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Mud pie recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

It is a very messy pie to make! so make sure you wear an apron. enjoy!

6 people made this

IngredientsServes: 12

  • chocolate strands
  • 1 chocolate bar
  • 125g (4oz) caster sugar
  • 175g (6oz) butter
  • 1tbsp cocoa powder
  • 125g (4oz) mixed dried fruit
  • 250g (8oz) broken biscuits (plain digestives are considerable)

MethodPrep:2hr40min ›Cook:10min ›Ready in:2hr50min

  1. Melt the butter in a big saucepan - don't get it too hot, just melt it!
  2. Add cocoa and sugar - take the pan off the heat to do this.
  3. Now add the fruit and biscuits.
  4. Mix it all up, with a wooden spoon.
  5. Put foil in a 20 cm (8in) diameter cake tin.
  6. Pour in the mix.
  7. Press it down with the wooden spoon.
  8. Place it in the fridge, leave it for about two hours.
  9. You have finished making the pie now for the mud:
  10. Melt the chocolate bar.
  11. Pour it on the pie.
  12. Spread it out with a knife evenly.
  13. enjoy your muddy pudding!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Very easy and very tasty! Now a favourite in my house!-17 Apr 2013

Altered ingredient amounts.i decided to make a smalles one rather than a big pie.-22 Feb 2009

More collections

Oreo Mud Pie

This no-bake mud pie has an Oreo cookie crust, a layer of homemade chocolate pudding, and a fluffy whipped cream topping. It’s cool, creamy and totally irresistible!

I love a good no-bake dessert. I’ve shared quite a few of them over the years like my No-Bake Peanut Butter Pie, No-Bake Pumpkin Cheesecake and No-Bake S’mores Pie.

Espresso Mud Pie

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Mud pie—not to be confused with Mississippi mud pie, which is a chocolate pie—needs only a chocolate cookie crust, coffee ice cream, and fudge sauce, according to its creator, Joanna Droeger. Here we’ve stayed true to the original with an intense espresso gelato and chocolate ganache, but added a little sweetened whipped cream on top. This easy-to-make pie can be assembled in advance for parties. Note: Unless you want your kids jumping off the walls, we recommend not serving this caffeinated treat to the little ones.

Game plan: Make sure you have enough room in your freezer before you begin. You’ll need a flat area at least 10 by 10 inches to accommodate the pie comfortably.

You’ll need to make the Espresso Gelato before you begin.

To slice the frozen pie, warm a sharp knife in hot water for about 30 seconds, then use a kitchen or paper towel to dry the knife. Slice the pie while the knife is still warm, pushing the knife down into the pie and slowly removing it. Clean the knife off and repeat warming, drying, slicing, and cleaning with each cut. If the pie is still too frozen to easily slice, let it sit for another 5 minutes.

This recipe was featured as part of our Make Your Own Ice Cream Treats project.

Recipe Summary

  • 2 cups chocolate cookie crumbs
  • 4 tablespoons butter, melted and cooled
  • ½ cup white sugar
  • 3 tablespoons water
  • ½ cup heavy cream, scalded
  • 4 tablespoons butter
  • 4 (1 ounce) squares semisweet chocolate
  • ¼ cup unsweetened cocoa powder
  • 4 tablespoons butter
  • ¾ cup brewed espresso
  • ¾ cup white sugar
  • ¼ cup light corn syrup
  • 4 cups vanilla ice cream, softened

Combine chocolate wafer crumbs and melted butter. Press the mixture into the bottom and partially up the sides of a 9-inch springform pan.

To Make Caramel Sauce: In a saucepan, combine 1/2 cup sugar and 3 tablespoons water. Cook over low heat, stirring constantly, until sugar is completely dissolved. Increase the heat to medium and bring the sugar syrup to a boil stop stirring at this point. While the syrup is boiling, brush down the sides of the pan from time to time to prevent sugar crystals from forming--use a clean pastry brush dipped in a mug of cold water.

