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White Chocolate Mud Pie

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  • Prep 30 min
  • Total 4 hr 30 min
  • Servings 8
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Blogger Bree Hester of Baked Bree takes a spin on Mississippi Mud Pie. A white chocolate version!
By Bree Hester
Updated Aug 1, 2018



  • 1 1/2 cups chocolate cookie crumbs
  • 6 tablespoons butter, melted

White Chocolate Pudding

  • 2 tablespoons cornstarch
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup half-and-half
  • 1/2 cup whipping cream
  • 2 cups whole milk
  • 3 egg yolks
  • 6 oz white chocolate baking bars or squares, melted, cooled slightly
  • 1 teaspoon vanilla


  • 2 1/2 cups whipping cream
  • 2/3 sugar
  • 1 teaspoon vanilla
  • 1/4 cup chocolate shavings


  • 1
    Heat oven to 350°F. In medium bowl, mix cookie crumbs and melted butter. Press in ungreased 9-inch pie plate. Bake 10 minutes. Cool completely.
  • 2
    Meanwhile, in 2-quart saucepan, beat cornstarch, 2/3 cup sugar and the salt with whisk. Beat in half-and-half, 1/2 cup whipping cream and the milk. Beat in egg yolks. Add white chocolate. Heat mixture to boiling, beating constantly with whisk. Reduce heat to medium; cook until pudding coats back of wooden spoon. Stir in 1 teaspoon vanilla. Pour pudding into cooled pie crust. Cover with plastic wrap. Refrigerate 4 hours.
  • 3
    In large bowl, beat 2 1/2 cups whipping cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 2/3 cup sugar and 1 teaspoon vanilla. Beat until cream holds its shape.
  • 4
    Top pie with whipped cream and chocolate shavings. Cut and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    This white chocolate pudding is delicious on its own topped with some fresh berries.
  • tip 2
    To shave chocolate, use a bar of frozen chocolate and a vegetable peeler to get the best curls.
  • tip 3
    To ensure the pudding is very smooth, push the pudding through a strainer before you pour it in the pie crust.


Nutrition Facts are not available for this recipe
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