There are many versions of Mississippi Mud Pie. Some use
instant (boxed) ingredients from the store. I may be old
fashioned but my feeling is that if you are going to use
boxed ingredients, why not just buy a ready made pie from
the store?
The reason home made, created from scratch, is so much
better is that you can adjust the flavors to suit your
taste when you make it yourself, rather than have a
machine do it for you. And, of course, there is that
extra ingredient that no factory can produce. It is
called "baked with love".
There are two popular versions of Mississippi Mud Pie.
One is a cake-like version and the other is an ice cream
pie version (and there are probably more). We are providing
both recipes here.
Cake Version
INGREDIENTS:
* 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 (your choice)
(see below for graham cracker pie shell instructions)
PREPARATION:
In a saucepan, heat butter and chocolate, stirring
often, until melted and well blended.
In a separate bowl, beat eggs; stir in the corn syrup,
sugar and vanilla.
Slowly add the chocolate mixture to egg and sugar mixture,
stirring well.
Preheat oven to 350°.
Pour filling into prepared pie shell.
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.
Ice Cream Version
INGREDIENTS
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)
HEAT sugar, morsels, butter, cream and corn syrup in
small, heavy-duty saucepan over low heat, stirring constantly,
until butter is melted and mixture is smooth. Remove
from heat. Stir in vanilla extract. Cool until slightly
warm.
DRIZZLE 1/3 cup chocolate sauce in bottom of crust;
sprinkle with 1/4 cup nuts. Layer 1 pint ice cream,
scooping thin slices with a large spoon; freeze for
1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and
ice cream. Drizzle with remaining sauce; top with remaining
nuts. Freeze for 2 hours or until firm. Top with whipped
cream before serving.
To make graham cracker crust:
Melt 1/4 cup butter in microwave or stove top
Crumble graham crackers into a fine mixture (put in
plastic bag and roll with a rolling pin)
Pour graham crackers into the center of a pie tin
Pour melted butter onto graham crackers
Using a fork, press graham crackers up sides of pie
tin and over the bottom
That's it. Enjoy your Mississippi mud pie.
About the Author:
Ken Miller is a free lance writer and webmaster for
olsouthrecipes.com, Southern
Cooking - Southern Recipes, where you can
find recipes for the most popular, authentic Southern
dishes like fried chicken, fried okra, biscuits and
gravy, cornbread and many more. Oh, and they are all
free.
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