BEST MUD PIE
A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!
Provided by Lisawas
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 8h35m
Yield 12
Number Of Ingredients 7
Steps:
- Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
- Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
- Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
- Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.
Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g
MUD PIE
Provided by Food Network
Categories dessert
Time 6h30m
Yield 1 very large pie
Number Of Ingredients 6
Steps:
- Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.
MUD PIE COOKIES
Make and share this Mud Pie Cookies recipe from Food.com.
Provided by viking
Categories Dessert
Time 45m
Yield 70 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Beat shortening and sugar together.
- Add eggs and melted chocolate; beat well.
- Stir in flour and baking powder; dough will be sticky.
- Refrigerate dough until well-chilled.
- Form dough into small balls, then roll each ball in powdered sugar before placing on a baking sheet.
- Bake 11 minutes at 350 degrees; they should be soft and moist.
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.
MISSISSIPPI MUD PIE
Provided by Food Network
Time 8h40m
Yield 10 servings
Number Of Ingredients 3
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.
MUD PIE
This dessert, while really sophisticated but oh-so-very-good, is a godsend, in all sorts of ways. First of all, this recipe makes two pies, one of which you can store in the freezer, all ready to serve whenever you need it. Second, the pies are simple to make. Finally, in just this one dessert are three things most of us love when it comes to treats: Oreos, coffee ice cream and fudge sauce. What could be better than that?
Provided by Food Network
Categories dessert
Yield Makes two 9-inch pies
Number Of Ingredients 6
Steps:
- Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates.
- Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer.
- Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool.
- When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.
CAROLINA MUD PIE
Steps:
- For the crust: Add the chocolate sandwich cookies to a food processor and pulse until finely ground, then add the salt and pulse again to combine. Drizzle the melted butter into the food processor while running until the mixture resembles wet sand. Press the mixture evenly and firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 30 minutes to 1 hour.
- For the pie: Stir together the chocolate with the condensed milk and vegetable oil in a small saucepan over medium-low heat and cook, stirring constantly, until smooth, melted and combined. Pour the chocolate mixture into the bottom of the chilled pie crust, using an offset spatula to spread into an even layer. Sprinkle the pecans over the chocolate layer and set aside.
- In a medium bowl, whisk together the pudding mix with the cold milk until very thick. Fold 1/2 cup whipped topping into the pudding, then spread evenly over the chocolate layer. Top with the remaining whipped topping. Refrigerate until set, 4 hours or up to overnight.
- For the garnish: Add the heavy cream and chocolate chips to a small bowl. Microwave for 30 seconds, then stir and microwave again for 10 seconds more. Repeat in 10-second increments until the chocolate is smooth. Sprinkle the pie with the crushed cookies and chopped pecans, then drizzle with the chocolate before serving.
MISSISSIPPI MUD PIE
Prep this Mississippi Mud Pie-a restaurant favorite-in just 20 minutes. You get the same creamy, chocolatey Mississippi Mud Pie you love, without the tab.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MUD COOKIES - AKA - CHOCOLATE NO BAKE COOKIES
Make and share this Mud Cookies - Aka - Chocolate No Bake Cookies recipe from Food.com.
Provided by Wollysam
Categories Drop Cookies
Time 7m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter, cocoa, sugar, and milk in a large saucepan.
- Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
- Add vanilla and peanut butter mixing well.
- Stir in oats.
- Quickly drop onto waxed paper by the spoonful or desired amount.
- Let cool and enjoy.
- Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.
Nutrition Facts : Calories 178.4, Fat 7.7, SaturatedFat 3.4, Cholesterol 11.7, Sodium 64.8, Carbohydrate 25.5, Fiber 1.5, Sugar 17.2, Protein 3.2
MISSISSIPPI MUD PIE
Make and share this Mississippi Mud Pie recipe from Food.com.
Provided by B B Adams
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1357.2, Fat 84, SaturatedFat 31, Cholesterol 70.3, Sodium 1341.3, Carbohydrate 139, Fiber 4.7, Sugar 94.2, Protein 18.6
COFFEE MUD PIE
A nice mud pie made with coffee ice cream. I sometimes garnish with a chocolate covered espresso bean or shaved chocolate. Read entire recipe as there is freezing time needed.
Provided by aronsinvest
Categories Pie
Time 15m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 4
Steps:
- Crush Oreos and mold into the bottom and side of a 9" pie plate.
- Bake at 350 degrees for 3-5 minutes. Cool.
- Soften ice cream and spread into cooled crust. Freeze at least one hour. Remove from the freezer and pour chocolate topping over the top of the pie.
- Freeze until ready to serve, at least one hour.
- Serve with whipped cream.
Nutrition Facts : Calories 465.9, Fat 17.4, SaturatedFat 7.7, Cholesterol 23.6, Sodium 375.7, Carbohydrate 73.5, Fiber 3.2, Sugar 46.5, Protein 6.5
OREO MUD PIE
Make and share this Oreo Mud Pie recipe from Food.com.
Provided by Ashley U
Categories Pie
Time 20m
Yield 7 serving(s)
Number Of Ingredients 7
Steps:
- Finely crush 12 cookies; mix crushed cookes and butter in bowl.
- Press firmly on bottom of 9-inch pie plate.
- Stand remaining 14 cookies around the edge of the plate.
- Freeze for 10 minutes.
- Carefully spread chocolate ice cream into prepared crust.
- Scoop coffee ice cream into balls; arrange over chocolate layer.
- Freeze for 4 hours or until firm.
- Top pie with fudge topping, whipped cream and walnuts.
ULTIMATE MUD PIE
Provided by Julie Loria
Categories Milk/Cream Mixer Chocolate Dessert Bake Super Bowl Kid-Friendly Graduation Father's Day Back to School Backyard BBQ Chill Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
- 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
- 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
- 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
- 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
- 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.
MISSISSIPPI MUD PIE
This indulgent American-style dinner party dessert has layers of Oreo biscuits, brownie, chocolate custard and whipped cream
Provided by Katy Greenwood
Categories Dessert, Treat
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
- To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn't touch the water), or in short bursts in the microwave.
- In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
- Pour into the baked biscuit case and return to the oven for 15-20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
- Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
- Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
- Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.
Nutrition Facts : Calories 680 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
MUD PIE
Fruity, biscuity, chocolatey treat just melts in your mouth!
Provided by anastasiab97
Time 40m
Yield Makes Squares
Number Of Ingredients 0
Steps:
- Break the biscuits into smallish pieces and wash the cherries of their sticky coating, dry them and chop each one in half. Lightly grease and line a 20-23cm square tin with foil.
- In a large saucepan melt the butter, sugar and cocoa powder together until the sugar has dissolved. Then take off the heat and stir in the mixed fruit, cherries and broken biscuits until all ingredients are fully combined.
- Pour the biscuit mixture into the prepared tin and spread out into an even layer using the back of the spoon making sure you get the mixture into the corners.
- Once evenly spread, chill in the fridge for 2 hours or until completely set.
- Once the biscuit mixture has hardened, melt the chocolate either over some boiling water or in the microwave and pour over the set mixture. Again, spreading into and even layer and make sure you fill the corners. Put back in to the fridge for a further hours or so until the chocolate has set.
- Once completely set, carefully cut into 12-16 squares, depending on how big you want the pieces and enjoy!
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