This Mississippi Mud Pie is a chocolate lover’s dream, a buttery cookie crust, a silky-smooth creamy chocolate filling, and a luscious layer of whipped topping or fudgy ganache. Fully tried-and-tested, ultra rich, and perfect for holidays, parties, or anytime you want a show-stopping dessert.

Ingredients

For the Crust

24 chocolate sandwich cookies (Oreos, filling included)

5 tablespoons melted butter

For the Creamy Chocolate Filling

1 cup heavy cream

1 cup semi-sweet chocolate chips

4 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

Optional Topping

Whipped cream or Cool Whip

Chocolate shavings or cocoa powder

Mini marshmallows or chopped pecans

Instructions

Preheat oven to 350°F (175°C). Crush the chocolate cookies into fine crumbs and mix with melted butter. Press firmly into a pie dish and bake for 10 minutes; let cool completely.

For the filling, heat heavy cream until steaming (not boiling). Pour over chocolate chips and let sit 2 minutes, then whisk until smooth. In another bowl, beat cream cheese with powdered sugar and vanilla until creamy. Slowly fold the chocolate mixture into the cream cheese until silky.

Pour the creamy chocolate filling into the cooled crust and smooth the top. Chill for at least 4 hours or until fully set.

Top with whipped cream, chocolate curls, or any optional toppings. Slice and serve chilled.

Tips

Crust must cool fully before filling. Use room-temperature cream cheese for smooth texture. Chill overnight for cleaner slices. For extra depth, add a pinch of espresso powder to the chocolate mixture.

Details

Prep Time: 20 mins

Cook Time: 10 mins

Chill Time: 4 hrs

Total Time: 4 hrs 30 mins

Serves: 8

Calories: ~420 per slice