Kansas City Mud Pie Recipes

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.

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.

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.

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:

• 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.