Our Mud Pie is the ultimate no-fuss frozen dessert for chocolate lovers. It starts with a crisp Oreo crust, gets filled with creamy ice cream, then finishes with chocolate sauce and fluffy homemade whipped cream on top. It is cold, rich, and always a hit for parties, birthdays, and summer get-togethers.
Not only is this recipe loved by everyone, but it’s also so simple to make and no-fail. For this pie, the baked Oreo crust stays sturdy, the ice cream layer slices cleanly after freezing, and the chocolate drizzle plus whipped cream makes it look like a restaurant dessert with very little effort. We call that a win!
If you loved this, try Ice Cream Cake, Oreo Cheesecake, Chocolate Lasagna, or Brownie Delight. These are all favorites we keep in rotation!
Why you’ll love it + Why it works:
- Easy No-Fuss Dessert. Simple steps and minimal prep make this a go to recipe.
- Feeds a Crowd. We’ve been making this treat for years; it’s ideal for parties and family gatherings.
- Balanced Texture. The crunchy crust is the perfect pairing with the creamy filling and fluffy topping.
- Simple Assembly. Easy layering makes this recipe reliable every time.
Mud Pie Ingredients
Crust
- Oreo Cookies (24): Creates a rich, chocolatey crust with great texture. Place the entire Oreo cookie into the food processor and pulse to make fine crumbs. For a shortcut, purchase a premade Oreo crust from the grocery store, or use regular or chocolate graham crackers, golden Oreos, mint Oreos, or Sandies cookies to make the crust.
- Butter (¼ cup, melted): Helps bind the cookie crumbs together for a firm crust. I used unsalted butter, but salted works just fine as well.
Filling
- Ice Cream (½ gallon, chocolate or coffee): Forms the creamy base of the pie. Choose your favorite flavor for variety.
- Chocolate Sauce (⅓ cup): Adds extra chocolate flavor and a smooth topping. Use store-bought or Homemade Hot Fudge Sauce.
- Heavy Whipping Cream (½ cup): Whips into a light topping that balances the richness.
- Powdered Sugar (2 tablespoons): Sweetens and stabilizes the whipped cream.
- Vanilla Extract (½ teaspoon): Adds flavor to the whipped topping.
- Oreo Cookies (4, crushed, optional): Adds extra crunch and a decorative finish.
How to Make Mud Pie
CRUST. For the crust, preheat the oven to 350°F.
Finely crush the 24 Oreo cookies in a food processor. Add ¼ cup melted butter and mix until well combined. Press it into the bottom and up the sides of a 9″ pie pan.
Bake the chocolate cookie crust for 8-10 minutes. Cool completely, then place it in the freezer.
FILLING. Scoop ½ gallon ice cream into a cake pan or bowl, chop and stir till smooth. Spread the mixture into the crumb crust. Cover and freeze for several hours.
WHIPPED CREAM. When ready to serve, beat ½ cup whipping cream in a small bowl till soft peaks form. Beat in 2 tablespoons powdered sugar and ½ teaspoon vanilla.
SERVE. Drizzle pie with ⅓ cup chocolate sauce, then top with whipped cream and sprinkle additional cookie crumbs if desired.
Kristyn’s Recipe Tips
- Freeze Between Steps: Make sure the crust is fully cooled and frozen before adding ice cream.
- Soften Ice Cream Slightly: Makes it easier to spread evenly.
- Slice with Warm Knife: Run your knife under warm water for clean cuts.
- Work Quickly: Ice cream melts fast, so assemble efficiently.
- Variations: Top with mini chocolate chips, chocolate shavings, chopped candy bars, mini marshmallows, nuts, or drizzle on Caramel Sauce.
Mud Pie Recipe
Equipment
Video
Ingredients
Crust
- 24 Oreo cookies
- ¼ cup butter, melted
Pie
- ½ gallon ice cream, (chocolate or coffee)
- ⅓ cup chocolate sauce
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 4 Oreo cookies, crushed, optional
Instructions
- For the crust, preheat the oven to 350°F.
- Finely crush the 24 Oreo cookies in a food processor. Add ¼ cup melted butter and mix until well combined. Press it into the bottom and up the sides of a 9" pie pan.
- Bake the crust for 8-10 minutes. Cool completely, then place it in the freezer.
- Scoop ½ gallon ice cream into a cake pan or bowl, chop and stir till smooth. Spread into the crumb crust. Cover and freeze for several hours.
- When ready to serve, beat ½ cup whipping cream in a small bowl till soft peaks form. Beat in 2 tablespoon powdered sugar and ½ teaspoon vanilla.
- Drizzle pie with ⅓ cup chocolate sauce, then top with whipped cream and additional cookie crumbs if desired.
Notes
- Freeze Between Steps: Make sure the crust is fully cooled and frozen before adding ice cream.
- Soften Ice Cream Slightly: Makes it easier to spread evenly.
- Slice with Warm Knife: Run your knife under warm water for clean cuts.
- Work Quickly: Ice cream melts fast, so assemble efficiently.
- Variations: Top with mini chocolate chips, chocolate shavings, chopped candy bars, mini marshmallows, nuts, or drizzle on Caramel Sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store this pie in the freezer since it’s ice cream-based. Cover with plastic wrap and foil, and freeze for up to 4–6 months. If not consuming the entire pie at once, add toppings to slices individually for best results.
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This recipe was first shared July, 2019.
Love love love it. Definitely ONCE IN A LIFETIME BIRTHDAY PIE!!!
Yay!! So glad to hear it!