No-Bake Chocolate Mud Pie with Whipped Cream

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich chocolate mud pie featuring a crumbly cookie crust and a smooth, creamy filling topped with fluffy whipped cream. This American-inspired recipe, ready in about 20 minutes, layers chocolate sandwich cookies, unsalted butter, semisweet chocolate chips into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 390 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 American cuisine 390 cal/serving

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Ingredients

24 cookies, crushed chocolate sandwich cookies
6 tablespoons, melted unsalted butter
8 ounces semisweet chocolate chips
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1 cup, chilled whipping cream

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Instructions

Step 1: Combine 24 crushed chocolate sandwich cookies with 6 tablespoons melted unsalted butter in a bowl until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate crust for 30 minutes to set.
Step 2: In a heatproof bowl set over simmering water, melt 8 ounces semisweet chocolate chips with 1/2 cup heavy cream, stirring until smooth and glossy. Remove from heat and cool slightly.
Step 3: In a separate bowl, whip 1 cup chilled whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
Step 4: Fold the whipped cream gently into the cooled chocolate mixture until fully combined and smooth.
Step 5: Pour the chocolate filling into the chilled cookie crust and smooth the top. Refrigerate for at least 4 hours or overnight until firm before serving.