Mud Pie

A creamy, chocolatey pie with layers of fudge brownie, creamy chocolate pudding and whipped topping. This Mississippi Mud Pie is to die for.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 40

Chill Time 2

Total Time 3 5

Servings

Calories 646kcal

3.9 ounce box INSTANT chocolate pudding mix (do not grab the cook and serve pudding, it won't work!)
2 cups heavy cream

Crust: Preheat oven to 375℉ and start making the crust by processing the 20 Oreo cookies in your food processor.
Add 3 Tablespoons salted butter to the Oreo crumbs in the food processor and process again until the mixture starts to clump. Press crumbs into a 9-inch pie pan.
Bake crust for 6-7 minutes, set aside to cool while making the brownie batter.
Brownies: Lower the heat on the oven to 350℉. Then stir together ¼ cup (1/2 stick) salted butter, melted, ⅔ cup granulated sugar, 2 Tablespoons milk, and 1 teaspoon vanilla extract in a bowl.
Then add in the ½ cup all purpose flour, ⅓ cup unsweetened cocoa powder, and 1 teaspoon baking powder, stir until there are no more dry ingredients seen.
Pour the brownie batter on top of the cooled Oreo crust and bake on the middle oven rack for about 30 minutes. Set aside to cool completely, about 1 hour.
Chocolate Cream Layer: To make the next layer, pour the 3.9 ounce box INSTANT chocolate pudding mix and 2 cups heavy cream into a large bowl and mix with an electric hand mixer, pour on top of the cooled brownie layer and chill for 1 hour in the freezer.
Topping: Once the chocolate cream layer is mostly firm, spread the 4 ounces Cool Whip, thawed evenly over the chilled pie, sprinkle the 4 crushed Oreo cookies on top, then serve, and enjoy!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.