CLASSIC MUD PIE
Provided by Si Foster
Number Of Ingredients 9
Steps:
- The day before serving, or early in the day prepare the crust and fill with ice cream.
- Remove ice cream from freezer. Let sit on counter while preparing crust.
- Crush Oreos in food processor.
- Add 3 tablespoons melted butter while using the pulsing action on the food processor.
- Press the crumbs into a 9 inch pie plate with deep sides, or a 9-10 inch springform pan or a 9x13 pan.
- Spoon softened ice cream into prepared crust. Be careful to not press too hard or crust will separate.
- Cover and store in freezer.
MUD PIE I
Oooo yeah... yummmy.
Provided by Christine L.
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a pie plate well.
- Combine sugar and butter or margarine in a mixing bowl. Blend in vanilla, salt, and beaten eggs. Stir in flour and cocoa . Stir in nuts. Pour mixture into pan.
- Bake 25 minutes, or until toothpick inserted halfway between center and edge comes out clean. Immediately prick holes in pie; spread fudge sauce over top. Cool.
- Beat cold whipping cream and confectioners' sugar in a chilled bowl until peaks form; spread over fudge sauce. Drizzle pie with additional fudge sauce. Refrigerate.
Nutrition Facts : Calories 554.7 calories, Carbohydrate 56.2 g, Cholesterol 117.8 mg, Fat 35.2 g, Fiber 3.1 g, Protein 7.9 g, SaturatedFat 16.3 g, Sodium 211.3 mg, Sugar 32.2 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 PIES
After seeing recipes that use prepared individual pie crusts and ice cream, I came up with this combination. I love that it doesn't require any baking. -Cassandra Gourley, Williams, Arizona
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Spoon Nutella into tart shells. Top each with ice cream; garnish with whipped cream and coffee beans.
Nutrition Facts :
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.
MUD PIE
Provided by Food Network
Categories dessert
Time 6h30m
Yield 1 very large pie
Number Of Ingredients 6
Steps:
- Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.
LAURA'S HOUSE FAMOUS MUD PIES
Provided by Food Network
Categories dessert
Time 7m
Yield Varies - it depends on what size you want to make, which is
Number Of Ingredients 7
Steps:
- In a medium saucepan bring milk, butter, sugar, and cocoa to a boil while stirring constantly. Boil for about 1 1/2 minutes. Add vanilla and peanut butter and stir well. Stir in oatmeal. Drop by any size onto waxed paper. Let cool and dry in a warm, dry place.
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
EXTREME CHOCOLATE MUD PIE
Make and share this Extreme Chocolate Mud Pie recipe from Food.com.
Provided by Debber
Categories Dessert
Time 3h20m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 654.7, Fat 46.9, SaturatedFat 27.3, Cholesterol 136.5, Sodium 329.8, Carbohydrate 61.2, Fiber 4.2, Sugar 30, Protein 8.2
INDIVIDUAL MUD PIES
Mud pies come in handy as a great use of leftovers or trimmings of chocolate cakes, cookies, or brownies. They are a great opportunity to get creative with your desserts, since there is really no "wrong" way to make them. The point is just to create a rich, gooey dessert with a crumbly crust. This particular version incorporates chocolate cake, chocolate mousse (which can also be served on its own or used to ice a cake or cupcakes), and fudge sauce. Additional toppings are limitless. Because they are such a messy dessert, I like to prepare and offer mud pies in individual martini glasses, wineglasses, or tumblers-it makes it much easier to serve and enjoy. You can, if you prefer, fill one 9-inch pie dish, using the same method, and slice it to serve. Cake trimmings can be collected and frozen for up to 2 months in advance, or you can bake 1/2 recipe Devil's Food Cake (page 98) in a 9-inch square baking pan, cut it into 1-inch cubes, and allow them to sit out and get slightly stale overnight.
Yield makes 6 individual desserts
Number Of Ingredients 13
Steps:
- Roughly chop the cake trimmings and put them in a mixing bowl with the espresso. Mash them together with a fork until the cake has completely crumbled and the liquid is evenly distributed. Set aside.
- To make the chocolate mousse: Heat 3/4 cup heavy cream in a heavy saucepan over medium heat until it just begins to simmer. While the cream is heating, whisk together the egg yolks, sugar, and salt in a mixing bowl for 1 minute, then add the hot cream in a slow stream, whisking vigorously until combined.
- Pour the custard back into the saucepan and cook over low heat, stirring constantly with a rubber spatula or wooden spoon, until the custard registers 160˚F on a kitchen thermometer. (It is important to stir constantly and scrape the bottom and sides of the pan, because you don't want the eggs to cook through and solidify. If you do notice some solids, strain the custard when you remove it from the heat.)
- Remove the custard from the heat and pour it into a bowl. Stir in the vanilla and set aside.
- Heat the chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the chocolate is melted. Add a large spoonful of custard to the chocolate, mix it together, then pour the chocolate into the custard, stirring constantly as you pour.
- Whip the remaining 1 1/4 cups cream in a standing mixer fitted with the whisk attachment on medium-high speed until it forms firm peaks. Whisk a large spoonful of whipped cream into the chocolate custard to lighten the consistency, then gently but thoroughly fold in the remaining cream.
- Cover the bowl with plastic wrap, and let the mousse chill in the refrigerator for at least 1 hour or overnight.
- To make the fudge sauce: Heat the chocolate, cream, corn syrup, and butter in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the chocolate has melted entirely and the ingredients have combined. Remove the bowl from the heat, and let the fudge sauce sit at room temperature to cool.
- Scoop a large spoonful of cake crumbs into each of 6 serving glasses (martini glasses, wineglasses, or small tumblers work well) and press the cake with your fingers to form a dense layer over the bottom of the glass. (Save about half the crumbs to make a second layer.)
- Distribute the chocolate mousse evenly among the 6 glasses. Shake each glass slightly so that the mousse settles.
- Add another spoonful of cake crumbs to cover the mousse.
- Pour the fudge sauce in a thin layer (about 1/4 inch thick) to coat the crumbs, then put the glasses in the refrigerator until the dessert sets, about 30 minutes or up to 24 hours.
- Once the dessert has set, top each with whipped cream and any other toppings you have chosen. Serve the desserts immediately or within 2 hours.
- The espresso or liqueur adds another element of flavor to the dish, but for a noncaffeinated, nonalcoholic version, you can use simple syrup instead. To make the simple syrup, put 1/2 cup water and 1/2 cup sugar in a saucepan and bring to a boil over medium-high heat. Stir and continue to boil until the sugar has fully dissolved. Remove the pan from the heat and cool the syrup to room temperature before using.
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