"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Aunt Alma's Mississippi Mud Pie Recipe

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This recipe for Aunt Alma's Mississippi Mud Pie, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Monday, October 20, 2008


1 cup powdered sugar
1/4 butter, cut up
2 TBLS light corn syrup
3/4 cup pecans, chopped
Prepared Chocolate crumb crust
1 cup semisweet chocolate morsels
1/4 cup whipping cream
1 tsp vanilla extract
2 pints coffee ice cream

Chocolate crumb crust:

Nonstick vegetable oil spray
6 tablespoons (3/4 stick) unsalted butter
1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
30 chocolate wafer cookies

Combine sugar, chocolate morsels, butter, cream and syrup in small pan. Cook over low heat, stirring constantly, until smooth. Stir in vanilla and cool. Put 1/3 of sauce in bottom of crust. Sprinkle with 1/3 of pecans. Put 1 pint of ice cream over the nuts. Freeze for 10 minutes. Re peat layer. Top with last 1/3 of sauce and nuts. Freeze for at least 1 hour or until ready to serve

Chocolate Crumb Crust:
Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.




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