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Recipe Name: Mississippi Mud Pie #5 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 10

1 1/2 Cup(s) Chocolate cookie crumbs
4 Tablespoon(s) Butter, melted
1 1/2 Cup(s) Heavy cream
1 1/4 Cup(s) Light Brown Sugar
2 Tablespoon(s) Unsalted butter
1 Teaspoon(s) Instant coffee powder
1/2 Cup(s) Unsweetened Chocolate
1/2 Cup(s) Semisweet chocolate, chopped
1 Quart(s) Coffee ice cream, slightly
3/4 Cup(s) Toasted pecans, chopped
2 Cup(s) Lightly sweetened heavy
Cream whipped
Date: 18 Mar 96 13:06:56 EST From: "Lisabeth Crawford (Pooh)"
<> Make the crust: Combining cookie crumbs
and melted butter with a fork. Press into bottowm and sides of a deep
9-or 10-inch pie plate. Chill completely. Make fudge sauce: Bring
cream, brown sugar and butter to boil. Stir in coffee powder and
chocolates. Reduce heat and simmer 10 -15 minutes stirring often,
until sauce is thick and smooth. Cool to room temperature. To
assemble: Spoon a thick coating of fudge sauce into prepared cookie
crust shell. Fill with ice cream. Top with pecans. Freeze until firm,
about 2 hours. At this point pie may be served or wrapped tightly and
frozen up to 3 months. To serve: Top with whipped cream and spoon on
remaining fudge. Nutritional information per serving: 786 cal; 7g pro,
64g carb, 59g fat (65%) Source: Miami Herald, 2/29/96 Formatted by
LIST SERVER MM-RECIPES DIGEST V3 #79 From the MealMaster recipe list.
Downloaded from Glen's MM Recipe Archive,

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