Mississippi Mud Pie is the ultimate chocolate lover’s dream dessert! With an Oreo crust, brownie like filling and chocolate ganache, this pie is rich, fudgy, and gooey and will wow your family and friends.
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What is Mississippi Mud Pie?
There is chocolate pie, and then there is this old-fashioned Mississippi mud pie recipe – the original fix for every chocoholic’s most serious chocolate craving!
Mississippi mud pie is what happens when you combine a chocolate chess pie with a flourless cake, and, let me say, the result is fantastic.
If you serve it cold, it’s rich and fudgy. Serve it at room temperature, and it’s more ooey-gooey. Either way, it’s a must-make for all the chocolate fans in your life.
My recipe is in line with a traditional Mississippi mud pie recipe. There are no extra bells and whistles – just the classic combination of a chocolate cookie crust, decadent chocolate pie filling, and a rich ganache to top it off.
What is in a Mississippi Mud Pie?
A Mud Pie has 3 layers: the crust, the chocolate chess pie filling, and the ganache topping.
- Oreo Crust: You’ll need to crush Oreo cookies and no, you don’t need to remove the filling.
- Unsalted Butter: You’ll use this to make the crust and in the filling of the pie.
- Chocolate: For the pie filling, you’ll need chopped semisweet baking chocolate. That’s the kind you get in the baking aisle.
- All-Purpose Flour: This helps bind the filling.
- Granulated Sugar: To sweeten the pie.
- Vanilla Extract and Salt: For flavor
- Eggs: You’ll need large eggs – and an extra egg white. This helps make the creamy filling of the pie.
- Bittersweet chocolate chips: These are to make the ganache. You can substitute semi-sweet.
- Heavy Whipping Cream: To make the ganache.
How to Make Mississippi Mud Pie
1. First, make the crust by crushing the cookies in a food processor until they are broken down into fine crumbs. Next, transfer them to a bowl, add melted butter, and stir with a fork to combine.
2. Press the Oreo mixture into the bottom and up the sides of a 9 or 10″ springform pan. Chill the crust while you make the filling.
3. Place butter and the chopped chocolate in a microwave-safe bowl. Melt them in 30-second increments in the microwave, stirring between each increment until melted and smooth.
4. Whisk the flour, sugar, vanilla, and salt into the melted chocolate.
5. Whisk in the whole eggs and egg white, one at a time, until the mixture is smooth.
6. Pour the mixture into the chilled crust.
7. Place the springform pan on a cookie sheet. This will ensure any butter that leaks out will not drip into the bottom of your oven. Bake the mud pie for 35 to 45 minutes at 350°F or until the top is puffed and the filling is set in the center. Cool the pie for one hour.
How to Assemble Mud Pie
1. After the pie has cooled, prepare the ganache. Place the chocolate chips in a heat-proof bowl. Bring the cream to a simmer in a small saucepan and then pour it over the chocolate chips.
2. Let it sit for 30 seconds and then stir until the chocolate is melted.
3. Pour the ganache on top of the pie. Then, spread it to the edges of the crust, so the top is completely covered.
At this point, you can chill the Mississippi pie until it’s set or cover it and let it sit out at room temperature overnight. If you opt to chill it, plan to let it come to room temperature before serving it for the ultimate gooeyness. If it’s served cold, it will be more fudge-like.
- One thing I love about this pie is how ooey-gooey it is! So, I make it a day ahead and keep it covered at room temperature. This allows time for it to set and still have that great gooey texture when you serve it.
- If you’re in a rush, you can chill the pie, so it sets faster. However, the texture will be fudgier if you serve it cold.
- For the ganache, feel free to use semisweet chocolate chips if that’s what you have on hand.
Yes, a 10″ pie pan works great for this recipe, too.
Springform pans can leak sometimes, and it’s better to have a pan under the pie to catch any leaks, so they don’t burn on the bottom of your oven.
You can serve the pie plain or add a dollop of whipped cream or prepared whipped topping on top of each slice. I like some sea salt sprinkled over the ganache, too. Just a little – a little goes a long way.
Store the pie in the refrigerator. If you want it gooey when you serve it, let it come to room temperature first. If you serve it cold, the texture will be fudgier.
You can freeze Mississippi mud pie, but it won’t be as good once it’s thawed.
Be sure to measure the ingredients accurately. Also, you need to use heavy cream to make the ganache. Regular milk or half and half won’t work.
The pie should be set in the middle and be puffy and slightly cracked on top.
If you love to make pie, this chocolate Mississippi pie needs to be on your list! Once you try it, don’t be surprised when your friends and family start requesting it on repeat – everyone always loves it!
More Chocolate Pie Recipes To Try
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Mississippi Mud Pie Recipe
- 30 Oreos
- 6 tablespoons (84g) unsalted butter, melted
- ½ cup (113g) unsalted butter
- 4 ounces semi-sweet baking chocolate chopped
- 1 tablespoon all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs
- 1 large egg white
- 1 cup (170g) bittersweet chocolate chips
- ½ cup heavy cream
- Whipped Cream or flaky sea salt Optional for serving
- Make the crust: Preheat oven to 350°F. Grind the Oreos in a food processor until they are a fine crumb. Place in a bowl and stir in melted butter with a fork. Press into the bottom and up the sides of 9-inch or 10-inch springform pan. (You can also use a 10-inch pie plate.) Chill until ready to fill.
- Make the filling: Place butter and chocolate in a medium sized bowl. Melt in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.)
- Once the chocolate is melted and smooth, whisk in the flour, sugar, vanilla, and salt. Whisk in eggs and egg white, one at a time, until the mixture is smooth. Pour mixture into prepared crust.
- Place pan on a cookie sheet (very important as some of the butter might leak out of the springform pan since those pans are not sealed). Bake until the top is puffed and filling is set in the center, 35-45 minutes. Let cool 1 hour.
- Once the pie has cooled for about an hour, make the ganache: Place the chocolate chips in a medium heat safe bowl. Bring the cream to a simmer in a small saucepan then pour hot cream over chocolate chips. Let sit 30 seconds then stir until the chocolate is completely melted.
- Spread the ganache over the pie, spreading it to the edges of the crust.
- You can let this set overnight at room temperature, covered with plastic or you can chill to set.
- Serve the pie at room temperature for ultimate gooiness (if it’s cold it will be more like fudge). Optional serving suggestion: top with whipped cream or sprinkle with sea salt.
- Be sure to put the springform pan on a cookie sheet to bake. Those pans aren’t sealed and some of the butter from the crust might leak out.
- You can use a 10-inch pie plate if you prefer.
- You can also make the ganache with semi-sweet chocolate chips if you prefer.
Nutritional information not guaranteed to be accurate
Mississippi Mud Pie is the ultimate chocolate lover’s dream dessert! Rich, fudgy, and gooey this pie will wow your family and friends. It’s also a great make-ahead dessert that you can serve warm or cold!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 26, 2021