Oreo Mississippi Mud Pie Recipe – Easy Decadent Dessert with Toasted Marshmallow

Let me tell you, there’s nothing quite like the aroma of chocolate, marshmallows, and freshly crushed Oreos swirling together in my kitchen. The first time I pulled this Oreo Mississippi Mud Pie out of the oven, the smell was so rich and inviting that my kids came running down the hall before I’d even called them. It’s that kind of mouthwatering moment where you stop, take a deep breath, and realize you’ve stumbled onto a dessert that might just steal the show at every gathering.

Honestly, I remember my grandma making classic Mississippi Mud Pie when I was knee-high to a grasshopper. She’d always let me lick the spoon (best part, right?). Years went by, and one rainy Saturday, I decided to jazz up her old recipe with an Oreo crust and a toasted marshmallow topping—pure, nostalgic comfort with a sprinkle of modern magic. My family couldn’t keep their hands off it, sneaking bites straight from the pan (and let’s face it, who could blame them?).

This decadent Oreo Mississippi Mud Pie recipe is dangerously easy, the kind of dessert that feels like a warm hug and looks absolutely stunning on any Pinterest board. Perfect for potlucks, birthday parties, or those cozy movie nights when you crave something extra special. I’ve tested it more times than I’ll admit (all in the name of research, of course), and it’s quickly become a staple for family gatherings and gifting. If you’re searching for a showstopper that delivers gooey chocolate bliss with every bite, you’re going to want to bookmark this one.

Why You’ll Love This Oreo Mississippi Mud Pie

• Quick & Easy: Comes together in under an hour, making it perfect for last-minute cravings or busy weeknights.
• Simple Ingredients: You probably have everything you need—Oreos, chocolate, marshmallows—right in your pantry. No fancy grocery trips required.
• Perfect for Any Occasion: Whether it’s a birthday bash, holiday party, or just a Tuesday night, this mud pie fits right in.
• Crowd-Pleaser: Kids, adults, grandparents—even picky eaters—can’t resist the layers of chocolatey goodness and toasted marshmallow.
• Unbelievably Delicious: The combo of crunchy Oreo crust, fudgy chocolate filling, and gooey marshmallow is comfort food at its absolute best.

What sets my Oreo Mississippi Mud Pie recipe apart isn’t just the ingredients—it’s the way they come together. I blend the chocolate filling until it’s silky-smooth (no grainy bits here), and I use a torch to get that toasted marshmallow topping just right. It’s not just another mud pie; it’s a recipe tuned for maximum flavor, texture, and wow-factor.

This dessert isn’t just good—it’s the sort that makes you close your eyes after the first bite, savoring the way everything melts together. It’s comfort food, made faster and a little more fun, without losing that soul-soothing, nostalgic satisfaction. If you want a dessert that’s low-stress but high-impact, this Oreo Mississippi Mud Pie is your new go-to for impressing guests or turning an ordinary night into something memorable.

What Ingredients You Will Need

This Oreo Mississippi Mud Pie uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Honestly, most of these are pantry staples, and you can swap things as needed—so don’t sweat if you’re missing one or two!

For the Oreo Crust:

• 24 Oreo cookies (use original or Double Stuf for extra richness)
• 6 tablespoons (85g) unsalted butter, melted (adds that classic buttery crunch)

For the Chocolate Mud Filling:

• 1 cup (170g) semisweet chocolate chips (I like Ghirardelli for super smooth results)
• 1/2 cup (120ml) heavy cream
• 1/4 cup (55g) unsalted butter (room temperature helps it blend)
• 3/4 cup (150g) granulated sugar
• 1/4 cup (30g) unsweetened cocoa powder (Dutch-process for deeper flavor)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract (pure vanilla makes a big difference)
• Pinch of salt

For the Toasted Marshmallow Topping:

• 3 cups (150g) mini marshmallows (or use regular cut in half—works fine!)
• Optional: 1/4 cup (30g) crushed Oreos for garnish

Substitution Tips:

• Gluten-Free: Use gluten-free chocolate sandwich cookies instead of Oreos.
• Dairy-Free: Swap out butter and cream for plant-based alternatives.
• Chocolate: Try milk chocolate chips for a sweeter twist, or dark chocolate for richer flavor.

