Mud Pie

This may come as a disappointment to some of you, but according to Wikipedia, Mississippi Mud Pie was not created in Mississippi. It's actually from California. The name came from the fact that the brown crust or cake resembles the brown banks of the Mississippi River. Where ever it came from it is sinfully delicious.

There are many versions of Mississippi Mud Pie. Some use instant (boxed) ingredients from the store. I may be old fashioned but my feeling is that if you are going to use boxed ingredients, why not just buy a ready made pie from the store?

The reason home made, created from scratch, is so much better is that you can adjust the flavors to suit your taste when you make it yourself, rather than have a machine do it for you. And, of course, there is that extra ingredient that no factory can produce. It is called "baked with love".

There are two popular versions of Mississippi Mud Pie. One is a cake-like version and the other is an Ice Cream pie version (and there are probably more). We are providing both recipes here.

Cake Version

INGREDIENTS:

* 1/4 lb. butter, 1 stick

* 2 (1 oz. each) squares unsweetened chocolate

* 3 eggs

* 3 tablespoons white corn syrup

* 1 1/3 cups sugar

* 1 tsp. vanilla

* 9 inch graham cracker, chocolate or vanilla wafer pie shell (your choice)

(see below for graham cracker pie shell instructions)

PREPARATION:

In a saucepan, heat butter and chocolate, stirring often, until melted and well blended.

In a separate bowl, beat eggs; stir in the corn syrup, sugar and vanilla.

Slowly add the chocolate mixture to egg and sugar mixture, stirring well.

Preheat oven to 350°.

Pour filling into prepared pie shell.

Bake 35 to 40 minutes, or until top is slightly crunchy and filling is set.

Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.

Ice Cream Version

INGREDIENTS

1 prepared 8 inch (6 ounces) chocolate crumb crust

1 cup powdered sugar

1 cup (6 ounces) Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped pecan or walnut, divided (optional)

2 pints coffee ice cream, softened slightly, divided

Whipped cream (optional)

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

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

To make graham cracker crust:

Melt 1/4 cup butter in microwave or stove top

Crumble graham crackers into a fine mixture (put in plastic bag and roll with a rolling pin)

Pour graham crackers into the center of a pie tin

Pour melted butter onto graham crackers

Using a fork, press graham crackers up sides of pie tin and over the bottom

That's it. Enjoy your Mississippi mud pie.