Mud Pie With Vanilla Wafer Pecan Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUD PIE WITH VANILLA WAFER & PECAN CRUST



Mud Pie With Vanilla Wafer & Pecan Crust image

I use a food processor to put together the vanilla wafer/pecan crust -- the highlight of this pie! I will make this one again and again, it is so easy and delicious. (Cook time is refrigeration time.) This is a slight adaptation of a recipe from Kraft Food & Family magazine.

Provided by Melanie

Categories     Pie

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 8

22 vanilla wafers, crushed (about 3/4 cup crumbs)
1/2 cup finely chopped pecans
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
3/4 cup powdered sugar
8 ounces thawed Cool Whip Topping, divided
1 3/4 cups cold milk
1 (3 1/2 ounce) package chocolate flavor instant pudding and pie filling mix

Steps:

  • PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
  • REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 471.8, Fat 33.6, SaturatedFat 17.2, Cholesterol 85.4, Sodium 365.5, Carbohydrate 38.6, Fiber 1.4, Sugar 17.6, Protein 6.1

MISSISSIPPI MUD PIE RECIPE BY TASTY



Mississippi Mud Pie Recipe by Tasty image

Here's what you need: nonstick cooking spray, chocolate wafer cookies, unsalted butter, dark chocolate, unsalted butter, granulated sugar, dark brown sugar, kosher salt, vanilla extract, large eggs, all purpose flour, granulated sugar, unsweetened cocoa powder, all purpose flour, kosher salt, large egg yolks, whole milk, unsalted butter, vanilla extract, heavy cream

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 20

nonstick cooking spray, for greasing
30 chocolate wafer cookies, crushed
8 tablespoons unsalted butter, melted and cooled
8 oz dark chocolate, 70-80% cacao, coarsely chopped
16 tablespoons unsalted butter
1 cup granulated sugar
1 cup dark brown sugar, packed
½ teaspoon kosher salt
2 teaspoons vanilla extract
4 large eggs
1 cup all purpose flour
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder, not dutch-processed, plus more for garnish
⅓ cup all purpose flour
½ teaspoon kosher salt
2 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
1 cup heavy cream, chilled

Steps:

  • Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
  • In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
  • Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
  • In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
  • Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
  • Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
  • When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
  • When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
  • Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.
  • Enjoy!

Nutrition Facts : Calories 1027 calories, Carbohydrate 95 grams, Fat 70 grams, Fiber 3 grams, Protein 14 grams, Sugar 68 grams

ULTIMATE MUD PIE



Ultimate Mud Pie image

Provided by Julie Loria

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Super Bowl     Kid-Friendly     Graduation     Father's Day     Back to School     Backyard BBQ     Chill     Potluck     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

Chocolate crumb crust
1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons unsalted butter, melted, plus more for the pie pan
1 tablespoon sugar
Filling
3 cups half-and-half
2/3 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
4 large egg yolks
5 ounces high-quality bittersweet or semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate wafer crumbs, for garnish

Steps:

  • 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
  • 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
  • 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
  • 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
  • 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
  • 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.

BEST MUD PIE



Best Mud Pie image

A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!

Provided by Lisawas

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 8h35m

Yield 12

Number Of Ingredients 7

1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 quart coffee ice cream
1 (12 ounce) package miniature chocolate chips
1 (12 ounce) jar hot fudge topping
½ (18 ounce) package crushed chocolate sandwich cookies, divided
1 (8 ounce) container frozen whipped topping, thawed
¾ cup chocolate syrup

Steps:

  • Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
  • Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
  • Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
  • Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g

More about "mud pie with vanilla wafer pecan crust recipes"

MISSISSIPPI MUD PIE (EASY RECIPE) - INSANELY GOOD
Nov 18, 2023 How to Make Mississippi Mud Pie . There are a few steps to making Mississippi mud pie, but they aren’t difficult. Let’s check them out. 1. PREP: Preheat the oven to 350°F and set out the ingredients to warm. 2. …
From insanelygoodrecipes.com


MISSISSIPPI MUD PIE RECIPE - BACK TO MY SOUTHERN ROOTS
Variations for the Classic Dessert. Coffee Twist: Add espresso powder to the pudding mix for a mocha flavor.; Peanut Butter Fudge: Mix peanut butter into your pudding for a nutty twist.; Crunchy Topping: Sprinkle crushed Oreos or …
From backtomysouthernroots.com


MUD PIE RECIPE - ANNA PAINTER - FOOD & WINE
Aug 2, 2023 MAKE THE COOKIE CRUST Preheat the oven to 350°. In a food processor, pulse the cookies with the sugar and salt until fine crumbs form. In a food processor, pulse the …
From foodandwine.com


MUD PIE WITH VANILLA WAFER PECAN CRUST RECIPES
Steps: 1. Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 …
From tfrecipes.com


