Go Back
Best Mud Pie Recipe

Best Mud Pie

This decadent Best Mud Pie is a classic American dessert that layers a chocolate cookie crust, super rich chocolate filling, and creamy whipped topping. It's a show-stopper, perfect for celebrations or a special treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 240 grams chocolate sandwich cookies like Oreos
  • 60 grams unsalted butter melted
  • 120 grams granulated sugar
  • 25 grams unsweetened cocoa powder
  • 30 grams cornstarch
  • 1 pinch salt
  • 500 ml whole milk
  • 100 grams semisweet chocolate chips
  • 45 grams unsalted butter
  • 1 teaspoon vanilla extract
  • 240 ml heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings or extra cookie crumbs for garnish, optional

Equipment

  • 1 9-inch pie dish
  • 1 medium mixing bowl
  • 1 small saucepan
  • 1 whisk
  • 1 mixing spoon or spatula
  • 1 measuring cups and spoons
  • 1 food processor or rolling pin
  • 1 electric mixer (optional) for whipping cream
  • 1 plastic wrap

Method
 

  1. Finely crush the chocolate sandwich cookies using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. Mix in the melted butter until well combined.
  3. Press the mixture evenly onto the bottom and up the sides of the 9-inch pie dish.
  4. Place the crust in the freezer while preparing the filling.
  5. In a saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt.
  6. Gradually whisk in the milk to dissolve any lumps.
  7. Place over medium heat, stirring constantly, until mixture thickens and comes to a bubble (about 7-9 minutes).
  8. Remove from heat and immediately stir in the chocolate chips and butter until completely melted and smooth.
  9. Stir in the vanilla extract.
  10. Pour the chocolate filling into the prepared (and cooled) cookie crust.
  11. Cover loosely with plastic wrap, pressing the wrap directly on the surface of the pudding, and chill in the refrigerator for at least 4 hours, or until set.
  12. When ready to serve, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  13. Spread the whipped cream evenly over the set chocolate filling.
  14. Top with chocolate shavings or extra cookie crumbs if desired.
  15. Slice and serve chilled.

Notes

For a boozy twist, add 1 tablespoon coffee liqueur to the chocolate filling.
Store leftovers tightly covered in the refrigerator for up to 3 days.
Let the pie sit at room temperature for 10 minutes before slicing for cleaner cuts.