pudding pie

Mile-high Mississippi Mud Pie! This four-layer dessert is decadence on every level. If you love graham cracker crust, flourless chocolate cake, chocolate pudding and whipped cream, this indulgent treat is for you.

Mississippi Mud Pie

graham cracker sheets (about 2 1/2 cups (240 g) crumbs)

(1 stick) unsalted butter, melted

sugar

bittersweet chocolate, chopped

unsalted butter

water

cocoa powder

salt

vanilla extract

eggs,

granulated sugar, divided

cornstarch

milk (2%

heavy cream

Unsweetened cocoa powder, for topping

First, prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper. Set aside. Heat your oven to 325°F.

Make the graham cracker crust

In the bowl of a food processor, crush graham cracker sheets to a fine crumb. Add graham cracker crumbs to a medium bowl along with 1/2 cup melted butter and 3 tablespoons sugar; stir with a fork until crumbs are evenly moistened. Press the graham cracker mixture evenly into the bottom and 1 inch up the sides of the prepared springform pan (I like to use the bottom of a shot glass to press the crust into the pan).

Bake the crust for 9 to 11 minutes or until just set. Transfer to a cooling rack to cool.

Meanwhile, make the flourless chocolate cake: Increase oven temperature to 350°F. In a medium microwave-safe bowl, heat 6 ounces bittersweet chocolate and 1/4 cup butter on Medium (50% power) in microwave in 30-second intervals, stirring after each, for about 1 1/2 to 2 minutes or until mixture is fully melted and smooth. Set aside to cool slightly. NOTE: If you don&#8217;t have a microwave, you can heat this mixture in a small saucepan over medium-low heat until melted and smooth.

In a small bowl or measuring cup, whisk together water, 1 tablespoon cocoa powder, 1/4 teaspoon salt and 1 tablespoon vanilla extract until combined. Set aside.

In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 6 egg yolks and 1/2 cup sugar on medium-high speed until mixture is pale, fluffy and has nearly doubled in size, about 4 to 5 minutes. Pour in melted chocolate mixture; stir until just combined. Stir in water mixture.

In a separate large bowl using an electric hand mixer, beat 6 egg whites on medium speed until foamy, then increase speed to high, gradually adding in remaining 1/2 cup sugar. Beat on high speed until soft peaks form, about 7 to 8 minutes.

Gradually fold egg white mixture into egg yolk-chocolate mixture until mixture is just combined (do not overmix). Pour mixture into cooled graham cracker crust.

Place springform pan on a baking sheet and transfer to oven. Bake for 40 to 45 minutes or until cake layer is set on the edges but slightly jiggly in the center (it may appear underbaked; this is normal). Transfer pan to a cooling rack to cool completely, about 1 to 2 hours. Once fully cooled, if needed, gently press down the top layer of the cake so it is in an even layer.*

Next, make the chocolate pudding: In a medium saucepan, whisk together 1 cup sugar, cornstarch, 1/4 cup cocoa powder and 1/2 teaspoon salt. Whisk in milk, heavy cream and 4 egg yolks until combined. Cook over medium heat, whisking constantly, until mixture thickens to a pudding-like consistency, about 10 to 12 minutes. Remove from heat; whisk in 2 tablespoons butter, 4 ounces bittersweet chocolate, and 1 teaspoon vanilla extract. Set aside to cool completely, for about 30 to 45 minutes, stirring occasionally to break up any skin forming on top.

Once the pudding layer has cooled, carefully pour and spread it on top of the cake layer in the pan. Cover the pudding layer with a sheet of plastic wrap (pressed directly onto the surface of the pudding) and transfer to the refrigerator. Chill pie for at least 6 hours, or up to 8 hours/overnight.

The next morning, make the whipped cream topping: In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 1 1/2 cups heavy cream and 3 tablespoons sugar on high speed until stiff peaks just begin to form, about 2 to 4 minutes. Uncover pie; carefully remove sides of the pan and transfer pie to a serving plate. Spoon and spread whipped cream over the top of the pie; sprinkle with cocoa powder as desired.

Store leftover pie covered in the refrigerator for up to 4 days.

as you write, not for the faint of heart! But definitely worth a splurge, especially as a once in a long while treat on a weekend, nice mud pie recipe, thank you

The from-scratch bourbon butterscotch pudding is made with brown sugar, butter and bourbon. Plus this pie is topped with a bourbon whipped cream.

