MISSISSIPPI MUD PIE
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
MAMA DIP'S " MUD PIE"
Make and share this Mama Dip's " Mud Pie" recipe from Food.com.
Provided by chef debo
Categories Pie
Time 45m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- With an electric mixer on medium speed,beat cake mix,water, oil and eggs for 2 minutes.
- Spray two 9-inch pie pans with non stick spray.
- Pour the cake batter in the pie pans.
- In a saucepan over medium low heat,melt margarine and cream cheese until blended.
- Remove from heat and stir in brown sugar.
- Add the nuts and coconut,stir well.
- Spoon the cream cheese mixture over the cake batter.
- Bake at 350 degrees for 30-35 minutes.
- Cool on wire rack.
- The topping sinks to the middle while it bakes.
Nutrition Facts : Calories 437, Fat 29.5, SaturatedFat 7.3, Cholesterol 55.2, Sodium 339.2, Carbohydrate 42.4, Fiber 2.5, Sugar 30.6, Protein 4.9
BAMA MUD PIE MOUSSE
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until finely ground. Add the melted butter and pulse until well combined. Quickly pulse in the chopped pecans. Press into a 9-inch pie plate and bake until set, about 10 minutes. Place the pie plate on a rack to cool.
- For the chocolate mousse filling: In a microwave-safe bowl, combine the chocolate and butter and melt for 30 seconds. Stir and melt for an additional 20 seconds until the chocolate has thoroughly melted. Whisk in the egg yolks and set aside.
- In a chilled bowl with an electric mixer on medium speed, whisk the cream to form soft peaks, about 4 minutes. Add the granulated sugar, espresso powder and vanilla and whisk to form stiff peaks. Fold a third of the whipped cream into the chocolate mixture and mix thoroughly until smooth. Transfer the chocolate to the remaining whipped cream and gently fold in until smooth. Pour the filling into the prepared crust and chill for at least 2 hours before serving.
- For the whipped topping: In another chilled bowl with an electric mixer, whisk the cream to form soft peaks. Add the powdered sugar and coffee liqueur and whisk to form stiff peaks.
- Top the pie with whipped cream, pecans and toffee pieces and serve. Bake with soul. Eat with pleasure!
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