MISSISSIPPI DELTA BLUES STRAWBERRY PIE
I recently went on a legendary bluescruise and learned alot about the blues! :) Cook time is chilling time. Adapted from CDKitchens.
Provided by Sharon123
Categories Dessert
Time 5h20m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and butter in a small bowl. Press firmly on bottom and up side of a 9" pie plate. Refrigerate until firm. Or to save time, you could just buy a chocolate graham cracker pie crust.
- Reserving 3 strawberries for garnish, cut off stem ends of remaining berries so they are no more than 1 1/2" tall. Arrange, cut ends down, on crust, refrigerate. Beat cream cheese until smooth. Add sweetened condensed milk; beat well. Add lime juice; blend well.
- Pour into prepared crust, covering strawberries. Refrigerate overnight (it will taste great). Whip cream until soft peaks form. Gradually add sugar and vanilla and whip until stiff and glossy.
- Using a pastry bag with a decorating tip, pipe a lattice design on top of the pie, or just place neat spoonfuls across pie. Garnish with the reserved strawberries and lime slice. Enjoy!
Nutrition Facts : Calories 374.6, Fat 25.9, SaturatedFat 13.2, Cholesterol 71.1, Sodium 199.7, Carbohydrate 32.5, Fiber 1.2, Sugar 29.2, Protein 5.5
STRAWBERRY PIE
Celebrate juicy, in-season strawberries by using them as a filling for pie. Geoffrey keeps it simple by using store-bough pie crust and filling it with an easy-to-make strawberry compote. Then, he tops everything off with fresh, sliced berries.
Provided by Geoffrey Zakarian
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
- Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
- Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
- Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
- Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
- Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.
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
BLUEBERRY PIE
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk in this delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 9
Steps:
- On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
- Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.
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
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.
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