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Mud Pie Recipe
If you love cold, creamy chocolate desserts, this Mud Pie Recipe is about to become your new go‑to no‑bake showstopper—rich, frozen, and piled high with chocolate whipped cream.
What This Mud Pie Recipe Is All About
Mud pie is one of those classic American desserts that sounds a little silly but tastes like pure luxury. Think of it as a frozen chocolate ice cream pie with a crunchy chocolate cookie crust, a thick ribbon of hot fudge topping, and a cloud of cocoa whipped cream on top. It lands somewhere between a chocolate mud pie, a Mississippi mud pie, and an ice cream mud pie—so you get the best of all three worlds.
I started making this homemade mud pie for summer birthdays when my kids were teenagers. It checked all the boxes: no oven heating up the house, easy ingredients from the regular grocery store, and a decadent chocolate dessert that made even the “not so into cake” kids go back for seconds. Over the years, I’ve tweaked it into a no bake chocolate pie that works year-round—Fourth of July cookouts, Thanksgiving dessert tables, even Christmas when everyone’s tired of cookies.
What makes this version special? A thick Oreo cookie crust (you can also use graham cracker crust if that’s your favorite), a layer of softened coffee ice cream for that café mocha vibe, and a chocolate whipped cream topping that tastes like a lighter mousse. It’s rich, but not heavy; festive, but easy enough for a Tuesday night when you just want something cold and chocolaty after dinner.
Why You’ll Love This Mud Pie Recipe
- No oven needed—this is a true no-bake chocolate pie.
- Uses simple supermarket ingredients (hello, Oreo cookie crust and store‑bought fudge).
- Flexible flavors: coffee ice cream, chocolate, or even mint all work.
- Perfect make‑ahead dessert for parties and potlucks.
- Creamy, crunchy, and fudgy in every bite.
- Freezer-friendly—keep a “just because” pie on hand.
- Easily adapted to be gluten-free or nut-free.
- Feels restaurant‑fancy but is easy enough for beginner bakers.
- Kid-approved and grown‑up approved (especially the coffee ice cream fans).
Ingredients for the Best Mud Pie
You don’t need anything fancy here—just good chocolate, decent ice cream, and a bit of patience for chilling time.
For the chocolate cookie crust (or graham cracker crust)
- 24 Oreo cookies, whole (about 2 ½ cups chocolate cookie crumbs; you can use another chocolate sandwich cookie)
- 5 tablespoons unsalted butter, melted
- Pinch of fine sea salt (helps balance the sweetness)
Substitution:
- For a graham cracker crust, use 1 ½ cups graham cracker crumbs + 6 tablespoons melted butter + 2 tablespoons sugar.
- For a chocolate crumb crust without the cream, use chocolate wafer cookies the same way.
For the fudge layer
- 1 cup hot fudge topping or thick chocolate fudge sauce (I like Ghirardelli or Smucker’s)
- 2 tablespoons heavy cream (helps loosen very thick fudge)
For the ice cream layer
- 1 ½ quarts coffee ice cream, slightly softened (about 6 cups; chocolate ice cream or mocha swirl works too)
- ½ cup chopped toasted pecans or walnuts (optional, for a Mississippi mud pie feel)
- 1 teaspoon instant espresso powder (optional, boosts chocolate and coffee flavor)
For the chocolate whipped cream topping
- 1 ½ cups heavy whipping cream, very cold
- 3 tablespoons powdered sugar (also called confectioners’ sugar)
- 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Toppings (optional but fun)
- Extra crushed Oreos or graham cracker crumbs
- Shaved chocolate or mini chocolate chips
- Drizzle of chocolate fudge sauce or chocolate syrup
- A few roasted nuts for crunch
Tip: For the creamiest texture, use full-fat ice cream and real heavy cream. “Light” versions tend to get icy and don’t feel like a rich chocolate pie.
Step‑by‑Step Directions
-
Prepare the pan.
Lightly grease a 9‑inch deep‑dish pie plate or a 9‑inch springform pan with a little butter or nonstick spray. The springform makes it extra easy to slice and serve this frozen mud pie recipe cleanly. -
Make the chocolate cookie crust.
Place the Oreo cookies in a food processor and pulse until you have fine crumbs—no big chunks. (If you don’t have a food processor, seal the cookies in a zip‑top bag and crush them with a rolling pin.) Mix the crumbs with melted butter and a pinch of salt until the mixture looks like wet sand. -
Press and chill the crust.
