Bourbon Mississippi Mud Pie Recipes

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.

Steps:

• Heat oven to 375°F.
• Mix wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spoon over cream cheese layer.
• Refrigerate several hours or until firm. Top with remaining COOL WHIP just before serving.

Steps:

• Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
• In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
• Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
• In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
• Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
• Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
• When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
• When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
• Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.
• Enjoy!

Steps:

• Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust.
• Top with half the bourbon fudge and half the pecans and freeze for about an hour.
• Soften the coffee ice cream, and spread over the now firm first layer.
• Mound the coffee ice cream in the center as necessary.
• Top with the rest of the fudge and pecans.
• Decorate with whipped cream and cover loosely.
• Freeze overnight or at least four hours and serve with warm fudge sauce To make the sauce combine first 5 ingredients in a microwaveable bowl and microwave about 3 minutes, whisking every minute or so.
• When the mixture has thickened somewhat, whisk in last three ingredients.

Steps:

• Preheat the oven to 275 °F.
• Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
• Sift the flour with the baking soda and salt into a bowl, and set aside.
• Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.
• Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
• Remove from the heat.
• Add the sugar and stir to dissolve.
• Cool slightly.
• Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
• Add the vanilla and eggs, whisking to mix well.
• Pour the batter into the prepared pan and bake for 1 hour.
• (The cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.