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
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 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 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.
Nutrition Facts : Calories 848 kcal, Carbohydrate 83 g, Cholesterol 154 mg, Fiber 4 g, Protein 10 g, SaturatedFat 28 g, Sodium 238 mg, Sugar 65 g, Fat 53 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
MISSISSIPPI MUD PIE
This is from Maida Heatter's Chocolate Desert Cookbook. Prep time includes freezing the crust and re-freezing after completion.
Provided by dojemi
Categories Pie
Time 3h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 404.6, Fat 24.3, SaturatedFat 12.9, Cholesterol 43.4, Sodium 185.7, Carbohydrate 47.6, Fiber 2.6, Sugar 33, Protein 4.8
MISSISSIPPI MUD PIE
Make and share this Mississippi Mud Pie recipe from Food.com.
Provided by LAURIE
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 644.5, Fat 41.8, SaturatedFat 23.9, Cholesterol 100, Sodium 267.6, Carbohydrate 67.7, Fiber 3.5, Sugar 54, Protein 7.7
NO BAKE MISSISSIPPI MUD ICE CREAM CAKE RECIPE
This No Bake Mississippi Mud Pie Cream Pie is the perfect summer dessert!
Provided by Camille Beckstrand
Categories Dessert
Time 8h20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 757 kcal, Carbohydrate 72 g, Protein 12 g, Fat 49 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 72 mg, Sodium 387 mg, Fiber 5 g, Sugar 49 g, ServingSize 1 serving
MISSISSIPPI MUD ICE CREAM PIE
This mocha and fudge pie is always a huge hit with family and guests! A spectacular yet easy to prepare make-ahead dessert. Simply assemble in advance, and then store in the freezer until serving time. Serve with whipped cream and a maraschino cherry on top. YUM! Note: Cook time is freezer time.
Provided by BecR2400
Categories Frozen Desserts
Time 4h15m
Yield 1 frozen pie, 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 196.8, Fat 9.9, SaturatedFat 2.1, Sodium 227.4, Carbohydrate 26, Fiber 0.6, Sugar 15.3, Protein 1.7
MISSISSIPPI MUD PIE WITH ICE CREAM
Make and share this Mississippi Mud Pie With Ice Cream recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Pie
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 257.9, Fat 16.5, SaturatedFat 6.6, Cholesterol 5.2, Sodium 192.9, Carbohydrate 29.1, Fiber 1.7, Sugar 17.8, Protein 2.5
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
Provided by Food Network
Time 8h40m
Yield 10 servings
Number Of Ingredients 3
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
Prepare ice cream the day before or very early on the day of assembling Mississippi Mud Pie.
Provided by Food Network
Categories dessert
Time 1h8m
Yield 8 to 12 portions
Number Of Ingredients 20
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.
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Cuisine American, SouthernTotal Time 4 hrsServings 8Calories 558 per serving
- 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.
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From bsugarmama.com
Estimated Reading Time 3 mins
- In a large bowl, add the brownie mix contents along with egg, water, and oil. Mix well and until smooth. Spray a 9 inch Springform pan and pour the brownie mix into the pan. Bake according to the times indicated on the brownie mix box. Once finished baking, let cool completely.
- Take the carton of frozen ice cream and cut the carton away from the ice cream. ACT QUICKLY. Cut the ice cream into slices and place on top of the brownie mix. Fill in the missing spaces of the ice cream layer by cutting smaller pieces of the ice cream. Use a rubber spatula to smooth the layer evenly. I used about all of the ice cream except about a 4th but you can use all of the ice cream. Once the layer is spread evenly, place back in the freezer for about 15-30 minutes.
- Take the cake out of the freezer, and quickly spread the jars of marshmallow fluff on top of the ice cream layer evenly. Next, spread the chocolate icing on top of the marshmallow fluff with a butter or serrated knife and sprinkle with milk chocolate chunks. Place back in the freezer for 8 hours or overnight.
MISSISSIPPI MUD ICE CREAM PIE - 5 BOYS BAKER
From 5boysbaker.com
Servings 8-10Estimated Reading Time 4 minsCategory DessertsTotal Time 456612 hrs 12 mins
- Put the Oreos in a food processor or blender and grind into fine crumbs. (You do not need to remove the filling from the Oreos.) Also, you could also place the Oreos in a resealable bag and crush them with a rolling pin. You want fine crumbs, so this way might take a little longer.
- In a small saucepan melt the butter and chocolate, stir until smooth. Stir in the sugar, mixing until combined. Gradually stir in the evaporated milk and bring to a boil, stirring constantly. Once it comes to a boil, reduce the heat and let is gently boil/simmer for about 5 minutes or until thickened, stirring often. (It will be fairly thick.)
MISSISSIPPI MUD PIE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Chocolate, sugar, butterAlternative names Mud pieRegion or state MississippiPlace of origin United States
MISSISSIPPI MUD PIE (A), AKA COFFEE ICE CREAM TART ...
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- In a food processor, pulverize the wafer cookies into a very fine crumb. You should have about 1½ cups. Place the crumbs into a bowl, add the sugar, and stir until combined.
- Pour the melted butter over the crumbs and mix well. Transfer the crumb mixture to a 9-inch pie plate and press it into the bottom and up the sides. Use the hack of a large spoon to get an even crust. Set the crust aside in the refrigerator.
MISSISSIPPI MUD PIE RECIPE BY CAROLINE LANGE
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4.2/5 (5)Estimated Reading Time 1 minServings 8Calories 663 per serving
- First crush your cookies, I put them in my Cuisnart and pulsed until I have uniform fine crumbs. Mix cookie crumbs with the melted butter and press into tart pan. I use my hands first and then finish with a cup to push the crust up along the edges.
- Heat Nutella in the microwave for about 20 seconds, just to loosen it up a little. Then pour Nutella in and spread in an even layer using a spatula. Next, sprinkle 1/4 cup of the unsweetened coconut.
MISSISSIPPI MUD PIE ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
4.4/5 (25)Category Pies/Tarts/CrispsServings 9Total Time 7 hrs 45 mins
- Grease sides and bottom of one 9-inch springform pan with butter and line with parchment rounds.
- In a food processor or using a rolling pin and a large Ziploc bag, crush Oreos into fine crumbs-you should have 3 to 3 and 1/3 cups. Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated.
- Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom and up the sides of the pan.
MISSISSIPPI MUD PIE ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.7/5 (14)Total Time 1 hr 20 minsCategory DessertCalories 739 per serving
- While crust is cooling, mix cream cheese, powdered sugar, white chocolate pudding, and 8 ounces of Cool Whip in a large mixing bowl until smooth.
ICE CREAM MUD PIE RECIPE, WHAT'S COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanCategory DessertServings 8Total Time 22 mins
- In a food processor, whirl chocolate wafers or Oreo Cookies to fine crumbs. Add butter; whirl another 5 to 10 seconds. Reserve 1/4 cup of the crushed Oreos for garnishing the top of the pie. Press crumb mixture firmly and evenly into a 9-inch pie plate or a springform pan. Note: I like to line the pan with plastic wrap. Makes for easier removing of the ice cream pie when time to cut it.
- Spread softened ice cream over the pastry-lined pan. Cover with plastic wrap and freeze until ice cream is firm.
- When ice cream is firm, remove from refrigerator. Remove plastic wrap from the top. Also remove the sides of the springform pan. Spread the top with fudge topping.
- NOTE: It helps to place the fudge sauce in freezer for a time to make the spreading easier. Work quickly. If the chocolate starts to thin and soften, immediately return the Mud Pie to the freezer for a short time before proceeding (I learned this the had way!)
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