There’s something truly irresistible about a dessert that combines rich chocolate, fudgy texture, and creamy layers all in one. The Mississippi Mud Pie with Chocolate Brownie Layer Recipe is exactly that—a rich, multi-textured delight that’ll have everyone asking for seconds when you pull it from the fridge.

A close-up of a rich dessert pie with four distinct layers, placed on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust forming the base. Above that is a thick, dense band of smooth milk chocolate filling that looks creamy and soft. The third layer is glossy, dark chocolate ganache that is thinner than the filling but shiny and smooth. Topping the pie is a fluffy, white whipped cream layer, thickly spread and topped with scattered dark and milk chocolate shavings, adding texture and color contrast. A slice is being lifted by a spatula, and there are fresh, halved strawberries with green tops on the white marbled surface near the pie. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mississippi Mud Pie with Chocolate Brownie Layer Recipe
Top Tip
How to Serve Mississippi Mud Pie with Chocolate Brownie Layer Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mississippi Mud Pie with Chocolate Brownie Layer Recipe

Why You'll Love This Recipe

I remember the first time I made this pie: the layers of crunchy cookie crust, fudgy brownie, creamy chocolate pudding, and fluffy whipped cream just blew me away. It’s more than a dessert—it's a celebration of chocolate in every bite, and you’re going to love how easy it comes together.

Layered Chocolate Goodness: Combining different textures and flavors makes every forkful exciting.
Simple Ingredients: You don’t need fancy stuff—just pantry staples and a bit of love.
Make-Ahead Friendly: This pie chills in the fridge, so you can prep ahead and wow guests later.
Impress Without Stress: It looks fancy, but it’s totally doable even on a busy weeknight.

Ingredients & Why They Work

Each part of this pie plays a special role, and picking quality ingredients makes all the difference. From crunchy crushed cookies to smooth pudding, here’s why these ingredients come together so beautifully.

Flat lay of a stack of whole chocolate sandwich cookies, a small white bowl of melted butter, a small white bowl of granulated sugar, two large brown eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of unsweetened cocoa powder, a small white bowl of all-purpose flour, a small white bowl of salt, a small white bowl of baking powder, a small white bowl of whole milk, a small white bowl of cornstarch, two large egg yolks in a small white bowl, finely chopped semi-sweet chocolate pieces on a simple white ceramic plate, a small white bowl of heavy cream, a small white bowl of powdered sugar, and delicate chocolate shavings scattered on a simple white ceramic dish, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate sandwich cookies: These are the base, giving the crust a sturdy crunch and rich cocoa flavor—Oreos work perfectly.
Unsalted butter: Butter binds the crust and brownie layer, adding a silky richness that balances the sweetness.
Granulated sugar: Sweetens the brownie and pudding layers without overpowering.
Eggs: Eggs provide structure in the brownie and creaminess in the pudding.
Vanilla extract: Adds warmth and depth to every chocolatey layer.
Unsweetened cocoa powder: The star of the show for rich chocolate flavor without extra sugar.
All-purpose flour: Lightly held together the brownie for fudgy texture.
Salt and baking powder: Salt enhances flavor; baking powder helps the brownie just rise enough.
Whole milk: Creamy base for the pudding, giving it that luscious mouthfeel.
Cornstarch: Thickens the pudding smoothly without graininess.
Egg yolks: For extra richness in the pudding layer.
Semi-sweet chocolate: Melted into the pudding for a glossy, decadent layer.
Heavy cream, powdered sugar: Whipped to fluffy perfection, it tops the pie with light sweetness.
Chocolate shavings: For garnish—adds texture, aroma, and pretty presentation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I enjoy making this Mississippi Mud Pie with Chocolate Brownie Layer Recipe just as it is, but I’ve found it’s super flexible—and sometimes I like to switch up the chocolate levels or add a little crunch.

Variation: Once, I swapped semi-sweet chocolate chips for dark chocolate chunks in the pudding—loved the extra bittersweet kick.
Dairy-Free Version: You can substitute coconut milk for whole milk and use dairy-free cream to whip if you want a non-dairy pie.
Nutty Upgrade: Adding chopped toasted pecans to the crust or as a sprinkle on top adds wonderful texture and southern flare.
Layer Swap: If you’re short on time, you can use store-bought brownie mix for the fudgy layer, just bake it right in the pie plate before proceeding.

Step-by-Step: How I Make Mississippi Mud Pie with Chocolate Brownie Layer Recipe

A slice of three-layer chocolate dessert sits on a white plate with a thin black rim, placed on a white marbled surface. The bottom layer is dark, dense chocolate crust with a rough texture. Above it is a thick, smooth chocolate mousse layer in a lighter brown shade, topped with a thick, fluffy white cream layer sprinkled with dark chocolate shavings and small chocolate chunks. Two halved strawberries with bright red color and green leaves rest on the plate next to the slice. A spoon holds a bite-sized piece of the dessert with white cream on the side. In the background, part of another similar slice is visible on a white plate, along with another half strawberry. A green cloth or towel is blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Press and Bake Your Cookie Crust

This is where your base starts. I always use a food processor to crush the chocolate sandwich cookies until they’re fine crumbs—avoids big chunks messing with the texture. Then I mix in melted unsalted butter until it looks like wet sand, and press it firmly into the bottom of my 9-inch pie dish. Pop it in a 350°F oven for about 8-10 minutes just to help it set and add a slight toastiness.