96 OF OUR ALL-TIME FAVORITE CHOCOLATE DESSERTS - SOUTHERN LIVING
2 days ago Made using a refrigerated pie crust, this creamy, coconut-topped pie will satisfy all of your chocolate cravings. ... North Carolina submitted this treasured family recipe to the …
From southernliving.com


DECADENT MISSISSIPPI MUD PIE RECIPE - COURTNEYS WORLD
Dec 10, 2024 1 teaspoon vanilla extract; Chocolate shavings or cocoa powder for garnish (optional) Instructions. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing …
From courtneysworld.co


OLD-FASHIONED MISSISSIPPI MUD PIE - BAKER RECIPES
Jan 18, 2023 Tips and Tricks: Best Practices. Use high-quality ingredients: Always use high-quality ingredients, such as good-quality chocolate, butter, and cream, as they will have a big impact on the overall flavor and quality of the …
From bakerrecipes.com


THE BEST MISSISSIPPI MUD PIE RECIPE - FROM THIS …
Mar 29, 2021 Preheat oven to 350 degrees. Mix melted butter, flour, 1 tablespoon of sugar, & pecans (if using) in a small bowl. Press onto the bottom of a 9x13 inch pan.
From fromthiskitchentable.com


MISSISSIPPI MUD PIE RECIPE - EPICURIOUS
Jan 24, 2012 A Southern cousin to the chocolate cream pie, this version benefits from the addition of pecans, both in the crust and sprinkled on top. Although recipes vary—some …
From epicurious.com


MISSISSIPPI MUD PIE - REAL HOUSEMOMS
Aug 9, 2020 Start by making your pecan pie crust – mix the melted butter, flour, and pecans directly into your 9-inch x 13-inch pan and press firmly to cover the bottom of the dish. Place in the oven for 15 minutes at 350 degrees F.
From realhousemoms.com


MISSISSIPPI MUD PIE – WHITNEY MILLER
May 28, 2018 Graham Cracker Crust; 12 tablespoons butter; 3 1/2 cups graham cracker crumbs ; Brownie Cookie Batter; 3 ounces unsweetened chocolate bar, chopped ; 14 ounces semi-sweet chocolate bar, chopped, divided ; 1/2 cup (1 …
From whitneymiller.com


MUD PIE WITH VANILLA WAFER & PECAN CRUST RECIPE
Get full Mud Pie With Vanilla Wafer & Pecan Crust Recipe ingredients, how-to directions, calories and nutrition review. Rate this Mud Pie With Vanilla Wafer & Pecan Crust recipe with 22 …
From recipeofhealth.com


MUD PIE WITH VANILLA WAFER & PECAN CRUST RECIPE
Here is a great old hard to find recipe~ Granny’s Cocoa Cream Pie It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s. ½ c. cocoa ¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour) 3 egg …
From pinterest.com


PIONEER WOMAN MISSISSIPPI MUD PIE RECIPE - THE PIONEER KITCHEN
Dec 2, 2024 Place the pie in the refrigerator to chill for at least 4 hours or overnight. For the Topping: Beat the heavy cream, vanilla extract, and powdered sugar in a large bowl on …
From thepioneerkitchen.com


MISSISSIPPI MUD PIE RECIPE - SIMPLY RECIPES
Nov 15, 2024 Add the butter and bittersweet chocolate to a large microwave-safe bowl. Microwave in 30-second intervals, stirring between, until completely melted, about 1 minute total.
From simplyrecipes.com


MISSISSIPPI MUD PIE - DIARY OF A RECIPE COLLECTOR
Pour filling into pie crust and bake for about 30 minutes or until it starts to crack on top. Let cool on wire rack for 2 hours. After cooling, make the topping by mixing the heavy cream, powdered sugar, and vanilla with a mixer until soft …
From diaryofarecipecollector.com


VANILLA WAFER CRUST (EASY PIE CRUST RECIPE) - FIFTEEN …
May 19, 2023 This Vanilla Wafer Crust recipe gives you a fantastic homemade pie crust with great texture, flavor, and sturdiness. It's an easy recipe that works both as a no bake crust OR a blind baked crust. ... This vanilla wafer pie crust …
From fifteenspatulas.com


BEST MISSISSIPPI MUD PIE RECIPE - HOW TO MAKE …
Oct 27, 2023 Step 1 For the crust: Process cookies in a food processor until finely ground. Add the melted butter, and pulse until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the …
From thepioneerwoman.com


PECAN PIE LASAGNA | HOMEMADE RECIPES - FIQEU.COM
Dec 3, 2024 Layers of flavor: Buttery graham crust, creamy cheesecake, and rich pecan pie filling. Perfect for holidays: A great alternative to traditional pecan pie. Visually stunning: The …
From fiqeu.com


70 BEST COOKIES AND BARS TO FILL YOUR COOKIE JARS - SOUTHERN LIVING
2 days ago This wonderful recipe was sent to us by Ms. Alice Rhodes from Harrisonburg, Virginia. A heavy sugar crust and the peppery bite of ginger make these molasses cookies …
From southernliving.com


Related Search