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Missouri Mudslide Pie

1/2 c milk
2 lg egg yolks
1/2 c sugar
1 1/2 tbsp flour, all-purpose
1 1/2 tbsp cornstarch
6 tbsp Dutch process cocoa
1 1/2 tbsp butter
1 tsp vanilla
1 tbsp gelatin
1/3 c coffee liqueur
1 c whipping cream
4 1/2 oz chocolate cookie pieces
1 one Crust (9") Chocolate Pie Shell, baked
1/2 oz caramel topping
Whipped Cream Topping
2 1/2 tbsp Irish Cream

Sprinkle the gelatin over the coffee liqueur and chill until ready
to use.

Heat the milk over medium heat to scald. Beat the egg yolks and
add the sugar and beat together. Add the flour, cornstarch, and
cocoa and blend well. Add the scalded milk gradually and beat
together. Cook over medium heat until boiling and boil for 1 minute,
stirring constantly. Remove the pan from the heat and add the butter
and vanilla and beat until well blended and smooth. Cool to room

Add the coffee liqueur with gelatin that has been softened and mix
well. Whip the whipping cream until firm but not stiff. Fold the
whipped cream into mixture until blended well. Fold the cookie
pieces in.

Drizzle some caramel over bottom of baked pie shell and pour the
cocoa mixture into shell. Refrigerate unti set.

Make the whipped cream topping and add the irish cream gradually
and beat until stiff. Spread over top of pie and refriferate for
at least one more hour.


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