Step 2: Whisk Together the Fudgy Brownie Layer

Mix melted butter, sugar, eggs, and vanilla extract until smooth. Then, stir in cocoa powder, flour, salt, and baking powder gently just until combined. Pour this batter right over your cooled cookie crust and spread evenly. Bake again at 350°F for about 20-25 minutes—don’t overbake! The brownie should be set but still fudgy in the center. Let it cool completely before moving on.

Step 3: Make That Silky Chocolate Pudding Layer

Now for the silky pudding—the pièce de résistance. In a medium saucepan, whisk together milk, sugar, cornstarch, cocoa powder, salt, and egg yolks. Stir constantly over medium heat until the mixture thickens and just begins to boil—it’s key to keep whisking here to avoid lumps. Take it off the heat and stir in the finely chopped semi-sweet chocolate and vanilla extract until melted smooth. Pour this luscious pudding over the cooled brownie layer. Then pop the whole pie in the fridge to chill for at least 4 hours until set.

Step 4: Whip the Cream and Crown Your Pie

Right before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. I like to either spread it on with a spatula or pipe it with a large star tip for a pretty finish. Sprinkle chocolate shavings over the top for that final flourish. This whipped cream adds just the right lightness to balance the rich chocolate layers beneath.

Top Tip

After making this pie a few times, I’ve picked up some little tricks that really make a difference between “good” and “wow.” Don’t skip these if you want perfect layers and flawless slices.

Use a food processor: It ensures your cookie crust is finely crushed, which helps it bind well and not crumble apart.
Cool layers fully: Be patient and let each layer cool before adding the next to keep clean, distinct layers that don’t bleed into each other.
Constant whisking for pudding: Keeps it super smooth—no lumps and no scorching on the bottom of the pan.
Hot knife for slicing: Dip your knife in hot water, wipe dry, and slice. It gives clean slices without messy edges.

How to Serve Mississippi Mud Pie with Chocolate Brownie Layer Recipe

Mississippi Mud Pie - Serving Suggestion

Garnishes

I’m a big fan of keeping things simple with chocolate shavings and a light dusting of cocoa powder. Sometimes, I add chopped toasted pecans on top for that unexpected crunch that makes your mouth happy. Fresh raspberries on the side work well too—the tartness pairs beautifully with the rich chocolate.

Side Dishes

I love serving this pie after a casual dinner with friends, paired with a cup of freshly brewed coffee or a scoop of vanilla ice cream if you want to go extra decadent. Light fruit salads or citrusy sorbets cut through the richness and balance the meal perfectly.

Creative Ways to Present

For birthdays or holidays, I’ve piped whipped cream rosettes around the edges and decorated with chocolate curls and edible gold leaf to make it festive. You could also serve individual mini pies in ramekins to impress guests personally. Layering it in clear glasses as a trifle is another fun twist that lets the layers shine visually.

Make Ahead and Storage

Storing Leftovers

Leftovers (if you’re lucky enough to have any) keep beautifully covered in the fridge for up to 3 days. Just cover tightly with plastic wrap or keep in an airtight container to prevent the whipped cream from drying out.

Freezing

I’ve frozen this pie without the whipped cream topping (which doesn’t hold up well) by wrapping it tightly in plastic and foil. It freezes well for up to a month. Thaw overnight in the fridge and then whip fresh cream just before serving.

Reheating

This pie is best enjoyed cold, so I don’t recommend reheating. Instead, let it thaw gently in the fridge if frozen, then enjoy chilled. The texture is just right that way.

Frequently Asked Questions:

Can I make the Mississippi Mud Pie with Chocolate Brownie Layer Recipe ahead of time?

Absolutely! In fact, chilling it for several hours or overnight allows the pudding layer to set and flavors to meld, making it even better the next day.

What’s the best way to get clean slices when serving this pie?

Dip a sharp knife in hot water, wipe it dry, and then slice through the pie. Repeat between each slice to prevent sticking and messy edges.

Can I use a store-bought brownie mix for this recipe?

Yes, if you’re short on time, a box brownie mix can be substituted for the fudgy brownie layer. Just bake it directly in the pie plate over the cookie crust and continue with the pudding and topping layers.

Is it possible to make this pie dairy-free?

You can replace whole milk with coconut or almond milk, and use coconut cream or a non-dairy whipping cream alternative for the topping to make this pie dairy-free. The texture might vary slightly but the chocolate layers still shine.

Final Thoughts

Making this Mississippi Mud Pie with Chocolate Brownie Layer Recipe truly feels like a little chocolate celebration every time. I hope you love making it as much as I do because it’s just perfect for sharing or anytime you want to treat yourself. Trust me, the layers of chocolatey goodness with that fluffy whipped cream top will quickly make this a favorite you’ll come back to again and again.