OREO MUD PIE RECIPE
This no-bake mud pie has an Oreo cookie crust, a layer of homemade chocolate pudding, and a fluffy whipped cream topping. It's cool, creamy and totally irresistible!
Provided by LifeMadeSimpleTeam
Categories Dessert
Time 5h15m
Number Of Ingredients 16
Steps:
- Remove 4 Oreo cookies from the package and set aside. In a food processor (or a large ziploc bag with a rolling pin) crush remaining Oreo (filling intact) cookies until fine crumbs form. Add butter and salt, pulse or mix to combine.
- Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling
- In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
- To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups heavy cream, sugar, salt, and espresso powder. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch and the egg yolks until a thick paste forms.
- Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
- Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer AND is thick like pudding (the thicker, the better), about 5-8 minutes. Pour over the sieve to remove any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools the mixture will thicken.
- Pour warm mixture into the chilled crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch.
- When ready to serve in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Spread over the pudding, then remove the filling from the remaining 4 Oreo cookies and crumble over top.
- Keep refrigerated until ready to serve.
Nutrition Facts : ServingSize 8 serving, Calories 698 kcal, Carbohydrate 35 g, Protein 6 g, Fat 60 g, SaturatedFat 36 g, Cholesterol 271 mg, Sodium 207 mg, Fiber 2 g, Sugar 25 g
MUD PIE
Provided by Food Network
Categories dessert
Time 6h30m
Yield 1 very large pie
Number Of Ingredients 6
Steps:
- Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.
PEANUT BUTTER CHOCOLATE MUD PIE
This is the best Peanut Butter Pie I have ever tried. My brother-in-law works in a bakery, and developed this. It is rich enough, you can only have a small sliver. Well worth cheating on the diet. I usually double the recipe and put it into a glass rectangle pan.
Provided by joannaf73
Categories Pie
Time 33m
Yield 1 Pie, 16 serving(s)
Number Of Ingredients 10
Steps:
- Making crust:.
- In large bowl combine cookie crumbs, sugar, and melted butter until combined.
- Press crust over the bottom and sides of the pie pan and put into freezer for 1 hour.(9-inch pie pan).
- Making the Filling:.
- Put heavy cream in chilled bowl and beat using electric mixer on medium speed until stiff peaks form.
- Put the cream cheese and sugar in a bowl and beat until smooth using mixer on medium speed.
- Scrape down the bowl. Add the peanut butter and vanilla, and beat until combined.
- Fold in half of the whipped cream gently, but thoroughly, then fold in the remaining whipped cream until completely combined.
- Spoon the filling into the frozen crust, spreading evenly. cover the pie and refrigerate it for 2 hours.
- Making the Topping:.
- In glass bowl covered in plastic wrap, heat the chocolate and cream on high in microwave for 30 second intervals, stirring until smooth.
- Pour over the top.
- Refrigerate for 3 hours and serve.
- TIP: to firm up faster, place it into the freezer for 30 minutes, then transfer back to the refrigerator. But don't forget to take it out of the freezer after 30 minutes.
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
ZITI & SWEET-BUT-HOT SAUCE WITH SAUSAGE & EGGPLANT
Provided by maria-betar
Number Of Ingredients 1
Steps:
- Step 1Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving a strip of skin between peeled sections. (The eggplant will look striped.) Chop the eggplant and toss with salt. Let the eggplant drain on a kitchen towel while you start the sauce.Step 2Bring a large pot of water to a boil for the pasta. Step 3Heat a large saucepot or skillet over medium-high to high. Add the olive oil, two turns of pan. Add the sausage and cook, stirring occasionally and breaking the meat up with a wooden spoon, until browned, about 5 minutes. Squeeze the excess liquid from the eggplant and add to the saucepot. Add the onion and garlic. Cover partially and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the tomatoes and cook, stirring occasionally and breaking the tomatoes up with the spoon, until the sauce thickens, about 5 minutes. Wilt in the basil and stir in the cherry peppers and brine.Step 4Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1 cup of the cooking water, then drain.Step 5Add the pasta, cooking water, a fat handful of cheese, and a swirl of EVOO and toss until the pasta is coated. Serve in shallow bowls and pass more cheese at the table.
NO-BAKE PEANUT BUTTER GANACHE MUD PIE
I adore this mousse-like pie because it combines chocolate and peanut butter into one sweet-and-salty, smooth-and-crunchy pie. The recipe is perfect when I crave a nonfruit pie, and it's easy enough to whip up on a warm day, no baking required.
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
- For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan place. Place the crust in the freezer.
- For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
- For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set
- aside. In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners'
- sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to
- combine, then raise the speed to medium and beat until completely smooth. Add the peanut
- butter and vanilla and beat until smooth.
- With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten
- it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped
- cream are okay. Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust. Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.
EASY PEANUT BUTTER-MUD PIE
Truth is, you know this peanut butter-mud pie is going to be a hit. What will be a revelation is how easy it is to make.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Reserve 1 Tbsp. peanut butter; beat remaining peanut butter with cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spread over cream cheese layer.
- Refrigerate several hours or until firm. When ready to serve, spread remaining COOL WHIP over pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 10 sec. or just until softened; stir until smooth. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
Nutrition Facts : Calories 490, Fat 31 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 34 g, Protein 9 g
ULTIMATE MUD PIE
Provided by Julie Loria
Categories Milk/Cream Mixer Chocolate Dessert Bake Super Bowl Kid-Friendly Graduation Father's Day Back to School Backyard BBQ Chill Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
- 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
- 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
- 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
- 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
- 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.
More about "easy peanut butter mud pie food"
CHOCOLATE-PEANUT BUTTER MUD PIE | VERY BEST BAKING
From verybestbaking.com
Servings 8Calories 469 per servingTotal Time 5 mins
CLASSIC MUD PIE | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
PEANUT BUTTER NO BAKE COOKIES
From tasteandtellblog.com
EASY PEANUT BUTTER PIE
From theseasonedmom.com
EASY PEANUT BUTTER PIE
From tastesbetterfromscratch.com
MISSISSIPPI MUD PIE RECIPE
From dinnerthendessert.com
PEANUT BUTTER CHOCOLATE MUD PIE
From hugsandcookiesxoxo.com
NO-BAKE PEANUT BUTTER PIE - THE BAKERMAMA
From thebakermama.com
EASY MUD PIE ICE CREAM CAKE RECIPE
From thefreshcooky.com
NO-BAKE PEANUT BUTTER PIE {FOOL PROOF} | LIFE MADE …
From lifemadesimplebakes.com
25 EASY NO-BAKE PIES - INSANELY GOOD
From insanelygoodrecipes.com
PEANUT BUTTER MOUSSE PIE | PD PLUS
From pressdemocrat.com
PEANUT BUTTER MUD PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
PEANUT BUTTER PIE RECIPES
From myfoodandfamily.com
EASY PEANUT BUTTER PIE RECIPE - BEST NO BAKE PEANUT BUTTER PIE!
From dearcrissy.com
EASY CHOCOLATE PEANUT BUTTER PIE RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love