KANSAS CITY MUD PIE
A buttery pecan crust is topped with layers of cream cheese and chocolate pudding in this decadent chilled dessert.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Combine nuts, flour and butter; press onto bottom of 9-inch springform pan. Bake 20 min.; cool.
- Beat cream cheese and sugar with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Beat pudding mixes and milk with whisk 2 min.; spread over cream cheese layer.
- Refrigerate several hours or until firm. Run knife around rim of pan to loosen dessert; remove rim. Top dessert with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 350, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 360 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 23 g, Protein 5 g
KANSAS DIRT CAKE
This is one of my favorite desserts! How can you go wrong with Oreo cookies and cool whip? Cooking Time is freezing time.
Provided by Dine Dish
Categories Frozen Desserts
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Crush oreo cookies in a blender or food processor.
- Put half of the crushed cookies on the bottom of a 9x13 inch pan.
- Mix together the pudding and milk.
- Chill until set.
- In a separate bowl, cream together the cream cheese, butter and powdered sugar until smooth.
- Fold in prepared pudding and Cool Whip.
- Spread mixture over cookie crumbs.
- Top with remaining cookie crumbs.
- Freeze at least 8 hours before serving.
Nutrition Facts : Calories 510.2, Fat 28.8, SaturatedFat 16.5, Cholesterol 49.7, Sodium 591.3, Carbohydrate 60, Fiber 1.1, Sugar 45.6, Protein 5.6
KANSAS CITY MUD PIE
A buttery pecan crust is topped with layers of cream cheese and chocolate pudding in this decadent chilled dessert.
Provided by Allrecipes Member
Time 3h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Mix pecans, flour and butter; press firmly onto bottom of 9-inch springform pan. Bake 20 minutes. Cool.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Spoon over cream cheese layer.
- Refrigerate several hours or until set. Run knife or metal spatula around rim of pan to loosen dessert; remove rim of pan. Spread remaining whipped topping over pudding layer just before serving. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 36.6 g, Cholesterol 42.5 mg, Fat 21.1 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 9.8 g, Sodium 354.4 mg, Sugar 24.5 g
MISSISSIPPI MUD
This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.
Nutrition Facts :
MISSISSIPPI MUD PIE
There was (note the word was, unfortunately) a Cajun restaurant here. We went there very often and got friendly with the owner/cook. When they decided to go into another business I managed to get his Mississippi Mud Pie recipe. Had eaten it there so many times he probably felt sorry for me not to be able to taste it again. I love it! In the midst of all the "Mud" pies here I still hope you'll want to try it.
Provided by Chef Dudo
Categories Pie
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Lightly grease an 8inch springform.
- Mix together the crushed digestive biscuits, the melted butter and the sugar and spoon into the prepared tin.
- Level the biscuit mixture out evenly, using the back of a metal spoon.
- For the filling, measure the chocolate, butter, instant coffee and water into a large pan and heat gently until the butter and chocolate have melted.
- Remove from the heat, and beat in the cream, sugar and eggs and then pour the mixture on to the biscuit crust.
- Bake in the preheated oven for 1¼ hours until the filling is set.
- Allow to cool before removing the tin.
- Serve with whipped cream.
Nutrition Facts : Calories 583.5, Fat 47.1, SaturatedFat 28.6, Cholesterol 171.4, Sodium 292.5, Carbohydrate 44.9, Fiber 5.5, Sugar 29.5, Protein 8.8
KANSAS CITY MUD PIE
A buttery pecan crust is topped with layers of cream cheese and chocolate pudding in this decadent chilled dessert.
Provided by Allrecipes Member
Time 3h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Mix pecans, flour and butter; press firmly onto bottom of 9-inch springform pan. Bake 20 minutes. Cool.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Spoon over cream cheese layer.
- Refrigerate several hours or until set. Run knife or metal spatula around rim of pan to loosen dessert; remove rim of pan. Spread remaining whipped topping over pudding layer just before serving. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 36.6 g, Cholesterol 42.5 mg, Fat 21.1 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 9.8 g, Sodium 354.4 mg, Sugar 24.5 g
MISSISSIPPI MUD PIE
Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, "Baked Explorations," features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 22
Steps:
- Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs - you should have about 2 1/4 cups crumbs - and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
- Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
- In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
- Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
- Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.
