Mississippi Mud Pie (Frozen Coffee Ice Cream Pie)

Mississippi mud pie means different things to different people. Some versions are baked and pudding-like, while others lean into ice cream. This take—adapted from Baked Explorations by Matt Lewis and Renato Poliafito—is the frozen variety: a crunchy Oreo cookie crust layered with silky bourbon fudge, store-bought coffee ice cream, toasted pecans, and more chocolate fudge to finish. The combination is rich, chocolaty, lightly boozy, and perfect for making ahead.

Since we first printed this recipe on our site in 2011, there have been some changes at the grocery store. We swapped discontinued Nabisco Famous Chocolate Wafers (RIP) for Oreos. To reflect modern tastes, the BA test kitchen also opted to toast the pecans for deeper flavor and top the pie with flaky sea salt for balance. The result is an easy, crowd-pleasing frozen Mississippi mud pie that’s equally at home at a summer cookout or holiday gathering.

Mississippi Mud Pie FAQ

Why is it called Mississippi mud pie?

No one knows for certain where Mississippi mud pie originated, and there’s no single definitive version. Though often considered a Southern classic, the chocolaty dessert is relatively modern, first appearing in print around 1975. It’s widely believed to be a descendant of World War II–era Mississippi mud cake.

Depending on the recipe, the pie may appear as a black-bottom chocolate pudding pie with a baked pastry crust, a layered icebox pie, or—as in this recipe—a frozen coffee ice cream pie with chocolate cookie crust, fudge, and nuts. Regardless of the version, both pie and cake are thought to take their name from their rich fudgy layers, which are thought to resemble the muddy banks of the Mississippi River.

Can I use a different flavor of ice cream?

Yes. In their book, Lewis and Poliafito note that while coffee ice cream gives this Mississippi mud pie its signature character—providing a bittersweet note that complements the rich chocolate and bourbon—chocolate or vanilla ice cream would also work well. You could also use butter pecan, rocky road, or cookie dough if you prefer a version with more mix-ins.

You could even make your own ice cream:

Can I make this Mississippi mud pie ahead?

Absolutely. In fact, it’s best made in advance since each layer needs time to chill or freeze. Once assembled, the pie keeps well in the freezer for up to 4 days when tightly wrapped.

Why use Oreos instead of chocolate wafer cookies?

Lewis and Poliafito’s recipe calls for Nabisco chocolate wafer cookies, which are no longer available. Oreo cookies create a similarly dark, crisp crust and are easy to find in most grocery stores.

Why finish the pie with flaky salt?

A light sprinkle of flaky sea salt balances the sweetness of the chocolate and coffee while adding a pleasant bit of crunch to each slice. It’s optional but highly recommended.

This recipe was adapted from ‘Baked Explorations’ by Matt Lewis and Renato Poliafito. Buy the full book on Amazon or Bookshop.

Recipe information

• Total Time

  2 hours (plus chilling)

• Yield

  12–16 servings

Total Time

2 hours (plus chilling)

Yield

12–16 servings

Ingredients

Crust and filling

24

1

6

½

4

¼

2

½

1

1

1

Topping and assembly

2

2

1

¼

3

1

Need to make a substitution?

Preparation

1. Crust and filling

   Step 1

   Pulse 24 Oreos or other creme-filled chocolate sandwich cookies and 1 Tbsp. granulated sugar in a food processor until very fine crumbs form, 30–45 seconds. Drizzle in 6 Tbsp. (¾ stick) unsalted butter, melted, slightly cooled, and pulse just until crumbs are evenly saturated, 5–10 times. Transfer mixture to a 9"-diameter pie dish and press firmly across bottom and up sides in an even layer with a measuring cup. Chill at least 30 minutes and up to 12 hours.

   Step 2

   Place a rack in middle of oven; preheat to 350°. Toast ½ cup raw pecans in a single layer on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened in color, 13–17 minutes. Transfer to a cutting board and let cool, then finely chop.

   Step 3

   Place 4 oz. bittersweet chocolate (preferably 60%–72% cacao), coarsely chopped, in a large heatproof bowl. Bring ¼ cup plus 1 Tbsp. heavy cream, 3 Tbsp. chilled unsalted butter, 2 Tbsp. light corn syrup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt just to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit 1 minute, then whisk until chocolate is melted and mixture is completely smooth. Add 1 cup (110 g) powdered sugar, sifted, and 1 Tbsp. bourbon and whisk until smooth. Scrape into crust and spread into an even layer. Cover loosely with plastic wrap and chill 2 hours.

