Mississippi Mud Pie Fudge 3072 x 2304
Mississippi Mud Pie Whipping Cream Fudge was invented by our Fudge Kitchen Cambridge team, although not the Cambridge in Massachusetts, it's still as impressive as the real American classic.
Mississippi Mud Pie
Layers of brownie cake, pie crust, chocolate sauce and whipped cream make this Mud Pie recipe an indulgent treat!
Recipe:
Subscribe:
Instagram:
Website:
Step by step recipes made easy. Mixing my Lebanese heritage with a California twist = East Meets West! Simple food, East flavors and semi homemade. Welcome to Ginger Pop Kitchen! Comment below on how yours comes together! P
MISSISSIPPI MUD PIE | No-Bake Filling | DIY for Beginners
Easy to make MISSISSIPPI MUD PIE recipe!! A light delicious dessert for this Summer Season!! Recipe below...
MISSISSIPPI MUD PIE
Preheat oven to 350 degrees F.
Lightly butter a 13 X 9 Baking Dish with butter wrapper. Set aside
1 cup all-purpose flour
1 cup chopped pecans (ground fine in food processor)
1/2 cup butter, melted
1 (5.9 ounce) box instant chocolate pudding mix
1 (8 ounce) box cream cheese, softened
1 cup powdered sugar
1 (16 ounce) frozen whipped topping, thawed, divided
1 chocolate bar (refrigerated) for Chocolate curls, optional
1. Melt butter in a 2-quart sauce pan over medium-low heat or microwave.
2. Add finely ground pecan and flour. Stir with fork until well blended. Transfer into prepared baking dish. Evenly spread out pecan crust using a fork or finger tips.
3. Bake in preheated oven for 15 minutes. Cool completely on cooling rack, about 30 minutes.
4. Beat together powdered sugar and cream cheese until smooth in texture. Fold in 1 cup of whipped topping. Spread gently over cooled pecan crust using back of spoon.
5. In a medium bowl; add chocolate instant pudding mix and milk. Whisk for 2 minutes or until pudding has slightly thicken. Add to top of cheese cheese mixture. Spread evenly with the back of a spoon.
6. Top with remaining whipped topping. Garnish with chocolate curls, shavings, or just grate chocolate on top, optional.
7. Cover and chill for up to 2 hours or overnight.
TIP: Store in refrigerator for up to 3 days.
~~~ENJOY your MISSISSIPPI MUD PIE~~~
JOIN ME ON...
Instagram:
Pinterest:
Twitter:
Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
Music by...Kevin MacLeon (
#chocolate #pie #recipe #video #homemade #nobake
Triple Decker Mississippi Mud Pie
If getting dirty involves eating this mud pie, consider us filthy.
Ingredients —
For the crust:
60 chocolate wafers
4 tablespoons butter, melted
1 teaspoon salt
For the cake layer:
1/4 cup coffee
1 cup dark brown sugar
13 ounces dark chocolate, approximately 70% cacao, chopped into pieces
1 cup butter, cubed
5 large eggs, separated
1 teaspoon vanilla extract
For the chocolate pudding layer:
3/4 cup sugar
1/2 cup dark cocoa powder
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons butter
3 ounces dark chocolate, approximately 70% cacao, chopped into pieces
2 teaspoons vanilla extract
2 cups whipped cream, for topping
1 cup chocolate shavings, for topping
Steps —
Preheat the oven to 350 degrees. Line a 10-inch springform pan with parchment paper. Line the edges with aluminum foil, creating a taller cake pan, approximately 8 inches tall.
Make the crust: In the bowl of a food processor, pulse chocolate wafers until they resemble course sand. Add butter and salt and pulse to combine. Press into the prepared pan all the way up to nearly the top of the foil and set in the freezer for 15 minutes. Bake for 10 minutes and allow to cool for up to 2 hours while you make the cake.
Make the cake: In a small saucepan, combine coffee and brown sugar and heat on medium-low until melted. In a medium bowl, combine chocolate and butter. Pour sugar mixture over chocolate and stir until smooth and completely melted. Add egg yolks and vanilla and allow to cool completely.
