Frozen Mississippi Mud Pie

The recipe Frozen Mississippi Mud Pie is ready in roughly 45 minutes and is definitely an outstanding gluten free option for lovers of Southern food. One serving contains 255 calories, 4g of protein, and 21g of fat. For $1.04 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 16. This recipe from Keepin' It Kind requires dairy milk, dark chocolate chips, water, and cocoa powder. 481 person found this recipe to be flavorful and satisfying. It works well as an affordable dessert. With a spoonacular score of 65%, this dish is good. If you like this recipe, you might also like recipes such as Mississippi Mud Pie, Mississippi Mud Pie, and Mississippi Mud Pie.

Servings: 16

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Ingredients:

1 ripe avocado, pitted

3/8 cups/about 50 grams chopped dark chocolate

chocolate shavings

3 tablespoons black cocoa powder (or sub regular cocoa/cacao powder, though it won't be as "oreo-ish")

1 teaspoon melted coconut oil

1 tablespoon coconut sugar

1/3 cup non-dairy milk

1/2 cup chopped dark chocolate or dark chocolate chips

5 medjool dates, pitted

2 1/2 cups raw pecan pieces

chopped pecans

1/2 cup raw cashews (if you arenot using a high-speed blender, soak in warm water for an hour prior)

pinch of salt

1/8 teaspoon vanilla extract

1/8 cup water

3 1/2 cups "Mississippi Mud" Chocolate Frozen Yogurt *see notes

Equipment:

springform pan

baking paper

frying pan

food processor

ice cream machine

bowl

pot

sauce pan

knife

Cooking instruction summary:

Lightly spray a springform pan with cooking spray. Place a parchment paper round in the bottom of the pan. Combine the crust ingredients in a food processor and pulse until combined and just beginning to stick together. It should still be crumbly but if you pinch it between your fingers, it holds together. Transfer the crust crumbs to the prepared pan. If you want to use some crumbs to sprinkle on top, reserve about 1/8 cup, scrunch into clusters/clumps, and place in the freezer. Use your fingers to press the crumbs into the bottom of the pan and then about 2/3 the way up the sides of the pan. Once the crust is evenly spread out and pressed into place, place the pan in the freezer. Let freeze for 1 hour.If you've not yet made your frozen yogurt (see notes), put it in the ice cream machine about 20 minutes before the crust has frozen fro 1 hour. Once the frozen yogurt is ready, spread 3 1/2 cups into the bottom of pan (on top of the crust, obviously). Return the pan to the freezer and let it freeze for at least 2 hours.While the pie is freezing, you can make the mousse. Combine the avocado, cashews, dates, milk, coconut sugar, and salt in a food processor and process until fully combined and smooth. Place the chocolate in a glass bowl and place the bowl over a small pot of boiling water. As the chocolate begins to melt, stir it until it is completely smooth and melted. Remove from the heat. Transfer the melted chocolate to the food processor with the mousse base. Process until fully combined and smooth. Remove the pie from the freezer and spread the mousse out over the frozen yogurt. Return the pie to the freezer for 1 more hour. Once the pie has frozen, combine the water and chocolate for the glaze in a small sauce pan. Heat over low heat until the chocolate begins to melt. Remove from the heat and stir until fully melted and combined. Add the coconut oil, vanilla extract, and salt. Stir until combined.Remove the pie from the freezer. Run a thin knife around the outer edge of the pan to loosen the crust from the edge. Remove the outer edge of the pan and gently slide the pie onto a plate or serving platter. Try to remove the parchment paper from the bottom of the pie before arranging it on the plate. Drizzle the glaze over the pie. Sprinkle with reserved crust crumbs, chocolate shavings, and chopped pecans. Slice and serve immediately. Leftovers can be kept, covered, in the freezer for 4 to 5 days. Enjoy!

 

Step by step:


1. Lightly spray a springform pan with cooking spray.

2. Place a parchment paper round in the bottom of the pan.

3. Combine the crust ingredients in a food processor and pulse until combined and just beginning to stick together. It should still be crumbly but if you pinch it between your fingers, it holds together.

4. Transfer the crust crumbs to the prepared pan. If you want to use some crumbs to sprinkle on top, reserve about 1/8 cup, scrunch into clusters/clumps, and place in the freezer. Use your fingers to press the crumbs into the bottom of the pan and then about 2/3 the way up the sides of the pan. Once the crust is evenly spread out and pressed into place, place the pan in the freezer.

5. Let freeze for 1 hour.If you've not yet made your frozen yogurt (see notes), put it in the ice cream machine about 20 minutes before the crust has frozen fro 1 hour. Once the frozen yogurt is ready, spread 3 1/2 cups into the bottom of pan (on top of the crust, obviously). Return the pan to the freezer and let it freeze for at least 2 hours.While the pie is freezing, you can make the mousse.

6. Combine the avocado, cashews, dates, milk, coconut sugar, and salt in a food processor and process until fully combined and smooth.

7. Place the chocolate in a glass bowl and place the bowl over a small pot of boiling water. As the chocolate begins to melt, stir it until it is completely smooth and melted.

8. Remove from the heat.

9. Transfer the melted chocolate to the food processor with the mousse base. Process until fully combined and smooth.

10. Remove the pie from the freezer and spread the mousse out over the frozen yogurt. Return the pie to the freezer for 1 more hour. Once the pie has frozen, combine the water and chocolate for the glaze in a small sauce pan.

11. Heat over low heat until the chocolate begins to melt.

12. Remove from the heat and stir until fully melted and combined.

13. Add the coconut oil, vanilla extract, and salt. Stir until combined.

14. Remove the pie from the freezer. Run a thin knife around the outer edge of the pan to loosen the crust from the edge.

15. Remove the outer edge of the pan and gently slide the pie onto a plate or serving platter. Try to remove the parchment paper from the bottom of the pie before arranging it on the plate.

16. Drizzle the glaze over the pie. Sprinkle with reserved crust crumbs, chocolate shavings, and chopped pecans. Slice and serve immediately. Leftovers can be kept, covered, in the freezer for 4 to 5 days. Enjoy!


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