posted by Mona M 06-04-100 5:16 AM
Mud Pie
25 Chocolate wafer cookies
1/4 cup (1/2 stick) butter or margarine
1/2 gallon Coffee ice cream; slightly softened
1/4 cup Fudge topping (from 11 oz. jar)
Whipped cream
Toasted sliced almonds
Combine cookie crumbs and butter in medium bowl, using a fork to cut in butter. Press firmly over bottom and sides of 9" pie plate and chill.
Soften ice cream slightly in a chilled bowl, just enough to spread. Spoon into chilled crust, smoothing
surface. Freeze until firm. Drizzle fudge topping over pie and freeze.
To serve: Top with whipped cream and sliced almonds.
Mississippi Mud Pie
Yield: 8 Servings
2 Sticks butter or margarine
2 cups Sugar
4 Eggs
1/2 cup Cocoa
1 tsp. Vanilla extract
1 1/2 cups Flour
1 cup Chopped pecans, optional
1 Jar marshmallow creme
Frosting:
1 Stick butter
6 tbl. Milk
1/2 cup Cocoa
1 Box powdered sugar
1 tsp. Vanilla extract
1 cup Medium chopped pecans
Mix butter, 2 eggs and cocoa together. Then, add and mix in vanilla extract,2 eggs, flour and pecans, if desired. Put into a greased 11 x 14" pan. Bake at 350 degrees for 30 minutes.
Remove from oven. While cake is hot, spread 3/4 jar of marshmallow creme in top.
Frosting: Mix together 1 stick butter, 6 tbsp. milk, 1/2 cup cocoa, 1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans. Spread over marshmallow topping.
Title: Mississippi Mud Pie 2
1/2 cup Roasted Pecans, chopped
1/2 cup Roasted walnuts, chopped
2 Pie crusts, Prepared 9"
1(6 oz.) Cream cheese
1 Sour cream 1 carton (8 oz)
8 oz Confectioner's powdered sugar
1 tsp. Vanilla extract
1/4 cup Sugar, granulated
2 tbl. Cornstarch
1 tbl. Flour
1/4 cup Cocoa, powdered
1/4 tsp. Salt
1/4 cup Milk
3 Egg yokes, beaten
2 cups Milk
3/4 cup Sugar, granulated
1 tbl. Butter
1 tsl. Vanilla extract
1 tsp. Almond extract
Crust: Mix pecans and walnuts and add to your favorite pie crust recipe, or, if desired, use 2 frozen pie crusts, baked according to package instructions, with nuts divided evenly over bottom of crusts. Set aside to cool
Filling: Mix cream cheese, sour cream, confectioner's sugar and 1 tsp. vanilla with electric mixer or food
processor until well blended. Divide evenly between pie crusts. Refrigerate for 2 hours or longer.
Topping: In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa, salt, 1/4 cup milk and egg yokes; set
mixture aside.
Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil over high heat, whisking constantly, to bowl ingredients. Transfer bowl ingredients back into saucepan and bring to boil, stirring constantly, over medium heat. Continue to cook for 5 minutes. Stir in 1 Tbsp. butter and 1 tsp. vanilla and almond extracts. Cool and spoon over Pies.
Refrigerate Pies.
Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94
Title: Nutty Mississippi Mud Pie
Categories: Pies
Yield: 2 Servings
Crust:
1/2 cup Roasted Pecans, chopped
1/2 cup Roasted walnuts, chopped
2 Pie crusts, Prepared 9"
Filling:
16 oz. Cream cheese
8 oz. Sour cream
8 oz. Powdered sugar
1 tsp. Vanilla extract
Topping:
1/4 cup Sugar, granulated
2 tbl. Cornstarch
1 tbl. Flour
1/4 cup Cocoa, powdered
1/4 tsp. Salt
1/4 cup Milk
3 Egg yolks, beaten
2 cups Milk
3/4 cup Sugar, granulated
1 tbl. Butter
1 tsp. Vanilla extract
1 tsp. Almond extract
Crust: Mix pecans and walnuts and add to your favorite pie crust recipe, or, if desired, use 2 frozen pie crusts, baked according to package instructions, with nuts divided evenly over bottom of crusts. Set aside to cool.
