Chocolate Crunch Mud Pie Recipes

WHITE CHOCOLATE MUD PIE

Steps:

• Heat oven to 350°F. In medium bowl, mix cookie crumbs and melted butter. Press in ungreased 9-inch pie plate. Bake 10 minutes. Cool completely.
• Meanwhile, in 2-quart saucepan, beat cornstarch, 2/3 cup sugar and the salt with whisk. Beat in half-and-half, 1/2 cup whipping cream and the milk. Beat in egg yolks. Add white chocolate. Heat mixture to boiling, beating constantly with whisk. Reduce heat to medium; cook until pudding coats back of wooden spoon. Stir in 1 teaspoon vanilla. Pour pudding into cooled pie crust. Cover with plastic wrap. Refrigerate 4 hours.
• In large bowl, beat 2 1/2 cups whipping cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 2/3 cup sugar and 1 teaspoon vanilla. Beat until cream holds its shape.
• Top pie with whipped cream and chocolate shavings. Cut and serve.

FROZEN MUD PIE

Steps:

• In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. , Spoon 2 cups ice cream into crust. Drizzle with half of the chocolate syrup; swirl with a knife. Gently top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. If desired, top with whole cookies.

CHOCOLATE CRUNCH MUD PIE

Steps:

• Make the crust first. Melt chocolate and butter in the microwave.
• Mix in Rice Krispies. Quickly press mixture into a 9 inch pie plate. The bottom and up the sides.
• Freeze for 1-2 hours or until hard.
• Then blend first five filling ingredients well.
• Fold in Cool Whip and pour into frozen crust.
• Top with real whipped cream and chocolate shavings or a dusting of cocoa powder.
• Serve cold.

EXTREME CHOCOLATE MUD PIE

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.

CONTEST-WINNING MUD PIE

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.