1970's Mississippi Mud Pie
This is not pretty but it sure taste fantastic. A very rich southern desert.
Here's the 1970's recipe:
Mississippi Mud Pie
Bottom layer
1 cup butter, softened (2 sticks)
2 cups sugar
1/3 cup Hershey's unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, sifted then measured
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups pecan pieces
Bake at 350 degrees in a 9x13x2 Pyrex pan for 30-45 minutes until toothpick inserted in middle comes out clean. This should be the texture inside of chewy brownies.
Middle layer
14 ounce bottle of marshmallow cream
optional 1/2 of 10.5 ounce bag of mini marshmallows
Top layer
1/2 cup butter (1 stick)
1/3 cup Hersey's unsweetened cocoa powder
1 teaspoon vanilla extract
dash of salt
1 pound box of confectionary sugar
4-6 tablespoons milk
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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Mississippi Mud Pie Recipe
Chocolate lovers only - layers of Oreo crust, rich fudge-like brownie and chocolate ganache. This is a heavenly dessert!
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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BEST CHRISTMAS DESSERT EVER | THE TEXAS MUD PIE
Pecans, cream cheese, cool whip, chocolate pudding.
This is by far my favorite dessert.
1st layer
1 C all purpose flour, 1 C chopped pecans, 1 stick butter
Mix together and press in 9 x 13 pan and bake at 350 degrees for 15 mins
2nd layer
8 oz cream cheese, 1 C powdered sugar, 1 C cool whip from 16 oz tub
Mix and spread on cooled crust
3rd layer
3 small pkgs of instant chocolate pudding, 3 C milk
Mix together and spread over the 2nd layer
4th layer
Spread the remainder of the cool whip on top of the 3rd layer and grate chocolate or pecans on top of cool whip.
Refrigerate
Enjoy.
Awesome Pecan Pie Recipe:
My 2nd favorite dessert, the Heavenly Hash cake:
Mississippi Mud Pie | Chef Eric Recipe
Nothing says “I Love You” like the chocolatey, melty, gooey goodness of Mississippi Mud Pie! Fire up the grill and recreate this simple American confectionary classic.
Happy Valentine’s Day!!!
Chef Eric Gephart
Mississippi Mud Pie
2 Cups All-Purpose Flour
2 Cups Granulated Sugar
3¾ Cups Unsalted Butter, Divided
¾ tsp Kosher Salt, Divided
½ Cup Unsweetened Cocoa Powder
1 Cup Boiling Water
½ Cup Whole Buttermilk
2 Large Eggs, Lightly Beaten
1 tsp Baking Soda
2 tsp Vanilla Extract, Divided
⅓ Cup Whole Milk
1 lb. Confectioners’ Sugar
¾ Bag (approx. 14 oz) Mini Marshmallows
1½ Cups Macadamia Nuts
Method:
1. Stabilize the grill at 350F and set up for an indirect cook.
2. In a large bowl, combine flour and granulated sugar.
3. In a small saucepan, melt 2 cups of butter over medium heat. Whisk in ½ teaspoon salt and ¼ cup cocoa until well combined. Stir in 1 cup of boiling water.
4. In a large bowl, whisk together buttermilk, beaten eggs, baking soda, and 1 teaspoon vanilla.
5. Combine the mixtures created in steps 3 and 4, whipping until fully incorporated. To make the batter, slowly pour and whip the liquid mixture into the dry mixture created in step 2. Be careful not to overmix.
6. Grease a half sheet tray with butter (18x13- inch or similar) and dust with flour. Then, pour the batter into the tray and ensure it spreads evenly over the pan.
7. Bake on the indirect grill for 20 to 25 minutes. During the last 5 minutes of the cook, add ¾ of the marshmallows and macadamia nuts to allow them to pick up some smoke and color. Remove and cool for 10 minutes.
8. To make the icing, heat a saucepan and melt the remaining 1¾ cups of butter. Take off the heat and add remaining ¼ cup cocoa powder, whole milk, remaining 1 teaspoon vanilla, confectioners’ sugar, and remaining ¼ teaspoon salt. Work quickly so icing stays fluid.
9. Drizzle frosting over slightly cooled cake (reserve a bit for plate presentation). Refrigerate for later service or allow frosting to set for 10 minutes or so and cut one piece out and transfer it to the presentation plate. Cut another piece out and place it on top of the 1st piece. (It’s all about the layers!)
10. Garnish the plate with a bit of frosting drizzle and any leftover marshmallows. Enjoy!!!
#kamadojoe #mississippimudpie #valentinesday
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