Mississippi Mud Pie 

from the October/November 2012 issue of Eat Drink Mississippi 

1 cup powdered sugar

1 cup semisweet morsels

1/4 cup butter or margarine, cut up

1/4 cup heavy whipping cream 

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped pecans or walnuts, divided (optional)

2 pints coffee ice cream, softened slightly, divided 

1 (8-ounce) carton Cool Whip

1 (8-inch) chocolate crumb crust

 

Heat sugar, chocolate morsels, butter, cream, and corn syrup in a small, heavy-duty saucepan over low heat, stirring constantly until butter is melted and mixture is smooth. Remove from heat. Stir vanilla extract into the chocolate sauce mixture. Cool until slightly warm.

Drizzle 1/3 cup in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze one hour. Repeat with 1/3 cup sauce, 1/4 cup nuts, and ice cream. Drizzle with remaining sauce and top with remaining nuts. Freeze 2 hours or until firm. 

Top with Cool Whip before serving. 

Recipe from Mississippi Hometown Cookbook by Sheila Simmons and Kent Whitaker 

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