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Contest-Winning Mud Pie Recipe
Contest-Winning Mud Pie Recipe photo by Taste of Home

Contest-Winning Mud Pie Recipe

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"Coming from the South, we fell in love with this chocolate pie that’s filled with pecans," Deboraha Woolard shares from Las Vegas, Nevada. "It could take all day to put together, but my version takes just 15 minutes of preparation before it’s stored in the refrigerator until you’re ready to serve."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 3 ounces semisweet chocolate, chopped
  • 1/4 cup sweetened condensed milk
  • 1 chocolate crumb crust (8 inches)
  • 1/2 cup chopped pecans
  • 2 cups cold 2% milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided

Nutritional Facts

1 serving (1 slice) equals 368 calories, 19 g fat (9 g saturated fat), 12 mg cholesterol, 348 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a microwave, melt chocolate; stir in condensed milk until smooth. Pour into crust; sprinkle with pecans.
  2. In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread 1-1/2 cups of pudding mixture over pecans.
  3. Fold 1/2 cup whipped topping into the remaining pudding mixture; spoon over pudding layer. Top with remaining whipped topping. Chill until set. Yield: 8 servings.
Originally published as Mud Pie in Quick Cooking November/December 2005, p33

Nutritional Facts

1 serving (1 slice) equals 368 calories, 19 g fat (9 g saturated fat), 12 mg cholesterol, 348 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Contest-Winning Mud Pie

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 1, 2013

I served this as one of several pies at Thanksgiving and it was a big hit! It is easy to make and delicious.

MY REVIEW
Reviewed May. 8, 2010

This pie is a chocoholic's delight!

MY REVIEW
Reviewed Oct. 17, 2008

This is a REALLY good recipe... thanks for sharing!

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