A rich and decadent Southern classic featuring a chocolate cookie crust, a fudgy brownie-like base, silky chocolate pudding filling, and fluffy whipped cream topping—finished with a cherry on top for that nostalgic diner-style charm.
Why You’ll Love This Recipe
Mississippi Mud Pie is the ultimate chocolate indulgence, layering rich textures and deep cocoa flavor into one unforgettable dessert. From its crunchy cookie crust to the fudgy brownie base and creamy pudding filling, every bite is pure comfort. Topped with soft whipped cream and a cherry, it captures a nostalgic charm that’s perfect for special occasions, holidays, or simply treating yourself. It’s a make-ahead masterpiece that’s as beautiful as it is delicious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- chocolate cookie crumbs (such as Oreos, without filling)
- granulated sugar
- unsalted butter, melted
For the brownie layer:
- unsalted butter
- granulated sugar
- eggs
- vanilla extract
- cocoa powder
- all-purpose flour
- salt
For the pudding layer:
- granulated sugar
- unsweetened cocoa powder
- cornstarch
- whole milk
- semi-sweet chocolate, chopped
- vanilla extract
For the topping:
- heavy whipping cream
- powdered sugar
- vanilla extract
- maraschino cherries, for garnish
- chocolate shavings or cookie crumbs (optional)
Directions
- Make the crust:
Preheat oven to 350°F (175°C). In a bowl, combine chocolate cookie crumbs, sugar, and melted butter.
Press into the bottom and sides of a 9-inch pie dish.
Bake for 8 minutes, then set aside to cool. - Make the brownie layer:
In a medium saucepan, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla.
Add cocoa powder, flour, and salt. Mix until smooth and well combined.
Spread the batter evenly into the crust.
Bake for 18–20 minutes, or until just set. Allow to cool completely. - Make the pudding layer:
In a saucepan, whisk together sugar, cocoa powder, and cornstarch.
Gradually whisk in the milk until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens (about 8–10 minutes).
Remove from heat and stir in chopped chocolate and vanilla extract until smooth.
Let cool slightly, then pour over the brownie layer.
Chill for at least 2 hours, or until fully set. - Prepare the topping:
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Spoon or pipe the whipped cream over the chilled pie. - Garnish and serve:
Top with maraschino cherries and optional chocolate shavings or cookie crumbs.
Serve cold.
Servings and timing
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 3 hours
Yield: 10 slices
Calories: 495 kcal per slice
Variations
- Coffee Infusion: Add 1 teaspoon of instant espresso powder to the brownie or pudding layer for enhanced chocolate depth.
- Nutty Crunch: Stir chopped pecans or walnuts into the brownie layer before baking for added texture.
- Boozy Touch: Add 1 tablespoon of bourbon or coffee liqueur to the pudding for a richer flavor.
- Mini Pies: Prepare in individual tart pans for easy serving and presentation.
- Chocolate Cookie Garnish: Top with crushed Oreos or chocolate wafers for added crunch and decoration.
Storage/Reheating
Store Mississippi Mud Pie in the refrigerator, covered, for up to 4 days. Serve chilled straight from the fridge. This pie does not require reheating and is not recommended for freezing, as the pudding and whipped cream may separate upon thawing.
FAQs
Can I make Mississippi Mud Pie ahead of time?
Yes, it’s an excellent make-ahead dessert. Prepare it a day in advance and top with whipped cream just before serving.
Can I use boxed brownie mix for the base?
Yes, if you’re short on time, a boxed mix will work. Bake according to the crust-lined pan’s size and adjust as needed.
Is the pudding layer homemade or can I use instant pudding?
The homemade version gives a rich, silky texture, but you can substitute with chocolate instant pudding for convenience.
Do I need to remove the cream filling from Oreos for the crust?
Yes, remove the cream filling to prevent the crust from being too soft or greasy.
Can I make this recipe gluten-free?
Yes, use gluten-free chocolate cookies and a gluten-free flour blend in the brownie layer.
Why is my pudding not setting properly?
Be sure to cook the pudding until it thickens fully and let it cool before layering. Chill for at least 2 hours to firm up.
Can I use milk chocolate instead of semi-sweet?
You can, but the dessert will be sweeter. Dark or semi-sweet chocolate offers better balance.
What kind of whipped cream is best for topping?
Homemade whipped cream holds best. Avoid canned whipped cream as it deflates quickly.
Can I omit the maraschino cherries?
Yes, they are optional and can be replaced with chocolate curls, berries, or left off entirely.
How do I slice it cleanly?
Use a sharp knife dipped in hot water and wiped dry between cuts for neat slices.
Conclusion
Mississippi Mud Pie is a true Southern showstopper, layering crunchy crust, fudgy brownie, creamy pudding, and soft whipped cream into one luxurious dessert. Perfect for chocolate lovers and nostalgic dessert enthusiasts alike, it’s a timeless treat that fits effortlessly into any celebration. Make it ahead, chill it well, and serve up a slice of pure comfort and indulgence.
PrintMississippi Mud Pie
A comforting and nourishing vegetarian lasagna layered with roasted butternut squash, sautéed spinach, creamy ricotta, and bubbling mozzarella and Parmesan. Sweet, savory, and herbaceous in every bite—perfect for cozy dinners or meal prep.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 lasagna noodles
- 2 cups butternut squash, peeled and cubed
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp olive oil (for sautéing)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
- 1 tbsp fresh basil, chopped (optional)
- 1 tbsp fresh oregano, chopped (optional)
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Boil lasagna noodles in salted water until al dente. Drain and set aside.
- Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes or until tender.
- In a skillet, heat olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted. Set aside.
- In a bowl, combine ricotta, half the mozzarella, half the Parmesan, nutmeg, and optional fresh basil and oregano. Stir until smooth.
- Spread a layer of marinara sauce in the bottom of a 9×13-inch baking dish. Add 3 lasagna noodles on top.
- Layer with half the roasted squash, half the sautéed spinach, and half of the ricotta mixture.
- Repeat the layers: sauce, noodles, remaining squash, spinach, and ricotta mixture.
- Add the final layer of noodles, top with remaining marinara, and sprinkle with the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until golden and bubbly.
- Cool for 15 minutes before slicing and serving.
Notes
- Use no-boil noodles to save time—just ensure there’s enough sauce to soften them.
- Add more herbs like thyme or sage for a fall twist.
- Can be assembled ahead and refrigerated overnight before baking.
- Freezes well for up to 2 months. Thaw and reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 6g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 45mg