Pour the chocolate crumb crust mixture into your prepared pan. Use the bottom of a measuring cup or glass to press it firmly into the bottom and slightly up the sides. The firmer you press, the less likely it is to crumble when you slice. Freeze for at least 15–20 minutes while you work on the filling. -
Warm the fudge layer.
Gently warm the hot fudge topping in the microwave or on the stove until it’s pourable but not super hot. Whisk in the heavy cream if it seems too thick. You want a smooth, spreadable chocolate fudge sauce that won’t rip up your crust. -
Spread the fudge.
Take the crust out of the freezer and pour the fudge over the bottom. Spread it evenly with a small offset spatula or the back of a spoon. Try not to let it climb all the way up the sides; you want a neat middle layer. Freeze again for about 15 minutes so the fudge firms up a bit. -
Soften the ice cream.
While the crust chills, let the coffee ice cream sit at room temperature for 10–15 minutes until it’s scoopable and easy to spread but not melty. If you’re using instant espresso powder, stir it into the softened ice cream. Fold in chopped nuts if you’re adding those. This turns it into a coffee ice cream pie with a nice little crunch. -
Add the ice cream layer.
Spoon the softened ice cream over the fudge layer. Work in small scoops, then gently press and spread so you don’t disturb the fudge too much. Smooth the top with a spatula, making it as even as you can. Cover tightly with plastic wrap or foil and freeze for at least 4 hours, or until very firm. Overnight is even better. -
Make the chocolate whipped cream.
When you’re close to serving time (about 30–45 minutes before), whip the heavy cream, powdered sugar, cocoa powder, vanilla, and salt in a large chilled bowl. Use a hand mixer or stand mixer on medium‑high speed until medium‑stiff peaks form and it looks like a soft chocolate cloud. Don’t walk away while it’s whipping—cream goes from perfect to grainy pretty fast. -
Top the mud pie.
Take the frozen mud pie out of the freezer. If it’s in a springform pan, you can release the sides now. Spread or pipe the chocolate whipped cream over the ice cream layer. I like to leave a little border so you can see the layers. Sprinkle with extra cookie crumbs, chocolate shavings, or a drizzle of hot fudge topping. -
Final freeze (or serve right away).
For the cleanest slices, freeze the finished pie another 30–60 minutes after adding the whipped cream. When you’re ready to serve, let it sit at room temperature for about 10 minutes. Use a sharp knife warmed in hot water and wiped dry between cuts for those pretty, bakery‑style slices.
Servings & Timing
- Yield: Serves 10–12
- Prep Time: About 25–30 minutes of hands‑on time
- Chill/Freeze Time: 4–6 hours (overnight recommended)
- Total Time: About 5–7 hours, mostly hands‑off freezing
You can easily make two at once if you’re feeding a crowd—if I’m hosting a big summer barbecue, I almost always double this mud pie recipe.
Fun Variations to Try
- Classic chocolate mud pie: Use all chocolate ice cream instead of coffee for a straight‑up chocolate mud pie that kids love.
- Mocha Oreo mud pie: Use half coffee ice cream and half cookies‑and‑cream ice cream for a fun mash‑up.
- Mint chocolate mud pie: Swap in mint chocolate chip ice cream and add crushed peppermint candies on top.
- Peanut butter twist: Add a swirl of warmed peanut butter over the fudge layer and use chocolate ice cream for a Reese’s‑style frozen mud pie.
- Gluten‑free version: Use gluten‑free chocolate sandwich cookies and check that your fudge and ice cream are gluten‑free.
- Lighter (but still indulgent): Use a graham cracker crust, a slightly smaller ice cream layer, and regular whipped cream without cocoa for a softer, lighter feel.
Storage & Reheating (Thawing) Tips
- Freezer storage: Wrap the entire pie tightly with plastic wrap and then foil, or store slices in airtight containers. It keeps well in the freezer for up to 1 month.
- Thawing before serving: Let the whole pie sit at room temperature for 10–15 minutes before slicing; individual slices usually need just 5 minutes.
- Make‑ahead: This is a dream make‑ahead dessert. You can assemble everything, including the whipped cream topping, up to 2 days in advance. For the very best texture, I like to make the pie a day ahead, freeze overnight, and add fresh whipped cream the morning of serving.
- Refreezing leftovers: Yes, you can refreeze the remaining slices. The whipped cream may get a tiny bit icy, but for a frozen mud pie, it’s usually not noticeable.
Notes from My Kitchen
- If your crust crumbles when you slice, it probably needed to be pressed more firmly or chilled longer—next time, really pack it down with that measuring cup.
- Coffee ice cream plus a little espresso powder gives this mud pie recipe a “grown‑up milkshake” flavor that has made many non‑dessert people very happy at my table.
