North Carolina Mud Pie Food

NORTH CAROLINA MUD PIE

Steps:

• 1. Preheat oven to 350 degrees. Blend sugar and melted butter in an electric mixer; add eggs one at a time, just until blended. Combine flour, cocoa and salt. Add to the butter mixture. Stir in vanilla.
• 2. Spray an 8-inch pie plate with cooking spray. Pour fudge mixture into pie plate. Bake at 350 degrees for 25 minutes or until almost set. Remove from oven; turn the oven to broil.
• 3. Layer marshmellos on top of the pie, starting with the center, making a circle and working your way out around to the outer edges. Start with the largest marshmellos in the center outward and the smaller marshmellos on the outmost circles and filling in between the larger marshmellos. Stack them up until you have a mound, looking like a little mountain. Put pie back into the oven (now on broil) watching constantly until the marshmellos are browned on top and melted. Remove from oven. Top with fudge sauce.
• 4. HOT FUDGE SAUCE: While pie is baking, combine sugar and cocoa in small saucepan; blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir approximately 1 minute. Remove from heat and stir in butter and vanilla. Drizzle over pie.

MUD PIE

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.

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.

MUD PIE WITH VANILLA WAFER & PECAN CRUST

Steps:

• PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
• REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.