Mississippi Mud Pie with Chocolate Cookie Crust Recipe

If you’re a chocoholic like me, you’re going to absolutely flip for this Mississippi Mud Pie with Chocolate Cookie Crust Recipe. It’s like every chocolate dream rolled into one decadent pie — fudgy brownie, silky pudding, and fluffy whipped cream, all on a perfectly crunchy chocolate cookie crust. Trust me, once you try this, you’ll be making it again and again for family, friends, or just when you need a serious chocolate hug.

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Ingredients You’ll Need

The magic happens because these ingredients are classics that work perfectly together — deep chocolate tones with smooth creaminess and a buttery crust. When you’re shopping, look for the freshest eggs and good quality chocolate for that extra oomph.

• Chocolate sandwich cookies: I like Oreos because they crush easily and add a rich chocolate flavor to the crust.
• Unsalted butter: Melted butter binds the crust and brownie layers—make sure it’s melted but not hot to avoid scrambling eggs later.
• Granulated sugar: Sweetness balance is key here, so use regular granulated sugar for the brownie and pudding layers.
• Large eggs and egg yolks: Eggs add richness and help set the brownie and pudding.
• Vanilla extract: A little vanilla pulls all the chocolate flavors together and brightens the pie.
• Unsweetened cocoa powder: Use a good quality unsweetened cocoa for that deep chocolate flavor in both the brownie and pudding layers.
• All-purpose flour: Just enough to hold the brownie layer together.
• Salt and baking powder: Small amounts that enhance flavor and texture in the brownie.
• Whole milk: Essential for that creamy pudding base.
• Cornstarch: Helps thicken the pudding layer without lumps.
• Semi-sweet chocolate: Finely chopped to melt smoothly into the pudding for that luscious texture.
• Heavy cream: Whipped with powdered sugar for a light, airy topping that balances the rich layers below.
• Powdered sugar: Sweetens the whipped cream softly and helps it hold peaks.
• Chocolate shavings: A simple garnish that looks fancy and adds an extra chocolate hit.

Variations

One of the best things about this Mississippi Mud Pie with Chocolate Cookie Crust Recipe is how easy it is to tweak it to your taste or dietary needs. I’ve played around with several versions, and you can, too!

• Dairy-Free Variation: I once made this with coconut milk and a dairy-free chocolate for a friend’s allergy — just swap the milk and cream and it turned out wonderfully rich!
• Nutty Addition: Try folding toasted chopped pecans or walnuts into the brownie layer for a bit of crunch and nutty flavor; my kids loved that little surprise.
• Spiced Up: Adding a pinch of cinnamon or cayenne in the brownie or pudding layers gives a warm, unexpected twist that elevates the chocolate nicely.
• Mini Pies: If you want to impress at a party, make mini Mississippi Mud Pies in ramekins — same layers, lovely presentation, and perfect individual portions.

How to Make Mississippi Mud Pie with Chocolate Cookie Crust Recipe

Step 1: Nail That Perfect Chocolate Cookie Crust

Start by preheating your oven to 350°F (175°C). Crush 24 chocolate sandwich cookies finely — I use my food processor; it’s the quickest way to get that perfect crumb texture without any big chunks. Mix in 6 tablespoons of melted unsalted butter until every crumb is coated. Then press the mixture evenly into the bottom of a 9-inch pie dish. This crust sets the stage for the layers to come, so press firmly but don’t compact it too hard. Pop it in the oven for about 10 minutes, then take it out and let it cool while you move on.

Step 2: Whip Up the Fudgy Brownie Layer

In a bowl, combine ½ cup melted butter with 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. I always mix with a handheld mixer just until smooth — no overbeating! Then stir in ⅓ cup unsweetened cocoa powder, ½ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder until just combined. Spread this brownie batter right over your cooled chocolate cookie crust. Bake at 350°F for 20-25 minutes. You want the edges set but the center still slightly soft — it will firm up as it cools. Let it cool completely before moving on. I learned the hard way that rushing this step results in messy layering!

Step 3: Create the Silky Chocolate Pudding Layer

For the pudding, whisk together 2 cups whole milk, ⅔ cup granulated sugar, ¼ cup cornstarch, ¼ cup unsweetened cocoa powder, ¼ teaspoon salt, and 2 large egg yolks in a medium saucepan over medium heat. Stir constantly — this part is crucial to avoid lumps. When it thickens and reaches a gentle boil, remove from heat immediately. Stir in 4 ounces of finely chopped semi-sweet chocolate and 1 teaspoon vanilla extract until smooth. Pour this luscious pudding over the cooled brownie layer. Then pop the whole pie in the fridge and chill for at least 4 hours to let it set beautifully.

Step 4: Finish with Light, Sweet Whipped Cream

Right before serving, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. You’ll find whipped cream adds that airy balance to the rich pie. Spread or pipe it over the set pudding layer, then top with chocolate shavings for that pretty, elegant finish. This last touch always makes me feel like I’m serving something special.

How to Serve Mississippi Mud Pie with Chocolate Cookie Crust Recipe

Garnishes

I love adding simple chocolate shavings on top because they look elegant and add a nice little crunch. You can also sprinkle some chopped toasted nuts or even a drizzle of caramel if you want to get fancy. Fresh raspberries pair beautifully, too, for a little tartness.

Side Dishes

Honestly, this pie is a meal-ending showstopper, so I usually serve it alone or alongside a light salad during a potluck. If you want a little extra, vanilla ice cream or a cup of strong coffee is a dream pairing in my book.

Creative Ways to Present

For holidays or special occasions, I’ve served this pie in individual glass jars layered with extra whipped cream and cookie crumbs on top — it’s a crowd-pleaser and super cute. You can also pipe the whipped cream in pretty rosettes or swirl patterns for a bakery-style look.

Make Ahead and Storage

Storing Leftovers

This pie keeps really well in the fridge for up to 3 days — just cover it tightly with plastic wrap or store in an airtight container to keep the whipped cream fresh and prevent the pie from absorbing other fridge smells.

Freezing

I’ve frozen this Mississippi Mud Pie with Chocolate Cookie Crust Recipe a few times when I’ve made it ahead of a party. Wrap it tightly with plastic wrap and foil; it keeps nicely for up to a month. Just thaw overnight in the fridge before serving for best texture.

Reheating

This dessert is best served chilled, so no reheating is necessary. If you prefer, let it sit at room temperature for 10-15 minutes before slicing to soften the pudding layer slightly — it really makes the flavors pop.

FAQs

Final Thoughts

This Mississippi Mud Pie with Chocolate Cookie Crust Recipe is one of those desserts I recommend to every chocolate lover who walks through my kitchen. It’s approachable to make yet gives you that impressive, rich dessert you crave — and trust me, your friends and family will be asking for seconds. So go ahead, give it a try, and watch how quickly it disappears from the table. You’re going to love sharing this slice of heaven!

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