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This Mississippi Mud Pie is the ultimate chocolate lover’s dream! My recipe is a true old-fashioned Mississippi mud pie, featuring a crunchy Oreo crust, a fudgy, brownie-like chocolate filling, and a silky ganache topping. It’s a cross between a rich chocolate chess pie and a flourless cake, making it the most decadent, gooey dessert you’ll ever serve.
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! Traditional Mississippi Mud Pie is a baked chocolate pie. While some modern versions use instant pudding layers, the original “mud” refers to the fudgy, brownie-like texture created by baking the chocolate and egg filling until just set.
What makes this the best Mississippi mud pie recipe is the texture—it’s incredibly rich and fudgy without being overly sweet. Unlike the pudding-style versions, this authentic baked pie uses melted semi-sweet baking chocolate and three large eggs to create a dense, “muddy” center that sets perfectly as it cools. It’s a classic, simple combination that wows every time.
How to make authentic Mississippi Mud Pie: Start with a crust of 30 crushed Oreos and melted butter pressed into a springform pan. For the filling, whisk together melted baking chocolate, butter, sugar, flour, and 3 eggs plus an egg white. Bake at 350°F for 35-45 minutes until the top is puffed and the center is set. Once cooled, top with a 2-ingredient chocolate ganache made from bittersweet chips and heavy cream.
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. For tips, see my post on how to make an Oreo Cookie Crust.
- 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.
- 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.
- Pro Tip for Springform Pans: Because springform pans are not water-tight, it is very important to bake your mud pie on a rimmed cookie sheet. This catches any butter drips from the Oreo crust that might leak out during the baking process.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
Expert Tips
- To achieve that signature ooey-gooey center, I recommend making this pie one day ahead. Letting it set at room temperature overnight ensures it stays soft and gooey; if you serve it cold from the fridge, the texture becomes dense and fudgy like a truffle.
- 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.
- 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.
Mississippi Mud Pie Recipe
Recipe Video
Ingredients
Crust:
- 30 Oreos
- 5 tablespoons (70g) unsalted butter, melted
Mud Fillling:
- 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
Ganache:
- 1 cup (170g) bittersweet chocolate chips
- ½ cup heavy cream
- Whipped Cream or flaky sea salt Optional for serving
Instructions
- 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. You can use a hand mixer if you want, but it's easy just to whisk it.
- 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.
Recipe Notes
- 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 or milk chocolate chips if you prefer.
- Make the crust with chocolate graham crackers instead using my graham cracker crust recipe.
- You can top the pie with chocolate curls instead of crushed cookies.
Recipe Nutrition
How to Make Mississippi Mud Pie
The pie has a few steps but it’s worth every single one – we have to make the crust, the fudgy brownie-like filling, and the ganache topping.
1. 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 microwave, stirring often, until melted and smooth. Add sugar, flour, salt, and vanilla.
4. Whisk in the whole eggs and egg white, one at a time, until the mixture is smooth.
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5. Pour the mixture into the chilled crust. Bake the mud pie on a sheet pan to catch any butter or drips that leak out until the top is puffed and the filling is set in the center.
6. 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.
7. Let it sit for 30 seconds and then stir until the chocolate is melted.
8. Pour the ganache on top of the pie. Then, spread it to the edges of the crust, so the top is completely covered.
FAQs
Yes, you can use a 10-inch pie plate, but a springform pan allows you to remove the sides for a beautiful “cake-like” presentation.
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.
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.
Yes! The name comes from its resemblance to the muddy banks of the Mississippi River. For the best gooey texture, serve it at room temperature.
Oreo crusts contain a high amount of butter. Since springform pans aren’t sealed, butter may leak out as it melts. Always bake on a cookie sheet to catch drips.
The top should be puffed and the center should no longer jiggle like liquid, but it should still be soft to the touch.
Tools used to make this recipe:
Are you a vanilla girlie? Try my rich and fudgy sugar cream pie recipe!
I have been making this pie for a few months now and everyone loves it. it is one of the most asked for pies that i make. Thank you for sharing!
If you like chocolate, you’ll like this pie! It’s rich and chocolatey and I’d recommend having it with whipped cream. The only thing I might do differently is make the crust a bit thinner.
Grace September 25, 2022
I found the chocolate pie.
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