Mississippi Mud Ice Cream Pie Food

MISSISSIPPI MUD ICE CREAM PIE RECIPE

Steps:

• Gather the ice cream, bourbon, and pie crust.
• Soften the vanilla ice cream in the refrigerator for about 20 minutes. Mix in 2 tablespoons of bourbon.
• Spread it evenly over the cookie crust. Freeze until ready to assemble.
• Gather the remaining ingredients.
• In a microwaveable bowl, combine chocolate, brown sugar, granulated sugar, heavy cream, and corn syrup. Microwave about 3 minutes, whisking every 30 to 60 seconds.
• When the mixture is combined and has thickened slightly, whisk in the butter, vanilla, and the remaining 1 tablespoon bourbon. Keep warm.
• Remove pie from freezer. Top with half the fudge sauce and half of the chopped pecans. Freeze for about an hour.
• Soften the coffee ice cream in the refrigerator for about 20 minutes. Spread over the now firm first layer. Mound the coffee ice cream in the center as necessary.
• Top with more fudge sauce, reserving some to pass at the table. Top with the remaining chopped pecans.
• Decorate with whipped cream and cover loosely. Freeze for at least four hours, preferably overnight. Serve with the reserved warm fudge sauce.

MISSISSIPPI MUD ICE CREAM PIE

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.

MISSISSIPPI MUD PIE

Steps:

• Mix cookies and butter together and set aside 1 TBS for topping.
• Press mixture in the bottom and sides of a 9 inch pie pan.
• Freeze for 10 minutes.
• Scoop ice cream into balls and place in crust.
• Smooth the top of the ice cream.
• Sprinkle the surface with the remaining crumbs.
• Place pie in freezer.
• In small bowl with mixer, beat 1/2 cup of the cream until stiff peaks form.
• If desired pipe the whipped cream in decorative swirls around the edge of the pie or using two spoons, make rounded dollops around the edge and in the center.
• Return to freezer and freeze at least 20 minutes before serving.
• In small saucepan, combine chips and other 1/2 cup cream and cinnamon.
• Cook over moderated heat, stirring constantly until chocolate melts and mixture is smooth and bubbly.
• Pour into a small pitcher.
• cut pie ito wedges and pass the chocolate sauce to serve.

NO BAKE MISSISSIPPI MUD ICE CREAM CAKE RECIPE

Steps:

• Crush the package of Oreo's (with a blender, food processor, or by hand) and mix with melted butter. Press into 9x13" cake pan or 2 pie pans.
• Soften ice cream at room temperature for about 30-35 minutes. Spread ice cream onto the Oreo crust and freeze for 2 hours.
• Pour warm fudge topping over ice cream. Freeze until well chilled (I usually freeze it for about 6-8 hours to make sure that it is set up).
• Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.

MISSISSIPPI MUD PIE WITH ICE CREAM

Steps:

• Combine cream and water and bring to boil.
• Put chocolate chips in blender and add cream mixture; blend about 1 minute until thick and creamy.
• Put half of mixture over the pie crust. Top with ice cream.
• Top with remaining fudge sauce. Top sauce with Cool Whip and pecans.
• Place in freezer until ready to use.

MISSISSIPPI MUD CAKE

Steps:

• Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
• Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
• Put the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour into the prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Transfer to a wire cooling rack and sprinkle the marshmallows evenly over the hot cake.
• Put the butter in a medium saucepan and, when melted, add the cocoa powder and buttermilk and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.

MISSISSIPPI MUD PIE

Steps:

• For the ice cream: Reconstitute several tablespoons of the coffee crystals in very small amount of hot water and allow to cool. Combine the egg yolks and sugar in bowl, and whip until thick and light. Scald milk in saucepan, remove from heat, and gradually beat into egg mixture. Place the custard in top of a large double boiler and heat, stirring, until custard is thickened and smooth.
• Remove from heat and blend in vanilla, salt, heavy cream, and reconstituted coffee crystals to desired coffee flavor intensity. Chill the custard for at least 6 hours or overnight, then freeze in ice cream freezer according to manufacturer's directions. Return to freezer until ready to assemble mud pie.
• While ice cream is freezing prepare Chocolate Brownie: Preheat the oven to 325 degrees F.
• In a small bowl mix together the flour and baking soda.
• In a small saucepan combine sugar, water, and butter. Bring to a boil and remove from the heat. Stir in the vanilla and half the chocolate morsels and mix well until smooth. Cool mixture to room temperature.
• Stir the egg into cooled mixture and beat well. Add the flour mixture and stir to blend. Fold in remaining chocolate chips. Pour into a greased, 9-inch baking pan, round or square. (You may wish to line pan with parchment paper to ease removal, or use a non-stick pan.) Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.
• For the Whipped Cream: Combine the cream, sugar and vanilla in a chilled bowl and whip to stiff peaks. Refrigerate until ready to use.
• Carefully remove entire brownie from pan onto serving plate. Top with an even, thick layer of ice cream. Top with a layer of whipped cream. Can be refrozen at this point and held for up to 1 week. Serve wedges drizzled with chocolate sauce or fudge and a sprinkle of toasted pecans.

