Mud (Chocolate Cream) Pie
Learn how to make the perfect Mud (Chocolate Cream) Pie with an Oreo crust, creamy chocolate layers, and fresh whipped cream—an irresistible treat for all occasions.
Ingredients
Oreo Crumb Crust
- 1¼ cups Oreo crumbs see notes
- ¼ cup unsalted butter melted
Chocolate Cream Filling
- ¾ cup granulated sugar
- 3½ tbsp cornstarch
- ⅛ tsp salt
- 4 egg yolks large
- 2½ cup whole milk 3.25% milk fat
- 2 tbsp unsalted butter divided into 1 tbsp portions
- 2 tsp real vanilla extract
- 3 oz unsweetened chocolate squares chopped
Whipped Cream Top
- 1 cup heavy whipping cream 33% or higher fat content
- 4 tbsp granulated sugar divided
- 1 tsp real vanilla extract
Instructions
Oreo Crumb Crust
- Have a 9" pie plate ready.
- Add 1¼ cups Oreo crumbs to a small mixing bowl, then drizzle ¼ cup unsalted butter over the crumbs while mixing with a fork, until it's completely combined. See notes.
- Scoop out the mixture into your pie plate. Using your hands and/or the bottom of a mixing cup, gently spread and flatten the mixture over the bottom and up the sides of the pie plate.
- Go back over the mixture to ensure it's evenly spread, then push down hard to compact it into a sturdy crust.
Chocolate Cream Filling
- In a medium saucepan (off the heat), whisk together ¾ cup granulated sugar, 3½ tbsp cornstarch, and ⅛ tsp salt.
- Add 4 egg yolks to the saucepan. Gradually whisk in the 2½ cup whole milk until the eggs and milk are fully combined with the dry ingredients..
- Place the saucepan over medium heat. Stir continuously with a whisk or spatula, making sure to scrape the bottom and sides of the pan. The mixture will begin to thicken after several minutes.
- When the mixture begins to bubble and thicken, add 2 tbsp unsalted butter, 1 tbsp at a time. When all of the butter is mixed in, add 2 tsp real vanilla extract.
- Gradually add the chopped 3 oz unsweetened chocolate squares a little at a time. Allow each addition of chocolate to melt into the filling before adding more. Keep the mixture over heat until the chocolate is completely melted and the cream is smooth and thick.
- Carefully pour the warm chocolate custard into the prepared Oreo crumb crust. Spread it evenly with a spatula.
- To prevent a “skin” from forming on top, press a piece of plastic wrap directly onto the surface of the filling.
- Place the pie in the refrigerator for at least 3–4 hours (overnight is best) to allow the filling to set completely.
Whipped Cream Top
- Using a handheld mixer, or a stand mixer fitted with a whisk attachment, whip 1 cup heavy whipping cream on high until very soft peaks begin to form. Using a chilled metal bowl and very cold whipped cream will speed this up.
- Lower mixer speed and add 1 tsp real vanilla extract then slowly pour 2 tbsp of the sugar in.
- Stop the mixer and taste. If it's not sweet enough, turn the mixer back on and add more of the remaining 2 tbsp sugar.
- Turn the mixer back up to high and beat until stiff peaks form. Cover and refrigerate separate from pie until ready to serve.
Serve
- Just before serving, spread the pie with the prepared whipped cream.
- If desired, garnish the top with sifted cocoa powder, chocolate curls, or miniature chocolate chips.
Notes
Oreo crumbs: you can use premade crumbs, or make your own for best results. You'll need about 14 whole Oreos, crushed into fine crumbs in a food processor. If the crumb/butter mixture is too wet, crush a couple more Oreos and add to the bowl. and add to the Brand name is recommended.
Nutrition
Calories: 599kcalCarbohydrates: 61gProtein: 8gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 4gCholesterol: 163mgSodium: 269mgPotassium: 292mgFiber: 2gSugar: 40gVitamin A: 955IUVitamin C: 0.2mgCalcium: 139mgIron: 3mg