Gluten Free Mississippi Mud Pie Recipes

GLUTEN-FREE MISSISSIPPI MUD BROWNIES

Gluten-Free Mississippi Mud Brownies image

Whether in pies, cakes or brownies, the Mississippi Mud concoction of chocolate, marshmallows, pecans and more chocolate is always a hit.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 16

Number Of Ingredients 14

Ingredients

1 1/4 cups granulated sugar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon gluten-free vanilla
2 eggs
3/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2 cup unsweetened baking cocoa
1/2 cup chopped pecans, toasted
2 cups miniature marshmallows
1/4 cup butter
3 tablespoons milk
3 tablespoons unsweetened baking cocoa
1/2 teaspoon gluten-free vanilla
2 1/4 cups powdered sugar

Steps:

Heat oven to 350°F. Grease bottom of 8-inch square pan.
In 2-quart saucepan, heat granulated sugar and 1/2 cup butter, stirring frequently, just until butter is melted. Cool 10 minutes. Beat in salt, 1 teaspoon vanilla and the eggs with spoon. Stir in flour blend and 1/2 cup baking cocoa; stir in pecans. Spread batter in pan.
Bake 25 to 30 minutes or until brownies begin to pull away from edge of pan. Immediately sprinkle with marshmallows. Set oven control to broil. Broil about 2 minutes or until marshmallows are puffed and beginning to brown.
Meanwhile, heat 1/4 cup butter, the milk and 3 tablespoons baking cocoa in 2-quart saucepan over medium heat until butter is melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and the powdered sugar until thick yet pourable. Pour over marshmallow layer, spreading with spatula to cover marshmallows. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 0 g

GLUTEN FREE MISSISSIPPI MUD PIE

Gluten Free Mississippi Mud Pie image

From Living Without. This comes out very tasty, but also very gelatinous. I'm not 100% sold on the texture, though it is improved by warming it up before eating.

Provided by Az B8990

Categories Dessert

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup granulated sugar
1 cup gluten-free flour, blend of choice (Try High-Protein, Gluten-Free Flour Blend)
2 tablespoons unsweetened cocoa
1/4 cup unsweetened cocoa
2 teaspoons gluten free baking powder
1/4 teaspoon xanthan gum
1 pinch salt
1/2 cup warm milk, of choice (plain rice, soy, almond)
1/4 cup vegetable oil
3/4 cup light brown sugar
1 1/2 cups boiling water

Steps:

Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
Stir in warm milk and oil. Spoon mixture into pan.
In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.

SUGAR FREE MISSISSIPPI MUD

Sugar Free Mississippi Mud image

Make and share this Sugar Free Mississippi Mud recipe from Food.com.

Provided by Donna65

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
1/2 cup butter or 1/2 cup margarine, melted
3 ounces pecan pieces
8 ounces light cream cheese
5 g sugar substitute (5 envelopes)
16 ounces light frozen whipped topping, thawed
2 1/2 cups skim milk
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 (1 ounce) package sugar free chocolate instant pudding

Steps:

Mix flour, melted butter, and pecan pieces.
Press into a 9x13 pan.
Bake at 350 degrees for 20 min
Cool.
Beat cream cheese, sugar substitute, and 8 ounces of frozen topping until smooth.
Spread over cooled crust.
Beat chocolate pudding mix, vanilla pudding mix and milk
Spread over cream cheese mixture.
Top with 8 ounces of frozen topping.
Refrigerate until ready to serve.

Nutrition Facts : Calories 364.2, Fat 27.1, SaturatedFat 16.5, Cholesterol 35.7, Sodium 301.7, Carbohydrate 25.4, Fiber 1.1, Sugar 10.7, Protein 6.3

MISSISSIPPI MUD CAKE (GLUTEN-FREE)

Mississippi Mud Cake (Gluten-Free) image

Recipe from Connie Sarros' "Wheat-free,Gluten-free Dessert Cookbook". I have not tried this personally.

Provided by GinnyP

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

5 eggs
2 cups sugar
1/2 cup gluten-free flour, mixture (Number One recipe on Zaar)
1/3 cup cocoa
1 cup butter, melted
1 teaspoon vanilla
1 cup flaked coconut
1/3 cup chopped pecans
1 (7 ounce) jar marshmallow cream
1/2 cup butter, melted
1/3 cup cocoa
1 teaspoon vanilla
6 tablespoons milk
1 lb sifted confectioners' sugar (4 cups)

Steps:

~ForIcing~.
Stir together icing ingredients in a bowl until smooth.
~ForCake~.
Beat eggs until thickened.
Gradually beat in sugar.
Sift flour mixture and cocoa together.
Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean.
Remove from oven and immediately spread with marshmallow cream.
Gently spread Sugared Cocoa Icing over marshmallow cream.

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