MISSISSIPPI MUD PIE
Make and share this Mississippi Mud Pie recipe from Food.com.
Provided by B B Adams
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix margarine, flour and nuts; pat into a 13 x 9 inch pan.
- Bake at 350 degrees Fahrenheit for 20 to 30 minutes until lightly browned.
- First Layer:
- Mix confectioners sugar, Cool Whip, and cream cheese until smooth.
- Spread over cooled crust.
- Second Layer:
- Beat instant chocolate pudding, instant vanilla pudding, and milk until thickened.
- Careful spread over first layer.
- Cool until set in refrigerator.
- Top with remaining Cool Whip.
- Sprinkle shaved Chocolate on top for decoration.
- Refrigerate or freeze for up to two months.
Nutrition Facts : Calories 1357.2, Fat 84, SaturatedFat 31, Cholesterol 70.3, Sodium 1341.3, Carbohydrate 139, Fiber 4.7, Sugar 94.2, Protein 18.6
MAKE-AHEAD MISSISSIPPI MUD PIE
This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
- Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
- Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in teaspoon vanilla and 2 tablespoons cold butter.
- Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.
MISSISSIPPI MUD PIE
Provided by Food Network Kitchen
Time 3h10m
Yield 8 to 10
Number Of Ingredients 17
Steps:
- Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
- Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
- Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.
MISSISSIPPI MUD PIE
Prep this Mississippi Mud Pie-a restaurant favorite-in just 20 minutes. You get the same creamy, chocolatey Mississippi Mud Pie you love, without the tab.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spoon over cream cheese layer.
- Refrigerate several hours or until firm. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MISSISSIPPI MUD PIE I
Very easy and deliciously creamy!
Provided by MARBALET
Categories Desserts Pies Slab Pie Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
- Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
- Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.
Nutrition Facts : Calories 440 calories, Carbohydrate 52.5 g, Cholesterol 46 mg, Fat 24.1 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 16.2 g, Sodium 480.9 mg, Sugar 42.2 g
MISSISSIPPI MUD PIE
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.
Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
MISSISSIPPI MUD BROWNIES (MARSHMALLOW BROWNIES)
Irresistible Mississippi Mud Brownies include an easy homemade brownie recipe topped with warm gooey marshmallows and chocolate frosting.
Provided by Lauren Allen
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
- In a large mixing bowl, pour oil over cocoa powder and mix.
- Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing after each addition. Add vanilla and mix.
- Add flour and salt and stir to combine.
- Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
- Once brownies are cool, make the frosting.
Nutrition Facts : Calories 245 kcal, Carbohydrate 29 g, Protein 2 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 185 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
MISSISSIPPI MUD ICE CREAM PIE
This mocha and fudge pie is always a huge hit with family and guests! A spectacular yet easy to prepare make-ahead dessert. Simply assemble in advance, and then store in the freezer until serving time. Serve with whipped cream and a maraschino cherry on top. YUM! Note: Cook time is freezer time.
Provided by BecR2400
Categories Frozen Desserts
Time 4h15m
Yield 1 frozen pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Buy or make crust.
- Fill with softened ice cream; top with fudge topping; sprinkle with walnuts and freeze for several hours or overnight.
- Serve with whipped cream and a maraschino cherry on top.
Nutrition Facts : Calories 196.8, Fat 9.9, SaturatedFat 2.1, Sodium 227.4, Carbohydrate 26, Fiber 0.6, Sugar 15.3, Protein 1.7
MISSISSIPPI MUD PIE
From the bourbon biscuit base to the fudge topping. This recipe for Mississippi mud pie is a chocolate-lovers delight.
Provided by Simon Rimmer
Categories Cakes and baking
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/365F/Gas 4.
- Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.
- For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
- Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
- Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
- Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.
MISSISSIPPI MUD
This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.
Nutrition Facts :
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EASY GLUTEN FREE MUD PIE RECIPE - WHAT THE FORK
From whattheforkfoodblog.com
Estimated Reading Time 8 mins
- Line an 8x8 inch square pan with parchment paper, make sure the paper goes all the way up the sides.
- Add the chocolate sandwich cookies to the bowl of a food processor and pulse until all the cookies are crumbs. Add the butter and pulse to combine.
- Transfer the cookie crumbs to the prepared pan and press into the bottom and up the sides as evenly as possible. Freeze for 10 minutes.
INCREDIBLE FROZEN MUD PIE RECIPE ... - CREATIONS BY KARA
From creationsbykara.com
5/5 (3)Total Time 4 hrs 31 minsCategory DessertCalories 604 per serving
- Finely crush Oreo cookies in a food processor. Add the melted butter and mix till well combined. Press into the bottom and up the sides of a 9" pie pan.
- Scoop ice cream into a cake pan or bowl, chop and stir till smooth. Spread into the crumb crust. Cover and freeze for several hours.
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MISSISSIPPI MUD PIE - EVERYDAY PIE
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5/5 (1)Total Time 1 hrCategory Chocolate
- Bring a small saucepan of water to a boil on the stove. Add the dark chocolate and butter to a medium heatproof bowl and then set the bowl over the saucepan. Stir the chocolate with a rubber spatula until all of the mixture is melted.
- Whisk together sugar, cornstarch and salt in a medium pot. Whisk in the eggs until the mixture is smooth, and then the milk until fully combined. Add in the chopped chocolate.
MISSISSIPPI MUD PIE BARS - FOODNESS GRACIOUS
From foodnessgracious.com
Cuisine AmericanCategory DessertServings 12Estimated Reading Time 3 mins
- Preheat the oven to 350. Line a 9x13 inch baking pan with parchment paper on the base and sides.
