Mississippi Mud Pie Spiked Milkshake Shots 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.

SPIKED BANANA CREAM PIE MILKSHAKE

Steps:

• Chill 2 tall glasses.
• Add the overripe bananas, milk and bourbon to a blender and blend until combined. Add the ice cream and blend until smooth. Pour the mixture into the chilled glasses. Top with whipped cream, banana slices, graham cracker bits and cinnamon if using.

MUD PIE

Steps:

• Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.

SPIKED BLUEBERRY PIE MILKSHAKES

Steps:

• Combine the ice cream, milk, frozen blueberries, vodka, graham crumbs and vanilla extract in a blender until pureed. Pour into a glass and cover with whipped cream. Top with extra graham crumbs and a few fresh blueberries.

MUDSLIDE MILKSHAKE

Steps:

• Add all the ingredients to a blender and blend on high until smooth, about 2 to 3 minutes. Pour into glasses and sprinkle with cocoa powder. Drink up baby!!!
• Cook's Note: Chocolate flavored vodka is now being produced by many fine vodka companies. If you can't find it in your liquor store, try butterscotch schnapps. It's less of a mudslide, but every bit as tasty!
• Because you cannot enjoy this alone, get a buddy to be bad with.

SPIKED MILKSHAKES

Steps:

• In a blender, combine the coffee liqueur, dark rum, malt, ice cream and chocolate shavings. Blend until frothy.
• Pour into 6 glasses, top off with 2 ounces of seltzer, and garnish with the crushed coffee beans and a pinch of malt and serve immediately.

MISSISSIPPI MUD CAKE

Steps:

• To make cake, beat sugar and butter until fluffy. Add eggs 1 at a time beating after each. Add flour, cocoa, salt, vanilla and pecans and beat. Place in buttered 9 by 13-inch baking pan. Cut and waxed paper to fit bottom of pan, then butter the paper. Bake in a preheated 350 degrees F until an inserted toothpick comes out clean. Cool on rack and remove waxed paper. For frosting, sift sugar and cocoa together. Add butter, vanilla, and pecans and mix well. Spread over top of cake.
• For frosting, sift sugar and cocoa together. Add butter, vanilla, and pecans and mix well. Spread over top of cake.