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Mississippi Mud Pie

Mississippi Mud Pie

Happy Galentine’s Day ~ if you’re like me and didn’t know what the heck Galentine’s Day is, it’s the day before Valentine’s Day which Amy Poehler’s character Leslie Knope from Parks and Recreation created; a day to spend with your gal-pals and celebrate friendships, ladies celebrating ladies.

Today, let’s celebrate with chocolate therapy ~ Mississippi Mud Pie ~ I saw this recipe and it’s ooey-gooey goodness and instantly my mouth started watering. 



5 Ounces Honey Maid Graham Crackers

½ Cup Pecans, finely chopped

1 Tbsp C & H Golden Brown Sugar

½ tsp McCormick Ground Cinnamon

6 Tbsp Kerrygold Butter, melted

Pam Cooking Spray

FIRST Lightly grease a 9-inch loose bottom cake pan with Cooking Spray

SECOND To make the crumb crust, put the Graham Crackers, Pecans, Brown Sugar and Cinnamon into a food processor

THIRD Process until fine crumbs form – do not over process to a powder

FOURTH Add the melted butter and process again until moistened

FIFTH Tip the crumb mixture into the cake pan and press over the bottom and about 1 ½“ up the side of the pan

SIXTH Cover the pan and let chill while making the filling




1 Cup Kerrygold butter, plus extra for greasing

6 Ounces Baker’s Semisweet Chocolate, chopped

½ Cup Karo Corn Syrup

4 Large Eggs, beaten

½ Cup Pecans, finely chopped (optional)

Reddi Wip Whipped Cream, to serve

FIRST Combine the Butter, Chocolate and Corn Syrup into a pan over low heat

SECOND Stir until melted and blended

THIRD Let cool then beat in the eggs and pecans

FOURTH Pour the filling into the chilled crumb crust and smooth the surface

FIFTH Bake in the oven at 350 F for 30 minutes, or until just set but still soft in the center

SIXTH Let cool on a cooling rack

SEVENTH Serve at room temperature or chilled with Whipped Cream

Serves 12 – 14

Enjoy with a nice glass of red wine and your favorite ladies

Mississippi Mud Pie is brought to you from the newest addition to my cookbook collection, Comfort Food, published in 2009, page 96.

Photo by Krista Watkins

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