Maryland Mud Pie with Oreo Whipped Cream
Deep chocolate. Oreo crunch.
No holding back.
This isn’t a pie made with instant pudding and a tub of whipped topping. It starts with a rich, homemade chocolate pudding made with real dark chocolate, cocoa powder, heavy cream, and just enough espresso powder to deepen the chocolate flavor without making it taste like coffee.
The filling goes into a crunchy Oreo Cookie Crust and gets finished with fluffy Oreo whipped cream, mini chocolate chips, and a drizzle of chocolate sauce. It’s chocolate on chocolate, with a little more chocolate for good measure.
Make it the day before your next cookout, family gathering, or celebration. The overnight chill gives the pudding time to set, and there’s one less thing to worry about when dessert rolls around.
Man-Made Tip: Whenever possible, I measure ingredients in grams. It’s faster, more consistent, and eliminates the guesswork that comes with packed cups, heaping tablespoons, and uneven scoops. If you own a kitchen scale, now’s the time to use it.
Looking for another chocolate-heavy dessert? My French Silk Pie trades the pudding filling for a rich, silky chocolate mousse, all tucked into a flaky pastry crust.
Maryland Mud Pie with Oreo Whipped Cream
Ingredients
Instructions
- Prepare and bake a 9-inch Oreo Cookie Crust according to the Oreo Cookie Crust Recipe. Allow it to cool completely before filling.
- Melt the chopped dark chocolate and butter together in a microwave-safe bowl using 20-second intervals, stirring between each until smooth.
- In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, cocoa powder, espresso powder, and kosher salt until smooth.
- Cook over medium heat, whisking frequently, until the mixture is 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, whisking constantly to temper them.
- Pour the tempered yolks back into the saucepan. Continue cooking over medium heat, whisking constantly, until the pudding thickens and begins to bubble, approximately 5–7 minutes.
- Once the pudding begins bubbling, continue whisking and cooking for 1 additional minute to fully thicken the cornstarch.
- Remove the pudding from the heat. Stir in the melted chocolate mixture and vanilla extract until completely smooth.
- Pour the warm chocolate pudding into the cooled Oreo Cookie Crust, spreading it evenly.
- Press plastic wrap directly against the pudding surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, preferably overnight, until completely chilled and set.
- Beat the cold heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
- Reserve a small amount of the crushed Oreos for garnish. Gently fold the remaining cookie crumbs into the whipped cream.
- Spread or pipe the Oreo whipped cream over the chilled pudding.
- Sprinkle the reserved Oreo crumbs and mini chocolate chips over the whipped cream. Finish with a drizzle of chocolate sauce or ganache.
- Keep refrigerated until ready to serve. Slice and serve chilled.
