Mississippi Mud Pie Spiked Milkshake Shots Recipes

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.

SPIKED BANANA CREAM PIE MILKSHAKE

Steps:

• Chill 2 tall glasses.
• Add the overripe bananas, milk and bourbon to a blender and blend until combined. Add the ice cream and blend until smooth. Pour the mixture into the chilled glasses. Top with whipped cream, banana slices, graham cracker bits and cinnamon if using.

SPIKED MILKSHAKES

Steps:

• In a blender, combine the coffee liqueur, dark rum, malt, ice cream and chocolate shavings. Blend until frothy.
• Pour into 6 glasses, top off with 2 ounces of seltzer, and garnish with the crushed coffee beans and a pinch of malt and serve immediately.

MISSISSIPPI MUD PIE

Steps:

• For the ice cream: Reconstitute several tablespoons of the coffee crystals in very small amount of hot water and allow to cool. Combine the egg yolks and sugar in bowl, and whip until thick and light. Scald milk in saucepan, remove from heat, and gradually beat into egg mixture. Place the custard in top of a large double boiler and heat, stirring, until custard is thickened and smooth.
• Remove from heat and blend in vanilla, salt, heavy cream, and reconstituted coffee crystals to desired coffee flavor intensity. Chill the custard for at least 6 hours or overnight, then freeze in ice cream freezer according to manufacturer's directions. Return to freezer until ready to assemble mud pie.
• While ice cream is freezing prepare Chocolate Brownie: Preheat the oven to 325 degrees F.
• In a small bowl mix together the flour and baking soda.
• In a small saucepan combine sugar, water, and butter. Bring to a boil and remove from the heat. Stir in the vanilla and half the chocolate morsels and mix well until smooth. Cool mixture to room temperature.
• Stir the egg into cooled mixture and beat well. Add the flour mixture and stir to blend. Fold in remaining chocolate chips. Pour into a greased, 9-inch baking pan, round or square. (You may wish to line pan with parchment paper to ease removal, or use a non-stick pan.) Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.
• For the Whipped Cream: Combine the cream, sugar and vanilla in a chilled bowl and whip to stiff peaks. Refrigerate until ready to use.
• Carefully remove entire brownie from pan onto serving plate. Top with an even, thick layer of ice cream. Top with a layer of whipped cream. Can be refrozen at this point and held for up to 1 week. Serve wedges drizzled with chocolate sauce or fudge and a sprinkle of toasted pecans.

MISSISSIPPI MUD PIE

Steps:

• Crust: Melt butter and set aside. Line a 9-inch ovenproof glass pie plate with a 12-inch square aluminum foil tightly out over the rim of the pie plate (use a folded towel to press.) Break the Oreos into small pieces and process in a food processor until fine crumb. In a bowl mix the crumbs with the melted butter until well combined. Turn the mixture into the lined pie plate and distribute evenly with your fingertips working on the sides first and then the bottom. Freeze several hours or overnight.
• Filling: Let the ice cream soften in the refrigerator for about 10 minutes. When the pie is frozen remove the foil from the crust. Gently replace the pie back into the glass pie shell. Spread the ice cream into the pie mounding it high in the center. Freeze the pie and prepare the glaze.
• Glaze: Chop chocolate fine and set aside. Place the water, corn syrup and butter in a small saucepan over moderate heat. Stir until mixture reaches a boil. Add the chopped chocolate and remove from heat. Whisk until homogenous. Cool mixture to room temperature. Pour the cooled glaze carefully over the frozen ice cream to cover the top of the pie. Do not let the glaze pour over the sides! Use a spatula to spread if necessary and work quickly before it hardens. Return the pie to the freezer until it hardens for 3 more hours. You can serve or wrap tightly and keep frozen for later use.

MISSISSIPPI MUD PIE

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
• Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
• Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

MISSISSIPPI MUD PIE I

Steps:

• Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
• Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
• Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.