This rich, indulgent, showstopping Mississippi Mud Pie recipe is a chocolate lover’s DREAM. It starts with a chocolate cookie crust, which is topped with a fudgy brownie layer, then chocolate pudding, and finished with homemade whipped cream. It’s downright delicious! But I won’t lie, this recipe does take time to make (I like to spread it out over two days to give each layer time to cool). Now, don’t let that scare you! I’ve broken each step down so it’s doable using just budget-friendly ingredients, and I promise you, every layer of this Mississippi mud pie is so worth it.
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Four Layer Mississippi Mud Pie
The origins of Mississippi Mud Pie are, fittingly, a little muddy! There are plenty of stories and even more variations, but the version I’m sharing here is the one most people think of when they picture this classic dessert. When my boyfriend first suggested I make this recipe, I had no idea what I was getting myself into. This Mississippi mud pie is essentially four desserts stacked into one! Chocolate sandwich cookies are crushed to make a crust that takes just minutes, then I bake a homemade brownie layer right on top. The third layer is our slightly modified tried-and-true rich silky chocolate pudding recipe, with the final layer being a cloud of homemade whipped cream.
The secret to this recipe for Mississippi mud pie is time and cooling. As I mentioned, I usually make my pie over two days, so I’m not overwhelmed. But after you’ve made it once, it feels like a breeze! My advice? Take your time, and enjoy the process. I know you’ve got this, and trust me, the reward is a delicious pie that tastes like pure chocolate heaven.
Recipe Tips & Suggestions
- I was able to pour my melted butter straight into the ziplock bag I used to crush the cookies in. If you punctured the bag during the crushing process or crushed the cookies in a food processor, pour the cookie crumbs into a bowl, then fold in the melted butter.
- Take your time with each layer. I used my hands and a measuring cup to really press the crust together and up the sides of the pie pan. See our peanut butter pie recipe for another example of a pie made with a chocolate sandwich cookie crust.
- This Mississippi mud pie recipe will also work with a graham cracker crust (either homemade or store-bought).
- The brownie batter will be thick! I used a spoon and my fingers to gently push the batter around the crust.
- Be patient when making the chocolate pudding. The cornstarch is what thickens it, and the heat is what activates the cornstarch. Just keep whisking until the pudding is heated through and thick. Take your time.
- After the pudding is carefully poured and spread over the cooled brownie layer, make sure to lightly press a sheet of plastic wrap over the pudding so a skin does not form. At this point, I like to refrigerate the whole pie overnight.
- I finished my Mississippi mud pie with whipped cream and a layer of chopped chocolate chips. You can also top the cream with chopped nuts, crushed cookies, fresh berries, chocolate syrup, toffee bits, cocoa powder, or sugared cranberries for the holidays!
Mississippi Mud Pie
Cost $9.97 recipe / $1.25 serving
Ingredients
Crust Ingredients
- 25 chocolate sandwich cookies ($1.76*)
- 4 Tbsp salted butter (melted, $0.50)
Brownie Ingredients
- 4 Tbsp salted butter (softened, $0.50)
- ½ cup granulated sugar (120g, $0.23)
- 1 egg ($0.25)
- 1 tsp vanilla extract ($0.66)
- ¼ cup unsweetened cocoa powder (30g, $1.23)
- 3 Tbsp all-purpose flour (30g, $0.03)
- ¼ tsp baking powder ($0.01)
Remaining Ingredients
- ½ cup granulated sugar (120g, $0.23)
- ⅓ cup unsweetened cocoa powder (35g, $1.44)
- ¼ cup cornstarch (30g, $0.24)
- 2 cups milk ($0.43)
- 1 tsp vanilla extract ($0.66)
- 1 cup heavy cream ($1.42)
- ½ cup powdered sugar (55g, $0.15)
- ⅛ cup chocolate chips (chopped (20g) $0.23)
Instructions
- Preheat the oven to 350°F. Gather and prepare all ingredients.
- Crush the cookies in a food processor or ziplock bag until finely crumbled. Fold in 4 Tbsp melted butter until combined.
- Gently push the crushed cookie mixture into the bottom of a 9-inch pie pan, pressing down and up all sides. I like to use a measuring cup to push along the edges. Bake in the oven for 10 minutes until set. Remove it from the oven and let it cool completely for at least 30 minutes.**
- While cooling, make the brownie batter. In a medium bowl, add the 4 tablespoons of softened butter, ½ cup of sugar, egg, and vanilla extract. Cream with a rubber spatula until combined. Next, add the ¼ cup cocoa powder, flour, and baking powder. Fold until all the ingredients are combined.
