
If you don’t have a food processor, crush the cookies by placing them in a sealed bag and using a rolling pin.
To make the pie ahead, prepare all layers and freeze before adding whipped cream topping; thaw in the refrigerator before serving.

Storage

Store the Mississippi Mud Pie covered in the refrigerator for up to 3 days. For longer storage, freeze the pie without the whipped cream topping for up to 1 month. Thaw in the refrigerator before adding fresh whipped cream and serving. Reheat is not recommended as it may affect the mousse texture.

How to Serve

A slice of chocolate pie with three clear layers sits on a white plate over a white marbled surface. The bottom layer is a dark chocolate crumb crust with a rough texture. Above it is a thick, smooth, and dense dark chocolate filling. The top layer is a thick, fluffy white whipped cream topping sprinkled with small chocolate crumbs. A white spoon lies on the plate near the pie slice, and in the background, there is a blurry second slice of the same pie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute chocolate sandwich cookies with chocolate graham crackers or chocolate wafer cookies for a slightly different texture and flavor.

How do I know when the fudge layer is done baking?

The fudge layer is done when the edges are set and firm, but the center still jiggles slightly when you shake the pan. It will continue to firm up as it cools.

Mississippi Mud Pie Recipe

Print Recipe

★★★★★

5 from 133 reviews

This rich and decadent Mississippi Mud Pie features a chocolate cookie crust, a fudgy chocolate layer, a silky chocolate mousse topping, and a fluffy whipped cream finish, decorated with chocolate shavings for an indulgent dessert.

Author: Toney
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 4 hours 55 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

24 chocolate sandwich cookies (like Oreos)
6 tablespoons unsalted butter, melted

Fudge Layer

1 cup semi-sweet chocolate chips
½ cup heavy cream
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

Chocolate Mousse Layer

1 cup semi-sweet chocolate chips
1½ cups heavy cream, divided
2 tablespoons powdered sugar

Whipped Cream Topping

1½ cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Optional Decorations

Chocolate shavings
Chocolate curls
Chocolate sticks or pieces
A light dusting of cocoa powder

Instructions

Make the Crust: Preheat your oven to 350°F (175°C). Crush the chocolate sandwich cookies in a food processor until fine crumbs form. Add the melted butter and pulse until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a glass or measuring cup to compact it tightly. Bake for 8-10 minutes, then let it cool completely.
Prepare the Fudge Layer: In a heatproof bowl, melt the chocolate chips and heavy cream together over a double boiler or in the microwave in 20-second increments, stirring until smooth. In a separate bowl, whisk together the sugar and eggs until well combined. Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly. Stir in the vanilla extract. Pour the fudge mixture over the cooled crust and bake at 325°F (163°C) for 15-18 minutes, until the edges are set but the center is slightly wobbly. Cool completely.
Make the Chocolate Mousse Layer: Melt the chocolate chips with ½ cup of heavy cream in the microwave or over a double boiler, stirring until smooth. Let it cool slightly. Whip the remaining 1 cup of heavy cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture. Spread the mousse evenly over the cooled fudge layer. Chill in the refrigerator for at least 3 hours, or until set.
Whipped Cream Topping: Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spoon or pipe the whipped cream over the chocolate mousse layer. For a decorative finish, use a piping bag fitted with a star tip.
Add the Finishing Touches: Decorate the top with chocolate shavings, curls, or pieces. Lightly dust the top with cocoa powder, if desired, for a polished look.

Notes

Use a food processor to crush the sandwich cookies finely for the best crust texture.
Be careful when baking the fudge layer; it should be set at the edges but slightly wobbly in the center to maintain a fudgy texture.
The mousse layer needs to chill for at least 3 hours to set properly before adding the whipped cream topping.
Leftover pie can be stored in the refrigerator, covered tightly, for up to 3 days.
Optional decorations add extra texture and visual appeal but can be omitted or customized.

Keywords: Mississippi Mud Pie, chocolate pie, chocolate mousse, chocolate dessert, pie crust, homemade pie