MISSISSIPPI MUD PIE
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
MISSISSIPPI MUD PIE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate wafer cookies, unsalted butter, dark chocolate, unsalted butter, granulated sugar, dark brown sugar, kosher salt, vanilla extract, large eggs, all purpose flour, granulated sugar, unsweetened cocoa powder, all purpose flour, kosher salt, large egg yolks, whole milk, unsalted butter, vanilla extract, heavy cream
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1027 calories, Carbohydrate 95 grams, Fat 70 grams, Fiber 3 grams, Protein 14 grams, Sugar 68 grams
More about "kansas city mud pie recipes"
KANSAS CITY MUD PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 16Total Time 1 hr
MISSISSIPPI MUD PIE | VERY BEST BAKING - TOLL HOUSE®
From verybestbaking.com
CHEESE -- KANSAS CITY MUD PIE
From chinesemenu.com
MUD PIE’S RECIPE FOR VEGAN SUCCESS ON 39TH STREET
From flatlandkc.org
KANSAS CITY MUD PIE RECIPE | RECIPE | MUD PIE RECIPE, DESSERTS, …
From pinterest.co.uk
MISSISSIPPI MUD PIE RECIPE - BBC FOOD
From bbc.co.uk
KANSAS CITY MUD PIE - MASTERCOOK
From mastercook.com
KANSAS CITY MUD PIE | GAYSHA LEE | COPY ME THAT
From copymethat.com
KANSAS CITY MUD PIE - MASTERCOOK
From mastercook.com
KANSAS CITY MUD PIE | MATCHUP MENU
From matchupmenu.com
KANSAS CITY MUD PIE RECIPE RECIPE
From crecipe.com
KANSAS CITY MUD PIE RECIPE
From crecipe.com
MUD PIE - MUD PIE VEGAN BAKERY AND COFFEE, KANSAS CITY TRAVELLER ...
From tripadvisor.ca
KANSAS CITY MUD PIE - SIDE DISH RECIPES
From fooddiez.com
MUD PIE VEGAN BAKERY & COFFEE SPOT
From mudpiebakery.com
KANSAS CITY MUD PIE | LEARN HOW TO MAKE KANSAS CITY MUD PIE.
From pinterest.com
MUD PIE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
KANSAS CITY MUD PIE RECIPE | MUD PIE RECIPE, DESSERTS, KRAFT RECIPES
From pinterest.ca
KANSAS CITY: MUD PIE VEGAN BAKERY & COFFEEHOUSE - CADRY'S KITCHEN
From cadryskitchen.com
KANSAS CITY MUD PIE RECIPE | SAY MMM
From saymmm.com
ULTIMATE MISSISSIPPI MUD PIE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
RESULTA SA PIE PUTIK NG KANSAS CITY - RECIPE - 2021
From tl.recipeside.com
CLASSIC MUD PIE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
KANSAS CITY MUD PIE | SUPERBOWL SNACKS, MUD PIE, SAVE FOOD
From pinterest.de
MUD PIE IN KANSAS CITY, KS WITH REVIEWS - YP.COM
From yellowpages.com
RECIPES FOR KANSAS CITY MUD PIE WITH GROCERY LISTS AND NUTRITIONAL ...
From saymmm.com
WORTH THE WAIT - MUD PIE VEGAN BAKERY AND COFFEE, KANSAS CITY …
From tripadvisor.ca
MISSISSIPPI MUD CAKE - COPYKAT RECIPES
From copykat.com
KETO MISSISSIPPI MUD PIE - THE HUNGRY ELEPHANT
From thehungryelephant.ca
MUD PIE VEGAN BAKERY & COFFEEHOUSE - KANSAS CITY, MO
From yelp.ca
KANSAS CITY MUD PIE RECIPE | RECIPE | MUD PIE RECIPE, KRAFT …
From pinterest.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love