If you’re feeling adventurous, toss in a handful of chopped pecans or walnuts for a nutty crunch (my uncle swears by this addition). In summer, a few fresh raspberries on top do wonders. The ingredients are flexible—so don’t be afraid to make it your own!

Equipment Needed

• 9-inch (23cm) Pie Dish: Glass or ceramic works best, but a metal pan is fine too.
• Food Processor or Blender: For crushing Oreos quickly. A zip-top bag and rolling pin work in a pinch!
• Mixing Bowls: At least two—one for crust, one for filling.
• Whisk: For combining the filling ingredients smoothly.
• Rubber Spatula: Makes scraping every bit of chocolate out (don’t waste it!).
• Oven and Broiler or Kitchen Torch: For toasting the marshmallow topping. If you don’t have a torch, your oven broiler does the job.
• Measuring Cups and Spoons: Precision matters—especially with chocolate!

I’ve made this pie using just a zip-top bag and rolling pin for the crust, and honestly, it works fine if you don’t want extra dishes. If you’ve got a kitchen torch, use it for the marshmallows—it’s a little more fun and gives you more control. Don’t forget to keep your pie dish in good shape by soaking it in warm water after use (helps with stuck-on chocolate!). Budget-friendly pans work great, so don’t worry if yours isn’t fancy.

Preparation Method

1. Make the Oreo Crust:
   • Preheat oven to 350°F (175°C).
   • Crush Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
   • Mix crumbs with melted butter until evenly combined (it should look like wet sand).
   • Press mixture firmly into the bottom and up the sides of your 9-inch pie dish. Use the back of a spoon or measuring cup for an even crust.
   • Bake crust for 8 minutes. Remove and let cool while you make the filling.
2. Prepare the Chocolate Filling:
   • In a medium saucepan over low heat, melt chocolate chips, heavy cream, and butter together, stirring constantly until smooth and glossy (about 3-4 minutes).
   • Remove from heat. Whisk in sugar, cocoa powder, eggs, vanilla, and a pinch of salt until completely combined.
   • Pour chocolate filling into cooled Oreo crust.
3. Bake the Pie:
   • Bake at 350°F (175°C) for 25-30 minutes, or until filling is set but still a bit wobbly in the center. (Don’t overbake—gooey is good!)
   • If you notice the crust browning too quickly, cover edges with foil.
   • Cool on a rack for 30 minutes. The filling will firm up as it cools.
4. Add the Marshmallow Topping:
   • Spread mini marshmallows evenly over cooled pie.
   • Toast with a kitchen torch until golden and puffy. If you don’t have a torch, place pie under a broiler for 1-2 minutes, watching closely to prevent burning.
   • Optional: Sprinkle with extra crushed Oreos for garnish.
5. Final Cool & Serve:
   • Let pie cool for at least 20 minutes before slicing (trust me, it’s easier to cut).
   • Serve warm for oozy chocolate, or chill for a firmer texture—both ways are delicious!

Troubleshooting Tips: If your filling splits or looks grainy, try whisking it vigorously or adding a splash of cream. Marshmallows can burn fast—keep a close eye!

Personal tip: Run your knife under hot water before slicing for clean, neat pieces (learned that after a few messy attempts!).

Cooking Tips & Techniques

After making this Oreo Mississippi Mud Pie more times than I care to admit, I’ve picked up a few tricks. First off, don’t rush the cooling step—if you do, you’ll end up with a chocolate puddle rather than neat slices. Trust me, patience pays off.

• Chocolate Filling: Use low heat and constant stirring to get a silky texture. If you see any lumps, switch to a whisk and keep going—it’ll smooth out.
• Oreo Crust: Press down firmly. I once didn’t tamp it enough and the crust crumbled everywhere (lesson learned!).
• Marshmallow Topping: Toast marshmallows just before serving for the freshest look and gooey texture. If you broil, rotate the pie for even browning.
• Timing: Prep your crust and filling simultaneously to save time. I usually crush Oreos while the butter melts.
• Consistency: Always measure ingredients—especially chocolate and cream—for reliable results.

If you’re multitasking, set out all ingredients and tools before you start (mise en place!). It’s one of those habits that makes baking feel less chaotic. Don’t be afraid to experiment—sometimes the best pies come from happy accidents (like that time I used salted butter and loved the sweet-salty vibe).

