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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  • Amber Campbell

    I’m not rating this because i havent tried it but just suggesting naming this something else because it is NOT Mississippi Mud Pie…not even a little bit!

  • Emilia

    I tried to make this and it was a total fail in my opinion. On the first try the chocolate cake didn’t cook properly so I had to keep it over time, the cookie crust sides burned because of that. I didn’t miss any ingredients or anything. I remade it using my own mudcake receipe and it worked. Next thing was the pudding… First time it just turned into gloopy and clumpy mess even after putting it thourgh small holed strainer it still had tiny clumps in it so I remade that as well. I first mixed all the wet and dry ingredients in separed bowls. To the liquid mixture I included the chocolate, which I melted with the butter. Then I transferred the liquid into a saucepan and started to heat it up as I added the dry ingredients through a strainer into the liquid. That worked and there was no little clumps anymore. Over all this receipe was very hard to follow since it had been written all together without any separations between different steps on making the parts.

  • JoAnn Buscemi

    I have been looking for mud pie for years. I found lots. but not the right one one till I FOUND YOURS thanks so much, my search is over.

  • CakeSpy

    I love this pie! I am creating a series of links to pies for National Pie Day and am going to include this baby in the roundup!!

  • Heather Thomas

    this was a compete fail. The flourless cake rise above the springform pan leaving no room for the pudding and cream!!! Waste of precious time and money.

    • RoxyLynne

      I had the same problem. Mine is in the oven right now, about to come out. What the heck?!

    • Hannah

      The cake mix spilled over, and onto the bottom of my oven. Absolutely no room for pudding and whipped cream.

    • diane

      This was a total fail!
      I had to use two pie pans because there was too much flourless cake batter. It turned into a souffle’ with no room to put pudding or whipping cream on top.