Continue boiling without stirring until the syrup turns a light amber color. Remove the pan from the heat, and stir in the hot cream. Continue stirring, over low heat if necessary, until all for the caramel is dissolved into the cream. Stir in 4 tablespoons butter or margarine, and set aside to cool slightly. Pour warm caramel sauce over the crust. Freeze until firm, about 30 minutes.

To Make Espresso Fudge Sauce: Combine chocolate, cocoa, 4 tablespoons butter, and espresso in a saucepan. Stir over low heat until smooth. Add 3/4 cup sugar and corn syrup increase heat to medium, and stir until the sugar dissolves. Increase heat until the sauce reaches a low boil. Cook without stirring until the mixture thickens, 12 to 15 minutes. Remove espresso fudge sauce from the heat, and cool to room temperature. Pour 1 cup of the sauce over the frozen caramel layer, and return the crust to the freezer. Keep remaining sauce just warm enough so that it remains pourable.

Spread the softened ice cream over the caramel layer. Return pie to the freezer until firm, about 1 hour. Pour the remaining fudge sauce over the ice cream layer freeze until firm, about 2 to 3 hours. Wrap a hot wet towel around the springform pan for about 2 minutes, then remove the sides of the pan.

Mississippi Mud Cake

Let set. While cooling mix 1 pound of powdered sugar, ½ cup of evaporated milk, 1 stick of oleo.

1 teaspoon of vanilla. Beat until smooth

Oleo is margarine. (You could use butter.)

The most popular brand of marshmallow cream is Marshmallow Fluff:, but you could substitute

4 cups miniature marshmallows, then stick the pan back in the turned-off oven to melt them.

Its a bit difficult to read, would yopu be able to type out the recipe? It looks so delicious

I was going to when I got a sec, but it looks like another poster took care of that already. See below.

Also, I have found out that "Oleo" is basically margarine. Lots of my Mom and Grandmother's recipe cards contain this and at first I had no idea what in the hell this was.

I could just kiss you for posting this. My family made Mississippi Mud cake at every family get together when I was little and the original recipe was lost years ago. This looks amazingly similar to the one we had, if memory serves me right. Can’t wait to try it!

This is a recipe I found at my Mom's place that I almost overlooked because it was not on a 3x5 card but was written out on a piece of paper (attached) and folded up and stuffed in the back of the file. I made it for my daughters 2nd birthday party last weekend. It tastes more like a brownie than a cake really, but it's not like that is a bad thing. Also not the most attractive cake as far as presentation, but that did not deter the kids from destroying the whole pan either.

Easy Frozen Mud Pie Recipe

With three layers of chocolate, this pie is definitely my kind of dessert! It&rsquos similar to my Creamy Frozen Symphony Pie and German Chocolate Ice Cream Pie. All of them are so refreshing on a hot day!

Calling all chocolate fans!

If you love chocolate, this pie recipe is perfect for you! It starts with an Oreo crumb crust, has a chocolate ice cream filling, and is topped of with fudge sauce. That&rsquos a triple dose of chocolate, perfect for making any bad day better. 🙂

Since it&rsquos frozen, it can be made ahead, making it a perfect dessert if you are expecting company. Or you can just keep it in the freezer so you can cut a slice when you need your daily dose of chocolate. I won&rsquot judge.

What is mud pie made of?

It is typically a rich chocolate dessert, usually composed of multiple layers. Different variations contain pudding, ice cream, whipped cream, or even marshmallows, and it usually has a chocolate cookie crust. It is often topped with chocolate sauce, nuts, chocolate cookie crumbs, or chocolate shavings.

Where did the name mud pie come from?

Origins of mud pie are a little unclear, but it is thought to have originated in the U.S. state of Mississippi. Some believe that the dark muddy banks of the Mississippi River inspired the title.


(To skip my tips and just see the full recipe card, simply scroll to the bottom of the post.)

  • chocolate cookies (I use regular Oreos, not double stuffed. I haven&rsquot found any other brands that taste the same.)
  • butter (I use regular salted butter in all of my recipes.)
  • 1/2 gallon ice cream (I used chocolate malt ice cream, coffee is a traditional flavor. You can use whatever flavor you prefer.)
  • chocolate sauce (You can use store bought, but I prefer to use my homemade hot fudge sauce.)
  • heavy whipping cream
  • powdered sugar (also known as confectioner&rsquos sugar)
  • vanilla extract

Sometimes simple desserts are best, and that is definitely the case with this pie. It is so easy to make!

