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
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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Mississippi Mud Pie - Everyday Food with Sarah Carey
Recipe:
The name Mississippi Mud Pie comes from the dense combination of chocolate crust and pudding which resembles the banks of the Mississippi River, Sarah Carey makes this incredibly decadent chocolate dessert that would make any Southerner swoon. Perfect for your next summer Pot Luck or picnic, enjoy!
Martha Stewart Whim Collection Dinnerware
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Idiot Proof Mississippi Mud Pie
Hey what's going on everyone? Hope your weekend is going well. If it's not, maybe making this crazy chocolatey pie will perk you up! So today I wanted to bake something decadent and landed on Mississippi mud pie. Now there are numerous different ways to make Mississippi mud pie, and they're all great, but I particularly enjoy the way I make it. Starting off with an oreo cookie crumble pie crust, then a brownie/cake layer, topped with chocolate custard, and then a final layer of whipped cream. It is one hell of a decadent treat, and if you've never made this before you definitely should give it a try...unless you hate chocolate and then I guess don't make this.
So let me know what you think. If you like the video, don't forget to drop me a comment and hit that like button! If you have a suggestion for a video, shoot me a comment- I'm always down to make something requested.
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Pie Crust Ingredients:
-30 oreo cookies
-1/2 cup melted unsalted butter
Brownie Layer Ingredients:
-1/2 cup melted unsalted butter
-1 cup semi-sweet chocolate chips
-1/2 cup brown sugar
-1/2 cup white granulated sugar
-1 tsp vanilla paste
-1 tsp espresso powder
-1/2 cup hot water
-4 large eggs
-1/2 cup cocoa powder
-1/4 tsp kosher salt
Chocolate Custard Ingredients:
-4oz semi-sweet bakers chocolate chopped up
-2 tbsp unsalted butter
-1/2 cup white granulated sugar
-1/4 tsp kosher salt
-1/4 cocoa powder
-1/4 cup cornstarch
-2 cups whole milk
-4 large egg yolks
Whipped Cream Ingredients:
-1 1/2 cups whipping cream
-3 tbsp powdered sugar
-2 tsp vanilla paste
Music by Scandinavianz- Hiking
#baking #mudpie #chocolate
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
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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How To Make Chocolate Mud Pie | Easy Chocolate Dessert Recipe | Curries And Stories With Neelam
Learn how to make Chocolate Mud Pie at home with Neelam only on Get Curried.
A perfect recipe for out-of-this world comfort dessert is here! Make yummylicious Chocolate Mud Pie for yourself at home and treat your taste buds with some chocolate delight. So watch and learn how to make Chocolate Mud Pie only on Get Curried!
Ingredients:
160 gms Butter
300 gms Chocolate Cookies
85 gms Dark Chocolate
2 Eggs
85 gms Dark Brown Soft Sugar
100 ml Cream
For Fudge
150 gms Dark Chocolate
150 ml Cream
3tbs Golden Syrup
50 gms Icing Sugar (Optional)
Method:
- Melt the butter in a pan.
- Crush the chocolate cookies
- Pour the melted butter over the crushed cookies.
- Add dark chocolate and butter on a double boiler and allow it to melt.
- Align the tin with the biscuit mixture and allow it to freeze for 15 minutes.
- Allow the dark chocolate mixture to cool.
- Whisk eggs and dark brown soft sugar together and once done add the melted dark chocolate mixture in to it.
- Add cream in to this mixture.
- Pour this mixture over the cookie base and bake it for 180° for 40 minutes.
- For fudge sauce, melt dark chocolate and crèam along with golden syrup.
- Add icing sugar (optional)
- Allow it to cool completely.
- Once baked, allow it to cool down and spread fudge sauce over it.
- Allow this to rest for an hour.
- Garnish it with cream and the delicious Pie is ready!
Host : Neelam Bajwa
Copyrights: REPL
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