CLASSIC MISSISSIPPI MUD PIE RECIPES

Steps:

• Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Steps:

• Crust:
• Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
• In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened.
• Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside.
• Brownie Layer:
• In a large glass bowl, combine the chocolate and butter and microwave on high power for 30 seconds or until melted and smooth.
• In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs for about 1 minute, or until lightened in color and foamy. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
• Pour the batter over the crust in the pan and smooth out the top with a rubber spatula.
• Bake for about 40 minutes, until a toothpick inserted halfway between the center and the edge comes out clean
• Pudding Layer:
• In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk, then stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth.
• Set the pan over medium heat and cook for 8 to 10 minutes, stirring continuously, until the mixture starts to bubble and thicken.
• Remove the pan from the heat, and add the butter and vanilla, then stir until the butter has melted and the mixture is smooth and well combined.
• When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula.
• Let cool for about 1 hour to room temperature. Cover and refrigerate for at least 4 hours, or up to 1 day.
• Whisk the chilled cream in a medium bowl until it forms stiff peaks.
• Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate.
• Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled, and enjoy!