- Don’t stress about perfectly smooth layers. Once you add the chocolate whipped cream topping and a drizzle of hot fudge, it looks beautiful, even if the fudge swirled a bit into the ice cream.
- If the fudge layer is too hard to slice, warm your knife in hot water and cut slowly; it’s like cutting through a firm brownie.
- For a more classic Mississippi mud pie vibe, add chopped pecans on top of the fudge and use chocolate ice cream instead of coffee.
- If you have kids helping, let them crush the cookies and sprinkle the toppings—they love being the “decorating department.”
Mud Pie Recipe FAQs
1. Can I make this mud pie recipe without coffee ice cream?
Absolutely. Use chocolate, cookies‑and‑cream, vanilla fudge swirl, or even mint chocolate chip ice cream for a delicious chocolate mud pie.
2. How long should I let the pie sit before slicing?
Ten to fifteen minutes at room temperature is usually enough for clean slices that still feel frozen and firm.
3. Can I use a store‑bought chocolate cookie crust?
Yes, a premade Oreo cookie crust or graham cracker crust works in a pinch, but the homemade chocolate crumb crust is thicker and holds the fudge better.
4. What if I don’t have a food processor?
No problem. Put the cookies in a sturdy zip‑top bag and crush them with a rolling pin, heavy pan, or even a wine bottle until they’re fine crumbs.
5. Can I use whipped topping instead of homemade whipped cream?
You can. Swap the chocolate whipped cream topping for about 3 cups of thawed whipped topping and dust it with cocoa powder for flavor.
6. How do I make this nut‑free?
Just leave out the nuts in the ice cream layer and on top. The pie is still a rich chocolate dessert with plenty of texture from the crust and fudge.
7. My crust is soggy—what went wrong?
If the crust feels soggy, it may have had too much butter or not enough chilling time before adding the fudge and ice cream; be sure to measure your butter and freeze the crust until it’s firm.
8. Can I use a rectangular pan instead of a round pie plate?
Yes—an 8‑ or 9‑inch square pan works well. You’ll get more “bars” than slices, but it makes a great frozen chocolate ice cream dessert for potlucks.
Final Thoughts
This Mud Pie Recipe is one of those desserts that looks like you fussed for hours, but really, you just layered good things in the right order—chocolate cookie crust, hot fudge, coffee ice cream, and chocolate whipped cream. It’s a classic mud pie with a frozen twist that fits busy weeknights, birthday parties, and holiday tables alike.
Give it a try, play with the variations that fit your family, and let me know in the comments how your version turned out—especially if you discover a new ice cream flavor combo we all need to know about. And if you love this kind of easy mud pie recipe, be sure to check out more of my frozen desserts and no‑bake pies on the blog next.
Mud Pie
Ingredients
- 24 Oreo cookies whole; about 2 1/2 cups chocolate cookie crumbs; or other chocolate sandwich cookies
- 5 tablespoons unsalted butter melted, plus more for greasing pan
- 1 pinch fine sea salt for crust; helps balance sweetness
- 1 cup hot fudge topping or thick chocolate fudge sauce
- 2 tablespoons heavy cream to loosen very thick fudge, as needed
- 1 1/2 quarts coffee ice cream slightly softened; about 6 cups; chocolate or mocha swirl also work
- 1/2 cup pecans or walnuts chopped and toasted; optional, for a Mississippi mud pie feel
- 1 teaspoon instant espresso powder optional; boosts coffee and chocolate flavor
- 1 1/2 cups heavy whipping cream very cold
- 3 tablespoons powdered sugar confectioners’ sugar
- 2 tablespoons unsweetened cocoa powder natural or Dutch-process
- 1 teaspoon pure vanilla extract
- 1 pinch salt for whipped cream
- extra crushed Oreos or graham cracker crumbs optional, for topping
- shaved chocolate or mini chocolate chips optional, for topping
- additional hot fudge topping or chocolate syrup optional, for drizzling on top
- roasted nuts optional, for topping and crunch
- 1 1/2 cups graham cracker crumbs optional substitution for crust; use instead of Oreos
- 6 tablespoons unsalted butter melted; for optional graham cracker crust
- 2 tablespoons granulated sugar for optional graham cracker crust
Instructions
- Lightly grease a 9-inch deep-dish pie plate or a 9-inch springform pan with a little butter or nonstick spray. A springform pan makes it easier to slice and serve neat pieces.
