MUD PIE I
Oooo yeah... yummmy.
Provided by Christine L.
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a pie plate well.
- Combine sugar and butter or margarine in a mixing bowl. Blend in vanilla, salt, and beaten eggs. Stir in flour and cocoa . Stir in nuts. Pour mixture into pan.
- Bake 25 minutes, or until toothpick inserted halfway between center and edge comes out clean. Immediately prick holes in pie; spread fudge sauce over top. Cool.
- Beat cold whipping cream and confectioners' sugar in a chilled bowl until peaks form; spread over fudge sauce. Drizzle pie with additional fudge sauce. Refrigerate.
Nutrition Facts : Calories 554.7 calories, Carbohydrate 56.2 g, Cholesterol 117.8 mg, Fat 35.2 g, Fiber 3.1 g, Protein 7.9 g, SaturatedFat 16.3 g, Sodium 211.3 mg, Sugar 32.2 g
BEST MUD PIE
A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!
Provided by Lisawas
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 8h35m
Yield 12
Number Of Ingredients 7
Steps:
- Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
- Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
- Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
- Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.
Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g
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
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.
MILE HIGH MUD PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Line an 8-quart bowl with overhanging plastic wrap.
- Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
- Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
- Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
- Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
- Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
- To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.
MUD PIE
Provided by Food Network
Categories dessert
Time 6h30m
Yield 1 very large pie
Number Of Ingredients 6
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.
MUD PIE
This dessert, while really sophisticated but oh-so-very-good, is a godsend, in all sorts of ways. First of all, this recipe makes two pies, one of which you can store in the freezer, all ready to serve whenever you need it. Second, the pies are simple to make. Finally, in just this one dessert are three things most of us love when it comes to treats: Oreos, coffee ice cream and fudge sauce. What could be better than that?
Provided by Food Network
Categories dessert
Yield Makes two 9-inch pies
Number Of Ingredients 6
Steps:
- Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates.
- Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer.
- Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool.
- When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.
MILE-HIGH MUD PIE
I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What's not to love?!
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 12 slices of pie
Number Of Ingredients 8
Steps:
- Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
- Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
- Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
- Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
- Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
INDIVIDUAL MUD PIES
Mud pies come in handy as a great use of leftovers or trimmings of chocolate cakes, cookies, or brownies. They are a great opportunity to get creative with your desserts, since there is really no "wrong" way to make them. The point is just to create a rich, gooey dessert with a crumbly crust. This particular version incorporates chocolate cake, chocolate mousse (which can also be served on its own or used to ice a cake or cupcakes), and fudge sauce. Additional toppings are limitless. Because they are such a messy dessert, I like to prepare and offer mud pies in individual martini glasses, wineglasses, or tumblers-it makes it much easier to serve and enjoy. You can, if you prefer, fill one 9-inch pie dish, using the same method, and slice it to serve. Cake trimmings can be collected and frozen for up to 2 months in advance, or you can bake 1/2 recipe Devil's Food Cake (page 98) in a 9-inch square baking pan, cut it into 1-inch cubes, and allow them to sit out and get slightly stale overnight.
Yield makes 6 individual desserts
Number Of Ingredients 13
Steps:
- Roughly chop the cake trimmings and put them in a mixing bowl with the espresso. Mash them together with a fork until the cake has completely crumbled and the liquid is evenly distributed. Set aside.
- To make the chocolate mousse: Heat 3/4 cup heavy cream in a heavy saucepan over medium heat until it just begins to simmer. While the cream is heating, whisk together the egg yolks, sugar, and salt in a mixing bowl for 1 minute, then add the hot cream in a slow stream, whisking vigorously until combined.
- Pour the custard back into the saucepan and cook over low heat, stirring constantly with a rubber spatula or wooden spoon, until the custard registers 160˚F on a kitchen thermometer. (It is important to stir constantly and scrape the bottom and sides of the pan, because you don't want the eggs to cook through and solidify. If you do notice some solids, strain the custard when you remove it from the heat.)
- Remove the custard from the heat and pour it into a bowl. Stir in the vanilla and set aside.
- Heat the chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the chocolate is melted. Add a large spoonful of custard to the chocolate, mix it together, then pour the chocolate into the custard, stirring constantly as you pour.
- Whip the remaining 1 1/4 cups cream in a standing mixer fitted with the whisk attachment on medium-high speed until it forms firm peaks. Whisk a large spoonful of whipped cream into the chocolate custard to lighten the consistency, then gently but thoroughly fold in the remaining cream.
- Cover the bowl with plastic wrap, and let the mousse chill in the refrigerator for at least 1 hour or overnight.
- To make the fudge sauce: Heat the chocolate, cream, corn syrup, and butter in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the chocolate has melted entirely and the ingredients have combined. Remove the bowl from the heat, and let the fudge sauce sit at room temperature to cool.
