Mississippi Mud Pie

Mississippi Mud Pie is a recipe that originated in Mississippi (of course) a short time after WWII.  Some call it pie, some call it cake, some just say Mississippi Mud. I call it a "pie" because I make it in a pie plate.  Anyway you say it, this dessert usually contains a crust or crumb component, a chocolate pudding component, whipped cream, pecans and traditionally, mini marshmallows (at the time the recipe was invented mini marshmallows were a new novelty).  My recipe does not contain marshmallows but you can add them if you want.

MISSISSIPPI MUD PIE

1 small box instant chocolate pudding mix
1 1/2 cups cold milk
3/4 cup all-purpose flour
6 TBS butter, softened
3/4 cup pecans
1 (8 oz) block cream cheese, softened
1/2 cup powdered sugar
1 (8 oz) container Cool Whip, thawed
splash of vanilla extract
a chocolate bar (Hershey miniature, etc) for garnish

Preheat oven to 350 degrees.

In a medium bowl, whisk the pudding mix and milk well.  Chill in the fridge.

In a food processor (you can mix it by hand but a processor makes it easier), pulse together flour, softened butter and pecans until well incorporated.

You'll see it come together and form a dough.

Press the dough onto the bottom and up the sides of a pie plate.

Bake at 350 degrees for 20 minutes then sit it on the counter to cool.


Meanwhile, add a splash of vanilla extract to the Cool Whip and gently stir it in.

In a large bowl, stir the softened cream cheese until smooth.

Add 1/2 the container of Cool Whip and the powdered sugar.  Stir until smooth.

Once the crust has cooled completely, spread the cream cheese mixture over crust.

Next, spread the chilled pudding on.

 
If you want to add mini marshmallows, this is the time.  Throw a few on top of the pudding.
  
Then, carefully top with the remaining Cool Whip.

Chill this for at least an hour to let it set up.

Before serving, use a grater to shave a chocolate bar on top for garnish.

In this pic you can see the nutty crust, the tangy cream cheese layer, the creamy pudding layer and the vanilla kissed cool whip topping.  Everything mingling together in your mouth is downright delightful!

You will most definitely want to give this one a try!  It's a southern favorite for a reason.  Mud never tasted so good!

Mrs. Lucy's Strawberry Pie

Mrs. Lucy is a sweet Cajun lady who had a cooking show on PBS called Mrs. Lucy's Classic Cajun Culture & Cooking.  My Daddy and I watched her show every weekend together.  He loved Mrs. Lucy!  My Sister-In-Law even wrote to her and ordered a cookbook, which Mrs. Lucy autographed for my Daddy.  Very sweet!

Mrs. Lucy has a wonderful recipe for Strawberry Pie.  It's simple, but delicious, like all of her recipes.

MRS LUCY'S STRAWBERRY PIE

1 cup sugar
3 TBS cornstarch
1 cup water
3 TBS strawberry gelatin (not the entire package)
2 cups sliced strawberries
graham cracker crust
whipped cream, garnish

Mix the sugar and cornstarch well in a medium sized pot.

Add the water and stir well.

Cook on medium-low heat until thickened (about 5-10 minutes or so).

I forgot to take a pick before I added the gelatin, but it just gets glossy and thick.

Measure out 3 TBS of the strawberry gelatin mix and add it to the pot.  Mix well.  Remove from heat.

Add the sliced strawberries and mix well.

Pour into the graham cracker crust.

Refrigerate until set (a couple of hours).

Garnish with whipped cream.

This pie is so good.  It's not too sweet but highlights the strawberries perfectly.  It's quick and easy to make.  You can make it the day before so it's great to make for a party.  Perfect for spring or summer because it's cool and refreshing.  This one's a winner!

Pecan Praline Pie

Pecan Pralines are like little drops of heaven right here on earth.  These delicious, creamy, sweet confections are what dreams are made of, for me at least.  As a kid, these were my favorite candy (still are, as a matter of fact).  Most kids couldn't wait to get a Snickers or a bag of M&Ms in their Trick or Treat bag, I was hoping my neighbor made Pralines.  Because, candy-making in Louisiana is tricky business (no pun intended).  Halloween is almost the only time of year that the humidity level is low enough to successfully make these beauties.  I am no candy maker.  I've tried, many times, but it's just not my strong suit.  However, this pie recipe, is so easy to make and tastes just like a Pecan Praline!  I'm not sure if finding this pie recipe is the best thing ever or the worst (because I could eat the whole thing by myself).

PECAN PRALINE PIE

1 (9 inch) pie shell
5 1/2 TBS unsalted butter
1/2 cup packed brown sugar (pack it down in the measuring cup)
1/3 cup finely chopped pecans (plus more for garnish)
1 (5 oz) box instant vanilla pudding mix
1 3/4 cups cold milk
1 (8oz) carton Cool Whip, thawed (or whip your own heavy cream but this was quicker)


Preheat your oven to 350 degrees.

Bake empty pie shell for 5 minutes.  I like to put it on a baking sheet to make it easier to handle.

Before:

After:

Meanwhile, melt butter and sugar in a small saucepan.  Add chopped pecans.

After baking the pie shell for 5 minutes, pour the melted butter mixture into it and bake it for 5 minutes more.

Then, let it cool.

While the pie is cooling, whisk together the vanilla pudding mix and cold milk for 5 minutes or until thickened.

Once it is thickened, remove 1 cup of the pudding to another bowl.  Add HALF of the Cool Whip to the 1 cup of pudding and gently fold it together.

Now you should have the original pudding mixture and a lightened, fluffier version.

When the pie is completely cooled, pour the original pudding mixture into the pie shell and spread to cover.

Next, pour the Cool Whip/pudding mixture over the top and spread to cover.

Chill the pie thoroughly in the fridge (at least 1 hour) before slicing.

Slice and garnish with extra Cool Whip and chopped pecans, if desired (I desire!).

There is a layer of "candy" baked onto the bottom of the pie (see it in the photo above).  It, along with the creaminess of the pudding layers combine to give you the flavor of a praline!  It is out of this world good!  My Mama and Daddy absolutely loved it!  I served it to them with a cup of Dark Roast Community Coffee (A Louisiana favorite).  That is pretty much Louisiana in a nut shell (again, no pun intended) good times with family, good food and a good cup of coffee!