- Place the Oreo cookies in a food processor and pulse until you have fine crumbs with no large chunks. Alternatively, seal the cookies in a zip-top bag and crush them with a rolling pin until finely ground. In a bowl, mix the cookie crumbs with the melted butter and a pinch of fine sea salt until the mixture resembles wet sand.24 Oreo cookies, 5 tablespoons unsalted butter, 1 pinch fine sea salt
- Pour the crumb mixture into the prepared pan. Use the bottom of a measuring cup or glass to press it firmly into the bottom and slightly up the sides. Pack it down well to help prevent crumbling when sliced. Freeze the crust for at least 15–20 minutes while you prepare the filling layers.
- Gently warm the hot fudge topping in the microwave or in a small saucepan over low heat until it is pourable but not hot. If the fudge is very thick, whisk in the heavy cream until smooth and spreadable so it won’t tear up the crust.1 cup hot fudge topping, 2 tablespoons heavy cream
- Remove the chilled crust from the freezer and pour the warm fudge over the bottom. Spread it into an even layer with an offset spatula or the back of a spoon, keeping it mostly in the center and not too far up the sides. Freeze again for about 15 minutes, until the fudge firms slightly.
- While the crust chills, let the coffee ice cream sit at room temperature for 10–15 minutes until scoopable and easy to spread but not melted. If using instant espresso powder, stir it into the softened ice cream. Fold in the chopped toasted pecans or walnuts if you’re using them.1 1/2 quarts coffee ice cream, 1/2 cup pecans or walnuts, 1 teaspoon instant espresso powder
- Spoon the softened ice cream in small scoops over the firm fudge layer. Gently press and spread the ice cream to an even layer, trying not to disturb the fudge beneath. Smooth the top with a spatula. Cover tightly with plastic wrap or foil and freeze for at least 4 hours, or until very firm, preferably overnight.
- About 30–45 minutes before serving, combine the cold heavy whipping cream, powdered sugar, cocoa powder, vanilla extract, and a pinch of salt in a large chilled bowl. Using a hand mixer or stand mixer on medium-high speed, whip until medium-stiff peaks form and the mixture looks like a soft chocolate cloud. Do not overwhip or it may become grainy.1 1/2 cups heavy whipping cream, 3 tablespoons powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 1 pinch salt
- Remove the frozen mud pie from the freezer. If using a springform pan, release and remove the sides. Spread or pipe the chocolate whipped cream over the ice cream layer, leaving a small border around the edge if you’d like the layers to show. Sprinkle with extra crushed Oreos or graham crumbs, shaved chocolate or mini chips, roasted nuts, and/or drizzle with additional hot fudge or chocolate syrup.extra crushed Oreos or graham cracker crumbs, shaved chocolate or mini chocolate chips, additional hot fudge topping or chocolate syrup, roasted nuts
- For the cleanest slices, place the finished pie back in the freezer for another 30–60 minutes after adding the whipped cream. When ready to serve, let the pie sit at room temperature for about 10–15 minutes. Use a sharp knife warmed in hot water and wiped dry between cuts to slice and serve.
Notes
- Graham cracker crust: Use 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar in place of the Oreo crust.
- Chocolate wafer crust: Use chocolate wafer cookies instead of Oreos for a chocolate crumb crust without cream filling. Variations:
- Classic chocolate mud pie: Use all chocolate ice cream instead of coffee.
- Mocha Oreo mud pie: Use half coffee ice cream and half cookies-and-cream ice cream.
- Mint chocolate mud pie: Use mint chocolate chip ice cream and add crushed peppermint candies on top.
- Peanut butter twist: Swirl warmed peanut butter over the fudge layer and use chocolate ice cream.
- Gluten-free: Use gluten-free chocolate sandwich cookies and verify fudge and ice cream are gluten-free.
- Lighter version: Use a graham cracker crust, slightly less ice cream, and regular whipped cream without cocoa. Storage:
- Freeze the pie tightly wrapped in plastic and foil, or store slices in airtight containers, for up to 1 month.
- Let the whole pie sit at room temperature for 10–15 minutes (or slices for about 5 minutes) before serving.
- You can assemble this pie, including whipped cream, up to 2 days ahead; for best texture, add whipped cream the day of serving.
- Leftover slices can be refrozen; whipped cream may become slightly icy but is usually fine. Tips:
- Press the crust very firmly and chill well to prevent crumbling or sogginess.
- Coffee ice cream plus espresso powder gives a grown-up mocha flavor.
- Don’t worry about perfectly smooth layers; toppings will make it look beautiful.
- If the fudge layer is hard to cut, warm the knife in hot water before slicing.
- Let kids help crush cookies and sprinkle toppings for an easy, fun task.
