Best River Bottom Pie Recipes
MISSISSIPPI MUD PIE
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.
Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
BLACK-BOTTOM PIE
The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 20
Steps:
- Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
- Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
- Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
- Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
- Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
- Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.
RIVER BOTTOM PIE
This is one of my family's favorite summertime desserts. It was a recipe passed to me by my dear Aunt Debbie. I made a few changes to it by increasing the crust amount (my favorite part) as well as the cream cheese layer (my other favorite part). I've recently made a similar recipe using walnuts in the crust instead of pecans and...
Provided by Amanda Sanchez
Categories Puddings
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Crust: Preheat oven to 350 degrees. Start by cutting cold butter into flour using a pastry cutter or a fork until well combined. Add pecans. Firmly press mixture into a 9x13 baking pan. Bake for 20 minutes.
- 2. 1st Layer: Beat cream cheese until fluffy. Add powdered sugar and 1 cup of Cool Whip. Beat until well combined. Do NOT attempt to spread this on to the crust unless it is completely cooled off. When the crust is cooled off, gently spread the cream cheese mixture over the crust.
- 3. 2nd Layer: Whisk the 5.9oz box of chocolate instant pudding with 1/2 of the milk the box calls for which will be 1 1/2 cups. I used 2% milk. Once the pudding thickens, gently spread it over the cream cheese mixture.
- 4. 3rd Layer: Whisk the 2 3.4oz boxes of pistachio* instant pudding with 1/2 of the milk the boxes call for which will be 2 cups. I used 2% milk. Once the pudding thickes, gently spread it over the chocolate pudding mixture. *Vanilla can be used if you don't like pistichio! Cover and refrigerate for at least 4 hours. It is best to make it a day ahead and let it set overnight.
- 5. Once you're ready to serve, cover the entire pan with the remaining Cool Whip. It should fill a 9 x 13" pan to the top. ENJOY!!
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