Smart Choice Chocolate Mud Pie Recipes

MISSISSIPPI MUD PIE

Steps:

• For the crust: Process cookies in a food processor until finely ground. Add the melted butter, and pulse until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the crust while preparing the filling.
• For the brownie layer: Preheat the oven to 350º. Melt the butter and chocolate in a small microwavable bowl on high, stirring every 30 seconds, until melted. Whisk together the eggs and sugar in a large bowl until lightened in color and slightly thickened, about 2 minutes. Whisk in the pecans, espresso granules, vanilla, flour, and cocoa powder until combined. Add the melted chocolate mixture and whisk until just combined. Pour the filling into cold crust. Bake for 25 minutes or until puffed and set (center may still jiggle slightly). Cool completely on a wire rack, about 2 hours.
• For the pudding layer: Combine the sugar, cornstarch, and salt in a medium saucepan, whisking well. Pour in the milk and egg yolks, and whisk to combine. Cook, whisking, over medium heat until the mixture comes to a boil and becomes thick, about 3 to 4 minutes. When it starts to bubble and thicken, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is combined. Pour the pudding on top of the cooled brownie layer in the pie dish and let cool 20 minutes. Place in the refrigerator, uncovered, to chill for at least 4 hours or up to overnight.
• To make the topping, beat the heavy cream, vanilla, and sugar with a mixer at medium high speed until soft peaks form, about 1 minute. Spoon on top of the pie. Garnish with chopped pecans and chocolate shavings.

PEANUT BUTTER CHOCOLATE MUD PIE

Steps:

• Making crust:.
• In large bowl combine cookie crumbs, sugar, and melted butter until combined.
• Press crust over the bottom and sides of the pie pan and put into freezer for 1 hour.(9-inch pie pan).
• Making the Filling:.
• Put heavy cream in chilled bowl and beat using electric mixer on medium speed until stiff peaks form.
• Put the cream cheese and sugar in a bowl and beat until smooth using mixer on medium speed.
• Scrape down the bowl. Add the peanut butter and vanilla, and beat until combined.
• Fold in half of the whipped cream gently, but thoroughly, then fold in the remaining whipped cream until completely combined.
• Spoon the filling into the frozen crust, spreading evenly. cover the pie and refrigerate it for 2 hours.
• Making the Topping:.
• In glass bowl covered in plastic wrap, heat the chocolate and cream on high in microwave for 30 second intervals, stirring until smooth.
• Pour over the top.
• Refrigerate for 3 hours and serve.
• TIP: to firm up faster, place it into the freezer for 30 minutes, then transfer back to the refrigerator. But don't forget to take it out of the freezer after 30 minutes.

MUD PIE

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.

EXTREME CHOCOLATE MUD PIE

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.