Filling: Mix cream cheese, sour cream, confectioner's sugar and 1 tsp. vanilla with electric mixer or food processor until well blended. Divide evenly between pie crusts. Refrigerate for 2 hours or longer.
Topping: In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa, salt, 1/4 cup milk and egg yolks; set mixture aside. Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil over high heat, whisking constantly. Add to bowl ingredients. Transfer bowl ingredients back into saucepan and bring to boil, stirring constantly, over medium heat. Continue to cook for 5 minutes. Stir in 1 Tbsp. butter and 1 tsp. vanilla and almond extracts. Cool and spoon over Pies. Refrigerate Pies. Makes 2 pies.
From: Sandee Eveland Date: 16 Feb 94
Title: Classic Mud Pie
Categories: Pies, Desserts
Yield: 8 Servings
Crust:
6 oz. Semi Sweet Chocolate Chips
3 tbl. Butter
1 1/4 cups Chocolate Wafer Crumbs
Fudge Sauce:
6 oz. Semi Sweet Chocolate Chips
1/2 cup Heavy Cream (whipping cream)
3 tbl. Butter
1 tbl. Coffee Flavored Liqueur
Filling:
1 qt. Coffee Ice Cream, softened
2 tbl. Coffee Flavored Liqueur
Crust: Combine over hot (not boiling) water, 1/2 Cup chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm.
Fudge Sauce: Combine over hot (not boiling) water remaining 1 1/2 Cups chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes.
Spread 1/2 Cup sauce on bottom of chocolate cookie crust. Chill 15 minutes.
Filling: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream
if used.
Makes 1 (9-inch) pie
Mississippi Mud Pie
Ingredients (6 servings)
2 Sticks butter or margarine
4 Eggs
1 tsp. Vanilla extract
1 cup Chopped pecans, optional
2 cups Sugar
1/2 cup Cocoa
1 1/2 cups Flour
1 Jar marshmallow creme
Mix butter, 2 eggs and cocoa together. Then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. Put into a greased 11 x 14" pan. Bake at 350 degrees for 30 minutes. Remove from oven.
While cake is hot, spread 3/4 jar of marshmallow creme in top. Mix together 1 stick butter, 6 tbsp. milk, 1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans. Spread over marshmallow topping.
Mississippi Mud Pie
Makes 8 servings
1 prepared 8 inch (6 ounces) chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) Nestle’s Toll House (R) Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Whipped cream (optional)
Heat sugar, morsels, butter, cream and corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.
Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour.
Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream. Drizzle with remaining sauce; top with remaining nuts.
Freeze for 2 hours or until firm. Top with whipped cream before serving.
Mississippi Mud Pie
2 pints vanilla ice cream
2 tablespoons bourbon
1 chocolate-cookie crumb crust
bourbon fudge sauce (recipe follows)
1/2 cup chopped pecans
2 pints coffee ice cream
sweetened whipped cream or Cool Whip
Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust. Top with half the bourbon fudge and half the pecans and freeze for about an hour.
Soften the coffee ice cream, and spread over the now firm first layer. Mound the coffee ice cream in the
center as necessary. Top with the rest of the fudge and pecans. Decorate with whipped cream and cover loosely.
Freeze overnight or at least four hours and serve with warm fudge sauce.
Bourbon Fudge Sauce:
4 oz. unsweetened chocolate, coarsely chopped
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup heavy cream
1/4 cup light corn syrup
2 Tablespoons butter
1/2 teaspoon vanilla extract
3 Tablespoons bourbon
Combine first 5 ingredients in a microwaveable bowl and microwave about 3 minutes, whisking every
minute or so. When the mixture has thickened somewhat, whisk in last three ingredients.
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