Best 4 Bourbon Mississippi Mud Pie Recipes

MISSISSIPPI MUD ICE CREAM PIE RECIPE

Steps:

• Gather the ice cream, bourbon, and pie crust.
• Soften the vanilla ice cream in the refrigerator for about 20 minutes. Mix in 2 tablespoons of bourbon.
• Spread it evenly over the cookie crust. Freeze until ready to assemble.
• Gather the remaining ingredients.
• In a microwaveable bowl, combine chocolate, brown sugar, granulated sugar, heavy cream, and corn syrup. Microwave about 3 minutes, whisking every 30 to 60 seconds.
• When the mixture is combined and has thickened slightly, whisk in the butter, vanilla, and the remaining 1 tablespoon bourbon. Keep warm.
• Remove pie from freezer. Top with half the fudge sauce and half of the chopped pecans. Freeze for about an hour.
• Soften the coffee ice cream in the refrigerator for about 20 minutes. Spread over the now firm first layer. Mound the coffee ice cream in the center as necessary.
• Top with more fudge sauce, reserving some to pass at the table. Top with the remaining chopped pecans.
• Decorate with whipped cream and cover loosely. Freeze for at least four hours, preferably overnight. Serve with the reserved warm fudge sauce.

MISSISSIPPI MUD PIE

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

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.

BOURBON MISSISSIPPI MUD PIE

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.