Bourbon Mississippi Mud Pie Recipes

MISSISSIPPI MUD PIE

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:

• 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.

MISSISSIPPI MUD PIE I

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.

MISSISSIPPI MUD PIE (AKA MUDDY MISSISSIPPI CAKE)

Steps:

• Chocolate Cookie Crust:Preheat oven to 300 degrees. Lightly spray bottom and sides of a 10-inch springform pan with cooking spray.
• Pulse cookies in a food processor until finely ground (you should have about 3 1/2 cups). Pulse in butter until well combined. Transfer mixture to pan, pressing it evenly into bottom and three-quarters of the way up sides. Freeze 10 minutes. Bake until dry to the touch, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
• Flourless Chocolate Cake:Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted and smooth. Remove from heat. In a small bowl, whisk together coffee, espresso powder, vanilla, and salt.
• In the bowl of a mixer fitted with the whisk attachment, beat together egg yolks and 1/2 cup sugar on medium-high speed until pale, thick, and almost doubled in volume, 3 to 4 minutes. Beat in chocolate mixture until just combined. Beat in coffee mixture until just combined. Scrape down sides of bowl, then reduce speed to low and beat until evenly incorporated, about 10 seconds.
• In the clean bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Increase speed to high and gradually add remaining 1/2 cup sugar, beating until soft peaks form, 2 to 3 minutes more. Gently fold 1 cup egg-white mixture into chocolate mixture with a rubber spatula. Fold in remaining egg-white mixture just until combined (do not overmix). Pour into cooled crust.
• Bake until cake is cracked on top and set but still slightly wobbly in center, 40 to 42 minutes (it may not appear completely cooked). Transfer to a wire rack; let cool completely. Cake will deflate in center as it cools. Wrap tightly in plastic; refrigerate at least 3 hours and up to overnight.
• Chocolate Pudding:Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan. Whisk in egg yolks and milk. Bring to a gentle boil over medium heat, whisking constantly to prevent scorching. Boil 30 seconds, then remove from heat and whisk in butter, vanilla, and chocolate until smooth. Transfer to a bowl; cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Let cool to room temperature.
• Pour pudding on top of cake, spreading to edges of cookie-crust border with an offset spatula. Cover with plastic wrap and refrigerate until cold, at least 3 hours.
• Whipped Cream Topping:In the bowl of a mixer fitted with the whisk attachment, beat cream on medium-high speed until soft peaks form, about 1 minute. Gradually add sugar; beat until stiff peaks form, 1 to 2 minutes more. Top pudding layer with whipped cream, spreading to edges of pan. Unmold cake. Serve immediately, or refrigerate, covered with plastic wrap, up to 2 days.

MISSISSIPPI MUD PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine walnuts and flour. Mix well, then stir in softened butter or margarine. Stir until ingredients are combined and mixture forms a ball. Press into bottom of a 9x13 inch pan. Bake in preheated oven for 20 minutes, until golden brown. Remove and cool.
• Place pudding mix in a medium bowl and whisk in milk. Mix until smooth. Allow to set up for 5 minutes then spread on top of cooled crust.
• In a large bowl whip cream cheese until fluffy. Beat in confectioner's sugar until mixture is smooth. In a separate bowl, whip cream until soft peaks form, then fold into cream cheese mixture. Spread over pudding layer. Chill before serving.

MISSISSIPPI MUD PIE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
• In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
• Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
• In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
• Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
• Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
• When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
• When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
• Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.
• Enjoy!

BOURBON MISSISSIPPI MUD PIE

Steps:

• Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust.
• Top with half the bourbon fudge and half the pecans and freeze for about an hour.
• Soften the coffee ice cream, and spread over the now firm first layer.
• Mound the coffee ice cream in the center as necessary.
• Top with the rest of the fudge and pecans.
• Decorate with whipped cream and cover loosely.
• Freeze overnight or at least four hours and serve with warm fudge sauce To make the sauce combine first 5 ingredients in a microwaveable bowl and microwave about 3 minutes, whisking every minute or so.
• When the mixture has thickened somewhat, whisk in last three ingredients.

EMERIL LAGASSE'S MISSISSIPPI MUD CAKE

Steps:

• Preheat the oven to 275 °F.
• Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
• Sift the flour with the baking soda and salt into a bowl, and set aside.
• Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.
• Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
• Remove from the heat.
• Add the sugar and stir to dissolve.
• Cool slightly.
• Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
• Add the vanilla and eggs, whisking to mix well.
• Pour the batter into the prepared pan and bake for 1 hour.
• (The cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.