Neelys Memphis Mud Pie Recipes

MEMPHIS BEALE STREET BURGER

Steps:

• Preheat your grill to medium-high heat.
• In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger.
• Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese.
• Butter the buns and place on the grill. Toast for about 1 minute and remove from grill.
• Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired.
• Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.

FROZEN LIMEADE PIE

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.
• In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.

CHERRY PIE IN THE SKY

Steps:

• In a bowl, mix together graham crackers and sugar. Moisten the rims of the glasses and coat with sugar mixture.
• In a large pitcher, add superfine sugar, cherry juice, grenadine, rum, club soda and lime juice. Stir.
• Pour over ice in the rimmed glasses with and garnish with lime and cherries.

NEELY'S MEMPHIS MUD PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.
• With an electric mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, appx 2-3 minutes.
• Mix in the melted chocolate mixture and fold in the pecans. Pour into the cocolate wafer crust and bake until the filling is just set, about 35-40 minutes.
• Remove from the oven and let cool. The pie will fall slightly. Once cool, refigerate until well chilled, roughly 1-1 1/2 hours.
• In a medium bowl, add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, making a nice mound on top of the pie. Garnish with shaved chocolate and finely chopped peacans if desired.
• Serve immediately. Enjoy!!