Mississippi Mud Pie is a decadent dessert that combines rich, velvety chocolate with a luscious, creamy filling. Each bite offers a perfect harmony of textures, from the crunchy cookie crust to the smooth, indulgent layers. With no baking required, this pie comes together in just 45 minutes of prep, making it an effortless treat for any occasion. The chilling time of 6 hours ensures it’s perfectly set and ready to impress.
This dessert is a chocolate lover’s dream, boasting deep, intense flavors balanced by a hint of sweetness. The generous serving size makes it ideal for sharing, while the luxurious ingredients guarantee a memorable experience. Whether for a special celebration or a cozy night in, this pie delivers pure indulgence in every slice.
Ingredients for Mississippi Mud Pie
- Crust:
- 25 Oreo cookies
- 4 Tablespoons (57 g) butter, melted
- Ganache:
- 6 oz (170 g) semisweet or dark chocolate, finely chopped (use high-quality chocolate for best results)
- ⅔ cup (158 ml) heavy cream
- Chocolate “Mud” Filling:
- 8 oz (226 g) semi-sweet or dark chocolate, finely chopped
- 1 teaspoon instant coffee (optional, enhances chocolate flavor)
- 16 oz (453 g) cream cheese, softened
- ¼ cup (60 g) sour cream
- ½ cup (65 g) powdered sugar
- Whipped Cream:
- 2 ½ cups (590 ml) heavy cream
- 1 cup (125 g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Crust:
- Place Oreo cookies in a food processor and pulse until finely crushed.
- Transfer crumbs to a mixing bowl, add melted butter, and mix until evenly moistened.
- Press the mixture firmly into the bottom and sides of a 9” (23 cm) pie plate. Set aside.
- Make the Ganache:
- Place chopped chocolate in a heatproof bowl.
- Heat heavy cream in a small saucepan over low heat until steaming (do not boil).
- Pour hot cream over chocolate, cover with foil, and let sit for 5 minutes.
- Whisk until smooth, then pour evenly over the Oreo crust. Refrigerate while preparing the filling.
- Prepare the Chocolate “Mud” Filling:
- Combine chopped chocolate and instant coffee in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring between each, until melted and smooth. Let cool slightly.
- In a separate bowl, mix cream cheese, sour cream, and powdered sugar until smooth.
- Add the melted chocolate to the cream cheese mixture and stir until fully combined. Set aside.
- Make the Whipped Cream:
- In a large bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Use an electric mixer to beat until stiff peaks form (mixture will be thick and fluffy).
- Assemble the Pie:
- Fold half of the whipped cream into the chocolate filling until fully combined.
- Spread the filling evenly over the ganache layer in the pie plate.
- Top with the remaining whipped cream, spreading or piping as desired.
- Cover and refrigerate for at least 4-6 hours, or preferably overnight, until firm.
- Serve: Keep refrigerated and serve cold. Enjoy!
Perfect Pairings: Serving Suggestions
Mississippi Mud Pie is a rich, decadent dessert that pairs beautifully with a variety of accompaniments. Serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the intense chocolate flavor. For a touch of elegance, garnish with chocolate shavings or a drizzle of caramel sauce. If you’re feeling adventurous, add a sprinkle of sea salt to enhance the sweetness.
Storing Your Slice: Storage Tips
This pie is best kept refrigerated to maintain its firm texture. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from absorbing any fridge odors. It will stay fresh for up to 3-4 days. For longer storage, you can freeze the pie for up to 1 month. Thaw it in the refrigerator overnight before serving.
Time-Saving Hacks for Busy Bakers
If you’re short on time, consider using a pre-made Oreo crust instead of making your own. For the ganache and chocolate filling, you can melt the chocolate in a double boiler instead of the microwave for more control. To speed up chilling, place the pie in the freezer for 1-2 hours instead of the fridge, but be sure to transfer it back to the fridge before serving.
Recipe Variations to Mix It Up
Feel free to get creative with this recipe! Swap the Oreo crust for a graham cracker crust for a different flavor profile. You can also add a layer of caramel sauce between the ganache and chocolate filling for a salted caramel twist. For a nutty addition, sprinkle chopped pecans or walnuts on top of the whipped cream layer.
Essential Equipment for Success
To make this recipe a breeze, you’ll need a food processor for the Oreo crust and a stand mixer or hand mixer for the whipped cream. A 9-inch pie plate is perfect for this recipe, and a heatproof bowl is essential for melting the chocolate. Don’t forget a spatula for folding and spreading the filling evenly.
Mississippi Mud Pie
Ingredients
Crust
- 25 Oreo cookies
- 4 Tablespoons butter melted
Ganache
- 6 oz semisweet or dark chocolate finely chopped (see note)
- ⅔ cup heavy cream
Chocolate “Mud” Filling
- 8 oz semi-sweet or dark chocolate finely chopped
- 1 teaspoon instant coffee
- 16 oz cream cheese softened
- ¼ cup sour cream
- ½ cup powdered sugar
Whipped cream
- 2 ½ cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Place Oreo cookies in a food processor and pulse until you have fine crumbs.
- Pour crumbs in a medium-sized mixing bowl, add melted butter and toss together until all crumbs are moistened.
- Press crumbs firmly into the bottom and up the sides of a 9” (23cm) pie plate and set aside.
- Place chocolate in a medium-sized heatproof bowl and set aside.
- In a small saucepan, heat cream over low heat until it begins to steam. Remove from heat and pour evenly over chocolate. Cover bowl with foil and let sit for 5 minutes, undisturbed, then remove foil and whisk until smooth.
- Pour chocolate evenly into prepared pie plate over Oreo crust and set in the refrigerator while you prepare your filling.
- Place chocolate and instant coffee grounds in a microwave-safe mixing bowl and heat in 15-20 second intervals, stirring well in between, until completely smooth and melted. Set aside and allow to cool until still melted but no longer warm to the touch (stir periodically).
- Combine cream cheese, sour cream, and powdered sugar in a large mixing bowl and stir until smooth.
- Add melted chocolate to the cream cheese mixture and stir until completely combined. Set aside and prepare whipped cream.
- In a separate large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat to stiff peaks (mixture will be thick and fluffy).
- Add half of the whipped cream mixture to the chocolate mixture (it is fine to “eyeball” this, it does not need to be exact) and use a spatula to gently fold ingredients together until completely combined. Spread evenly into pie plate over ganache.
- Spread (or pipe) remaining whipped cream over the chocolate filling. Cover and return pie plate to fridge and allow it to sit until firm (at least 4-6 hours, preferably overnight).
- Keep refrigerated and serve cold.