Mud Pie Recipe
If you’re craving a cold, creamy, over-the-top chocolate dessert that doesn’t even ask you to turn on the oven, this Mud Pie Recipe is about to be your new favorite treat.
This classic mud pie is a frozen mud pie meets Mississippi mud pie situation: a crunchy chocolate cookie crust, layers of rich chocolate ice cream, coffee ice cream, a thick ribbon of chocolate fudge sauce, and a cloud of chocolate whipped cream on top. It’s the kind of homemade mud pie you pull out for birthdays, backyard cookouts, or “just because it’s Tuesday and we survived another week.”
As a 50-year-old mom, grandma, and lifelong dessert enthusiast, I love a recipe that feels decadent but doesn’t make me babysit a hot oven. This no bake chocolate pie is easy, flexible with flavors, and gets people talking. I’ve brought this chocolate ice cream dessert to more summer parties than I can count, and it always disappears faster than anything else on the table.
Let me walk you through it step by step, with plenty of tips so your mud pie comes out smooth, sliceable, and absolutely swoon-worthy.
Why You’ll Love This Mud Pie Recipe
- No oven needed – This is a true no bake chocolate pie that keeps your kitchen cool.
- Make-ahead friendly – It lives in the freezer, so you can make it a day or two ahead and relax when guests arrive.
- Crowd-pleasing flavors – Chocolate, coffee, fudge, and a chocolate cookie crust… it’s a greatest-hits playlist of flavors.
- Customizable – Turn it into a peanut butter mud pie, a mint chocolate mud pie, or a kid-friendly Oreo ice cream mud pie with simple swaps.
- Uses simple ingredients – You’ll find everything at a regular grocery store; no specialty shop required.
- Perfect for hot weather – A frozen mud pie slices beautifully and tastes like a deluxe ice cream cake.
- Great texture contrast – Crunchy chocolate crumb crust + creamy ice cream + silky hot fudge topping + fluffy chocolate whipped cream.
- Looks impressive, works simple – It presents like a fancy bakery cake, but it’s totally doable for beginner bakers.
- Easily feeds a crowd – This rich chocolate pie is dense and satisfying, so one pie serves plenty.
Ingredients
Here’s everything you need for this easy mud pie recipe. I’ll give you my go-to versions plus a few simple swaps.
For the Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs
- (About 24 Oreo cookies, finely crushed – you can use an Oreo cookie crust, or any chocolate sandwich cookie.)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine sea salt
Tip: If you prefer a lighter flavor, you can use 2 cups graham cracker crumbs for a graham cracker crust instead. It turns this into more of a classic ice cream pie, but still delicious.
For the Ice Cream Layers
- 1 ½ quarts chocolate ice cream, slightly softened (about 6 cups)
- 1 ½ quarts coffee ice cream, slightly softened (about 6 cups)
- (You can swap coffee for mocha, vanilla, or cookies and cream if serving kids.)
For the Fudge Layer
- 1 cup chocolate fudge sauce or hot fudge topping (store-bought or homemade)
- 2 tablespoons heavy cream (to thin if needed)
Tip: Look for a thick hot fudge topping, not a thin chocolate syrup. You want a rich fudgy ribbon in the middle of your mud pie.
For the Chocolate Whipped Cream Topping
- 1 ½ cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch of salt
For Garnish (Optional but Fun)
- Crushed chocolate cookies or Oreo crumbs
- Chocolate shavings or curls
- Mini chocolate chips
- A drizzle of extra chocolate fudge sauce
You don’t need every garnish, but a little something on top makes this chocolate mud pie look like a showstopper.
Directions
You’ll need a 9-inch deep-dish pie plate or a 9-inch springform pan. I like a springform for cleaner slices, but both work.
