American Pie Council

Mississippi Mud Pie

1/2 c. butter flavored Crisco, melted
1/4 c. sugar
1/4 tsp vanilla extract
1/4 tsp salt
1 c. all purpose flour
1/2 c. finely chopped pecans

In a medium size bowl, combine melted Crisco, sugar, vanilla, and salt. Stir in flour and pecans. Turn out into pie plate & press in to thoroughly cover bottom & sides. Bake at 350 degrees for 15-20 minutes or until crust is golden brown. Allow to cool while preparing brownie filling.

Dark Chocolate Brownie
4 oz bittersweet chocolate
4 oz. dark chocolate
6 TBSP butter flavored Crisco
2 large eggs
1 cup sugar
1 tsp vanilla extract
1/4 tsp. salt
1/4 c. all purpose flour

In a double boiler, melt both chocolates and Crisco until smooth and warm. While chocolate & Crisco are melting, beat eggs, sugar, vanilla & salt in a medium size bowl until light & creamy. Stir in flour until well incorporated. Do not beat. Gently fold in melted chocolate mixture. Pour into baked & cooled crust. Bake at 350 degrees for 20-22 minutes or until toothpick comes out clean. While brownie is baking, make mud.

4 oz. dark chocolate melted
4 oz. cream cheese
1/2 c. Cool Whip

In a small bowl, beat cream cheese until light & fluffy. Mix in melted dark chocolate. Gently stir in Cool Whip. Spread over warm brownie & refrigerate to set.

1/2 c. glazed pecans
1 jar Smuckers Marshmallow Ice Cream Topping
1 c. Fudge Cake Frosting

Evenly sprinkle pecans over mud layer.
Heat marshmallow topping in the microwave for 30-45 seconds or until able to pour. Pour over pecan layer. Allow to cool.

Heat cake frosting in the microwave for 30-45 seconds or until able to pour. Pour an even layer of chocolate frosting to completely cover the marshmallow. Allow to cool completely before serving. Refrigerate.
Serves 8-12.