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 RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate wafer cookies, unsalted butter, dark chocolate, unsalted butter, granulated sugar, dark brown sugar, kosher salt, vanilla extract, large eggs, all purpose flour, granulated sugar, unsweetened cocoa powder, all purpose flour, kosher salt, large egg yolks, whole milk, unsalted butter, vanilla extract, heavy cream
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1027 calories, Carbohydrate 95 grams, Fat 70 grams, Fiber 3 grams, Protein 14 grams, Sugar 68 grams
MISSISSIPPI MUD PIE
This Mississippi Mud Pie is a rich and indulgent dessert made with flourless chocolate filling topped with whipped cream in a buttery chocolate graham cracker crust - lord have mercy on our waistlines.
Provided by Rebecca Hubbell
Categories Dessert
Time 2h25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Add graham crackers to a food processor and pulse until they become fine crumbs.
- Transfer to a bowl and make a well in the crumbs, pour the melted butter into the well and mix to combine. Add the sugar and stir until combined.
- Press crust mix into the bottom and sides of a 9-inch springform pan5. Using a straight-edge glass will help with this.
- Place the springform pan on a large baking sheet and bake for 10 minutes.
- While crust is baking, melt the butter in the microwave on 30-second intervals until fully melted and add to a large mixing bowl.
- Melt the chocolate chips in the microwave for 30-second intervals, stirring between each one until melted. Add to the mixing bowl along with the sugars, vanilla paste, and salt and whisk to combine.
- Stir together the hot water and espresso powder and then add to the mixing bowl and whisk to combine.
- Whisk in the eggs one at a time, making sure no yolk is visible after each addition.
- Whisk in the cocoa until fully incorporated. The mixture will be slightly runny.
- Carefully pour the mixture into the prepared pie crust.
- Carefully transfer to the oven and bake for 40 to 45 minutes. Make sure the springform pan is still on the baking sheet in the oven.
- Remove from oven and allow to cool to room temperature ( about 1 to 2 hours). Once cooled, prepare your whipped cream by beating together the heavy cream, powdered sugar, and vanilla in a chilled metal bowl until soft peaks form. Then top the pie with the whipped cream recipe and chocolate and serve.6,7,8
Nutrition Facts : Calories 479 kcal, Carbohydrate 46 g, Protein 5 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 123 mg, Sodium 200 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
CAROLINA MUD PIE
Steps:
- For the crust: Add the chocolate sandwich cookies to a food processor and pulse until finely ground, then add the salt and pulse again to combine. Drizzle the melted butter into the food processor while running until the mixture resembles wet sand. Press the mixture evenly and firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 30 minutes to 1 hour.
- For the pie: Stir together the chocolate with the condensed milk and vegetable oil in a small saucepan over medium-low heat and cook, stirring constantly, until smooth, melted and combined. Pour the chocolate mixture into the bottom of the chilled pie crust, using an offset spatula to spread into an even layer. Sprinkle the pecans over the chocolate layer and set aside.
- In a medium bowl, whisk together the pudding mix with the cold milk until very thick. Fold 1/2 cup whipped topping into the pudding, then spread evenly over the chocolate layer. Top with the remaining whipped topping. Refrigerate until set, 4 hours or up to overnight.
- For the garnish: Add the heavy cream and chocolate chips to a small bowl. Microwave for 30 seconds, then stir and microwave again for 10 seconds more. Repeat in 10-second increments until the chocolate is smooth. Sprinkle the pie with the crushed cookies and chopped pecans, then drizzle with the chocolate before serving.
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
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 :
MISSISSIPPI MUD PIE II
This delicious crust is made with flour, chopped walnuts and butter, pressed into a 9-inch pie tin, and baked till lightly golden. It 's then filled with chocolate pudding that is then smothered with a sweetened whipped cream and cream cheese frosting.
Provided by Tracy
Categories Desserts Pies Slab Pie Recipes
Time 2h40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 34 g, Cholesterol 57.7 mg, Fat 25.4 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 12.5 g, Sodium 390.7 mg, Sugar 24.4 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 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
There was (note the word was, unfortunately) a Cajun restaurant here. We went there very often and got friendly with the owner/cook. When they decided to go into another business I managed to get his Mississippi Mud Pie recipe. Had eaten it there so many times he probably felt sorry for me not to be able to taste it again. I love it! In the midst of all the "Mud" pies here I still hope you'll want to try it.
Provided by Chef Dudo
Categories Pie
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 583.5, Fat 47.1, SaturatedFat 28.6, Cholesterol 171.4, Sodium 292.5, Carbohydrate 44.9, Fiber 5.5, Sugar 29.5, Protein 8.8
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
MISSISSIPPI MUD PIE
This indulgent American-style dinner party dessert has layers of Oreo biscuits, brownie, chocolate custard and whipped cream
Provided by Katy Greenwood
Categories Dessert, Treat
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
- To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn't touch the water), or in short bursts in the microwave.
- In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
- Pour into the baked biscuit case and return to the oven for 15-20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
- Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
- Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
- Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.
Nutrition Facts : Calories 680 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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