Jolie Rouge
11-25-2009, 04:20 PM
I have to bring "Mississippi Mud Pie" which I have never made before.
Help me pick a recipe :
MISSISSIPPI MUD PIE I
1 (9 inch) chocolate cookie crust
Fill crust with coffee ice cream (softened). Cover ice cream with caramel sauce (Smuckers). Cover caramel sauce with pecans or walnuts. Cover nuts with Cool Whip. Keep frozen. Take out of freezer 30 minutes before serving. Top with cherry when serving
http://www.cooks.com/rec/view/0,1637,147173-234200,00.html
Mississippi Mud Pie II
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
In a saucepan, heat butter and chocolate, stirring often, until melted and well blended. Beat eggs; stir in the corn syrup, sugar and vanilla. 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.
http://southernfood.about.com/od/chocolatepies/r/bl10930b.htm
Mississippi Mud Pie III
Ingredients
Serves 8 to 10.
All-purpose flour, for work surface
Our Favorite Pie Crust
8 ounces bittersweet chocolate, coarsely chopped plus 1/2 ounce shaved
1 cup coarsely chopped pecans, toasted
1/2 cup (1 stick) unsalted butter
4 large eggs
1 cup granulated sugar
3 tablespoons light corn syrup
1/2 teaspoon salt
1 cup heavy cream
1/4 cup confectioners' sugar
Preheat the oven to 375. On a lightly floured work surface, roll dough out to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Using kitchen shears, trim crust leaving a 1-inch overhang. Fold edge under then crimp with your fingers. Prick bottom all over with a fork; refrigerate 30 minutes.
Line with parchment paper and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake 15 to 20 minutes until edges are just beginning to turn golden. Remove parchment and pie weights, and return shell to oven.
Bake 15 to 20 minutes longer or until golden all over. Transfer to a wire rack to cool. Reduce oven temperature to 350.
In a medium heatproof bowl, set over, not in, a pan of simmering water, melt 2 ounces of the chocolate. Brush bottom of cooled shell with chocolate and scatter pecans over.
Using the same bowl, set over simmering water, melt butter with remaining 6 ounces of chocolate.
Using an electric mixer on high, beat eggs, granulated sugar, corn syrup, and salt until thick and batter falls back in a ribbon when beaters are lifted from bowl, about 3 minutes. Gently fold butter-chocolate mixture into egg mixture.
Pour into pie shell. Bake 35 to 40 minutes or until top forms a crust and filling is just set.
Transfer to a wire rack to cool completely, then refrigerate until well chilled.
Using an electric mixer on medium speed, beat cream with confectioners' sugar until soft peaks form. Top cooled pie with whipped cream and chocolate shavings.
http://www.marthastewart.com/recipe/mississippi-mud-pie-everyday-baking
Mississippi Mud Pie IV
Ingredients
Coffee ice cream:
Decaffeinated coffee crystals
12 egg yolks
12 ounces sugar
2 pints whole milk
2 teaspoons vanilla
Pinch salt
1 pint heavy cream
Chocolate Brownie:
3/4 cup flour
1/4 teaspoon baking soda
3/4 cup sugar
2 tablespoons water
1/3 cup butter
1 teaspoon vanilla
12 ounces semisweet chocolate morsels
1 egg
Whipped cream:
2 pints heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla
Chocolate sauce or hot fudge, as an accompaniment
1/2 cup chopped toasted pecans, as an accompaniment
Directions
For the ice cream: Reconstitute several tablespoons of the coffee crystals in very small amount of hot water and allow to cool. Combine the egg yolks and sugar in bowl, and whip until thick and light. Scald milk in saucepan, remove from heat, and gradually beat into egg mixture. Place the custard in top of a large double boiler and heat, stirring, until custard is thickened and smooth.
Remove from heat and blend in vanilla, salt, heavy cream, and reconstituted coffee crystals to desired coffee flavor intensity. Chill the custard for at least 6 hours or overnight, then freeze in ice cream freezer according to manufacturer's directions. Return to freezer until ready to assemble mud pie.
While ice cream is freezing prepare Chocolate Brownie: Preheat the oven to 325 degrees F.
In a small bowl mix together the flour and baking soda.
In a small saucepan combine sugar, water, and butter. Bring to a boil and remove from the heat. Stir in the vanilla and half the chocolate morsels and mix well until smooth. Cool mixture to room temperature.
Stir the egg into cooled mixture and beat well. Add the flour mixture and stir to blend. Fold in remaining chocolate chips. Pour into a greased, 9-inch baking pan, round or square. (You may wish to line pan with parchment paper to ease removal, or use a non-stick pan.) Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.
For the Whipped Cream: Combine the cream, sugar and vanilla in a chilled bowl and whip to stiff peaks. Refrigerate until ready to use.
Carefully remove entire brownie from pan onto serving plate. Top with an even, thick layer of ice cream. Top with a layer of whipped cream. Can be refrozen at this point and held for up to 1 week. Serve wedges drizzled with chocolate sauce or fudge and a sprinkle of toasted pecans.
http://www.foodnetwork.com/recipes/food-network-specials/mississippi-mud-pie-recipe/index.html
Anything else you could suggest would be appreciated ...
