Triple-Layer Mud Pie Recipe -
Triple-Layer Mud Pie Recipe
  • READY IN 3+ hrs

Triple-Layer Mud Pie

Recipe by  

"A layer of rich chocolate and toasted pecans is topped with creamy chocolate pudding and whipped topping."

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Original recipe makes 10 servings Change Servings
  • PREP

    15 mins

    3 hrs 15 mins


  1. Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
  2. Beat milk and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
  3. Refrigerate 3 hours. Store leftovers in refrigerator.
Kitchen-Friendly View


  • How to Toast Nuts
  • Preheat oven to 350 degrees F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.
  • What To Do With Leftover Sweetened Condensed Milk
  • Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavor, stir into your cup of hot brewed coffee or tea instead of regular milk.
  • Variation
  • Prepare as directed, substituting BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.

Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2009

Quick, Easy, Delicious, But too full so I used one 5.9 oz pkg of pudding mix with 1 1/2 cups of milk and eliminated the top cool whip layer. My hubby loves this pie! Update: I used the variation with the unsweetened chocolate and the increased sweetened condensed milk and it made the chocolate fudge layer softer and easier to cut through.

Most Helpful Critical Review
May 21, 2008

just ok.


12 Ratings

Apr 20, 2009

VERY VERY VERY rich and sweet! I LOVE chocolate and sweets, but any more than a tiny slice of this is too much. Shave chocolate over top and chopped up pecans for decoration and to help guests know what's underneath.

Jun 22, 2009

I had a heck of a time with this pie -- it's not the pie's fault though. I know I had a whole box of baker's chocolate, but I couldn't find it, so I sent my boyfriend to the store. Then, I realized he had used up all the milk the night before, so back to the store he went! When I mixed the melted chocolate into the condensed milk, it got SUPER thick, and as I spread it into my store-bought cookie pie shell, the whole thing crumbled -- but, I pieced it back together as best I could. My final problem was when I discovered that I had bought cook and serve pudding instead of instant. By, that point, I thought I'd just work with what I had and used the cook pudding. After all that, the pie was great! My boyfriend wouldn't touch it because of the nuts (and the poor guy had to make two trips to the store!), but my friend and I devoured it! Next time, I will make my own crust so it's not so fragile, though. I'd also make my own whipped topping (sorry Cool Whip).

Nov 14, 2007

i have made this pie a couple of times,using heavy whipping cream instead of the coolwhip. it's almost fool proof and very delicious!

Sep 03, 2011

this was perfect! best chocolate fix ever! i melted the baker's chocolate w/ 1/2 c of sweetened condensed milk - seemed to make the fudge layer a lil fudgier. Made the whole thing in less than 20 min with minimal mess. I plan on making it again... & again... & again :)

Apr 24, 2012

This is too sweet w/ the melted chocolate. Also, maybe I did not make it correctly, but the melted chocolate ended up hardening so much, the pie was hard to cut. The top layers did not seem to congeal enough & the whole thing ended up very messy.

May 19, 2010

very good :) Also very easy to make!


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 469 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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