Richs Mississippi Mud Pie Recipes

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.

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.

Steps:

• To prepare the crust, in a medium bowl, mix together flour, sugar, salt, and baking powder.
• Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form.
• Add the beaten egg, tossing with a fork until a slightly dry dough forms.
• Turn dough out onto a lightly floured surface and knead quickly 3 or 4 times until smooth.
• Shape dough into a disk, wrap in plastice wrap, and chill in the refrigerator for at least 1 hour.
• Preheat the oven to 350.
• On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 12 inch circle.
• Fit the dough into a 9 inch pie pan.
• Trim the excess dough, leaving a 1/2 inch overhang.
• Fold the dough under; make a decorative edge.
• Chill crust while preparing filling.
• To prepare the filling, in a medium saucepan, stir together the corn syrup and sugar.
• Bring to a boil over medium heat.
• Remove the pan from the heat.
• Stir in the chocolate and butter.
• Let stand for 1 minute to melt.
• Whisk until smooth.
• In a large bowl, whisk eggs.
• Gradually whisk in the chocolate mixture until well blended.
• Pour the filling into the crust.
• Bake the pie until the filling is set, 35 to 45 minutes.
• Transfer the pie to a wire rack to cool completely.
• Sprinkle with the chocolate shavings and chill until ready to serve.

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:

• Mix well the half-and-half, pudding mix and instant coffee. Let set for five minutes.
• Mix pudding mixture with the Cool Whip thoroughly and pour in chocolate pie crust.
• Cover and freeze for 8 hours before serving. Cut into 6 pieces and serve with hot fudge topping poured on each piece.