- Scoop a large spoonful of cake crumbs into each of 6 serving glasses (martini glasses, wineglasses, or small tumblers work well) and press the cake with your fingers to form a dense layer over the bottom of the glass. (Save about half the crumbs to make a second layer.)
- Distribute the chocolate mousse evenly among the 6 glasses. Shake each glass slightly so that the mousse settles.
- Add another spoonful of cake crumbs to cover the mousse.
- Pour the fudge sauce in a thin layer (about 1/4 inch thick) to coat the crumbs, then put the glasses in the refrigerator until the dessert sets, about 30 minutes or up to 24 hours.
- Once the dessert has set, top each with whipped cream and any other toppings you have chosen. Serve the desserts immediately or within 2 hours.
- The espresso or liqueur adds another element of flavor to the dish, but for a noncaffeinated, nonalcoholic version, you can use simple syrup instead. To make the simple syrup, put 1/2 cup water and 1/2 cup sugar in a saucepan and bring to a boil over medium-high heat. Stir and continue to boil until the sugar has fully dissolved. Remove the pan from the heat and cool the syrup to room temperature before using.
CHART HOUSE MUD PIE - COPYCAT
Make and share this Chart House Mud Pie - Copycat recipe from Food.com.
Provided by lazyme
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Let ice cream stand at room temperature until softened.
- Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours.
- Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream.
- Top with some whipped cream.
- Garnish pie as a whole, or individual pieces, top with slivered almonds.
MAMA DIP'S " MUD PIE"
Make and share this Mama Dip's " Mud Pie" recipe from Food.com.
Provided by chef debo
Categories Pie
Time 45m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- With an electric mixer on medium speed,beat cake mix,water, oil and eggs for 2 minutes.
- Spray two 9-inch pie pans with non stick spray.
- Pour the cake batter in the pie pans.
- In a saucepan over medium low heat,melt margarine and cream cheese until blended.
- Remove from heat and stir in brown sugar.
- Add the nuts and coconut,stir well.
- Spoon the cream cheese mixture over the cake batter.
- Bake at 350 degrees for 30-35 minutes.
- Cool on wire rack.
- The topping sinks to the middle while it bakes.
Nutrition Facts : Calories 437, Fat 29.5, SaturatedFat 7.3, Cholesterol 55.2, Sodium 339.2, Carbohydrate 42.4, Fiber 2.5, Sugar 30.6, Protein 4.9
WORMS IN MUD PIE
Make and share this Worms in Mud Pie recipe from Food.com.
Provided by Camille s.
Categories Pie
Time 5h
Yield 1 pie, 5-7 serving(s)
Number Of Ingredients 4
Steps:
- use directions on back for the chocolet pudding.
- pour crushed grahm crackers, pudding, and gummy worms into bowl.
- pour the mixture into pie crust.
- be sure none of the worms are visable.
- refrigarate untill ready to serve.
Nutrition Facts : Calories 449.4, Fat 17, SaturatedFat 3.2, Sodium 578.2, Carbohydrate 69.9, Fiber 2.1, Sugar 34, Protein 5.5
OREO MUD PIE
Make and share this Oreo Mud Pie recipe from Food.com.
Provided by Ashley U
Categories Pie
Time 20m
Yield 7 serving(s)
Number Of Ingredients 7
Steps:
- Finely crush 12 cookies; mix crushed cookes and butter in bowl.
- Press firmly on bottom of 9-inch pie plate.
- Stand remaining 14 cookies around the edge of the plate.
- Freeze for 10 minutes.
- Carefully spread chocolate ice cream into prepared crust.
- Scoop coffee ice cream into balls; arrange over chocolate layer.
- Freeze for 4 hours or until firm.
- Top pie with fudge topping, whipped cream and walnuts.
CONTEST-WINNING MUD PIE
"Coming from the South, we fell in love with this chocolate pie that's filled with pecans," Deboraha Woolard shares from Las Vegas, Nevada. "It could take all day to put together, but my version takes just 15 minutes of preparation before it's stored in the refrigerator until you're ready to serve."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a microwave, melt chocolate; stir in condensed milk until smooth. Pour into crust; sprinkle with pecans., In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread 1-1/2 cups of pudding mixture over pecans., Fold 1/2 cup whipped topping into the remaining pudding mixture; spoon over pudding layer. Top with remaining whipped topping. Chill until set.
Nutrition Facts : Calories 368 calories, Fat 19g fat (9g saturated fat), Cholesterol 12mg cholesterol, Sodium 348mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
MUD PIES
After seeing recipes that use prepared individual pie crusts and ice cream, I came up with this combination. I love that it doesn't require any baking. -Cassandra Gourley, Williams, Arizona
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Spoon Nutella into tart shells. Top each with ice cream; garnish with whipped cream and coffee beans.
Nutrition Facts :
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