CLASSIC MUD PIE
Provided by Si Foster
Number Of Ingredients 9
Steps:
- The day before serving, or early in the day prepare the crust and fill with ice cream.
- Remove ice cream from freezer. Let sit on counter while preparing crust.
- Crush Oreos in food processor.
- Add 3 tablespoons melted butter while using the pulsing action on the food processor.
- Press the crumbs into a 9 inch pie plate with deep sides, or a 9-10 inch springform pan or a 9x13 pan.
- Spoon softened ice cream into prepared crust. Be careful to not press too hard or crust will separate.
- Cover and store in freezer.
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.
ULTIMATE MUD PIE
Provided by Julie Loria
Categories Milk/Cream Mixer Chocolate Dessert Bake Super Bowl Kid-Friendly Graduation Father's Day Back to School Backyard BBQ Chill Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
- 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
- 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
- 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
- 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
- 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.
MILE-HIGH MUD PIE
Layers of chocolate cookie crumbs, chocolate ice cream, chocolate topping and coffee ice cream make this mud pie a treat for mocha fans.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix 1-1/2 cups of the crumbs and the margarine until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 minutes; cool.
- Spread chocolate ice cream into prepared crust. Sprinkle with 1/3 cup of the remaining crumbs; drizzle with topping. Top with coffee ice cream. Freeze 2 hours or until firm.
- Sprinkle with remaining crumbs. Let stand at room temperature 10 minutes before cutting into 12 slices to serve. Top with the whipped topping just before serving. Store leftover pie in freezer.
Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 370 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 33 g, Protein 6 g
EXTREME CHOCOLATE MUD PIE
Make and share this Extreme Chocolate Mud Pie recipe from Food.com.
Provided by Debber
Categories Dessert
Time 3h20m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease bottom & sides of a 9-inch pie plate.
- FOR CRUST: In a mixing bowl, blend eggs, water and vanilla, mixing well.
- Add brownie mix, soda, and flour, stirring until well blended. Spoon into prepared pan.
- Bake for 10-12 minutes (take note of brownie mix directions). Remove from oven (crust will be puffy); cool for 30-60 minutes. Press crust down with back of large spoon, forming to sides of pan to make a hollow for filling. Continue to cool while preparing filling.
- FOR FILLING: Mix sugar and soft butter on medium speed--about 4 minutes until very fluffy (scrape sides down several times).
- Add cream cheese and continue beating another minute or two. Then pour in the COOLED, melted chocolate, beat to incorporate and add the vanilla; scrape sides.
- Slather filling over the crust. If using chocolate chips and nuts, sprinkle over the filling and press in gently. Chill.
- FOR TOPPING: Use same mixing bowl, combine cream with sugar and cocoa, whipping until soft peaks form; whip another 30 seconds.
- Sploosh over the filling, making delightful swirls.
- Chill for several hours in fridge OR zap in the freezer for less time.
- Right before serving, sprinkle with several dashes of snowflake-shaped or chocolate decors.
Nutrition Facts : Calories 654.7, Fat 46.9, SaturatedFat 27.3, Cholesterol 136.5, Sodium 329.8, Carbohydrate 61.2, Fiber 4.2, Sugar 30, Protein 8.2
RICH'S MISSISSIPPI MUD PIE
Steps:
- Mix well the half-and-half, pudding mix and instant coffee. Let set for five minutes.
- Mix pudding mixture with the Cool Whip thoroughly and pour in chocolate pie crust.
- Cover and freeze for 8 hours before serving. Cut into 6 pieces and serve with hot fudge topping poured on each piece.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MISSISSIPPI MUD PIE
"This incredibly rich and gooey pie is guaranteed to satisfy anyone with a sweet tooth" From Great American Home Baking.
Provided by Courtly
Categories Pie
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the crust, in a medium bowl, mix together flour, sugar, salt, and baking powder.
- Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form.
- Add the beaten egg, tossing with a fork until a slightly dry dough forms.
- Turn dough out onto a lightly floured surface and knead quickly 3 or 4 times until smooth.
- Shape dough into a disk, wrap in plastice wrap, and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350.
- On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 12 inch circle.
- Fit the dough into a 9 inch pie pan.
- Trim the excess dough, leaving a 1/2 inch overhang.
- Fold the dough under; make a decorative edge.
- Chill crust while preparing filling.
- To prepare the filling, in a medium saucepan, stir together the corn syrup and sugar.
- Bring to a boil over medium heat.
- Remove the pan from the heat.
- Stir in the chocolate and butter.
- Let stand for 1 minute to melt.
- Whisk until smooth.
- In a large bowl, whisk eggs.
- Gradually whisk in the chocolate mixture until well blended.
- Pour the filling into the crust.
- Bake the pie until the filling is set, 35 to 45 minutes.
- Transfer the pie to a wire rack to cool completely.
- Sprinkle with the chocolate shavings and chill until ready to serve.
Nutrition Facts : Calories 364.1, Fat 19.6, SaturatedFat 11.6, Cholesterol 115.1, Sodium 281.1, Carbohydrate 47.1, Fiber 2.3, Sugar 20.7, Protein 5.7
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