Maryland Mud Pie with Oreo Whipped Cream
This Maryland Mud Pie doesn't mess around. A crunchy Oreo crust holds a rich dark chocolate pudding filling made from scratch with real chocolate, cocoa powder, and cream. Topped with Oreo whipped cream, chocolate drizzle, and mini chocolate chips, it's a crowd-pleasing dessert that's perfect for cookouts, holidays, date nights, or anytime a serious chocolate craving strikes.
Recipe
Man-Made Oreo Crust
Ingredients
300g Oreo cookies (about 30 cookies)
85g unsalted butter, melted (6 tbsp)
Instructions
Preheat oven to 350°F (175°C).
Crush Oreos into fine crumbs.
Stir together with melted butter until evenly combined.
Press firmly into the bottom and sides of a 9-inch pie plate.
Bake for 10 minutes.
Cool completely before filling.
Chocolate Pudding Filling
Ingredients
600g 2% milk (2½ cups)
400g heavy cream (1⅔ cups)
150g granulated sugar (¾ cup)
45g cornstarch (⅓ cup + 1 tbsp)
30g unsweetened cocoa powder (⅓ cup)
4g espresso powder (1 tsp)
2g kosher salt (½ tsp)
4 large egg yolks - room temp
226g dark chocolate, chopped (2 standard 113g bars)
28g unsalted butter (2 tbsp)
5g vanilla extract (1 tsp)
Instructions
In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, cocoa powder, espresso powder, and salt.
Cook over medium heat, whisking frequently, until steaming hot but not boiling.
In a separate bowl, whisk the egg yolks.
Slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking constantly.
Pour the tempered yolk mixture back into the saucepan.
Continue cooking over medium heat, whisking constantly, until the pudding thickens and begins to bubble, about 5 to 7 minutes.
While the pudding cooks, combine the chopped dark chocolate and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until melted and smooth.
Remove the pudding from the heat and stir in the melted chocolate-butter mixture and vanilla until fully incorporated.
Pour into the cooled Oreo crust.
Press plastic wrap directly onto the surface of the pudding.
Refrigerate at least 4 hours, preferably 6 or overnight.
Oreo Whipped Cream
Ingredients
240g heavy cream (1 cup)
25g powdered sugar (3 tbsp)
3g vanilla extract (½ tsp)
60g crushed Oreo cookies (about 6 cookies)
Instructions
Beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
Reserve a small handful of the crushed Oreos for garnish.
Fold the remaining crushed Oreos into the whipped cream.
Spread or pipe over the chilled pie.
Sprinkle the reserved Oreo crumbs over the top.
Garnish
Ingredients
Mini chocolate chips
Chocolate sauce or ganache for drizzling
Instructions
Sprinkle mini chocolate chips over the pie.
Drizzle with chocolate sauce or ganache.
Chill until ready to serve.
Notes
Adult Version
For an adults-only variation, stir one of the following into the finished pudding along with the chocolate and vanilla:
30g Kahlúa (2 tbsp)
30g Bourbon (2 tbsp)
30g Baileys Irish Cream (2 tbsp)
Date Night Upgrade
Serve each slice with a few fresh strawberries or raspberries. The fruit cuts through the richness and makes the presentation look restaurant-worthy.
Storage
Store covered in the refrigerator for up to 4 days.
Make Ahead
This pie is even better after an overnight chill, making it a perfect make-ahead dessert for holidays, Father's Day, cookouts, or date nights.