No-Bake Bourbon Butterscotch Pie

graham cracker crumbs

brown sugar

milk

heavy whipping cream

corn starch

bourbon

pecans, crushed

Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.

Grind the graham crackers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. Pour the melted butter into the graham cracker crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.

For the crust:

Measure out all of the ingredients for the pudding prior to starting. You will need to work quickly to prevent the eggs from becoming scrambled.

In a medium-size saucepan, melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar and whisk into the eggs.

Quickly add the milk and heavy whipping cream, continuing to whisk over medium low heat. Add the cornstarch 1 tablespoon at a time, and whisk until dissolved.

Once the pudding starts to thicken, continue cooking for another couple of minutes until it&#8217;s bubbling lightly. Remove the pudding from the heat and whisk in the bourbon (if desired), stirring rapidly until the pudding is well blended.

Strain the pudding through a fine sieve into the prepared crust. This step is optional, but it will help catch any lumps of ingredients that did not get blended.

Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate the pie for 4 to 6 hours until the filling is firm before adding the topping.

For the pudding:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream and bourbon (if desired) into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.

Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

Spread the whipped cream over the top of the pie and garnish with crushed pecans.

For the topping:

Chocolate Jello Pudding Pie is an easy family favorite dessert! Serve it with an Oreo crust and chocolate chips for extra chocolate flavor.

BEST Chocolate Jello Pudding Pie Recipe

Oreo cookies

butter (melted, 75 grams)

(3.9 oz) boxes Jello Instant Chocolate Pudding

half and half

(8 oz) tub Cool Whip (thawed in fridge)*

semi-sweet chocolate chips (optional)

To a food processor, add the Oreo cookies....

To a food processor, add the Oreo cookies. Pulse until the cookies are fine crumbs (about 30-35 seconds). Pour in the melted butter and pulse a few more times (until the crumbs and butter are well combined).

Lightly grease a 9.5 inch pie plate with...

Lightly grease a 9.5 inch pie plate with cooking spray. Transfer the cookie crumb and butter mixture to the pie plate, and spread out evenly. Press the crumbs down using a rubber spatula. Then use the bottom of a measuring cup (or a drinking glass) to press down to help pack the crumbs firmly into place. 

Place the pie crust in the fridge to...

Place the pie crust in the fridge to harden the butter. While waiting for the crust to cool, start preparing the filling.

To a large mixing bowl, add both boxes...

To a large mixing bowl, add both boxes of pudding mix and the half and half. Use an electric handheld mixer on low speed to mix for two minutes (or until it has thickened).

Remove the pie crust from the fridge and...

Remove the pie crust from the fridge and transfer roughly half of the pudding mixture to the center of the pie crust. Use a silicone spatula to spread the pie filling out evenly to the edges.

Add the Cool Whip to the bowl with...

Add the Cool Whip to the bowl with the remaining pudding. Use a silicone spatula to gently fold the Cool Whip into the pudding until it’s fully incorporated. 

Transfer the Cool Whip and pudding filling to...

Transfer the Cool Whip and pudding filling to the pie, and spread it out evenly on top of the pudding layer.

Place the pie in the freezer for at...

Place the pie in the freezer for at least 2 hours to stiffen and set.

20-30 minutes before serving, transfer the pie to...

20-30 minutes before serving, transfer the pie to the fridge to allow it to thaw slightly.

Once the pie has slightly softened, garnish the...

Once the pie has slightly softened, garnish the border with chocolate chips. Slice into 8 pieces, serve, and enjoy.

Here’s an easy-peasy pie like no other. There&#039;s layers of deliciousness in one pie and every forkful is heavenly.

No Bake Chocolate Pudding Pie

graham cracker crust,

tbsp chocolate chips

chocolate

tsp vanilla extract

1.In a small to medium saucepan, place the sweetened condensed milk along with the chocolate chips over low heat. Stir just until the chocolate melts into the milk. Take off the heat. Let cool a few minutes then pour into prepared crust. Place in fridge.2.In the meantime, In a large mixing bowl add milk along with the two boxes of pudding mix. Beat with a sturdy wire whisk until thick or use a hand held mixer This takes about 1-2 minutes. Add the vanilla extract and mix gently.3.Spoon about a cup of the pudding over the bottom layer. Spread evenly. Set back in fridge until your next layer is ready.4.Stir half of the Cool Whip into the remaining pudding. Mix gently. Now take out the pie again and place this layer over the last. Spread evenly.5.Take the remaining Cool whip and spread over the top of the pie and you can now make a pretty design or just smooth nicely.6.Place in fridge for at least 3 hours and then garnish as desired. Enjoy!

