Mississippi Mud Pie With Caramel Candy Recipes

MISSISSIPPI MUD PIE

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.

MISSISSIPPI MUD PIE

Steps:

• Preheat the oven to 375°F.
• Lightly grease an 8inch springform.
• Mix together the crushed digestive biscuits, the melted butter and the sugar and spoon into the prepared tin.
• Level the biscuit mixture out evenly, using the back of a metal spoon.
• For the filling, measure the chocolate, butter, instant coffee and water into a large pan and heat gently until the butter and chocolate have melted.
• Remove from the heat, and beat in the cream, sugar and eggs and then pour the mixture on to the biscuit crust.
• Bake in the preheated oven for 1¼ hours until the filling is set.
• Allow to cool before removing the tin.
• Serve with whipped cream.

CARLA HALL'S MISSISSIPPI MUD PIE

Steps:

• For the Brownie Batter: Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
• Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined.
• For the Chocolate Pudding: Combine 3/4 cup granulated sugar, salt, cocoa powder and flour in a medium bowl. Slowly stir milk into dry mixture.
• Put mixture in medium sauce pot and cook until mixture begins to thicken.
• Beat egg yolks in a small bowl, then briskly stir a small amount of the hot mixture (about 1/2 cup) into this mixture. Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again. Set aside.
• To Build Pie: Preheat oven to 350°. In a small bowl, combine the crushed chocolate sandwich cookies with the butter until thoroughly mixed. Press into a lightly greased springform pan. Bake for 15 minutes to set the crust.
• Scrape brownie batter into the chocolate crust, forming an even layer. Bake for 20 minutes or until a toothpick comes out somewhat clean. Allow to cool slightly, and then pour pudding over the brownie layer, spreading into an even layer.
• Combine the heavy cream and vanilla and whip until peaks form, and use to top the chocolate pudding layer. Garnish with more crushed chocolate sandwich cookies.

MISSISSIPPI MUD

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.

MISSISSIPPI MUD PIE

Steps:

• Mix margarine, flour and nuts; pat into a 13 x 9 inch pan.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes until lightly browned.
• First Layer:
• Mix confectioners sugar, Cool Whip, and cream cheese until smooth.
• Spread over cooled crust.
• Second Layer:
• Beat instant chocolate pudding, instant vanilla pudding, and milk until thickened.
• Careful spread over first layer.
• Cool until set in refrigerator.
• Top with remaining Cool Whip.
• Sprinkle shaved Chocolate on top for decoration.
• Refrigerate or freeze for up to two months.

MISSISSIPPI MUD PIE WITH CARAMEL CANDY

Steps:

• Combine crust ingredients and press gently into a 9-inch pie plate.
• Microwave on Medium-high 1 1/2 to 2 minutes.
• Cool.
• For Filling: Soften ice cream for 1 minute on Low or until it can be spooned into crumb crust. Freeze until ice cream is once again solid.
• Place caramels in 1 tablespoon milk in 1 cup measure. Microwave, uncovered, on High for 30 seconds to 1 minute. Stir until smooth and completely melted.
• Cool.
• Pour over frozen ice cream and return to freezer.
• Place butter, 1/4 cup milk and sugar in bowl and microwave on High 1 to 2 minutes or until mixture comes to a full boil.
• Stir well.
• Boil an additional 2 1/2 minutes.
• Cool slightly.
• Add chocolate chips and beat until mixture just starts to thicken.
• Pour over ice cream and return to freezer until 1/2 hour before serving.
• One-half hour before serving, place pie in refrigerator to defrost slightly.