This Mississippi Mud Pie is made with a delicious Oreo crust, fudgy brownie base, a thick and decadent chocolate pudding filling and topped with a fluffy and yummy meringue! This pie is definitely one of my favourite desserts of all time!
Post Updated 04/23/2019
Mississippi Mud Pie
There are many different ways to make Mississippi Mud Pie. Some recipes use a graham cracker crust, others use a chocolate cookie crust. Some include a flourless chocolate base or just a chocolate cream filling, and are topped with either whipped cream or ice cream and chocolate curls.
My recipe was inspired by the lovely Manuela from Passion For Baking’s Mississippi Mud Pie. I got the idea from her recipe to use an Oreo crust, brownie base, chocolate pudding filling and a meringue topping. All of these layers put together created the most delicious pie I’ve ever tasted. I’m OBSESSED with this dessert!
So let’s go through the layers on this bad boy. First, we begin with an Oreo crust. You’re gonna need about 40, yes FOURTY Oreos to make the crust, which I believe is about 1 full sized package. The reason why you’ll need so much is because you need enough excess crumbs to go up the sides of the pan. This is so your brownie base and filling have a nice bed to snuggle in.
A trick for getting a flat and tight crust is using the flat bottom of a measuring cup or glass and pressing the crumbs into the bottom of the pan. This will also push the excess crumbs to the sides of the pan. You can either use the side of the measuring cup or glass to push the crumbs into the sides or just use your fingers.
Another trick to consider is, when releasing the pie from the pan, run a knife around the edges of the springform pan before releasing. This will prevent your crust from falling apart once you remove the ring.
The brownie base is incredibly fudgy, decadent and has a rich chocolate flavour. It’s made similar to a flourless chocolate cake, because the eggs are whipped until doubled in volume, then you add melted chocolate etc. The only difference, of course, is the added flour.
Chocolate Pudding Filling
For the filling, I used my recipe for The Best Homemade Chocolate Pudding. This pudding is chocolatey, silky, creamy and very easy to make. I added an extra tablespoon of cornstarch so the pudding could be stable enough to stand in the pie.
Light and Fluffy Meringue
Finally, I topped the pie with a light and fluffy meringue. I decided to use the leftover egg whites from the pudding to make this yummy meringue and it just ties this entire dessert together. You could even top it with sweetened whipped cream instead, if desired.
This meringue is light and fluffy and melts in your mouth with every bite! For this recipe I heated the egg whites and sugar on the stove while whisking constantly until the egg whites reached a safe temperature (140-160F).
You can use a kitchen thermometer to check the temperature of the egg whites, or you can test it by rubbing the egg white mixture between your fingers, you’ll know it’s ready when the sugar is completely dissolved. Then you want to whip up the hot sugary egg whites in a stand mixer or using a hand mixer for a few minutes until it becomes a white, fluffy, cloud-like marshmallow meringue.
Layer after layer of pure heavenly, chocolatey bliss. This recipe is at the top of my favourites list, and I guarantee it’ll be at the top of yours.
Let’s get baking!
Did you make a recipe?
•Store pie in an airtight container in the refrigerator for up to 3 days. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Crust:
For the Brownie Base:
For the Chocolate Pudding:
Assembly of the Mississippi Mud Pie:
For the Meringue Topping:
•Store pie in an airtight container in the refrigerator for up to 3 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Love, Dedra ❤️
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