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 I
Very easy and deliciously creamy!
Provided by MARBALET
Categories Desserts Pies Slab Pie Recipes
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 440 calories, Carbohydrate 52.5 g, Cholesterol 46 mg, Fat 24.1 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 16.2 g, Sodium 480.9 mg, Sugar 42.2 g
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
MISSISSIPPI MUD PIE (AKA MUDDY MISSISSIPPI CAKE)
Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this deep-dish Mississippi mud pie adapted from Matt Lewis's "Baked Explorations" cookbook the ultimate indulgence for chocolate lovers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch round cake; Serves 12 to 16
Number Of Ingredients 22
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.
CARLA HALL'S MISSISSIPPI MUD PIE
From The Chew. Posted for safe keeping. On the show, Carla pointed out that you can use the brownie and pudding sections of this recipe individually to make brownies and pudding instead of the pie if you like.
Provided by Kerena
Categories Pie
Time 1h20m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 20
Steps:
- For the Brownie Batter: Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
- Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined.
- For the Chocolate Pudding: Combine 3/4 cup granulated sugar, salt, cocoa powder and flour in a medium bowl. Slowly stir milk into dry mixture.
- Put mixture in medium sauce pot and cook until mixture begins to thicken.
- Beat egg yolks in a small bowl, then briskly stir a small amount of the hot mixture (about 1/2 cup) into this mixture. Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again. Set aside.
- To Build Pie: Preheat oven to 350°. In a small bowl, combine the crushed chocolate sandwich cookies with the butter until thoroughly mixed. Press into a lightly greased springform pan. Bake for 15 minutes to set the crust.
- Scrape brownie batter into the chocolate crust, forming an even layer. Bake for 20 minutes or until a toothpick comes out somewhat clean. Allow to cool slightly, and then pour pudding over the brownie layer, spreading into an even layer.
- Combine the heavy cream and vanilla and whip until peaks form, and use to top the chocolate pudding layer. Garnish with more crushed chocolate sandwich cookies.
Nutrition Facts : Calories 628.1, Fat 40.1, SaturatedFat 24.4, Cholesterol 208.9, Sodium 383.6, Carbohydrate 62.5, Fiber 1.2, Sugar 47.3, Protein 7.4
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 :
MAKE-AHEAD MISSISSIPPI MUD PIE
This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
- Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
- Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in teaspoon vanilla and 2 tablespoons cold butter.
- Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.
MISSISSIPPI MUD PIE WITH CARAMEL CANDY
Make and share this Mississippi Mud Pie with Caramel Candy recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Pie
Yield 1 pie
Number Of Ingredients 10
Steps:
- Combine crust ingredients and press gently into a 9-inch pie plate.
- Microwave on Medium-high 1 1/2 to 2 minutes.
- Cool.
- For Filling: Soften ice cream for 1 minute on Low or until it can be spooned into crumb crust. Freeze until ice cream is once again solid.
- Place caramels in 1 tablespoon milk in 1 cup measure. Microwave, uncovered, on High for 30 seconds to 1 minute. Stir until smooth and completely melted.
- Cool.
- Pour over frozen ice cream and return to freezer.
- Place butter, 1/4 cup milk and sugar in bowl and microwave on High 1 to 2 minutes or until mixture comes to a full boil.
- Stir well.
- Boil an additional 2 1/2 minutes.
- Cool slightly.
- Add chocolate chips and beat until mixture just starts to thicken.
- Pour over ice cream and return to freezer until 1/2 hour before serving.
- One-half hour before serving, place pie in refrigerator to defrost slightly.
Nutrition Facts : Calories 3978.5, Fat 208.2, SaturatedFat 119, Cholesterol 399.8, Sodium 2571, Carbohydrate 535, Fiber 17.9, Sugar 424, Protein 39.5
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