Mini Mississippi Mud Pies – An individual version of the classic chocolate dessert! Made with an oreo crust and a chocolate pudding filling topped with whipped cream.
Mini Mississippi Mud Pies
These mississippi mud pies are a chocolate lover’s dream come true! I have always been a fan of mississippi mud pie but really, I prefer to make smaller, individual desserts as they are easier to serve and I think it worked out great. Made with a layer of oreo at the bottom and topped with a cream chocolate pudding filling and homemade whipped cream. I like to serve mine topped with mini chocolate chips and a dusting of cocoa powder.
The recipe makes about 12 servings and they last for about 2 days. Make sure to use foil liners because paper liners will get soggy.
Common Questions About Making Mississippi Mud Pie
What is a mississippi mud pie?
A mississippi mud pie is a layered dessert with a chocolate cookie base, a chocolate pudding filling, and whipped topping. The exact recipe varies from recipe to recipe as there is no exact ingredient list.
Is this a no bake dessert?
No, the base is baked while the filling is no bake.
What else can I add to a mississippi mud pie?
Because mississippi mud pies vary in recipe, there are lots of great things you can add to it! Some favorites are roasted pecans, espresso powder, or coffee liqueur.
Can I make a large version?
Yes! If you want to do so, use an 8-9″ pie dish and just put the crust and filling in there.
Do I have to use oreos?
Nope! You can use chocolate graham crackers instead for the crust.
Can I use homemade pudding?
Yes! Feel free to use homemade chocolate pudding.
Looking for more dessert recipes? Check these out!
- No Bake Oreo Cheesecake
- Brownie Cookies
- Samoa Bars (chocolate, caramel, and coconut)
- Nutella Fudge
- Moose Tracks Ice Cream
For the Crust
- 2 cups Oreo crumbs
- 4 tablespoons butter (melted)
For the Filling
- 3 cup milk (divided)
- 4 ounces baking chocolate (finely chopped)
- 1 box (5.9 ounces) chocolate pudding mix
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Crust
- Preheat your oven to 350 degrees F. Line 12 muffin tins with foil liners.
- In a small bowl, combine the oreo crumbs and melted butter.
- Place 2 tablespoons of crust mixture into each muffin tin and pack it tightly into the bottom.
- Bake the crusts for 7-8 minutes, or until they have set and are no longer crumbly. Set aside to cool while you make the filling.
For the Filling
- Heat 1 cup of milk in the microwave or a small saucepan until it is hot to the touch (about 120 degrees F). Add the chopped chocolate and whisk until the mixture is fully combined.
- Add the chocolate milk mixture to a large bowl, along with the pudding mix and remaining two cups of cold milk.
- Whisk to combine - about 1 minute. Then allow the mixture to sit for 5 minutes to thicken.
- Pour the pudding layer over the Oreo crusts and transfer them to the freezer to chill - about 2 hours.
- Once the pies have set, add the whipped cream and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the whipped cream forms stiff peaks.
- Place 1 tablespoon of whipped cream in each of the pies and garnish with mini chocolate chips and cocoa powder, if desired.
- Keep frozen until ready to enjoy. Store in an airtight container in the freezer for up to two days.
* 1 row of oreos is approximately 2 cups of crumbs.
* These tarts will soften quickly when they're removed from the freezer so I like to keep them frozen and then allow them to sit at room temperature for about 5 minutes before enjoying.
* Make sure to use foil, not paper liners. Paper liners will get soggy.
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