August 29, 2009

Mississippi Mud Pie Recipe

It's actually from California. The name came from the fact that the brown crust or cake resembles the brown banks of the Mississippi River. Where ever it came from it is sinfully delicious.

There are two popular versions of Mississippi Mud Pie. One is a cake-like version and the other is an ice cream pie version. We are providing both recipes here.
Cake Version

* 1/4 lb. butter, 1 stick
* 2 (1 oz. each) squares unsweetened chocolate
* 3 eggs
* 3 tablespoons white corn syrup
* 1 1/3 cups sugar
* 1 tsp. vanilla
* 9 inch graham cracker, chocolate or vanilla wafer pie shell

1. In a saucepan, heat butter and chocolate, stirring often, until melted and well blended.
2. Beat eggs; stir in the corn syrup, sugar and vanilla.
3. Add the chocolate mixture to egg and sugar mixture, stirring well.
Preheat oven to 350 degrees.
4. Pour filling into prepared pie shell.
5. Bake 35 to 40 minutes, or until top is slightly crunchy and filling is set.
Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.

Note: The above recipe makes a dessert resembling brownies, except softer in the middle. It should have a topping to make it real Mississippi Mud Pie. You can use a variety of toppings. Such as:
1. White cake icing
2. Marshmallow -cover top with mini-marshmallows and place in oven set on broiler until marshmallows are melted and slightly browned - watch closely, they will burn quickly.
3. Peanut butter (my favorite) - cover top with peanut butter and follow same cooking method as with marshmallows just until peanut butter melts.
Ice Cream Version
1 prepared 8 inch (6 ounces) chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped pecan or walnut, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Whipped cream (optional)

1. HEAT sugar, chocolate morsels, butter, cream and corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth.
2. Remove from heat. Stir vanilla extract into the chocolate sauce mixture. Cool until slightly warm.
3. DRIZZLE 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts.
4. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour.
5. Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream.
6. Drizzle with remaining sauce; top with remaining nuts.
7. Freeze for 2 hours or until firm. Top with whipped cream before serving.

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