Mississippi Mud Pie Ii Food

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 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:

• 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.

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 I

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.

MISSISSIPPI MUD PIE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
• In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
• Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
• In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
• Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
• Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
• When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
• When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
• Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.
• Enjoy!

MISSISSIPPI MUD PIE

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.

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 MUG PIE

Steps:

• Spray a large microwave-safe mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 tablespoons water. Mix well.
• Add chocolate chips and about a third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute.
• Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute.
• Let cool slightly. Top with whipped topping and garnish with mint, if using. Dig in!

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 II

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook brownie mix as directed.
• Spread jar of Marshmallow Cream over top while hot.
• Cool.
• Mix icing ingredients together.
• Spread cooled cake with icing.

BOURBON MISSISSIPPI MUD PIE

Steps:

• Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust.
• Top with half the bourbon fudge and half the pecans and freeze for about an hour.
• Soften the coffee ice cream, and spread over the now firm first layer.
• Mound the coffee ice cream in the center as necessary.
• Top with the rest of the fudge and pecans.
• Decorate with whipped cream and cover loosely.
• Freeze overnight or at least four hours and serve with warm fudge sauce To make the sauce combine first 5 ingredients in a microwaveable bowl and microwave about 3 minutes, whisking every minute or so.
• When the mixture has thickened somewhat, whisk in last three ingredients.

MISSISSIPPI MUD PIE

Steps:

• Preheat oven to 450 degrees F. Line crust with parchment paper and weight with dried beans or pie weights; bake until dough is lightly golden and set, 10 to 15 minutes. Remove pie and cool on a wire rack. Reduce oven temperature to 350 degrees F.
• For filling: In a bowl, stir together butter, sugar, and cocoa until well combined. Add flour, eggs, and vanilla and mix until smooth. Pour mixture into prepared crust and bake for 30 to 40 minutes.
• Remove pie from oven and cool completely on a wire rack. Gently mound ice cream over pie and freeze until ice cream sets. Drizzle with fudge sauce before serving.

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.