Butterscotch Pie is made with an easy spiced Biscoff cookie crust, a homemade butterscotch pudding filling, all topped with fresh whipped cream. Perfect fall treat!

Butterscotch Pie

Speculoos / Biscoff cookies ((250 gram package))

(85 grams) unsalted butter, (melted)

egg yolks, (beaten)

(150 grams) granulated sugar

(100 grams) packed dark brown sugar

(43 grams) cornstarch

(14 grams) unsalted butter

heavy whipping cream, (cold)

(23 grams) powdered sugar

vanilla

Speculoos / Biscoff cookies, (for garnish, if desired)

Preheat the oven to 350°F.

In the bowl of a food processor, pulse the Speculoos cookies until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup or glass to press the crust mixture into the bottom and up the sides of a fairly deep 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

Make the crust:

Read the filling instructions completely before beginning.

Whisk the egg yolks together in a large heatproof bowl until smooth. Set aside.

In a small stainless saucepan, combine the granulated sugar with 1/4 cup water. Gently stir with a silicone spatula. Cook over medium heat until the sugar is dissolved. Increase the heat to medium-high and continue to cook, swirling the pan occasionally without stirring, until the mixture turns a dark amber color, about 10 minutes total. Be careful not to burn. You can always return to heat and cook more, but you can&#39;t undo a burnt butterscotch!

Remove from heat. Gradually stir in the heavy cream. Set aside.

In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Add half of the milk, whisking to combine. Whisk in the remaining milk. Set over medium-high heat, whisking often, until the mixture comes to a boil. Remove from heat and add in the butterscotch mixture.

Gradually ladle about a quarter of the hot liquid into the egg yolks, whisking constantly, to temper the eggs. Add another quarter of the hot mixture to the eggs, whisking constantly. Slowly transfer the egg mixture back into the saucepan. Whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until thickened like pudding.

Remove from heat and stir in the butter. Whisk vigorously for 1 minute to encourage the mixture to cool. Pour through a mesh sieve into the prepared crust to remove any lumps.

Cover with plastic wrap and chill in the fridge for at least 6 hours or overnight to set. At this point, the pie can be made ahead of time and stored in the fridge for up to 2 days.

Make the filling:

In a medium mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream on medium-high speed until it begins to thicken. Add in the sugar and vanilla and continue to beat until soft peaks form.

Spread over the chilled pie. Garnish with Speculoos crumbs, if desired. Serve chilled.

Make the topping:

Can I do a meringue topping?
Fiancé prefers meringue!
Thanks

2 stores were out of dark brown sugar so I used light brown sugar. 
The pie is very yummy. Not super butterscotch flavor but still yummy. 
The biscott cookies were delicious!

My husband LOVES this recipe. I’m not a butterscotch kind of person but this was spectacular. My question: can I make the filling the day prior and put it in the fridge until I’m ready to put the filling in the pie crust?

I am almost afraid to make this again because it tasted so good. I followed the recipe exactly.  The consistency was similar to Crème Brulee but I was wondering if it could be a little thicker and how to make it a little thicker? Maybe add more cornstarch but I am afraid that it will change the taste. Just wondering what your thoughts are. Thank you, Elizabeth

This was an amazing recipe. the only thing we did differently was add some bourbon. I have been searching for a good butterscotch pie recipe!

My father in laws favorite, I’ve never heard of it till I asked what his favorite dessert was. 
I made it for his Birthday one year, he loved everything about it, I looked at a lot of recipes before my first attempt, by far this is the best. 
My mother in law mentioned she had tried to make this pie through the years but hers always turned to soup!   Not that it didn’t still taste good, but I scored a home run with mine, I like to add a few crushed cookies into the topping for a fun crunch. 
Well here I go… another birthday another pie.

I’m making the butterscotch pie.  Sugar is a amber gold and when Islowly poured the cream in it hardened lime toffee.  Can I reheat to melt.

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Mississippi Mud Pie

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Top 5 pudding pie recipes from across the web

The most viewed pudding pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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No-Bake Bourbon Butterscotch Pie

BEST Chocolate Jello Pudding Pie Re...

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Butterscotch Pie

The most viewed pudding pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine