Bless Her Heart

Like many of the potters working in Mississippi, I’ve also been playing in the Mississippi mud my entire life. 

Making mud pies… 

Going mud riding… 

Using mud masks on my face as a teenager… 

But these days my playing in the mud only takes place in the kitchen…while I’m whipping up one of my absolute favorite desserts – Mississippi Mud Pie.  

Although there’s no definite proof that Mississippi Mud Pie originally was made in Mississippi, the pie has become a favorite throughout the United States. 

Supposedly the pie gets its name because of the rich chocolate color of the brownie layer. It is said that this brownie layer resembles the muddy banks of the Mississippi River. 

There are about as many variations of Mississippi Mud Pie as there are people living in Mississippi. 

Some people make Mississippi Mud Pies with cake. 

Other people use a graham cracker crust, chocolate sauce, chopped pecans or walnuts, Cool Whip, ice cream, marshmallow cream, marshmallows, meringue, pudding and vanilla ice cream. 

Some recipes for Mississippi Mud Pie even call for liqueur…(sounds like a great excuse to go buy some now, right(?!)) 

Regardless, Mississippi Mud Pie typically consists of four distinct layers: a crunchy Oreo crust…a rich and fudgy brownie layer…a light and creamy chocolate pudding layer…and finally layer of whipped cream. 

As if that’s not already enough chocolate, Mississippi Mud Pie is usually garnished with chocolate curls or even more Oreos. 

Mississippi mud pie is great for parties, get-togethers, and backyard BBQs for several reasons: 

• It’s easy to make. 

• It’s perfect for making ahead of time. 

• It only requires a few ingredients. 

• It tastes better when served cold. 

• It will convince your friends and family that you actually do know how to cook…even though there may actually be no “real” cooking involved. 

This is our family’s recipe for Mississippi Mud Pie. 

Hope that y’all enjoy it as much as we do. 

The Crust

Oreos: 32 cookies 

Oreos are the usual choice when making the crust from scratch. You will need about 32 Oreos. This will be about 1½C of crumbs. You’ll also need a few more for garnishing the top of the pie. 

Other Options:  

• chocolate or honey flavored graham crackers 

• gingersnaps  

• Nilla wafers 

Melted Butter: 6Tbsp  

You can use either salted or unsalted butter.  

Salt enhances the sweetness of the Oreos. If you use unsalted butter, add ¼tsp salt. 

• 1½C Oreo crumbs or 2C crushed graham crackers 

• 6Tbsp melted butter 

Directions: Preheat the oven to 350 degrees Fahrenheit.  

Prepare a 9” or 10” deep-dish pie plate or springform pan with cooking spray. 

Place the cookies or crackers in a food processor or blender. Pulse until the cookies or crackers are crumbled into fine crumbs. You could also use a ziploc bag and rolling pin to crush the cookies or crackers. 

Add the melted butter. Pulse until combined. 

Dump the mixture into the prepared pan. Use the bottom of a glass or measuring to press the mixture firmly into the bottom and up the sides of the pan. 

Bake 10 minutes. 

Let the baked crust cool on a wire rack for about 10 minutes…while mixing together the brownie layer. 

Cheater’s Method: Simply buy a premade Oreo pie crust from the store. If you do this, do not bother baking. 

The Brownie Layer 

• Butter: ½C, melted 

• Chocolate: ¾C chocolate chips 

• Sugar: 2⁄3C 

• Eggs: 2 large eggs at room temp 

• Vanilla: 1tsp  

• Unsweetened Cocoa Powder: 6Tbsp 

• Salt: ¼tsp 

• Flour: 2Tbsp 

• Baking Powder: ¼tsp 

• Vegetable Oil/Water: 3Tbsp 

• Optional: Espresso Powder: 1Tbsp; Pecans: ½C, chopped and toasted 

Preheat the oven to 350ºF. 

Melt the butter and chocolate together in the microwave. Add the remaining ingredients. 

Carefully pour the batter into the prepared crust. 

Stick the pan into the preheated oven. 

Place a baking sheet pan on the lower rack. This pan should catch anything that leaks out of the pan while the pie is baking. You’ll thank me later…when you aren’t having to scrub your oven clean. 

Bake for 25 minutes, until a toothpick inserted into the center of the brownie layer comes out clean. If using an instant digital thermometer to test the brownie layer, be sure that the temperature reaches 180 degrees F so that the layer will set up nice and fudgy.  

Transfer to a rack. Let cool for at least two hours before adding the pudding layer. The center of the filling will sink. It’s supposed to do this. Don’t freak out. 

Cheater’s Method: Use a store-bought brownie mix. Prepare batter according to the directions on the box. Pour into the Oreo pie crust. Bake according to the directions on the brownie mix box. 

The Pudding Layer 

• Instant Chocolate Pudding Mix: 5.9oz package 

• Milk:  

Prepare according to the instructions on the package of pudding mix. Pour over the cooled brownie layer. Cover with plastic wrap. Refrigerate for at least four hours. 

The Cream Cheese Layer

• Cream Cheese: 8oz, softened 

• Powdered Sugar: 3Tbsp 

• Cool Whip: 1C 

Beat the softened cream cheese and powdered sugar together until smooth. Fold the Cool Whip into the mixture. 

The Garnish

Sprinkle with any or all of the following: 

• Chocolate Curls or Shavings 

• Chocolate Syrup 

• Cool Whip 

• Oreos: 6, coarsely chopped 

• Pecans: toasted and finely chopped 

• Sea Salt 

To make chocolate curls: Run a vegetable peeler down the thin side of a relatively warm chocolate bar. Refrigerate until ready to use. 

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Notes

Variations 

• Add sliced strawberries or bananas to the top of the pie. 

• Add pie filling between the brownie and pudding layers.  

• Mix Kahlua into the chocolate pudding. 

To Serve: You can serve this pie at room temp or chilled. If served at room temp, the pie will be extra “gooey.” If served cold, it will be more like fudge. 

To Make Ahead: Make the crust, brownie layer and pudding layer up to three days before serving. Cover tightly. Refrigerate for up to two days. Add the cream cheese layer, Cool Whip and any garnish right before serving. 

To Store: Cover any leftover pie with plastic wrap or aluminum foil. Refrigerate up to five days.