MAKE-AHEAD MISSISSIPPI MUD PIE
This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
- Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
- Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in teaspoon vanilla and 2 tablespoons cold butter.
- Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.
MUD PIE WITH VANILLA WAFER & PECAN CRUST
I use a food processor to put together the vanilla wafer/pecan crust -- the highlight of this pie! I will make this one again and again, it is so easy and delicious. (Cook time is refrigeration time.) This is a slight adaptation of a recipe from Kraft Food & Family magazine.
Provided by Melanie
Categories Pie
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
- REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 471.8, Fat 33.6, SaturatedFat 17.2, Cholesterol 85.4, Sodium 365.5, Carbohydrate 38.6, Fiber 1.4, Sugar 17.6, Protein 6.1
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.
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
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.
VANILLA WAFER CRUST
This is an unbaked crumb crust. Very easy.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 2
Steps:
- Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 24 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 157.7 mg
VANILLA WAFER PIE CRUST
I love a good chilled pie, and nothing complements one better than this delicious Vanilla Wafer Pie Crust recipe! It's easy to make and works in place of just about any recipe that calls for a graham cracker pie crust.
Provided by Janelle
Time 15m
Number Of Ingredients 3
Steps:
- Preheat oven to 350*F
- Crush up vanilla wafers in a food processor, blender or in a sealed ziploc bag with a rolling pin.
- Place crushed vanilla wafers in a bowl.
- Add sugar and butter and stir well.
- Place crumbs in a 9" pie plate.
- Using the back of a measuring cup, firmly press cookie crumbs into the entire bottom and up the sides of the pie plate.
- Bake for 7 - 10 minutes - just until edges begin to turn a hint of brown. Do not over cook.
Nutrition Facts : Calories 152 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 106 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
VANILLA WAFER CRUST
Make and share this Vanilla Wafer Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 28m
Yield 1 9-inch crust
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°.
- Place the cookies in the container of a food processor; process them until they are finely ground.
- In a mixing bowl, combine the crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
- Press mixture evenly across the bottom of a 9-inch pie pan and all the way up the sides of the pan, packing it tightly with you fingertips so it is even and compacted.
- Bake 6-8 minutes or until golden and crisp.
- Let cool completely before filling it.
- **May be wrapped in plastic wrap and frozen for up to 1 month.
Nutrition Facts : Calories 1940.2, Fat 115.8, SaturatedFat 51.3, Cholesterol 152.7, Sodium 1216.9, Carbohydrate 213.9, Fiber 6, Sugar 0.6, Protein 13.5
EASY VANILLA WAFER CRUST
Make and share this Easy Vanilla Wafer Crust recipe from Food.com.
Provided by Kellogs
Categories Dessert
Time 13m
Yield 1 pie crust, 1 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Place wafer cookies in a ziplocked bag. Roll a rolling pin over the bag until the wafers have been crushed into fine crumbs; pour crumbs into a mixing bowl.
- Add the melted butter or margarine to the bowl and slowly combine with the crumbs using a mixing spoon.
- Turn crumb mixture onto a 9-inch pie plate and spread evenly around.
- Using a small measuring cup (or your fingertips works fine) tightly press the crumb mixture onto bottom and sides of the pie pan to form a firm and even crust.
- Place in oven and bake for 8 minutes.
More about "mud pie with vanilla wafer pecan crust recipes"
EASY LAYERED MUD PIE RECIPE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (18)Calories 260 per servingCategory Dessert
- Mix thoroughly and press into the bottom of a 9x13 pan. Bake at 300 degrees for 15 to 20 min, then cool.
MUD PIE RECIPE {WITH OREO CRUST!} | LIL' LUNA
From lilluna.com
MUD PIE RECIPE - ANNA PAINTER - FOOD & WINE
From foodandwine.com
BEST MISSISSIPPI MUD PIE RECIPE - HOW TO MAKE …
From thepioneerwoman.com
5/5 (1)Servings 8-12Cuisine AmericanTotal Time 7 hrs 5 mins
MUD PIE WITH VANILLA WAFER & PECAN CRUST RECIPE - FOOD.COM
From pinterest.com
VANILLA WAFER CRUST (EASY PIE CRUST RECIPE) - FIFTEEN SPATULAS
From fifteenspatulas.com
BEST NILLA WAFER PIE CRUST - MOM ON TIMEOUT
From momontimeout.com
EASY VANILLA WAFER CRUST - EVERYDAY PIE
From everydaypie.com
BEST EVER MISSISSIPPI MUD PIE RECIPE | SUGAR & SOUL
From sugarandsoul.co
MUD PIE WITH VANILLA WAFER PECAN CRUST RECIPES
From tfrecipes.com
THE BEST MUD PIE RECIPE- WITH PUDDING - FARMHOUSE & BLOOMS
From farmhouseandblooms.com
MISSISSIPPI MUD PIE WITH PECAN CRUST RECIPES - STEVEHACKS
From stevehacks.com
You'll also love