EASY MISSISSIPPI MUD PIE RECIPES

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MISSISSIPPI MUD PIE RECIPE BY TASTY



Mississippi Mud Pie Recipe by Tasty image

Here's what you need: nonstick cooking spray, chocolate wafer cookies, unsalted butter, dark chocolate, unsalted butter, granulated sugar, dark brown sugar, kosher salt, vanilla extract, large eggs, all purpose flour, granulated sugar, unsweetened cocoa powder, all purpose flour, kosher salt, large egg yolks, whole milk, unsalted butter, vanilla extract, heavy cream

Provided by Rie McClenny

Yield 8 servings

Number Of Ingredients 20

nonstick cooking spray, for greasing
30 chocolate wafer cookies, crushed
8 tablespoons unsalted butter, melted and cooled
8 oz dark chocolate, 70-80% cacao, coarsely chopped
16 tablespoons unsalted butter
1 cup granulated sugar
1 cup dark brown sugar, packed
½ teaspoon kosher salt
2 teaspoons vanilla extract
4 large eggs
1 cup all purpose flour
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder, not dutch-processed, plus more for garnish
⅓ cup all purpose flour
½ teaspoon kosher salt
2 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
1 cup heavy cream, chilled

Steps:

  • Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) 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 while you make the brownie layer.
  • Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
  • In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. 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 until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
  • Meanwhile, make the 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 and 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, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and 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 to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
  • When ready to serve, 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.
  • Enjoy!

Nutrition Facts : Calories 1027 calories, CarbohydrateContent 95 grams, FatContent 70 grams, FiberContent 3 grams, ProteinContent 14 grams, SugarContent 68 grams

MISSISSIPPI MUD CAKE RECIPE: HOW TO MAKE IT



Mississippi Mud Cake Recipe: How to Make It image

Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 20 servings.

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 cups self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoons 2% milk
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.

Nutrition Facts : Calories 457 calories, FatContent 24g fat (10g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 270mg sodium, CarbohydrateContent 61g carbohydrate (48g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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