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.
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
This Mississippi Mud Pie is a rich and indulgent dessert made with flourless chocolate filling topped with whipped cream in a buttery chocolate graham cracker crust - lord have mercy on our waistlines.
Provided by Rebecca Hubbell
Categories Dessert
Time 2h25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Add graham crackers to a food processor and pulse until they become fine crumbs.
- Transfer to a bowl and make a well in the crumbs, pour the melted butter into the well and mix to combine. Add the sugar and stir until combined.
- Press crust mix into the bottom and sides of a 9-inch springform pan5. Using a straight-edge glass will help with this.
- Place the springform pan on a large baking sheet and bake for 10 minutes.
- While crust is baking, melt the butter in the microwave on 30-second intervals until fully melted and add to a large mixing bowl.
- Melt the chocolate chips in the microwave for 30-second intervals, stirring between each one until melted. Add to the mixing bowl along with the sugars, vanilla paste, and salt and whisk to combine.
- Stir together the hot water and espresso powder and then add to the mixing bowl and whisk to combine.
- Whisk in the eggs one at a time, making sure no yolk is visible after each addition.
- Whisk in the cocoa until fully incorporated. The mixture will be slightly runny.
- Carefully pour the mixture into the prepared pie crust.
- Carefully transfer to the oven and bake for 40 to 45 minutes. Make sure the springform pan is still on the baking sheet in the oven.
- Remove from oven and allow to cool to room temperature ( about 1 to 2 hours). Once cooled, prepare your whipped cream by beating together the heavy cream, powdered sugar, and vanilla in a chilled metal bowl until soft peaks form. Then top the pie with the whipped cream recipe and chocolate and serve.6,7,8
Nutrition Facts : Calories 479 kcal, Carbohydrate 46 g, Protein 5 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 123 mg, Sodium 200 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
MISSISSIPPI MUD PIE
Prep this Mississippi Mud Pie-a restaurant favorite-in just 20 minutes. You get the same creamy, chocolatey Mississippi Mud Pie you love, without the tab.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spoon over cream cheese layer.
- Refrigerate several hours or until firm. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 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
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
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