In another bowl, whisk egg whites until stiff, and slowly incorporate into melted chocolate mixture. Carefully pour into prepared and cooled cookie crust, and bake until cake is barely set, approximately 30 to 35 minutes. Remove from oven and allow cake to cool completely. Set in refrigerator to cool for up to 3 hours.
Make the chocolate pudding: In a medium saucepan, combine sugar, cocoa powder, cornstarch and salt. Add egg yolks and whisk until combined. Slowly add in whole milk and bring mixture to a boil, stirring constantly to prevent burning. Remove from heat and transfer to a large bowl. Stir in butter, dark chocolate and vanilla and stir to combine. Allow to cool and set in the refrigerator for up to 3 hours.
Assemble the pie: Remove cake from fridge and top with chocolate pudding. Top with whipped cream and chocolate shavings. Serve immediately. Pie will keep up to 4 days covered in the refrigerator.
For more amazing shows & recipes download the Tastemade App:
___
Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:
More daily programming
Watch us behind the scenes at Snapchat: @tastemade
How to make triple choc mud pie | taste.com.au
This deliciously decadent chocolatey pie will go down a sweet treat with your friends.
Get this triple choc mud pie recipe:
More chocolate recipes from taste.com.au:
1. Chocolate brownie slab:
2. Five spice flourless chocolate cake:
3. White chocolate mud:
Brought to you by:
Want more tastiness? Find us on:
Facebook:
Pinterest:
Twitter:
Instagram:
Mississippi Mud Pie | Chef Eric Recipe
Nothing says “I Love You” like the chocolatey, melty, gooey goodness of Mississippi Mud Pie! Fire up the grill and recreate this simple American confectionary classic.
Happy Valentine’s Day!!!
Chef Eric Gephart
Mississippi Mud Pie
2 Cups All-Purpose Flour
2 Cups Granulated Sugar
3¾ Cups Unsalted Butter, Divided
¾ tsp Kosher Salt, Divided
½ Cup Unsweetened Cocoa Powder
1 Cup Boiling Water
½ Cup Whole Buttermilk
2 Large Eggs, Lightly Beaten
1 tsp Baking Soda
2 tsp Vanilla Extract, Divided
⅓ Cup Whole Milk
1 lb. Confectioners’ Sugar
¾ Bag (approx. 14 oz) Mini Marshmallows
1½ Cups Macadamia Nuts
Method:
1. Stabilize the grill at 350F and set up for an indirect cook.
2. In a large bowl, combine flour and granulated sugar.
3. In a small saucepan, melt 2 cups of butter over medium heat. Whisk in ½ teaspoon salt and ¼ cup cocoa until well combined. Stir in 1 cup of boiling water.
4. In a large bowl, whisk together buttermilk, beaten eggs, baking soda, and 1 teaspoon vanilla.
5. Combine the mixtures created in steps 3 and 4, whipping until fully incorporated. To make the batter, slowly pour and whip the liquid mixture into the dry mixture created in step 2. Be careful not to overmix.
6. Grease a half sheet tray with butter (18x13- inch or similar) and dust with flour. Then, pour the batter into the tray and ensure it spreads evenly over the pan.
7. Bake on the indirect grill for 20 to 25 minutes. During the last 5 minutes of the cook, add ¾ of the marshmallows and macadamia nuts to allow them to pick up some smoke and color. Remove and cool for 10 minutes.
8. To make the icing, heat a saucepan and melt the remaining 1¾ cups of butter. Take off the heat and add remaining ¼ cup cocoa powder, whole milk, remaining 1 teaspoon vanilla, confectioners’ sugar, and remaining ¼ teaspoon salt. Work quickly so icing stays fluid.
9. Drizzle frosting over slightly cooled cake (reserve a bit for plate presentation). Refrigerate for later service or allow frosting to set for 10 minutes or so and cut one piece out and transfer it to the presentation plate. Cut another piece out and place it on top of the 1st piece. (It’s all about the layers!)
10. Garnish the plate with a bit of frosting drizzle and any leftover marshmallows. Enjoy!!!
#kamadojoe #mississippimudpie #valentinesday
Visit our Website:
Visit us on Facebook:
Visit us on Instagram:
Visit us on Twitter: