Ms Pibb Recipes

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MS PIBB



Ms Pibb image

I drink a lot of Diet Coke (yes, yes, I know it's bad for me, but I don't drink soda with sugar in it) and sometimes I want something different. I recently came across a drink called Malta Goya - technically a non-alcoholic dark beer - which is quite tasty, but alas, has quite a few calories. Its' aroma is nice, very strong molasses, though the drink isn't as strong tasting as you'd expect. In any case, on a whim I tried mixing my Diet Coke together with the Malta Goya, and... oh my goodness, I've made something like Mr. Pibb! If you like Mr. Pibb but can't get it in your neck of the woods, you might want to give this a try. :)

Provided by Julesong

Categories     Beverages

Time 1m

Yield 2 serving(s)

Number Of Ingredients 2

1 (12 ounce) can Diet Coke
8 -12 ounces of malta goya malt liquor (actually "malt beverage" not liquor, is non-alcoholic, and is available at many Mexican groceries)

Steps:

  • Pour the Diet Coke into a very large mug or glass.
  • Add 8 ounces (1 cup) of the Malta Goya. Taste it and see if you like it as it is, or want to add more; add more to taste, if you like.
  • Add ice cubes, and enjoy!
  • Note: apparently, a lot of folks who drink Malta Goya also add it to 7-Up, which would also be nice. I don't usually keep 7-Up around, but I'll get some and give it a try to make a report to you in the future. Come to think of it, brownies made with Malta Goya would be delicious -- hmmm! :) Ooo, Malta Goya floats, that'd be really nice -- .

Nutrition Facts : Calories 3.4, Fat 0.1, Sodium 13.6, Carbohydrate 0.5, Protein 0.2

MISSISSIPPI MUD PIE



Mississippi Mud Pie image

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10

Number Of Ingredients 17

9 chocolate graham crackers (1 sleeve)
1/3 cup chopped pecans
3 tablespoons unsalted butter, melted
1 stick unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
2 tablespoons all-purpose flour
Pinch of salt
1 1/4 cups granulated sugar
2 tablespoons light corn syrup
2 tablespoons coffee-flavored liqueur
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
3 tablespoons finely chopped pecans
Chocolate sauce, for drizzling (optional)

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



Mississippi mud pie image

This indulgent American-style dinner party dessert has layers of Oreo biscuits, brownie, chocolate custard and whipped cream

Provided by Katy Greenwood

Categories     Dessert, Treat

Time 1h30m

Number Of Ingredients 12

2 x Oreo biscuits , centres scraped out
100g butter , melted
100g butter
140g dark chocolate , chopped, plus extra for grating
2 medium eggs
140g dark soft brown sugar
25g plain flour
500g pot ready-made vanilla custard
50g dark chocolate
½ tsp vanilla extract
3 gelatine sheets
300ml double cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
  • To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn't touch the water), or in short bursts in the microwave.
  • In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
  • Pour into the baked biscuit case and return to the oven for 15-20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
  • Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
  • Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
  • Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.

Nutrition Facts : Calories 680 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

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