-
Prepare the pan
Lightly grease the bottom and sides of your pie plate or springform pan with a bit of butter or neutral oil, then line the bottom with a round of parchment paper if using a springform. This makes it much easier to release later. -
Make the chocolate cookie crust
In a medium bowl, stir together the chocolate cookie crumbs, sugar, and salt. Pour in the melted butter and mix until the crumbs look like wet sand and hold together when pressed. If the mixture seems too dry, add another tablespoon of melted butter. -
Press and chill the crust
Pour the crust mixture into the pan and press it firmly across the bottom and up the sides using the bottom of a measuring cup or a glass. Pack it tight so it doesn’t crumble. Chill in the freezer for 15–20 minutes while you soften the ice cream. -
Soften the ice cream
Set the chocolate ice cream and coffee ice cream on the counter for 10–15 minutes, just until they’re soft enough to scoop and spread but not melting. You want a spreadable consistency, like thick soft serve. -
Add the chocolate ice cream layer
Spoon the softened chocolate ice cream into the chilled crust. Spread it into an even layer with an offset spatula or the back of a spoon, pressing gently into the crust so there are no big air pockets. Freeze for 20–30 minutes, until firm on top. -
Warm and cool the fudge
Heat your chocolate fudge sauce or hot fudge topping gently in the microwave (10–15 seconds at a time) until it’s pourable but still thick. If it’s too stiff, whisk in the heavy cream a little at a time. Let it cool for 5 minutes so it doesn’t melt your ice cream. -
Add the fudge layer
Pour the fudge over the chilled chocolate ice cream layer. Spread it carefully all the way to the edges. It doesn’t have to be perfect—little waves and swirls are lovely. Freeze again for 15–20 minutes, until the fudge is set and not runny. -
Add the coffee ice cream layer
Spoon the softened coffee ice cream over the firm fudge layer. Spread it out evenly, taking your time to smooth the top. If the crust seems a bit high, gently press the ice cream down to fit. Cover the pan tightly with plastic wrap or foil. -
Freeze until solid
Freeze your mud pie for at least 4 hours, or preferably overnight, until completely firm. This helps you get those neat slices that show all the layers. A partially frozen pie will taste great but may slump when cut. -
Make the chocolate whipped cream topping
About 30 minutes before serving, whip the heavy cream with a hand mixer or stand mixer on medium speed until it starts to thicken. Add powdered sugar, cocoa powder, vanilla, and salt. Whip until medium peaks form—fluffy, but still soft enough to spread or pipe. -
Top and garnish
Spread or pipe the chocolate whipped cream over the frozen mud pie. It can be rustic swirls or neat rosettes—whatever suits your mood. Sprinkle with cookie crumbs, chocolate curls, or mini chips, and drizzle a little extra fudge if you like. -
Slice and serve
Let the finished mud pie sit at room temperature for 10–15 minutes before slicing with a sharp knife dipped in hot water and wiped dry between cuts. This helps you cut clean slices through the chocolate crumb crust and frozen layers.
Servings & Timing
- Yield: About 10–12 slices
- Prep Time: 25–30 minutes active time
- Chill/Freeze Time: 4–6 hours (hands-off)
- Total Time: Around 4 ½–6 ½ hours, most of it just letting the pie freeze
I like to make this Mud Pie Recipe the day before serving and add the whipped cream topping the day of, so everything tastes fresh and looks pretty.
Variations
You know what? This basic homemade mud pie is like a blank canvas. Here are some fun twists:
- Peanut Butter Mud Pie: Swap the coffee ice cream for peanut butter ice cream and drizzle warm peanut butter over the fudge layer.
- Mint Chocolate Mud Pie: Use mint chocolate chip ice cream instead of coffee and garnish with crushed mint candies.
- Graham Cracker Crust Version: Use a graham cracker crust instead of a chocolate cookie crust for a lighter, classic ice cream pie vibe.
- Mississippi Mud Pie-Style: Add a splash of coffee liqueur to the fudge and use extra-dark chocolate ice cream for a deeper, rich chocolate pie flavor.
- Kid-Friendly Oreo Explosion: Skip the coffee ice cream and use cookies-and-cream or vanilla instead, and load the top with extra Oreos.
- Lighter Chocolate Whipped Cream: Use a mix of 1 cup heavy cream and ½ cup canned whipped topping if you like a slightly lighter topping texture.