- Combine the flour. powdered sugar, grated butter and cocoa powder in a large bowl and rub with your fingertips until it feels like sand.
MISSISSIPPI MUD PIE RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (11)Total Time 6 hrsServings 8-10Calories 689 per serving
- Preheat oven to 350°. In a food processor, pulse cookies to a fine crumb. Add 2 tsp. sugar and the butter and pulse to combine. Gently press mixture over bottom and up sides (but not onto rim) of a 9-in. pie pan, working it evenly into the inside edge. Bake crust until just set (still soft in center when lightly touched; it will firm up as it cools), 8 to 10 minutes. Let cool completely on a rack.
- Heat milk to simmering in a medium saucepan over medium heat. In a large bowl, whisk together egg yolks, 3/4 cup sugar, and the flour and cocoa powder. Whisking constantly, stream in warm milk. Transfer mixture to saucepan used for milk and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring constantly, until a finger drawn across mixture on back of a spoon leaves a trail, 1 to 2 minutes.
- Strain mixture through a fine-mesh strainer into a bowl. Add chopped chocolate and the vanilla and stir until melted. Pour filling into cookie crust and chill uncovered until filling is firm and set, about 4 hours.
- In a large bowl using a mixer on medium-high speed, beat cream and the remaining 1/4 cup sugar until soft peaks form. Mound over pie and sprinkle with shaved chocolate.
MISSISSIPPI MUD PIE RECIPE - STATE OF DINNER
From stateofdinner.com
Ratings 11Category DessertCuisine AmericanTotal Time 4 hrs 45 mins
- Place Oreos in your food processor and pulse about 20 times, until they become fine crumbs. If you do not have a food processor, place them in a zip-top bag. Press the air out, and then smash them with a rubber mallet or crush with a rolling pin.Pour in melted butter and mix well.
- In a large mixing bowl, beat the heavy cream with a whisk attachment on medium-high speed until it begins to thicken.Add in the sugar, vanilla extract, and cream of tartar. Turn mixer onto high speed and continue to beat until soft peaks form. Remove 2 cups to fold into the pudding, and refrigerate the remaining whipped cream until ready to layer on the pie.
- In a large bowl, whisk together the pudding mix and cocoa, ensuring there are no large cocoa clumps. Add in milk and vanilla, and whisk for 2 minutes. Let stand for an additional 5 minutes to thicken.Gently fold in 2 cups of prepared stabalized whipped cream.Refrigerate until ready to use. Once the fudge cake layer has cooled for at least 90 minutes, spread the pudding layer over the top and refrigerate for at leaset 2 hours.
MISSISSIPPI MUD PIE WITH OREO CRUST (ALMOST NO BAKE ...
From carlsbadcravings.com
Reviews 7Total Time 28 minsEstimated Reading Time 8 mins
- Preheat oven to 350 degrees F. Combine Oreo crumbs and butter in a large bowl and stir until well combined. Pour mixture into a 9” pie plate and firmly press the crumbs into the bottom and up the sides to form an even layer.
- Bake for 8 minutes at 350 degrees F then COOL COMPLETELY before proceeding to the next step. You can bake your pie crust up to a day in advance then cover with foil once cooled.
- Beat pudding mixes and milk with a handheld whisk for 2 minutes (it will be thick). Spoon 1-1/2 cups over chocolate layer and smooth.
MISSISSIPPI MUD PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 4Calories 781 per servingCategory Dessert
- In a small heat safe bowl, melt the chocolate chips in 30 second intervals, stirring until the chips are completely melted and smooth.
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From myrecipes.com
Servings 8-10Calories 689 per servingTotal Time 5 hrs
- Preheat oven to 350°. In a food processor, pulse cookies to a fine crumb. Add 2 tsp. sugar and the butter and pulse to combine. Gently press mixture over bottom and up sides (but not onto rim) of a 9-in. pie pan, working it evenly into the inside edge. Bake crust until just set (still soft in center when lightly touched; it will firm up as it cools), 8 to 10 minutes. Let cool completely on a rack.
- Heat milk to simmering in a medium saucepan over medium heat. In a large bowl, whisk together egg yolks, 3/4 cup sugar, and the flour and cocoa powder. Whisking constantly, stream in warm milk. Transfer mixture to saucepan used for milk and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring constantly, until a finger drawn across mixture on back of a spoon leaves a trail, 1 to 2 minutes.
- Strain mixture through a fine-mesh strainer into a bowl. Add chopped chocolate and the vanilla and stir until melted. Pour filling into cookie crust and chill uncovered until filling is firm and set, about 4 hours.
- In a large bowl using a mixer on medium-high speed, beat cream and the remaining 1/4 cup sugar until soft peaks form. Mound over pie and sprinkle with shaved chocolate.
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From foodandwine.com
5/5 (1)Category PiesServings 1Total Time 4 hrs
- MAKE THE COOKIE CRUST Preheat the oven to 350°. In a food processor, pulse the cookies with the sugar and salt until fine crumbs form. Drizzle in the melted butter and pulse until the crumbs are evenly moistened. Transfer the mixture to a 9-inch glass pie plate and press evenly over the bottom and up the side of the dish to form a crust. Bake for 8 minutes, until the crust is fragrant. Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust. Let cool completely.
- MAKE THE CHOCOLATE-PECAN LAYER Spread the pecans in a glass pie plate and bake at 350° for 8 minutes, until toasted and fragrant. Let cool completely, then coarsely chop.
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- Add the melted butter into the Oreo crumbs and stir well. Then pour them into the lined tin and use the back of a spoon to smooth them around the base and sides to create the pie crust. Chill the crust for 30 minutes in the fridge
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