MISSISSIPPI MUD PIE

Steps:

• CHOCOLATE PECAN BROWNIE: Melt chocolate and let cool. Whip butter and add sugar, eggs, salt and vanilla extract. Mix well. Add melted chocolate and flour and mix well. Fold in pecans. Pour into greased 8 by 11 by 2-inch pan and bake in a preheated 375 degree F oven for approximately 30 minutes. Turn out onto flat surface and cool.
• COFFEE ICE CREAM: Scald milk and cream. Add sugar and dissolve. In a separate bowl, beat eggs, vanilla and coffee reduction. Slowly add milk mixture to eggs, whipping continuously. Return to heat and cook for about 15 minutes over low heat, or until mixture coats a spoon. Stir constantly. Let cool overnight and freeze in ice cream freezer.
• WHIPPED CREAM: Whip together in chilled mixing bowl until stiff. Top brownie with ice cream and freeze until set. Top with whipping cream and freeze. Cut into 6 to 8 equal portions and top with warm Hershey's syrup. Garnish with pecan pieces.

MISSISSIPPI MUD PIE

Steps:

• Crust: Melt butter and set aside. Line a 9-inch ovenproof glass pie plate with a 12-inch square aluminum foil tightly out over the rim of the pie plate (use a folded towel to press.) Break the Oreos into small pieces and process in a food processor until fine crumb. In a bowl mix the crumbs with the melted butter until well combined. Turn the mixture into the lined pie plate and distribute evenly with your fingertips working on the sides first and then the bottom. Freeze several hours or overnight.
• Filling: Let the ice cream soften in the refrigerator for about 10 minutes. When the pie is frozen remove the foil from the crust. Gently replace the pie back into the glass pie shell. Spread the ice cream into the pie mounding it high in the center. Freeze the pie and prepare the glaze.
• Glaze: Chop chocolate fine and set aside. Place the water, corn syrup and butter in a small saucepan over moderate heat. Stir until mixture reaches a boil. Add the chopped chocolate and remove from heat. Whisk until homogenous. Cool mixture to room temperature. Pour the cooled glaze carefully over the frozen ice cream to cover the top of the pie. Do not let the glaze pour over the sides! Use a spatula to spread if necessary and work quickly before it hardens. Return the pie to the freezer until it hardens for 3 more hours. You can serve or wrap tightly and keep frozen for later use.

MISSISSIPPI MUD PIE

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.

CONTEST-WINNING MUD PIE

Steps:

• In a microwave, melt chocolate; stir in condensed milk until smooth. Pour into crust; sprinkle with pecans., In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread 1-1/2 cups of pudding mixture over pecans., Fold 1/2 cup whipped topping into the remaining pudding mixture; spoon over pudding layer. Top with remaining whipped topping. Chill until set.

MISSISSIPPI MUD PIE

Steps:

• Line 9 inch ovenproof glass pie plate with foil, covering the rim.
• Set aside.
• Break the cookies into pieces and in processor blend until crumbs are fine (you should have 1 3/4 cups).
• Mix with melted butter and press firmly into pan.
• Place in freezer for several hours or overnight.
• Soften ice cream slightly and carefully remove foil from bottom of frozen crust.
• Place crust on plate and fill with ice cream, mounding it higher in the center.
• Return to freezer until ice cream is very firm.
• Bring water corn syrup and butter to a boil.
• Add chocolate and remove from heat at once.
• Stir until chocolate is melted and mix is smooth Set aside to cool to room temperature.
• Pour the cool glaze over the frozen ice cream to cover the top completely- be careful not to let any run over the sides of the crust.
• If it is necessary to spread the glaze, do it quickly before it hardens.
• It will be very thin.
• When the glaze is frozen firm, the pie may be wrapped.
• airtight and frozen for a reasonable time.
• Serve as is or with sweet whipped cream flavored with liquor and/or toasted nuts.
• Also good with hot fudge sauce!

MISSISSIPPI MUD PIE

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.