CRUST: Finely crush your Oreo cookies. You can scrape off the cream filling if you prefer, but I leave it in. I like to use a food processor to make my cookie crumbs. Stir in some melted butter, and press the crumbs into a pie pan.

BAKE: After the cookie crumb mixture is pressed evenly in the bottom and up the sides of your pan, bake the crust for about 8-10 minutes. Cool completely. You can place the crust in the fridge or freezer to speed things up. The colder the better.

FILLING: Take your ice cream out of the freezer and let it soften a bit. I like to scoop mine into a cake pan and use a pastry cutter or potato masher to mix it up till it is nice and soft. Spread it into your chilled crust with the back of spoon.

FREEZE: Cover the pie with plastic wrap and place it in the freezer. Let it freeze for at least four hours, but overnight is better.

TOPPING: When you are ready to serve the pie, whip the heavy cream till soft peaks form. Add powdered sugar and vanilla extract and beat till smooth. Drizzle the pie with chocolate sauce.

GARNISH: You can spread the whipped cream over the entire pie after you drizzle it with chocolate sauce, but I like to add the sauce, whipped cream, and cookie crumbs to each individual slice. I just think it&rsquos prettier that way.

PRO TIP: Let the pie sit at room temperature for a few minutes before serving. Dip your knife in hot water for easier slicing.

But trust me, know matter how you serve up this pie, your guests will be in heaven. Every bite is sinfully delicious. The creamy ice cream with the crunch of the chocolate crust is a perfect flavor and texture combination. Everyone loves this frozen treat!


-I used chocolate malt ice cream, but coffee is a traditional flavor in mud pie. You can use any flavor of chocolate ice cream you like!

-Switch up the toppings. You could add caramel sauce, nuts, chocolate shavings or sprinkles, marshmallows, or chocolate chips.


If you have any leftovers, quickly wrap the pie tightly in plastic wrap and return it to the freezer.

Planning on making the pie ahead of time? Wrap it in two layers of plastic wrap or aluminum foil before adding any of the toppings. It will last in the freezer for about 4 months.

Recipe Summary

  • 6 ounces chocolate wafer cookies
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/2 cup pecan pieces
  • 2 ounces bittersweet chocolate, finely chopped
  • 2 1/2 tablespoons heavy cream
  • 1 tablespoons light corn syrup
  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup confectioners&rsquo sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup heavy cream
  • 3 tablespoons packed dark brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons light corn syrup
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter, cut into small pieces
  • 3/4 teaspoon kosher salt
  • 1 pint coffee ice cream, softened
  • 1 cup cold heavy cream
  • 2 teaspoons granulated sugar
  • Shaved bittersweet chocolate, for garnish

MAKE THE COOKIE CRUST Preheat the oven to 350°. In a food processor, pulse the cookies with the sugar and salt until fine crumbs form. Drizzle in the melted butter and pulse until the crumbs are evenly moistened. Transfer the mixture to a 9-inch glass pie plate and press evenly over the bottom and up the side of the dish to form a crust. Bake for 8 minutes, until the crust is fragrant. Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust. Let cool completely.

MAKE THE CHOCOLATE-PECAN LAYER Spread the pecans in a glass pie plate and bake at 350° for 8 minutes, until toasted and fragrant. Let cool completely, then coarsely chop.

MAKE THE HOT FUDGE In a small saucepan, whisk the heavy cream with the brown sugar, cocoa powder and corn syrup. Bring to a simmer over moderately low heat, stirring frequently, and cook for 1 minute. Remove the pan from the heat. In a medium heatproof bowl, combine the chopped chocolate with the butter and salt. Pour the warm cream mixture over the chocolate and whisk the hot fudge until smooth. Refrigerate until cool but still pourable, about 15 minutes

PREPARE THE TOPPING Using a spatula, spread the softened coffee ice cream in an even layer over the chocolate-pecan layer. Freeze until firm, about 30 minutes. Scrape the cooled hot fudge over the ice cream and use a spatula to spread in an even layer. Freeze until firm, about 30 minutes.

