How To make Mississippi Mud Pie 2
1/2 Cup Roasted Pecans
chopped
1/2 Cup Roasted walnuts :
chopped
2 Pie crusts -- Prepared 9"
16 Ounce Cream cheese
1 Sour cream 1 carton (8 oz)
8 Ounce Confectioner's powdered
-sugar 1 Teaspoon Vanilla extract
1/4 Cup Sugar granulated
2 Tablespoon Cornstarch
1 Tablespoon Flour
1/4 Cup Cocoa :
powdered
1/4 Teaspoon Salt
1/4 Cup Milk
3 Egg yokes beaten
2 Cup Milk
3/4 Cup Sugar :
granulated
1 Tablespoon Butter
1 Teaspoon Vanilla extract
1 Teaspoon 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
How To make Mississippi Mud Pie 2's Videos
The Ultimate Guide to: Mississippi Mud Pie
If you’ve never heard of a Mississippi Mud Pie, you have no idea what you’ve been missing! This southern-hailing dessert starts with a chocolate crust, then gets a layer of brownie, a layer of rich chocolate pudding, a layer of fluffy vanilla whipped cream, then a beautiful dusting of shaved chocolate. Is your mouth watering yet? Well mine is, so let’s make it!
Ingredients
20 Oreo cookies
⅓ cup Butter, melted
½ of an 18oz Box Brownie mix (2 cups dry mix) (prepare according to package instructions)
¼ cup Oil
1 egg
2 Tbsp water
4oz grams semi-sweet chocolate, chopped
2 Tbsp grams butter, cut into pieces
½ cup granulated sugar
¼ cup unsweetened cocoa powder
¼ cup cornstarch
2 cups whole milk
4 large egg yolks
1 cup Cold Heavy Whipping Cream
1/2 tsp Vanilla Extract
2 Tbsp Powdered Sugar
Full Recipe:
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Easy Mississippi Mud Cake Recipe
This Mississippi Mud Cake recipe is a decadent dessert that everyone will love. Featuring a gooey and moist chocolate cake topped with mini marshmallows, pecans, and chocolate icing, this classic recipe never disappoints. This indulgent cake is perfect for any occasion!
RECIPE:
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Triple Decker Mississippi Mud Pie
If getting dirty involves eating this mud pie, consider us filthy.
Ingredients —
For the crust:
60 chocolate wafers
4 tablespoons butter, melted
1 teaspoon salt
For the cake layer:
1/4 cup coffee
1 cup dark brown sugar
13 ounces dark chocolate, approximately 70% cacao, chopped into pieces
1 cup butter, cubed
5 large eggs, separated
1 teaspoon vanilla extract
For the chocolate pudding layer:
3/4 cup sugar
1/2 cup dark cocoa powder
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons butter
3 ounces dark chocolate, approximately 70% cacao, chopped into pieces
2 teaspoons vanilla extract
2 cups whipped cream, for topping
1 cup chocolate shavings, for topping
Steps —
Preheat the oven to 350 degrees. Line a 10-inch springform pan with parchment paper. Line the edges with aluminum foil, creating a taller cake pan, approximately 8 inches tall.
Make the crust: In the bowl of a food processor, pulse chocolate wafers until they resemble course sand. Add butter and salt and pulse to combine. Press into the prepared pan all the way up to nearly the top of the foil and set in the freezer for 15 minutes. Bake for 10 minutes and allow to cool for up to 2 hours while you make the cake.
Make the cake: In a small saucepan, combine coffee and brown sugar and heat on medium-low until melted. In a medium bowl, combine chocolate and butter. Pour sugar mixture over chocolate and stir until smooth and completely melted. Add egg yolks and vanilla and allow to cool completely.
In another bowl, whisk egg whites until stiff, and slowly incorporate into melted chocolate mixture. Carefully pour into prepared and cooled cookie crust, and bake until cake is barely set, approximately 30 to 35 minutes. Remove from oven and allow cake to cool completely. Set in refrigerator to cool for up to 3 hours.
Make the chocolate pudding: In a medium saucepan, combine sugar, cocoa powder, cornstarch and salt. Add egg yolks and whisk until combined. Slowly add in whole milk and bring mixture to a boil, stirring constantly to prevent burning. Remove from heat and transfer to a large bowl. Stir in butter, dark chocolate and vanilla and stir to combine. Allow to cool and set in the refrigerator for up to 3 hours.
Assemble the pie: Remove cake from fridge and top with chocolate pudding. Top with whipped cream and chocolate shavings. Serve immediately. Pie will keep up to 4 days covered in the refrigerator.
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Mississippi Mud Pie - Chocolate Mud Cupcakes - Cupcake Recipe For Valentine's Day
Treat your partner with this delicious overdose of chocolate. A sinful indulgence that will leave your bellies craving for more!
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Impress your valentine, with these easy love recipes
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Ingredients For The Crust and Filling:
300g Of Bourbon Biscuits, Crushed
2 Eggs
100 grams Of Fresh Cream
100 grams Of Butter
100 grams Of Dark Cooking Chocolate
100 grams Of Brown Sugar
Ingredients For The Sauce:
175 grams Of Icing Sugar
150 grams Of Dark Chocolate
150 grams Of Fresh Cream
Method:
1. Use regular chocolate chip cookies/chocolate flavored cookies and add 3 tbsp of cocoa.
2.Once the Mud pie and fudge sauce have come to room temperature, add the fudge sauce over the mud pie and let it chill in the fridge for 2 hours before serving.
MISSISSIPPI MUD CAKE
Mississippi Mud Cake! A delicious, decadent cake that is so easy to make. It will satisfy that chocolate craving.
#mississippimudcakerecipe #howtomakemississippimudcake #susanssoutherncooking
Mississippi Mud Cake
1 cup chopped pecans ½ cup unsweetened cocoa
1 cup butter 4 large eggs
1 (4oz.) semi-sweet chocolate baking bar, chopped* 1 tsp. vanilla extract
2 cups sugar ¾ tsp salt
1 ½ cups all-purpose flour 1 (10.5 oz.) bag mini-marshmallows
1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8-10 minutes or until toasted.
3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1-inch jelly-roll pan.
5. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake7 or so minutes until just before turning brown. (You can brown but I like when the marshmallows are dry just before browning.) Drizzle warm cake with Chocolate Frosting (recipe below), and sprinkle evenly with toasted pecans.
*I have used 2 oz. of bittersweet chocolate bar and 2 oz. of German chocolate baking bar combined when I didn’t have semi-sweet. It was very good.
Chocolate Frosting
½ cup butter 1 lb. powdered sugar
⅓ cup unsweetened cocoa 1 tsp. vanilla extract
⅓ cup milk
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened, remove from heat. Beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.
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