Storage & Reheating
(We’re not really reheating here, but you know what I mean.)
-
Storing in the freezer:
Keep the mud pie tightly wrapped in plastic wrap plus a layer of foil, or in a covered cake container. It will keep well for up to 1 week without much loss of flavor or texture. -
Preventing freezer burn:
Press the plastic wrap directly onto the surface of the ice cream and whipped cream before adding foil or a lid. This keeps ice crystals away. -
Thawing for serving:
Let the pie sit at room temperature for 10–15 minutes before slicing. A frozen mud pie that’s rock-hard is hard to cut; a short thaw gives you that perfect creamy-but-sliceable texture. -
Make-ahead tips:
You can assemble everything except the whipped cream topping up to 3 days ahead. Add the chocolate whipped cream and garnishes a few hours before serving, then pop it back into the freezer.
Notes
-
On crust thickness:
If you love a substantial chocolate crumb crust, you can bump the crumbs up to 2 ½ cups and the butter to 7–8 tablespoons. Just make sure to pack it firmly. -
Ice cream softness matters:
If the ice cream is too hard, you’ll rip up the crust trying to spread it. If it’s too liquid, it’ll freeze a little icy. Think thick, soft scoop—like slightly melted but still holding its shape. -
Flavor balance:
The combo of chocolate and coffee ice cream gives that classic mud pie flavor. If you’re sensitive to coffee, use mocha (milder) or vanilla for the top layer. -
Homemade vs. store-bought fudge:
A good-quality jarred chocolate fudge sauce works just fine. If you make your own, aim for a thick, glossy sauce that sets softly in the freezer, not rock solid. -
Serving for parties:
For a big crowd, I often make this in a 9×13-inch pan. You’ll need about 3 cups crumbs, 10 tablespoons butter, and 3 quarts total ice cream. Cut in squares instead of wedges. -
Tested and tweaked:
When I first tested this Mud Pie Recipe, I rushed the freezing steps and ended up with sliding layers. Chilling between each layer really does matter. Don’t skip it.
FAQs
Can I make this mud pie without coffee ice cream?
Yes. Use vanilla, cookies and cream, mint chocolate chip, or even more chocolate ice cream for a full-on chocolate mud pie.
What if I don’t have a springform pan?
A deep-dish 9-inch pie plate works well; just grease it lightly and press the crust up the sides as far as you can.
Can I use low-fat or dairy-free ice cream?
You can. Full-fat ice cream gives the creamiest texture, but a rich dairy-free ice cream (like coconut or oat-based) works nicely for a dairy-free mud pie.
My crust crumbled when slicing—what happened?
Most likely it wasn’t packed firmly enough or didn’t have quite enough butter. Next time, press it harder and add 1–2 tablespoons more melted butter.
How long can I keep leftovers in the freezer?
For the best flavor and texture, enjoy within 5–7 days. After that, it’s still safe but may develop more ice crystals.
Can I use a graham cracker crust instead of chocolate?
Absolutely. Swap the chocolate cookies with graham cracker crumbs for a graham cracker crust; it makes a slightly less intense chocolate ice cream dessert.
Do I have to add the chocolate whipped cream topping?
You don’t, but it really completes the pie. If you’re short on time, you can use regular whipped cream and dust with cocoa powder.
Can I turn this into mini mud pies?
Yes. Press the crust into a muffin tin lined with paper liners, layer with ice cream and fudge, then freeze. Top each mini pie with whipped cream before serving.
Conclusion
This Mud Pie Recipe is one of those desserts that feels a little nostalgic and a little fancy at the same time—a classic mud pie with a modern, no-fuss twist. Between the Oreo-style chocolate cookie crust, the creamy layers of ice cream, and that glossy fudge and chocolate whipped cream topping, every bite tastes like a celebration.
If you try this homemade mud pie, let me know how it turns out—leave a comment, share your flavor swaps, or tell me if your crew leans more chocolate mud pie or coffee ice cream pie. And if you’re still craving a decadent chocolate dessert, go peek at my other rich chocolate pie and ice cream dessert recipes next.
