MISSISSIPPI MUD PIE
This Mississippi Mud Pie is a rich and indulgent dessert made with flourless chocolate filling topped with whipped cream in a buttery chocolate graham cracker crust - lord have mercy on our waistlines.
Provided by Rebecca Hubbell
Categories Dessert
Time 2h25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Add graham crackers to a food processor and pulse until they become fine crumbs.
- Transfer to a bowl and make a well in the crumbs, pour the melted butter into the well and mix to combine. Add the sugar and stir until combined.
- Press crust mix into the bottom and sides of a 9-inch springform pan5. Using a straight-edge glass will help with this.
- Place the springform pan on a large baking sheet and bake for 10 minutes.
- While crust is baking, melt the butter in the microwave on 30-second intervals until fully melted and add to a large mixing bowl.
- Melt the chocolate chips in the microwave for 30-second intervals, stirring between each one until melted. Add to the mixing bowl along with the sugars, vanilla paste, and salt and whisk to combine.
- Stir together the hot water and espresso powder and then add to the mixing bowl and whisk to combine.
- Whisk in the eggs one at a time, making sure no yolk is visible after each addition.
- Whisk in the cocoa until fully incorporated. The mixture will be slightly runny.
- Carefully pour the mixture into the prepared pie crust.
- Carefully transfer to the oven and bake for 40 to 45 minutes. Make sure the springform pan is still on the baking sheet in the oven.
- Remove from oven and allow to cool to room temperature ( about 1 to 2 hours). Once cooled, prepare your whipped cream by beating together the heavy cream, powdered sugar, and vanilla in a chilled metal bowl until soft peaks form. Then top the pie with the whipped cream recipe and chocolate and serve.6,7,8
Nutrition Facts : Calories 479 kcal, Carbohydrate 46 g, Protein 5 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 123 mg, Sodium 200 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
MISSISSIPPI MUD PIE
Provided by Food Network Kitchen
Time 3h10m
Yield 8 to 10
Number Of Ingredients 17
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.
PO' BOY PIE
Very simple and good. Nice to have on hand the ingredients to make it for uninvited guests. Best served warm with a couple scoops of vanilla ice cream.
Provided by leaflea51
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Place the peaches into the bottom of the prepared baking dish. In a bowl, whisk together the milk, sugar, flour, melted butter, vanilla extract, cinnamon, and nutmeg just until moistened (mixture can be slightly lumpy). Pour the flour mixture over the peaches. Do not stir.
- Bake in the preheated oven until golden brown, about 1 hour. Serve warm.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 50.1 g, Cholesterol 32.9 mg, Fat 12.3 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 7.7 g, Sodium 18.4 mg, Sugar 36.7 g
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