Mississippi Mud Pie II

This is also known as Chocolate Lust and have been around for years. I tried this recipe as stated but found that the crust amount would only cover about 2/3 of my pan 9 x 13 so I made half a batch more of Christ. Most other recipes of this are as follows: 1 1/2 c. flour 2 sticks butter (room temperature) 3/4 c. pecans, chopped or walnuts Also on the chocolate pudding, it was way too thick more like a paste when I did it as his recipe calls for sour before I put it on the crust I add about another half cup of milk to it and whipped it in. Then it was just right. To top it off I stepped in a little bit of cocoa powder on top along with cookies and cream sauce and shaved chocolate. This turned out great, after the modifications.

This is the quintessential potluck dessert! Super delicious and flexible – change up the pudding layer pretty much however you like. I actually mixed a large chocolate with a small vanilla pudding. I used 2 cups of pecans, ground in the food processor for the base, and doubled the whipped cream for the topping (I used a 9×13 baking dish). I also added a very thin layer of caramel dipping sauce on top of the pudding layer. So rich and delicious!

This was a super easy delicious dessert. From the walnut crust to the cream cheese whipped topping, it was enjoyed by all!

Fam loved it. I LT was very easy to make- and I used some short cuts. Diamond makes a premade walnut pie crust. Check! Cool whips blends easily into cream cheese- but it’s not as sweet as you think. Add 2 T of powdered sugar. Check! Save 1/4 of the cool whip to top the pie. Top with chocolate morsels. Check! I’ll make it again!!

Great

This is very similar to my grandmothers recipie which called for either pecans or walnuts in the crust, mixing cream cheese with cool whip and a second layer of butterscotch pie filling and the cool whip / cream cheese mixture. This is so darn tasty and rich, so yummy!!!

The shortbread crust should have 1 1/2 cups of flour, not 1/2. Otherwise, this recipe is similar to the one I’ve used for years, and I use Cool Whip. Always a family favorite!

My family LOVED this pie.

Love this, been making it for years. I lost my copy and was so glad to find it on here. We use peanuts and cool whip. Can always change it up a bit. My family eats it faster than i can make it.

This is the exact recipe ive been looking for since i was 14, and im 34 now. Thank. You ms. Tracy for this recipe. A woman from mississippi introduced me to this pie as a teen and the recipe got lost when we moved. Again thanks because this is rich in flavor and should be shared with the world

My mom has been making this for me for years, it’s one of my favorite desserts…she calls it “Chocolate Delight”. I can not stay out of it when she makes it! It’s always my request for my birthday. I’m 36 and she still wants to cook for me…it’s a Southern thing I guess. Anyway, you can not go wrong with this, a bit of a pain to make but well worth it!!!!!

I made this & used toasted (chopped) Pecans! It was delicious! Understatement! Everyone loved it & wanted the recipe!

This recipe has been in my family for years and my cousins finally let me know where I could find it for my self. I will say make sure the butter is soft but not melted it blends better, and don’t make the crust too thick. You might have to increase the portions at least by half to fit the 9×13 pan. Also to me the walnuts were too overpowering and kind of bitter. I redid the recipe with pecan pieces and I liked it a lot more as well as my family. Also this was my first time using heavy whipping cream and it takes a while to get it whipped up, definitely use a blender. I might use regular whip cream next time and see if I like it better.

I am rating this recipe so low because the measurements for the crust are off! I followed this recipe to the “T” on three different occasions and each time the crust did not come out right. The consistency is off and it’s not enough dough to cover a 9×13 pan.

tasted sooo good. i had problems with the crust, maybe i didn’t let it cool long enough? the white layer wasn’t as fluffy as i remember it being, but over all….scrumptious

Love this! I did have to bake the pastry portion a little longer than suggested though. I used a tub of cool whip instead of the whipping cream and added a little vanilla extract to the mixture. I sprinkled pecans and chocolate chips on top. Will make this again soon.

The comment by the picture say pie pan and the directions say 9X13. If you do this with a 9X13 I would double the recipe. I plan to do that and use 2 layers of pudding next time. My family enjoyed sprinkling choc. chips on it.

I made this for Thanksgiving in lieu of French Silk pie. Everyone LOVED it! Following other reviewers’ leads, I kept the whipping cream cold…maybe too cold. I popped it into the freezer while the crust was baking and promptly forgot about it. It was half frozen when I removed it, but it melted quickly and whipped well. This is a new family fav!!

This was just okay. A little bland. I probably will not make it again.

Just make sure you read the directions carefully and follow them exactly. If you don’t want the walnuts, be sure to double the dough recipe.

Great! Except i used a graham cracker crust, a springform, and no nuts. i folded half the whipped cream into the cream cheese. then i did crust–>pudding–>cream cheese–>pudding–>rest of whipped cream. you chill it really good like over night plus some, then it’ll pop out good from the springform if you run a hot knife around the edges. i made a mistake on the pudding on mine tho, i followed the pudding box recipe for pudding and not the pie recipe (which uses less milk) but it was totally fine. thanks!