Indulge in the decadence of Mississippi Mud Pie II, an iconic dessert that tantalizes taste buds with its symphony of flavors and textures. This Southern classic features a rich chocolate cookie crust, a velvety chocolate pudding filling, and a luscious whipped cream topping, creating a harmonious balance of sweetness and creaminess. As you delve into this culinary masterpiece, you'll encounter variations of the classic recipe, each offering unique twists and delightful surprises. From a luscious peanut butter version to a tempting cookies and cream rendition, these variations cater to diverse preferences and elevate the Mississippi Mud Pie experience. Embrace the joy of baking and embark on a delectable journey with Mississippi Mud Pie II, where every bite promises an explosion of chocolatey goodness.
Let's cook with our recipes!
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.
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 II
This delicious crust is made with flour, chopped walnuts and butter, pressed into a 9-inch pie tin, and baked till lightly golden. It 's then filled with chocolate pudding that is then smothered with a sweetened whipped cream and cream cheese frosting.
Provided by Tracy
Categories Desserts Pies Slab Pie Recipes
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine walnuts and flour. Mix well, then stir in softened butter or margarine. Stir until ingredients are combined and mixture forms a ball. Press into bottom of a 9x13 inch pan. Bake in preheated oven for 20 minutes, until golden brown. Remove and cool.
- Place pudding mix in a medium bowl and whisk in milk. Mix until smooth. Allow to set up for 5 minutes then spread on top of cooled crust.
- In a large bowl whip cream cheese until fluffy. Beat in confectioner's sugar until mixture is smooth. In a separate bowl, whip cream until soft peaks form, then fold into cream cheese mixture. Spread over pudding layer. Chill before serving.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 34 g, Cholesterol 57.7 mg, Fat 25.4 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 12.5 g, Sodium 390.7 mg, Sugar 24.4 g
MISSISSIPPI MUD PIE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate wafer cookies, unsalted butter, dark chocolate, unsalted butter, granulated sugar, dark brown sugar, kosher salt, vanilla extract, large eggs, all purpose flour, granulated sugar, unsweetened cocoa powder, all purpose flour, kosher salt, large egg yolks, whole milk, unsalted butter, vanilla extract, heavy cream
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1027 calories, Carbohydrate 95 grams, Fat 70 grams, Fiber 3 grams, Protein 14 grams, Sugar 68 grams
MISSISSIPPI MUD PIE
This Mississippi Mud Pie is a rich and indulgent dessert made with flourless chocolate filling topped with whipped cream in a buttery chocolate graham cracker crust - lord have mercy on our waistlines.
Provided by Rebecca Hubbell
Categories Dessert
Time 2h25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Add graham crackers to a food processor and pulse until they become fine crumbs.
- Transfer to a bowl and make a well in the crumbs, pour the melted butter into the well and mix to combine. Add the sugar and stir until combined.
- Press crust mix into the bottom and sides of a 9-inch springform pan5. Using a straight-edge glass will help with this.
- Place the springform pan on a large baking sheet and bake for 10 minutes.
- While crust is baking, melt the butter in the microwave on 30-second intervals until fully melted and add to a large mixing bowl.
- Melt the chocolate chips in the microwave for 30-second intervals, stirring between each one until melted. Add to the mixing bowl along with the sugars, vanilla paste, and salt and whisk to combine.
- Stir together the hot water and espresso powder and then add to the mixing bowl and whisk to combine.
- Whisk in the eggs one at a time, making sure no yolk is visible after each addition.
- Whisk in the cocoa until fully incorporated. The mixture will be slightly runny.
- Carefully pour the mixture into the prepared pie crust.
- Carefully transfer to the oven and bake for 40 to 45 minutes. Make sure the springform pan is still on the baking sheet in the oven.
- Remove from oven and allow to cool to room temperature ( about 1 to 2 hours). Once cooled, prepare your whipped cream by beating together the heavy cream, powdered sugar, and vanilla in a chilled metal bowl until soft peaks form. Then top the pie with the whipped cream recipe and chocolate and serve.6,7,8
Nutrition Facts : Calories 479 kcal, Carbohydrate 46 g, Protein 5 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 123 mg, Sodium 200 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
MISSISSIPPI MUD PIE
Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, "Baked Explorations," features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 22
Steps:
- Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs - you should have about 2 1/4 cups crumbs - and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
- Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
- In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
- Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
- Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.
MISSISSIPPI MUD
This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.
Nutrition Facts :
MISSISSIPPI MUD PIE I
Very easy and deliciously creamy!
Provided by MARBALET
Categories Desserts Pies Slab Pie Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
- Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
- Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.
Nutrition Facts : Calories 440 calories, Carbohydrate 52.5 g, Cholesterol 46 mg, Fat 24.1 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 16.2 g, Sodium 480.9 mg, Sugar 42.2 g
MISSISSIPPI MUD PIE II
Make and share this Mississippi Mud Pie II recipe from Food.com.
Provided by B B Adams
Categories Pie
Time 45m
Yield 24 brownies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook brownie mix as directed.
- Spread jar of Marshmallow Cream over top while hot.
- Cool.
- Mix icing ingredients together.
- Spread cooled cake with icing.
Nutrition Facts : Calories 299.9, Fat 13.1, SaturatedFat 5.8, Cholesterol 20.7, Sodium 170.9, Carbohydrate 46.1, Fiber 0.5, Sugar 22.5, Protein 1.9
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
Tips:
- For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- Feel free to add in your favorite mix-ins, such as chopped nuts, dried fruit, or marshmallows.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess crust around the edges.
- To make sure the pie is set, insert a toothpick into the center. If it comes out clean, the pie is done.
- Let the pie cool completely before serving. This will help it to set and slice cleanly.
- Serve the pie with whipped cream, ice cream, or your favorite topping.
Conclusion:
Mississippi Mud Pie is a classic dessert that is always a hit. It's rich, chocolatey, and oh-so-delicious. With its creamy chocolate pudding filling, chocolate cookie crust, and whipped cream topping, it's sure to satisfy your sweet tooth. So next time you're looking for a special treat, give Mississippi Mud Pie a try. You won't be disappointed!
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