- Carefully spoon the brownie batter on top of the cooled crust, and spread it into an even layer. Cook for 25-30 minutes until a toothpick inserted comes out clean. Turn off your oven. Allow to cool completely again, at least an hour.**
- While cooling (again), make the chocolate pudding. In a medium saucepan, add the ½ cup sugar, ⅓ cup cocoa powder, and cornstarch to a small sauce pot and stir to combine.
- Add the milk and vanilla extract to the sauce pot. Place the pot over medium heat and whisk everything together. Continue to heat the mixture while whisking until it comes to a gentle simmer, at which point it will thicken into a pudding. (This will take some time; be patient.) Remove the pudding from the heat.
- Once thick, pour and spread the chocolate pudding evenly over the cooled brownie layer of the pie. Press a layer of plastic wrap on the surface of the pudding to prevent a skin from forming on top. Place in the refrigerator to cool completely, at least 2 hours, or overnight.**
- After the pudding has cooled, make the whipped cream. In a medium bowl, add the heavy cream. Using a hand mixer, mix at high speed until thick and fluffy, but not stiff. Turn the hand mixer to low, add the powdered sugar, and continue beating until incorporated. Then, turn the mixer to high until stiff peaks form.
- To finish the pie, spread the whipped cream on top of the cooled chocolate pudding layer. Garnish with chopped chocolate chips and enjoy.
See how we calculate recipe costs here.
Equipment
- 9'' Pie Pan
- Food Processor or Ziplock Bag
- Mixing Bowls
- Medium Saucepan
- Hand Mixer
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Mississippi Mud Pie step-by-step photos
Gather all of your ingredients and preheat the oven to 350°F.
Make the crust: Crush 25 chocolate sandwich cookies in a food processor or a ziplock bag until they are finely crushed.
Now, fold in 4 Tbsp melted salted butter until everything is combined.
Press the crushed cookie mixture into the bottom and up the sides of a 9-inch pie pan. I use a measuring cup to press it firmly and evenly. Bake for 10 minutes until set, then remove and let it cool completely for at least 30 minutes.
Make the brownie layer: While the crust cools, make the brownie batter by adding the 4 Tbsp of softened salted butter, ½ cup of sugar, 1 egg, and 1 tsp vanilla extract to a medium bowl and creaming them together with a rubber spatula until smooth.
Add the ¼ cup cocoa powder, 3 Tbsp flour, and ¼ tsp baking powder, folding until combined.
Add to crust: Spoon the brownie batter on top of the cooled crust and spread it into an even layer.
Cook for 25 to 30 minutes until a toothpick comes out clean, turn off the oven, and let the brownie layer cool completely for at least an hour.
Make the chocolate pudding: Add ½ cup sugar, ⅓ cup cocoa powder, and ¼ cup cornstarch to a small sauce pot and stir to combine.
Add 2 cups milk and 1 tsp vanilla extract, set over medium heat, and whisk while heating until it reaches a gentle simmer and thickens into pudding. Be patient here as this can take some time.
Once thickened, remove the pudding from the heat.
Chill the pie: Pour and spread the chocolate pudding evenly over the cooled brownie layer, press plastic wrap directly onto the surface to prevent a skin, and refrigerate for at least 2 hours or overnight.
Make the whipped cream: After the pudding has cooled, make the whipped cream by adding 1 cup heavy cream to a medium bowl and mixing with a hand mixer on high until thick and fluffy (but not stiff). Turn the mixer to low, add ½ cup powdered sugar, continue beating until combined, then return to high until stiff peaks form.
Finish the pie: Now spread the whipped cream over the cooled chocolate pudding layer.
Garnish with ⅛ cup chopped chocolate chips, and enjoy!
Make It Ahead
This easy pie recipe isn’t just good for prepping ahead; I actually recommend starting it a few days before you plan to serve it. Letting each layer chill and settle gives you cleaner slices and a better texture, so it’s a win all around!
I like to make the crust first, then let it cool for about 30 minutes before baking the brownie layer. Once that layer has cooled, you can add the pudding OR cover it and leave it at room temperature overnight. The next day, I make the chocolate pudding layer and let it cool overnight in the fridge. Then all that’s left is topping it with whipped cream just before serving. The hands-on time is minimal, and spreading it out like this keeps it from feeling like a project and makes the whole experience relaxed and enjoyable.
Storage Instructions
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze it, skip the whipped cream layer and wrap it well before freezing for up to 2 months. Thaw overnight in the fridge, then add fresh whipped cream before serving.
