Mississippi Mud Pie Recipe
Make your celebration even more special with this sweet Southern treat from Viking Cruises.
This pie is pure decadence, with chicory coffee ice cream, fudge brownie cake, Oreo cookie dust and a drizzle of chocolate sauce topped with candied pecans and whipped cream. This is a spectacular treat for special occasions that celebrates the best of sweet Southern flavors. PS – It’s a great dessert for an ordinary day too!
INGREDIENTS:
BASE:
- 1 box brownie mix (or feel free to make your favorite from scratch recipe)
CHOCOLATE SAUCE:
- 8 oz unsweetened chocolate
- ½ cup brown sugar
- ½ cup heavy cream
- ⅔ cup cane syrup
- 3 tablespoon unsalted butter
- 1 teaspoon vanilla extract
PRALINE MARSHMALLOW CREAM:
- 2 large egg whites, room temperature
- ½ cup light corn syrup
- ⅛ teaspoon salt
- ½ cup confectioners’ sugar
- ½ tablespoon praline liqueur
FILLING:
- 1 quart butter pecan ice cream, softened
- 2 tablespoon chicory coffee liqueur, such as Bittermens
- 4 ounces Oreo cookie crumbs, divided
- 4 ounces candied pecan pieces, divided
GARNISH:
- ½ cup heavy cream, whipped
- 4 ounces Oreo cookie crumbs
- 4 ounces candied pecan pieces
- 2 ounces white chocolate shavings
DIRECTIONS:
BASE:
Prepare the brownies according to package directions in a 2-inch-deep baking pan; cool in pan to room temperature.
CHOCOLATE SAUCE:
Melt chocolate in double boiler, stirring until smooth. Add brown sugar, cream and cane syrup; reduce heat to low; stir until smooth and blended; remove from heat. Add butter and vanilla, stirring until completely combined. Set aside.
PRALINE MARSHMALLOW CREAM:
Beat egg whites, corn syrup and salt with an electric mixer on high 4-5 minutes until soft peaks form. Reduce speed to medium; beat in confectioners’ sugar until completely combined. Reduce speed to low; beat in liqueur. Set aside.
FILLING:
In a large bowl, combine ice cream, chicory coffee liqueur and half of reserved chocolate sauce; set aside.
ASSEMBLY:
Spread a layer of marshmallow cream on top of brownies, sprinkle with half of Oreo crumbs and candied pecans. Spoon ice cream mixture on top about 1 inch thick; smooth top. Repeat layers. Freeze until firm (at least 2 hours).
PLATING:
Serve slices with remaining chocolate sauce and whipped cream, garnished with Oreo crumbs, candied pecan pieces and white chocolate shavings.
Prep time: 20 minutes.
Cook time: 60 minutes.
Freeze time: 2 hours.