Mississippi Mud Pie : : Pie Baker Pro


	Print Recipe / E-mail Recipe	Product Spotlight The Original Mississippi Mud Pie Dessert Mixes (1 Large Mix) About Mississippi Mud Pie This may come as a disappointment to some of you, but according to Wikipedia, Mississippi Mud Pie was not created in Mississippi. 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 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". Mississippi mud pie
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Mississippi Mud Pie This may come as a disappointment to some of you, but according to Wikipedia, Mississippi Mud Pie was not created in Mississippi. 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. PREP TIME 1.5 hrs COOK TIME None READY IN 3 to 4 Hrs Original recipe yield 1 - 9 inch pie Servings 8 INGREDIENTS (Nutrition) 1 cup semisweet chocolate chips 4 tbsp. (1/2 stick/2 oz./56g) unsalted butter 1/4 cup heavy cream 2 tbsp. light corn syrup 1 cup confectioners’ sugar, sifted 1 tsp. vanilla extract 1/2 cup toffee bits or coarsely chopped toasted almonds 1 quart premium coffee ice cream, softened DIRECTIONS In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup. Set over but not touching barely simmering water in the bottom pan until the chocolate is melted, stirring occasionally. Alternatively, in a microwave proof bowl, combine the chocolate, butter, cream and corn syrup and melt in the microwave for 30-second intervals. Remove from the microwave and stir until smooth. Add the confectioners’ sugar and vanilla to the chocolate mixture and mix well. Reserve 1/2 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Sprinkle with half of the toffee bits. Refrigerate until well chilled, about 1 hour. In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze until the ice cream is firm, at least 2 hours or up to overnight. Reheat the reserved chocolate mixture in the top of the double boiler over barely simmering water, or in the microwave for 30-second intervals, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours To slice, run a knife under hot water, then dry it off. If frozen overnight, the pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily. *Note: You can find packaged toffee bits in the baking section of well-stocked markets, or chop up a toffee candy bar. The toffee bits make this pie a special treat, especially for children. For a more sophisticated version, use toasted almonds. Join the Mississippi Mud Pie Community Check out the top 10 Mississippi Mud Pie Baking Tips. The best Mississippi Mud Pie! Plus what do you enjoy with your Mississippi Mud Pie? at my Squidoo Lens.

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PREP TIME 1.5 hrs
COOK TIME None
READY IN 3 to 4 Hrs
Original recipe yield 1 - 9 inch pie

Servings 8

INGREDIENTS (Nutrition)

1 cup semisweet chocolate chips
4 tbsp. (1/2 stick/2 oz./56g) unsalted butter
1/4 cup heavy cream
2 tbsp. light corn syrup
1 cup confectioners’ sugar, sifted
1 tsp. vanilla extract
1/2 cup toffee bits or coarsely chopped toasted almonds
1 quart premium coffee ice cream, softened

DIRECTIONS

In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup.
Set over but not touching barely simmering water in the bottom pan until the chocolate
is melted, stirring occasionally. Alternatively, in a microwave proof bowl, combine the chocolate, butter, cream and corn syrup and melt in the microwave for 30-second intervals. Remove from the microwave and stir until smooth.
Add the confectioners’ sugar and vanilla to the chocolate mixture and mix well. Reserve 1/2 cup
of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Sprinkle with half of the toffee bits. Refrigerate until well chilled, about 1 hour.
In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is
spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze
until the ice cream is firm, at least 2 hours or up to overnight.
Reheat the reserved chocolate mixture in the top of the double boiler over barely simmering water, or in the microwave for 30-second intervals, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours
To slice, run a knife under hot water, then dry it off. If frozen overnight, the pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily.
*Note: You can find packaged toffee bits in the baking section of well-stocked markets, or chop up a toffee candy bar. The toffee bits make this pie a special treat, especially for children. For a more sophisticated version, use toasted almonds.

Join the Mississippi Mud Pie Community

Check out the top 10 Mississippi Mud Pie Baking Tips. The best Mississippi Mud Pie! Plus what do you enjoy with your Mississippi Mud Pie? at my Squidoo Lens.