In a medium bowl, using a hand mixer, beat the heavy cream with the sugar at medium speed until firm peaks form. Spread the whipped cream over the fudge and freeze until very firm, at least 2 hours or overnight. Garnish the pie with shaved chocolate. Let stand at room temperature for 10 minutes before serving.

The Best Mississippi Mud Pie Recipe

This Mississippi Mud Pie recipe was a family favorite when I was growing up. I’ve mentioned before that we were never fans of traditional birthday cakes, but Crazy Chocolate Cake and Mississippi Mud Pie frequently made an appearance.

We stumbled across this Mississippi Mud Pie recipe on a family vacation one year. We were staying at a ranch and one night this was served for dessert. After my entire family enjoyed it, the cook kindly gave my mom the recipe and it’s been a part of our family ever since.

Nope, it’s not “healthy” but we don’t make it often so I’m okay with that! A fun treat for a birthday celebration or company coming over for dinner.

What exactly is Mississippi Mud Pie? It’s an easy layered dessert that begins with a thin, shortbread crust and is topped with a layer of a cream cheese/whipped cream mixture followed by chocolate pudding and finished with whipped cream.

You may use nuts in the crust or leave them out.

The original recipe uses boxed pudding and Cool Whip. I will give the original recipe amounts, but also share how to do it with homemade whipped cream – my preferred method.

I have also made this with homemade pudding. You will need to use a recipe that call for 4 cups of milk and then decrease the milk to 3 cups. Do note that the homemade pudding won’t set up quite as nicely as the instant pudding but it does taste amazing.

Mississippi Mud Pie Ingredients

  • Flour
  • Granulated sugar
  • Butter, melted
  • Pecans, optional
  • 2 boxes instant chocolate pudding (3.4 ounces each)
  • Milk
  • Heavy cream, powdered sugar, vanilla extract, and cornstarch OR Cool Whip
  • Cream Cheese at room temperature
  • Powdered sugar

Mississippi Mud Pie Recipe Instructions

Preheat oven to 350 degrees and stir the melted butter, sugar, and optional pecans in a small bowl. Press into the bottom of a 9吉 inch pan. It will be very thin.

Bake for 10-14 minutes, until barely turning golden. Remove from oven to let cool.

Beat room temperature cream cheese and powdered sugar until smooth and creamy.

In a mixer, using the whisk attachment (or in a bowl with hand beaters) whip 1 cup of heavy cream until soft peaks are formed. Then drop the cream cheese mixture in several spoonsful over the whipped cream. Beat just until blended and spread over the cooled crust.
(If you use Cool Whip, simply combine 2 cups of cool whip with the cream cheese and powdered mixture until smooth)

Make both boxes of instant pudding using only 3 cups of milk instead of 4. (If making homemade pudding, make sure it cools completely.) Spread over the cream cheese layer.

Place 2 cups of heavy cream in the mixer (I used the same one that I used in the previous whipped cream step) and beat until soft peaks form. Add 2 teaspoons of cornstarch or arrowroot (this will help keep the cream stay set – if you are serving the same day, you can omit this), 2-4 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Beat until heavy peaks form and plop spoonsful over the pudding layer and carefully spread. (It should be 4 cups of whipped cream.)
(If using Cool Whip, you can omit this step and simply spread the remainder or the 16 ounce container on top of the pudding layer – approximately 4 cups.)

Ultimate Mississippi Mud Pie

8-10 30 minutes 45 minutes 1.5 hours plus 6+ hours chill time


  • 16 ounces whole (cream included) chocolate sandwich cookies (35-40 cookies) such as Oreos, crushed
  • 5 tablespoons unsalted butter, melted
  • 4 tablespoons unsalted butter
  • 6 ounces 72% dark chocolate, chopped
  • 2 tablespoons plus 1 teaspoon instant espresso powder
  • ¼ cup espresso coffee, at room temperature
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 6 eggs, separated, at room temperature
  • 1 cup sugar
  • ¾ cup sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 egg yolks
  • 2½ cups milk
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 3 ounces 72% dark chocolate


  1. Preheat oven to 300 °F. Spray a 9-inch springform pan with nonstick cooking spray.
  2. In a food processor, turn cookies into a very fine crumb you should have about 3 ½ cups. Put crumbs in a small bowl. Pour melted butter over crumbs and mix with a spatula until well combined.
  3. Press crumb mixture into bottom and sides of prepared pan, leaving about ½ inch between top of crust and top of pan. Smooth evenly with the back of a spoon.
    Let crust set in freezer for 10 minutes. Bake in oven for about 10 minutes. Cool.