Help me pick a recipe :
MISSISSIPPI MUD PIE I
1 (9 inch) chocolate cookie crust
Fill crust with coffee ice cream (softened). Cover ice cream with caramel sauce (Smuckers). Cover caramel sauce with pecans or walnuts. Cover nuts with Cool Whip. Keep frozen. Take out of freezer 30 minutes before serving. Top with cherry when serving
http://www.cooks.com/rec/view/0,1637,147173-234200,00.html
Mississippi Mud Pie II
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
In a saucepan, heat butter and chocolate, stirring often, until melted and well blended. Beat eggs; stir in the corn syrup, sugar and vanilla. 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.
http://southernfood.about.com/od/chocolatepies/r/bl10930b.htm
Mississippi Mud Pie III
Ingredients
Serves 8 to 10.
All-purpose flour, for work surface
Our Favorite Pie Crust
8 ounces bittersweet chocolate, coarsely chopped plus 1/2 ounce shaved
1 cup coarsely chopped pecans, toasted
1/2 cup (1 stick) unsalted butter
4 large eggs
1 cup granulated sugar
3 tablespoons light corn syrup
1/2 teaspoon salt
1 cup heavy cream
1/4 cup confectioners' sugar
Preheat the oven to 375. On a lightly floured work surface, roll dough out to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Using kitchen shears, trim crust leaving a 1-inch overhang. Fold edge under then crimp with your fingers. Prick bottom all over with a fork; refrigerate 30 minutes.
Line with parchment paper and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake 15 to 20 minutes until edges are just beginning to turn golden. Remove parchment and pie weights, and return shell to oven.
Bake 15 to 20 minutes longer or until golden all over. Transfer to a wire rack to cool. Reduce oven temperature to 350.
In a medium heatproof bowl, set over, not in, a pan of simmering water, melt 2 ounces of the chocolate. Brush bottom of cooled shell with chocolate and scatter pecans over.
Using the same bowl, set over simmering water, melt butter with remaining 6 ounces of chocolate.
Using an electric mixer on high, beat eggs, granulated sugar, corn syrup, and salt until thick and batter falls back in a ribbon when beaters are lifted from bowl, about 3 minutes. Gently fold butter-chocolate mixture into egg mixture.
Pour into pie shell. Bake 35 to 40 minutes or until top forms a crust and filling is just set.
Transfer to a wire rack to cool completely, then refrigerate until well chilled.
Using an electric mixer on medium speed, beat cream with confectioners' sugar until soft peaks form. Top cooled pie with whipped cream and chocolate shavings.
http://www.marthastewart.com/recipe/mississippi-mud-pie-everyday-baking
Mississippi Mud Pie IV
Ingredients
Coffee ice cream:
Decaffeinated coffee crystals
12 egg yolks
12 ounces sugar
2 pints whole milk
2 teaspoons vanilla
Pinch salt
1 pint heavy cream
Chocolate Brownie:
3/4 cup flour
1/4 teaspoon baking soda
3/4 cup sugar
2 tablespoons water
1/3 cup butter
1 teaspoon vanilla
12 ounces semisweet chocolate morsels
1 egg
Whipped cream:
2 pints heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla
Chocolate sauce or hot fudge, as an accompaniment
1/2 cup chopped toasted pecans, as an accompaniment
Directions
For the ice cream: Reconstitute several tablespoons of the coffee crystals in very small amount of hot water and allow to cool. Combine the egg yolks and sugar in bowl, and whip until thick and light. Scald milk in saucepan, remove from heat, and gradually beat into egg mixture. Place the custard in top of a large double boiler and heat, stirring, until custard is thickened and smooth.
Remove from heat and blend in vanilla, salt, heavy cream, and reconstituted coffee crystals to desired coffee flavor intensity. Chill the custard for at least 6 hours or overnight, then freeze in ice cream freezer according to manufacturer's directions. Return to freezer until ready to assemble mud pie.
While ice cream is freezing prepare Chocolate Brownie: Preheat the oven to 325 degrees F.
In a small bowl mix together the flour and baking soda.
In a small saucepan combine sugar, water, and butter. Bring to a boil and remove from the heat. Stir in the vanilla and half the chocolate morsels and mix well until smooth. Cool mixture to room temperature.
Stir the egg into cooled mixture and beat well. Add the flour mixture and stir to blend. Fold in remaining chocolate chips. Pour into a greased, 9-inch baking pan, round or square. (You may wish to line pan with parchment paper to ease removal, or use a non-stick pan.) Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.
For the Whipped Cream: Combine the cream, sugar and vanilla in a chilled bowl and whip to stiff peaks. Refrigerate until ready to use.
Carefully remove entire brownie from pan onto serving plate. Top with an even, thick layer of ice cream. Top with a layer of whipped cream. Can be refrozen at this point and held for up to 1 week. Serve wedges drizzled with chocolate sauce or fudge and a sprinkle of toasted pecans.
http://www.foodnetwork.com/recipes/food-network-specials/mississippi-mud-pie-recipe/index.html
Anything else you could suggest would be appreciated ...