   Step 4

   Microwave 1 pint coffee ice cream on high in 10-second bursts until softened, 20–30 seconds. Transfer to a large bowl and, using a rubber spatula, mix until slightly malleable. Spread ice cream over chilled fudge filling. Sprinkle pecans evenly over, gently pressing into ice cream. Freeze until ice cream is firm, 1–2 hours.

2. Topping and assembly

   Step 5

   Bring 2 Tbsp. heavy cream, 2 Tbsp. unsalted butter, 1 Tbsp. light corn syrup, and ¼ tsp. Diamond Crystal or Morton kosher salt just to a simmer in a small saucepan over low heat. Remove from heat and whisk in 3 oz. bittersweet chocolate (preferably 60%–72% cacao), coarsely chopped, until chocolate is completely melted and mixture is smooth. Whisk in 1 tsp. bourbon. Let cool, then drizzle over ice cream and pecan layers in a crosshatch pattern. Freeze pie until topping set, about 20 minutes.

   Step 6

   To serve, sprinkle pie with flaky sea salt, if desired, and cut into slices with a warm sharp knife.

   Do Ahead: Mississippi mud pie can be made 4 days ahead. Tightly wrap and keep frozen.

   Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra Massillon

   Editor’s note: This Mississippi mud pie recipe first appeared online in February 2011. It has been adapted by the Bon Appétit Test Kitchen for style and updated to reflect today’s grocery stores. Head this way for more of our favorite chocolate pie recipes →

Crust and filling

Step 1

Pulse 24 Oreos or other creme-filled chocolate sandwich cookies and 1 Tbsp. granulated sugar in a food processor until very fine crumbs form, 30–45 seconds. Drizzle in 6 Tbsp. (¾ stick) unsalted butter, melted, slightly cooled, and pulse just until crumbs are evenly saturated, 5–10 times. Transfer mixture to a 9"-diameter pie dish and press firmly across bottom and up sides in an even layer with a measuring cup. Chill at least 30 minutes and up to 12 hours.

Step 2

Place a rack in middle of oven; preheat to 350°. Toast ½ cup raw pecans in a single layer on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened in color, 13–17 minutes. Transfer to a cutting board and let cool, then finely chop.

Step 3

Place 4 oz. bittersweet chocolate (preferably 60%–72% cacao), coarsely chopped, in a large heatproof bowl. Bring ¼ cup plus 1 Tbsp. heavy cream, 3 Tbsp. chilled unsalted butter, 2 Tbsp. light corn syrup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt just to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit 1 minute, then whisk until chocolate is melted and mixture is completely smooth. Add 1 cup (110 g) powdered sugar, sifted, and 1 Tbsp. bourbon and whisk until smooth. Scrape into crust and spread into an even layer. Cover loosely with plastic wrap and chill 2 hours.

Step 4

Microwave 1 pint coffee ice cream on high in 10-second bursts until softened, 20–30 seconds. Transfer to a large bowl and, using a rubber spatula, mix until slightly malleable. Spread ice cream over chilled fudge filling. Sprinkle pecans evenly over, gently pressing into ice cream. Freeze until ice cream is firm, 1–2 hours.

Topping and assembly

Step 5

Bring 2 Tbsp. heavy cream, 2 Tbsp. unsalted butter, 1 Tbsp. light corn syrup, and ¼ tsp. Diamond Crystal or Morton kosher salt just to a simmer in a small saucepan over low heat. Remove from heat and whisk in 3 oz. bittersweet chocolate (preferably 60%–72% cacao), coarsely chopped, until chocolate is completely melted and mixture is smooth. Whisk in 1 tsp. bourbon. Let cool, then drizzle over ice cream and pecan layers in a crosshatch pattern. Freeze pie until topping set, about 20 minutes.

Step 6

To serve, sprinkle pie with flaky sea salt, if desired, and cut into slices with a warm sharp knife.

Do Ahead: Mississippi mud pie can be made 4 days ahead. Tightly wrap and keep frozen.

Editor’s note: This Mississippi mud pie recipe first appeared online in February 2011. It has been adapted by the Bon Appétit Test Kitchen for style and updated to reflect today’s grocery stores. Head this way for more of our favorite chocolate pie recipes →

Recipe notes