CAROLINA MUD PIE
Steps:
- For the crust: Add the chocolate sandwich cookies to a food processor and pulse until finely ground, then add the salt and pulse again to combine. Drizzle the melted butter into the food processor while running until the mixture resembles wet sand. Press the mixture evenly and firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 30 minutes to 1 hour.
- For the pie: Stir together the chocolate with the condensed milk and vegetable oil in a small saucepan over medium-low heat and cook, stirring constantly, until smooth, melted and combined. Pour the chocolate mixture into the bottom of the chilled pie crust, using an offset spatula to spread into an even layer. Sprinkle the pecans over the chocolate layer and set aside.
- In a medium bowl, whisk together the pudding mix with the cold milk until very thick. Fold 1/2 cup whipped topping into the pudding, then spread evenly over the chocolate layer. Top with the remaining whipped topping. Refrigerate until set, 4 hours or up to overnight.
- For the garnish: Add the heavy cream and chocolate chips to a small bowl. Microwave for 30 seconds, then stir and microwave again for 10 seconds more. Repeat in 10-second increments until the chocolate is smooth. Sprinkle the pie with the crushed cookies and chopped pecans, then drizzle with the chocolate before serving.
OREO MUD PIE RECIPE
This no-bake mud pie has an Oreo cookie crust, a layer of homemade chocolate pudding, and a fluffy whipped cream topping. It's cool, creamy and totally irresistible!
Provided by LifeMadeSimpleTeam
Categories Dessert
Time 5h15m
Number Of Ingredients 16
Steps:
- Remove 4 Oreo cookies from the package and set aside. In a food processor (or a large ziploc bag with a rolling pin) crush remaining Oreo (filling intact) cookies until fine crumbs form. Add butter and salt, pulse or mix to combine.
- Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling
- In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
- To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups heavy cream, sugar, salt, and espresso powder. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch and the egg yolks until a thick paste forms.
- Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
- Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer AND is thick like pudding (the thicker, the better), about 5-8 minutes. Pour over the sieve to remove any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools the mixture will thicken.
- Pour warm mixture into the chilled crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch.
- When ready to serve in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Spread over the pudding, then remove the filling from the remaining 4 Oreo cookies and crumble over top.
- Keep refrigerated until ready to serve.
Nutrition Facts : ServingSize 8 serving, Calories 698 kcal, Carbohydrate 35 g, Protein 6 g, Fat 60 g, SaturatedFat 36 g, Cholesterol 271 mg, Sodium 207 mg, Fiber 2 g, Sugar 25 g
ULTIMATE MUD PIE
Provided by Julie Loria
Categories Milk/Cream Mixer Chocolate Dessert Bake Super Bowl Kid-Friendly Graduation Father's Day Back to School Backyard BBQ Chill Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
- 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
- 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
- 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
- 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
- 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.
MUD COOKIES - AKA - CHOCOLATE NO BAKE COOKIES
Make and share this Mud Cookies - Aka - Chocolate No Bake Cookies recipe from Food.com.
Provided by Wollysam
Categories Drop Cookies
Time 7m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter, cocoa, sugar, and milk in a large saucepan.
- Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
- Add vanilla and peanut butter mixing well.
- Stir in oats.
- Quickly drop onto waxed paper by the spoonful or desired amount.
- Let cool and enjoy.
- Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.
Nutrition Facts : Calories 178.4, Fat 7.7, SaturatedFat 3.4, Cholesterol 11.7, Sodium 64.8, Carbohydrate 25.5, Fiber 1.5, Sugar 17.2, Protein 3.2
BEST MUD PIE
A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!
Provided by Lisawas
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 8h35m
Yield 12
Number Of Ingredients 7
Steps:
- Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
- Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
- Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
- Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.
Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g
NO-BAKE PEANUT BUTTER GANACHE MUD PIE
I adore this mousse-like pie because it combines chocolate and peanut butter into one sweet-and-salty, smooth-and-crunchy pie. The recipe is perfect when I crave a nonfruit pie, and it's easy enough to whip up on a warm day, no baking required.
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
- For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan place. Place the crust in the freezer.
- For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
- For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set
- aside. In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners'
- sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to
- combine, then raise the speed to medium and beat until completely smooth. Add the peanut
- butter and vanilla and beat until smooth.
- With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten
- it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped
- cream are okay. Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust. Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.
NO BAKE MISSISSIPPI MUD ICE CREAM CAKE RECIPE
This No Bake Mississippi Mud Pie Cream Pie is the perfect summer dessert!
Provided by Camille Beckstrand
Categories Dessert
Time 8h20m
Number Of Ingredients 8
Steps:
- Crush the package of Oreo's (with a blender, food processor, or by hand) and mix with melted butter. Press into 9x13" cake pan or 2 pie pans.
- Soften ice cream at room temperature for about 30-35 minutes. Spread ice cream onto the Oreo crust and freeze for 2 hours.
- Pour warm fudge topping over ice cream. Freeze until well chilled (I usually freeze it for about 6-8 hours to make sure that it is set up).
- Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.
Nutrition Facts : Calories 757 kcal, Carbohydrate 72 g, Protein 12 g, Fat 49 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 72 mg, Sodium 387 mg, Fiber 5 g, Sugar 49 g, ServingSize 1 serving
MUD PIE
"M" is for mud pie. "Y" is for yummy! This delicious chocolate pie is as easy as ABC to make.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Grease bottom and side of round pan, 8x1 1/2 inches, or pie plate, 9x1 1/4 inches. Stir together granulated sugar, butter, flour, cocoa, vanilla, salt and eggs in medium bowl. Stir in nuts. Pour into pan.
- Bake 25 to 30 minutes or until edge appears dry and toothpick inserted halfway between center and edge comes out clean (center will be moist). Immediately prick holes in pie with toothpick. Spread 1/4 cup fudge sauce over top. Cool completely,about 1 hour.
- Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with 2 to 3 tablespoons fudge sauce. Garnish with additional nuts. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 390, Carbohydrate 40 g, Cholesterol 85 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg
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.
ORIGINAL NO-BAKE DIRT PIE WITH WORMS
This pie is so easy to make and is ALWAYS the first thing to go at pot lucks! Everyone loves this and kids and adults ask for me to make this for parties. You can substitute "light" ingredients, but it loses something with the "fat free" stuff.
Provided by caroliyer
Categories Pie
Time 20m
Yield 10 , 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, cream cheese and sugar in bowl and set aside. In separate bowl, mix milk and pudding. Fold in Cool Whip. Combine the two bowls gently by folding until combined completely.
- You can layer in individual bowls or in one large 12" pan. Start with a layer of 1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving.
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