Variations & Adaptations

• Gluten-Free Version: Swap regular Oreos for your favorite gluten-free chocolate sandwich cookies. Everything else stays the same!
• Nutty Twist: Add a layer of chopped pecans or walnuts between the crust and filling for extra crunch. My sister loves this version for holiday potlucks.
• Seasonal Fruit: Top with fresh berries—raspberries, strawberries, or even sliced bananas—after toasting the marshmallows.
• Flavor Swap: Use mint Oreos for a fresh, cool twist. Or drizzle with peanut butter before adding marshmallows (if you’re a PB lover like me).
• Dairy-Free Adaptation: Use plant-based butter, coconut cream, and dairy-free chocolate chips. The result is just as indulgent!

For a summer cookout, I sometimes grill the marshmallow topping outside—gives it a subtle smoky flavor. If you want individual portions, press the crust into muffin tins and bake mini mud pies. The options are endless, so let your taste buds lead the way!

Serving & Storage Suggestions

This Oreo Mississippi Mud Pie is best served slightly warm, with the marshmallow topping gooey and golden. Slice it with a sharp knife (run it under hot water for clean edges) and plate each piece with a sprinkle of crushed Oreos or a few fresh berries if you want to impress.

• Serving Temperature: Warm for a soft, melty center or chilled for firmer slices—both are crowd-pleasers!
• Pairings: Enjoy with cold milk, hot coffee, or a scoop of vanilla ice cream on the side. Honestly, it’s hard to go wrong.
• Storage: Cover leftovers tightly and store in the refrigerator for up to 4 days. The flavors deepen and meld overnight, making each bite even better.
• Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge, then reheat gently or serve chilled.
• Reheating: Warm individual slices in the microwave for 10-15 seconds to revive the gooey marshmallow and soften the filling.

If you make this for a party, prep it the day before and add the toasted marshmallows just before serving. The pie travels well and still looks stunning hours later—trust me, it’s a dessert that holds up!

Nutritional Information & Benefits

Each slice (1/8 of pie) contains roughly:

• Calories: 410
• Protein: 5g
• Fat: 22g
• Carbohydrates: 51g
• Fiber: 2g
• Sugar: 34g

The Oreo crust provides a satisfying crunch, while the chocolate filling delivers antioxidants from cocoa (a little health boost!). Marshmallows are all about fun, but you can opt for lower-sugar brands if that’s your thing. This pie contains dairy, eggs, and gluten unless you use the suggested substitutions. For those watching carbs, use sugar-free sweeteners and low-carb cookies—I’ve done it, and it still tastes amazing.

From a wellness perspective, I’m all for balance. This dessert is a treat, but it brings joy to the table—and that’s just as important as the numbers.

Conclusion

This Oreo Mississippi Mud Pie with Toasted Marshmallow Topping is more than just a dessert—it’s a ticket to pure, chocolatey happiness. Whether you’re baking for your family, friends, or just yourself (no judgment!), it’s worth every minute in the kitchen. The layers of texture, nostalgic flavor, and ease make it a winner, every time.

Experiment with flavors, swap ingredients, and make it your own—there’s no wrong way to enjoy this pie. Personally, I love how it brings my family together around the table, sharing stories and giggles over messy, marshmallowy slices.

Give it a try, share your twists, and let me know in the comments how yours turns out! If you snap a photo for Pinterest, tag me—I can’t wait to see your masterpieces. Here’s to desserts that feel like a warm hug and taste like a dream!

FAQs

Can I make Oreo Mississippi Mud Pie ahead of time?

Yes! You can prepare the pie a day in advance and add the toasted marshmallow topping just before serving. It actually tastes even better after sitting overnight in the fridge.

What if I don’t have a kitchen torch for the marshmallow topping?

No worries! Just use your oven’s broiler for 1-2 minutes. Watch closely—the marshmallows toast fast.

Can I freeze this mud pie?

Absolutely. Slice and wrap pieces tightly in plastic, then freeze. Thaw in the fridge when ready to serve. The texture holds up well.

How do I make this recipe gluten-free?

Just replace the Oreos with your favorite gluten-free chocolate sandwich cookies. All other steps stay the same!

What’s the best way to get clean pie slices?

Run your knife under hot water and wipe it between cuts. This helps the filling and marshmallow topping slice smoothly, with minimal mess.

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