To Make Flourless Chocolate Cake:

  1. Increase oven temperature to 350 °F. Over a double boiler, melt butter and chocolate together. Set aside to cool.
  2. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla. Set aside.
  3. In the bowl of a standing mixer fitted with a whisk attachment, beat the egg yolks with 1/2 cup of the sugar until mixture is light and almost doubled in volume, about 5 minutes. Add chocolate mixture and beat until just combined. Scrape down sides and bottom of bowl mix on low for 5 seconds. Add coffee mixture and beat until just combined. Scrape down sides and bottom of bowl mix on low for 5 seconds.
  4. In a clean bowl with a whisk attachment or electric mixer, beat the egg whites until foamy. Gradually increase speed to high and add remaining ½ cup sugar, beating until soft peaks form.
  5. Scoop 1 cup of the egg whites into chocolate mixture. Use a rubber spatula to gently fold in egg whites. After about 30 seconds of folding, add remaining egg whites and continue folding until almost completely combined work gently and do not overmix.
  6. Pour batter onto cooled cookie crust and bake for 38 to 42 minutes or until cake is set but still jiggles slightly it may not appear to be completely cooked. Allow to cool completely. Cake will deflate in center and look sunken as it cools. Tightly wrap and refrigerate cake for at least 3 hours or overnight.

To Make Chocolate Pudding:

    In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. Whisking constantly, slowly pour in milk.
    In a saucepan over medium heat, bring mixture to a boil, whisking constantly to prevent burning. Boil for 30 seconds transfer mixture to a medium bowl.

Mudd Pie Recipe

Favorite Restaurant Dessert Recipe

Preparation time:ꀰ minute (but the pie must be frozen for at least 6 hours). Makes 1 pie, serves 8.

  • 1 quart vanilla ice cream, slightly softened
  • 1 nine inch ready-made chocolate crust (or make an Oreo pie crust)
  • 1 quart Mocha Almond ice cream (or your favorite flavor, I frequently use coffee ice cream), slightly softened
  • 1/2 cup creamy peanut butter
  • 1 cup chocolate fudge sauce, warmed
  • Whipped cream
  • Slice almonds for garnish (optional)
  • 8 Maraschino cherries
  • Spread the vanilla ice cream evenly in the pie crust, smoothing the top with a spatula or the back of a spoon and freeze for 30 minutes
  • In a small sauce pan over low heat, melt the peanut butter until smooth and easy to spread
  • Spread the peanut butter over the vanilla ice cream and freeze for 30 minutes or until hardened
  • Allow the Mocha Almond ice cream to soften slightly and then spread it over the peanut butter layer of the pie, mounding high toward the center of the pie
  • Smooth the surface with a spatula or the back of a spoon
  • Cover lightly with plastic wrap and freeze for at least 6 hours (or overnight)
  • Remove the pie from the freezer, remove the plastic wrap and then mark the top of the pie with a knife by marking the pie in half, then into fourths and then each fourth into two servings
  • To cut the pie, run the knife under hot water, wipe with a kitchen towel or paper towels and place the tip of the knife at the top of the piece you are cutting push downward and then through the pie and crust wiping the knife after each cut
  • Repeat until all servings are sliced or only slice the number of servings you need
  • Top each piece of Mudd Pie with two tablespoons of chocolate fudge sauce, whipped cream, (sliced almonds if using) and a cherry or Oreo cookie

Enjoy your Mudd Pie Recipe and the company of those you share it with!

“Pie and Coffee is approximately the third best social interaction a man can hope to have with a woman.”