Maybe it will make you disappoint, but according to Wikipedia, Mississippi mud pie was originally came from California. It was called Mississippi mud pie because it has form that reminds us the edge of the muddy Mississippi River.
This Pie is believed to emerge after World War 2 because it uses simple ingredients that available in any supermarket. Like chocolate, butter, sugar and others. There are two popular versions of the Mississippi Mud Pie. Cake and ice cream version, and here I will share the recipe. Here we go
Cake version:
INGREDIENTS:
¼ lb butter, 1 stick
2 (1 oz. Each) unsweetened chocolate box
3 eggs
3 tablespoons white corn syrup
1 1/3 cup sugar
1 tsp. vanilla
9-inch graham cracker, chocolate or vanilla wafer pie shell (your choice)
Direction :
1. In a saucepan, heat butter and chocolate, stirring frequently, until melted and well blended.
2. In a separate bowl, beat eggs; stir in corn syrup, sugar and vanilla.
3. Slowly add the chocolate mixture to the egg and sugar mixture, stirring well.
4. Preheat oven to 350 °.
5. Pour filling into prepared pie shell.
6. Roast 35 to 40 minutes or until the top a little crispy and filling is set.
7. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ice Cream Version
INGREDIENTS
1 prepared 8-inch (6 ounces) of chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
¼ cup (½ stick) butter or margarine, cut
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons light corn syrup
2 cups of coffee ice cream, slightly softened, divided
¾ cup chopped pecans or walnuts, divided (optional)
Whipped cream (optional)
1. Heat sugar, slice, butter, cream and corn syrup in a small, heavy-duty saucepan over low heat, stirring constantly, until butter melts and mixture is smooth. Remove from heat. Stir in the vanilla extract. Cool until slightly warm.
2. Drizzle chocolate sauce 1/3 cup beneath the crust; sprinkle with ¼ cup nuts. Layer 1 liter of ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, ¼ cup peanuts and ice cream. Drizzle with remaining dressing; Top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.
To make a graham cracker crust:
1. Melt ¼ cup butter in microwave or stove
2. Ground the biscuit into a fine mix (put in a plastic bag and roll with a rolling pin)
3. Pour the canned biscuits to the center of the cake
4. Pour the melted butter to the graham cracker
5. Using an ork, press the graham crackers.
Enjoy your Mississippi mud pie.
Cake version:
INGREDIENTS:
¼ lb butter, 1 stick
2 (1 oz. Each) unsweetened chocolate box
3 eggs
3 tablespoons white corn syrup
1 1/3 cup sugar
1 tsp. vanilla
9-inch graham cracker, chocolate or vanilla wafer pie shell (your choice)
Direction :
1. In a saucepan, heat butter and chocolate, stirring frequently, until melted and well blended.
2. In a separate bowl, beat eggs; stir in corn syrup, sugar and vanilla.
3. Slowly add the chocolate mixture to the egg and sugar mixture, stirring well.
4. Preheat oven to 350 °.
5. Pour filling into prepared pie shell.
6. Roast 35 to 40 minutes or until the top a little crispy and filling is set.
7. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ice Cream Version
INGREDIENTS
1 prepared 8-inch (6 ounces) of chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
¼ cup (½ stick) butter or margarine, cut
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons light corn syrup
2 cups of coffee ice cream, slightly softened, divided
¾ cup chopped pecans or walnuts, divided (optional)
Whipped cream (optional)
1. Heat sugar, slice, butter, cream and corn syrup in a small, heavy-duty saucepan over low heat, stirring constantly, until butter melts and mixture is smooth. Remove from heat. Stir in the vanilla extract. Cool until slightly warm.
2. Drizzle chocolate sauce 1/3 cup beneath the crust; sprinkle with ¼ cup nuts. Layer 1 liter of ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, ¼ cup peanuts and ice cream. Drizzle with remaining dressing; Top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.
To make a graham cracker crust:
1. Melt ¼ cup butter in microwave or stove
2. Ground the biscuit into a fine mix (put in a plastic bag and roll with a rolling pin)
3. Pour the canned biscuits to the center of the cake
4. Pour the melted butter to the graham cracker
5. Using an ork, press the graham crackers.
Enjoy your Mississippi mud pie.
No comments:
Post a Comment