Go Back
slice of maryland mud pie

Maryland Mud Pie with Oreo Whipped Cream

Maryland Mud Pie combines rich homemade dark chocolate pudding, a crunchy Oreo cookie crust, and fluffy Oreo whipped cream. Finished with mini chocolate chips and chocolate drizzle, this decadent 9-inch pie is a make-ahead favorite for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings 8 Slices
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

Oreo Cookie Crust
  • 1 prepared 9-inch Oreo cookie crust
Chocolate Pudding Filling
  • 600 g 2% milk 2½ cups
  • 400 g heavy cream 1⅔ cups
  • 150 g granulated sugar ¾ cup
  • 45 g cornstarch ⅓ cup + 1 tbsp
  • 30 g unsweetened cocoa powder ⅓ cup
  • 1 tsp instant espresso powder
  • ½ tsp kosher salt
  • 4 large egg yolks
  • 226 g dark chocolate 60–70% cacao, finely chopped
  • 28 g unsalted butter 2 tbsp
  • 1 tsp vanilla extract
  • 2 tbsp Kahlúa, bourbon, or Baileys optional, approximately 30g
Oreo Whipped Cream
  • 240 g heavy cream 1 cup, cold
  • 25 g powdered sugar 3 tbsp
  • ½ tsp vanilla extract
  • 60 g crushed Oreo cookies about 6 cookies
Garnishes
  • Mini chocolate chips
  • Chocolate sauce or ganache
  • Reserved Oreo cookie crumbs

Instructions
 

Prepare the Crust
  1. Prepare and bake a 9-inch Oreo Cookie Crust according to the Oreo Cookie Crust Recipe. Allow it to cool completely before filling.
Make the Chocolate Pudding
  1. Melt the chopped dark chocolate and butter together in a microwave-safe bowl using 20-second intervals, stirring between each until smooth.
  2. In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, cocoa powder, espresso powder, and kosher salt until smooth.
  3. Cook over medium heat, whisking frequently, until the mixture is steaming hot but not boiling.
  4. 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.
  5. 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.
  6. Once the pudding begins bubbling, continue whisking and cooking for 1 additional minute to fully thicken the cornstarch.
  7. Remove the pudding from the heat. Stir in the melted chocolate mixture and vanilla extract until completely smooth.
    8. Adult Variation: For a boozy twist, stir in 2 tablespoons (30g) of Kahlúa, bourbon, or Baileys along with the vanilla.
Fill and Chill
  1. Pour the warm chocolate pudding into the cooled Oreo Cookie Crust, spreading it evenly.
  2. Press plastic wrap directly against the pudding surface to prevent a skin from forming.
  3. Refrigerate for at least 4 hours, preferably overnight, until completely chilled and set.
    4. Man-Made Tip: An overnight chill gives the filling time to firm up and makes it easier to cut clean slices. This is one pie that's worth making ahead.
Make the Oreo Whipped Cream
  1. Beat the cold heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
  2. Reserve a small amount of the crushed Oreos for garnish. Gently fold the remaining cookie crumbs into the whipped cream.
  3. Spread or pipe the Oreo whipped cream over the chilled pudding.
Garnish and Serve
  1. Sprinkle the reserved Oreo crumbs and mini chocolate chips over the whipped cream. Finish with a drizzle of chocolate sauce or ganache.
  2. Keep refrigerated until ready to serve. Slice and serve chilled.

Notes

Chocolate: Use good-quality dark chocolate between 60% and 70% cacao for a rich flavor without excessive bitterness.
Espresso: The espresso powder enhances the chocolate without making the filling taste like coffee.
Make ahead: Prepare the pie the day before serving for the firmest filling and cleanest slices. Add the Oreo whipped cream closer to serving time for the best texture.
Storage: Keep covered in the refrigerator for up to 4 days.