Bama Mud Pie Mousse Recipes

MUD PUDDLES

Steps:

• Heat oven to 350 degrees F.
• Melt butter and chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until smooth, about 5 to 10 minutes. Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto un-greased cookie sheets.
• Bake for 6 to 8 minutes or just until set, do not overbake. Cookies may appear slightly under baked. Cool completely. Meanwhile, combine powered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.

MUD PIE

Steps:

• Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.

MUD PIE

Steps:

• Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates.
• Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer.
• Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool.
• When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.

GINA'S MEMPHIS MUD PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.
• Using a stand mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, about 2 to 3 minutes. Mix in the melted chocolate mixture and fold in the pecans. Pour into the chocolate wafer crust and bake until the filling is just set, about 35 to 40 minutes.
• Remove from the oven and let cool. The pie will fall slightly. Once cool refrigerate until well chilled, roughly 1 1/2 hours.
• In a medium bowl add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, makng a nice mound on top of the pie. Garnish the top with shaved chocolate and finely chopped pecans. Serve immediately.