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.
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
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
MILE-HIGH MUD PIE
I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What's not to love?!
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 12 slices of pie
Number Of Ingredients 8
Steps:
- Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
- Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
- Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
- Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
- Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
RICH MUD PIE
A crowd-pleasing dessert sure to satisfy the cravings of many a sweet-tooth. Serve this rich pie with its chocolate chunk crust, coffee ice cream filling and whipped toppping at your next party
Provided by Vseward Chef-V
Categories Frozen Desserts
Time 32m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350°F Grease a 9-inch springform pan.
- PRESS dough onto bottom of prepared springform pan.
- BAKE for 20 to 25 minutes or until edge is set and center is still slightly soft. Cool completely in pan on wire rack.
- SPREAD ice cream over top of cookie. Spread whipped topping over ice cream. Freeze for at least 2 hours.
- THAW for 5 to 10 minutes; remove side of springform pan. Top with hot fudge sauce and nuts before serving.
Nutrition Facts : Calories 356.7, Fat 18.7, SaturatedFat 9.1, Cholesterol 17.9, Sodium 154.2, Carbohydrate 45, Fiber 1.5, Sugar 14.3, Protein 3.7
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 :
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
CONTEST-WINNING MUD PIE
"Coming from the South, we fell in love with this chocolate pie that's filled with pecans," Deboraha Woolard shares from Las Vegas, Nevada. "It could take all day to put together, but my version takes just 15 minutes of preparation before it's stored in the refrigerator until you're ready to serve."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a microwave, melt chocolate; stir in condensed milk until smooth. Pour into crust; sprinkle with pecans., In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread 1-1/2 cups of pudding mixture over pecans., Fold 1/2 cup whipped topping into the remaining pudding mixture; spoon over pudding layer. Top with remaining whipped topping. Chill until set.
Nutrition Facts : Calories 368 calories, Fat 19g fat (9g saturated fat), Cholesterol 12mg cholesterol, Sodium 348mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
MISSISSIPPI MUD PIE
"This incredibly rich and gooey pie is guaranteed to satisfy anyone with a sweet tooth" From Great American Home Baking.
Provided by Courtly
Categories Pie
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the crust, in a medium bowl, mix together flour, sugar, salt, and baking powder.
- Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form.
- Add the beaten egg, tossing with a fork until a slightly dry dough forms.
- Turn dough out onto a lightly floured surface and knead quickly 3 or 4 times until smooth.
- Shape dough into a disk, wrap in plastice wrap, and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350.
- On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 12 inch circle.
- Fit the dough into a 9 inch pie pan.
- Trim the excess dough, leaving a 1/2 inch overhang.
- Fold the dough under; make a decorative edge.
- Chill crust while preparing filling.
- To prepare the filling, in a medium saucepan, stir together the corn syrup and sugar.
- Bring to a boil over medium heat.
- Remove the pan from the heat.
- Stir in the chocolate and butter.
- Let stand for 1 minute to melt.
- Whisk until smooth.
- In a large bowl, whisk eggs.
- Gradually whisk in the chocolate mixture until well blended.
- Pour the filling into the crust.
- Bake the pie until the filling is set, 35 to 45 minutes.
- Transfer the pie to a wire rack to cool completely.
- Sprinkle with the chocolate shavings and chill until ready to serve.
Nutrition Facts : Calories 364.1, Fat 19.6, SaturatedFat 11.6, Cholesterol 115.1, Sodium 281.1, Carbohydrate 47.1, Fiber 2.3, Sugar 20.7, Protein 5.7
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.
RICH'S MISSISSIPPI MUD PIE
Steps:
- Mix well the half-and-half, pudding mix and instant coffee. Let set for five minutes.
- Mix pudding mixture with the Cool Whip thoroughly and pour in chocolate pie crust.
- Cover and freeze for 8 hours before serving. Cut into 6 pieces and serve with hot fudge topping poured on each piece.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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