Mississippi Mud Pie Ii Food

MISSISSIPPI MUD PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine walnuts and flour. Mix well, then stir in softened butter or margarine. Stir until ingredients are combined and mixture forms a ball. Press into bottom of a 9x13 inch pan. Bake in preheated oven for 20 minutes, until golden brown. Remove and cool.
• Place pudding mix in a medium bowl and whisk in milk. Mix until smooth. Allow to set up for 5 minutes then spread on top of cooled crust.
• In a large bowl whip cream cheese until fluffy. Beat in confectioner's sugar until mixture is smooth. In a separate bowl, whip cream until soft peaks form, then fold into cream cheese mixture. Spread over pudding layer. Chill before serving.

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.

MISSISSIPPI MUD PIE

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.

MISSISSIPPI MUD PIE

Steps:

• Preheat the oven to 375°F.
• Lightly grease an 8inch springform.
• Mix together the crushed digestive biscuits, the melted butter and the sugar and spoon into the prepared tin.
• Level the biscuit mixture out evenly, using the back of a metal spoon.
• For the filling, measure the chocolate, butter, instant coffee and water into a large pan and heat gently until the butter and chocolate have melted.
• Remove from the heat, and beat in the cream, sugar and eggs and then pour the mixture on to the biscuit crust.
• Bake in the preheated oven for 1¼ hours until the filling is set.
• Allow to cool before removing the tin.
• Serve with whipped cream.

MISSISSIPPI MUD PIE

Steps:

• To prepare the crust, in a medium bowl, mix together flour, sugar, salt, and baking powder.
• Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form.
• Add the beaten egg, tossing with a fork until a slightly dry dough forms.
• Turn dough out onto a lightly floured surface and knead quickly 3 or 4 times until smooth.
• Shape dough into a disk, wrap in plastice wrap, and chill in the refrigerator for at least 1 hour.
• Preheat the oven to 350.
• On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 12 inch circle.
• Fit the dough into a 9 inch pie pan.
• Trim the excess dough, leaving a 1/2 inch overhang.
• Fold the dough under; make a decorative edge.
• Chill crust while preparing filling.
• To prepare the filling, in a medium saucepan, stir together the corn syrup and sugar.
• Bring to a boil over medium heat.
• Remove the pan from the heat.
• Stir in the chocolate and butter.
• Let stand for 1 minute to melt.
• Whisk until smooth.
• In a large bowl, whisk eggs.
• Gradually whisk in the chocolate mixture until well blended.
• Pour the filling into the crust.
• Bake the pie until the filling is set, 35 to 45 minutes.
• Transfer the pie to a wire rack to cool completely.
• Sprinkle with the chocolate shavings and chill until ready to serve.

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.