Mud Pie
Ingredients
- 2 cups chocolate cookie crumbs about 24 Oreo cookies, finely crushed
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 pinch fine sea salt
- 1 1/2 quarts chocolate ice cream slightly softened (about 6 cups)
- 1 1/2 quarts coffee ice cream slightly softened (about 6 cups; or use mocha, vanilla, or cookies and cream)
- 1 cup chocolate fudge sauce or hot fudge topping thick style, not thin chocolate syrup
- 2 tablespoons heavy cream to thin fudge if needed
- 1 1/2 cups heavy whipping cream cold
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- crushed chocolate cookies or Oreo crumbs for garnish, optional
- chocolate shavings or curls for garnish, optional
- mini chocolate chips for garnish, optional
- extra chocolate fudge sauce for drizzling on top, optional
Instructions
- Lightly grease the bottom and sides of a 9-inch deep-dish pie plate or 9-inch springform pan with butter or neutral oil. If using a springform pan, line the bottom with a round of parchment paper to make releasing the pie easier.
- In a medium bowl, stir together the chocolate cookie crumbs, granulated sugar, and fine sea salt. Pour in the melted butter and mix until the crumbs look like wet sand and hold together when pressed. If the mixture seems too dry, add another tablespoon of melted butter.2 cups chocolate cookie crumbs, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar, 1 pinch fine sea salt
- Pour the crust mixture into the prepared pan and press it firmly across the bottom and up the sides using the bottom of a measuring cup or glass. Pack it tightly so it doesn’t crumble. Chill in the freezer for 15–20 minutes while you soften the ice cream.
- Set the chocolate ice cream and coffee ice cream on the counter for 10–15 minutes, just until they’re soft enough to scoop and spread but not melting. The consistency should be like thick soft serve.1 1/2 quarts chocolate ice cream, 1 1/2 quarts coffee ice cream
- Spoon the softened chocolate ice cream into the chilled crust. Spread it into an even layer with an offset spatula or the back of a spoon, pressing gently into the crust so there are no large air pockets. Freeze for 20–30 minutes, until firm on top.1 1/2 quarts chocolate ice cream
- Gently heat the chocolate fudge sauce or hot fudge topping in the microwave in 10–15 second bursts until it is pourable but still thick. If it is too stiff, whisk in the heavy cream a little at a time until smooth. Let it cool for about 5 minutes so it does not melt the ice cream.1 cup chocolate fudge sauce or hot fudge topping, 2 tablespoons heavy cream
- Pour the warmed fudge over the chilled chocolate ice cream layer. Spread it carefully all the way to the edges. A few waves and swirls are fine. Freeze again for 15–20 minutes, until the fudge is set and no longer runny.1 cup chocolate fudge sauce or hot fudge topping
- Spoon the softened coffee ice cream over the firm fudge layer. Spread it out evenly, smoothing the top. If the crust is high, gently press the ice cream down to fit. Cover the pan tightly with plastic wrap or foil.1 1/2 quarts coffee ice cream
- Freeze the mud pie for at least 4 hours, preferably overnight, until completely firm. This helps you get neat slices that show all the layers without slumping.
- About 30 minutes before serving, whip the cold heavy cream with a hand mixer or stand mixer on medium speed until it starts to thicken. Add the powdered sugar, cocoa powder, vanilla, and salt. Continue whipping until medium peaks form—fluffy but still soft enough to spread or pipe.1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 1 pinch salt
- Spread or pipe the chocolate whipped cream over the frozen mud pie in swirls or rosettes. Garnish with crushed chocolate cookies, chocolate curls, mini chocolate chips, and an extra drizzle of fudge sauce if desired.crushed chocolate cookies or Oreo crumbs, chocolate shavings or curls, mini chocolate chips, extra chocolate fudge sauce
- Let the finished mud pie sit at room temperature for 10–15 minutes before slicing. Use a sharp knife dipped in hot water and wiped dry between cuts to get clean slices through the crust and frozen layers.
