Mississippi Mud Ice Cream 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:

• 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.

Steps:

• Combine cream and water and bring to boil.
• Put chocolate chips in blender and add cream mixture; blend about 1 minute until thick and creamy.
• Put half of mixture over the pie crust. Top with ice cream.
• Top with remaining fudge sauce. Top sauce with Cool Whip and pecans.
• Place in freezer until ready to use.

Steps:

• Buy or make crust.
• Fill with softened ice cream; top with fudge topping; sprinkle with walnuts and freeze for several hours or overnight.
• Serve with whipped cream and a maraschino cherry on top.

Steps:

• CHOCOLATE PECAN BROWNIE: Melt chocolate and let cool. Whip butter and add sugar, eggs, salt and vanilla extract. Mix well. Add melted chocolate and flour and mix well. Fold in pecans. Pour into greased 8 by 11 by 2-inch pan and bake in a preheated 375 degree F oven for approximately 30 minutes. Turn out onto flat surface and cool.
• COFFEE ICE CREAM: Scald milk and cream. Add sugar and dissolve. In a separate bowl, beat eggs, vanilla and coffee reduction. Slowly add milk mixture to eggs, whipping continuously. Return to heat and cook for about 15 minutes over low heat, or until mixture coats a spoon. Stir constantly. Let cool overnight and freeze in ice cream freezer.
• WHIPPED CREAM: Whip together in chilled mixing bowl until stiff. Top brownie with ice cream and freeze until set. Top with whipping cream and freeze. Cut into 6 to 8 equal portions and top with warm Hershey's syrup. Garnish with pecan pieces.

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.

Steps:

• Mix cookies and butter together and set aside 1 TBS for topping.
• Press mixture in the bottom and sides of a 9 inch pie pan.
• Freeze for 10 minutes.
• Scoop ice cream into balls and place in crust.
• Smooth the top of the ice cream.
• Sprinkle the surface with the remaining crumbs.
• Place pie in freezer.
• In small bowl with mixer, beat 1/2 cup of the cream until stiff peaks form.
• If desired pipe the whipped cream in decorative swirls around the edge of the pie or using two spoons, make rounded dollops around the edge and in the center.
• Return to freezer and freeze at least 20 minutes before serving.
• In small saucepan, combine chips and other 1/2 cup cream and cinnamon.
• Cook over moderated heat, stirring constantly until chocolate melts and mixture is smooth and bubbly.
• Pour into a small pitcher.
• cut pie ito wedges and pass the chocolate sauce to serve.

Steps:

• Melt margarine and cocoa.
• Add sugar, vanilla and salt. Beat eggs inches.
• Add flour and nuts.
• Bake in 9 x 13-inch pan at 300 degrees for 30 minutes.
• While hot spread on 1 jar marshmallow cream and then icing.
• Icing: 1/2 cup melted margarine 1/2 cup cocoa 1 box powdered sugar 1/3 cup milk 1 teaspoons.
• vanilla Swirl with scraper to look like mud.
• MISSISSIPPI MUD CAKE 4 eggs 1 cup butter 2 cup sugar 1 teaspoons vanilla 1 1/2 cup flour 1/4 cup cocoa dash of salt 1 cup chopped walnuts 1 jar marshmallow cream.
• In a large mixing bowl, with mixer at medium speed, beat eggs, butter, sugar and vanilla until light and fluffy, scraping sides of bowl.
• Add flour, cocoa and salt. Beat just until well blended.
• Fold in walnuts; spread batter evenly into 9 x 13-inch pa n.
• Bake for 20 to 25 minutes.
• After baking, immediately place drops of marshmallow cream onto cake and let cool on rack.
• Spread until smooth; let cool on wire rack before frosting.
• Frosting For Mississippi Mud Cake: 1/3 cup butter 1/2 cup cocoa 1/3 cup milk 1 teaspoons vanilla 2 1/2 cup confectioners sugar.
• Combine all ingredients; mix until light and fluffy.
• Frost cake and chill.

Steps:

• Line 9 inch ovenproof glass pie plate with foil, covering the rim.
• Set aside.
• Break the cookies into pieces and in processor blend until crumbs are fine (you should have 1 3/4 cups).
• Mix with melted butter and press firmly into pan.
• Place in freezer for several hours or overnight.
• Soften ice cream slightly and carefully remove foil from bottom of frozen crust.
• Place crust on plate and fill with ice cream, mounding it higher in the center.
• Return to freezer until ice cream is very firm.
• Bring water corn syrup and butter to a boil.
• Add chocolate and remove from heat at once.
• Stir until chocolate is melted and mix is smooth Set aside to cool to room temperature.
• Pour the cool glaze over the frozen ice cream to cover the top completely- be careful not to let any run over the sides of the crust.
• If it is necessary to spread the glaze, do it quickly before it hardens.
• It will be very thin.
• When the glaze is frozen firm, the pie may be wrapped.
• airtight and frozen for a reasonable time.
• Serve as is or with sweet whipped cream flavored with liquor and/or toasted nuts.
• Also good with hot fudge sauce!

Steps:

• Crush the package of Oreo's (with a blender, food processor, or by hand) and mix with melted butter. Press into 9x13" cake pan or 2 pie pans.
• Soften ice cream at room temperature for about 30-35 minutes. Spread ice cream onto the Oreo crust and freeze for 2 hours.
• Pour warm fudge topping over ice cream. Freeze until well chilled (I usually freeze it for about 6-8 hours to make sure that it is set up).
• Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.