Mississippi Mud Pie

Published November 4, 2013. Updated March 11, 2020

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Mississipi Mud Pie – Just look at all those layers! I wish I would have gotten a cleaner slice but I guess sometimes the beauty of food, like people, are it’s imperfections. All I’m really caring about are the amazing textures of and decadent flavors of this pie!

Mississippi Mud Pie | Cooking Classy

The crisp Oreo crust, the incredibly fudgy, flourless cake, layered with a thick and creamy, decadent chocolate pudding and then it’s finished with a fluffy, sweet whipped cream. Yes, this pie is chocolate Heaven!

I’d highly recommend this recipe, and with the holidays coming up you’ll have the perfect excuse to make such a luxurious and indulgent pie.

Yes, it has got to be the longest recipe I’ve ever posted and it is rather time consuming but once you’ll try it, you’ll realize it is totally worth it.

Mississippi Mud Pie | Cooking Classy

Mississippi Mud Pie | Cooking Classy

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3 from 2 votes

Mississippi Mud Pie

Four layers of utter decadence! You get a crisp Oreo crust, a rich fudgy cake layer, a creamy chocolate pudding and it's finished with a fluffy whipped cream.
Servings: 14
Prep1 hour 15 minutes
Ready in: 6 hours



Flourless Chocolate Cake

Chocolate Pudding

Whipped Cream Topping


  • To make the Oreo crust:
  • Butter the bottom and sides of a 9-inch springform pan, then line the bottom with a round of parchment paper and lightly butter top of parchment paper. In a food processor, pulse Oreo cookies until finely ground.
  • Pour into a bowl along with 5 Tbsp melted butter and use a fork to stir until evenly moistened. Pour mixture into prepared springform pan and press into an even layer along bottom and up the sides of the pan, coming within a 1/2-inch of the top of the pan.
  • Preheat oven to 300 degrees and transfer to freezer and chill 10 minutes. Remove from freezer and bake in preheated oven 10 minutes. Remove from oven and allow to cool.
  • For the flourless chocolate cake:
  • Increase oven temperature to 350 degrees. Place 6 oz bittersweet chocolate chips and 1/4 cup butter in a microwave safe bowl. Heat mixture in microwave in 20 second intervals on 50% power, stirring after each interval until melted and smooth, set aside to cool slightly.
  • In liquid measuring cup (used to measure water) whisk together water, 1 Tbsp cocoa powder, salt and 1 Tbsp vanilla until well blended. Set aside. In the bowl of an electric stand mixer fitted with the whisk attachment, whip 6 egg yolks 1/2 cup sugar on medium-high speed until mixture is pale and fluffy and has nearly doubled in volume, about 5 minutes.
  • Add melted chocolate mixture and mix just until combined, then scrape down sides and bottom of bowl and mix on low speed 5 seconds longer. Add water mixture and blend just until combined, then scrape down sides and bottom of bowl and mix 5 seconds longer.
  • In a clean stand mixer bowl, whip egg whites until foamy, then gradually increase speed to high, while slowly adding in 1/2 cup granulated sugar and beat until soft peaks form.
  • Scoop out about 1 cup of the whipped egg white mixture and gently fold into egg yolk/chocolate mixture, just until combined, about 30 seconds. Add in remaining egg white mixture and fold just until nearly combined (don't over-mix). Pour mixture into cooled cookie crust and spread into an even layer.
  • Bake in preheated oven 38 - 42 minutes, until cake edges appear set but center still jiggles slightly (cake may appear under-baked). Transfer to a wire rack to cool completely. Once cool wrap tightly with plastic wrap and refrigerate at least 3 hours or up to overnight.
  • For the chocolate pudding:
  • In a medium saucepan whisk together granulated sugar, cocoa powder, cornstarch and salt. Stir in egg yolks and mix until combined (the texture will be thick). While whisking, slowly pour in milk.
  • Heat mixture over medium heat, and bring to a boil, whisking constantly. Allow mixture to boil for 30 seconds then remove from heat and pour into a bowl. Add butter, chocolate chips and vanilla (I used vanilla bean paste because I ran out of vanilla) and stir until combined (I pressed mine through a fine strainer but that's optional).
  • Allow to rest at room temperature 15 minutes, then cover with plastic wrap pressing directly against the surface of the pudding to prevent a skin from forming. Chill in refrigerator at least 3 hours or overnight.
  • To assemble pie:
  • Remove cake and pudding from refrigerator and stir pudding to loosen, then spread pudding into an even layer over flourless cake, staying within the cookie crust border. Chill in refrigerator 30 minutes.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in 3 Tbsp granulated sugar and whip until stiff peaks form. Remove cake from refrigerator and spread whipped cream in an even layer over top of cake.
  • Remove springform ring and cut into slices. Serve within 3 hours (I found I actually liked the cake just as much the second day, but I wouldn't add the whipped cream until it's within a few hours of being served).


Recipe adapted from Baked Explorations Cookbook via Martha Stewart
Nutrition Facts
Mississippi Mud Pie
Amount Per Serving
Calories 614 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 19g119%
Cholesterol 187mg62%
Sodium 289mg13%
Potassium 338mg10%
Carbohydrates 68g23%
Fiber 4g17%
Sugar 50g56%
Protein 9g18%
Vitamin A 869IU17%
Vitamin C 1mg1%
Calcium 112mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Suzanne Schultz

    Do you think these could be made into individual cupcakes? If so, what would be the baking time?

  • Kim

    Hi! This cake looks gorgeous!! I was wondering about the oreo cookies, do you put the whole “sandwich” or you remove the white stuff? Thanks so much!

  • Munkki

    I just wanted to let you know that someone is using your picture (the pic of your cake, not of yourself) on facebook without receral to where it comes from. Look up sweet vaasa

  • Mary

    Why do you bloggers feel the need to change recipes as originally written? You may not drink coffee but there are so many places to buy a small coffee. Seriously think outside the box. I’ll be looking to post the original recipe not your sham.

    • Jaclyn

      Jaclyn Bell

      I tailor the recipes to my liking and if you don’t like it, there are many options out there.

    • Patricia

      Jaclyn, why do people feel the need to berate bloggers about changing a recipe? They may not like what you changed about it, but there are so many blogs to get a different recipe. They should look outside the blog. I’ll be looking forward to reading your next post, and not the comments of disgruntled, grouchy know-it-alls.

    • RoxyLynne

      I don’t drink coffee either, but I keep instant on hand as I bake quite a bit and coffee enhances chocolate flavor. I used the coffee when I made mine. I appreciate her mentioning the adjustment so I could make an informed choice when I make it myself.

  • Brittnee

    Hi, so I’m in the process of making this. I’m using a 10″ Springform and after baking the crust I added the cake mixture, it took up the entire rest of the pan, all the way to the top (3″high pan). If it expands any and overflows I’m not going to have any room for the pudding and whipped cream layers. Does the cake layer condense and become smaller? I don’t think I’ll get a response in time, so I only used half of the cake mixture and have the other half in the fridge to use to make another cake.


    • Jaclyn

      Jaclyn Bell

      You can press down the cake some, not sure why everyones is rising so high? I pressed the top crust down a bit but I didn’t have to much. You could also just cut a portion of the top off then return the ring to the pan. Hope you love it though!

      • susan

        I had the same problem; the cake rose to the top but the pudding was so thick I was able to pile it on top.

  • jamie

    Made this for Thanksgiving it was delish! Maybe just make a note to save the egg whites to use for later.