Title: Mississippi mud pie
 Categories: Desserts, Pies
      Yield: 15 Servings
 
MMMMM--------------------------BROWNIES-------------------------------
      1 c  BUTTER
  1 1/2 c  SUGAR
    1/2 c  UNSWEETENED COCOA POWDER
      4 ea LARGE EGGS
  1 1/2 c  FLOUR
      1 tb VANILLA
  1 1/2 c  CHOPPED PECANS

MMMMM---------------------------ICING--------------------------------
      2 c  POWDERED SUGAR
    1/2 c  BUTTER
      3 tb UNSWEETENED COCOA
      1 ts VANILLA
      1 tb MILK
 
  PREHEAT OVEN TO 350 DEG F. LINE A 9" X 13" PAN WITH ALUMINUM FOIL,
  EXTENDING ENDS OF FOIL 1" OVER THE SIDES OF THE PAN. GREASE AND FLOUR
  THE FOIL. SET ASIDE. IN A MEDIUM SAUCE PAN, MELT 1 CUP BUTTER; STIR
  IN 1 1/2 CUPS SUGAR AND 1/2 CUP COCOA. REMOVE FROM HEAT; BEAT IN
  EGGS, ONE AT A TIME, UNTIL BLENDED. STIR IN FLOUR AND VANILLA UNTIL
  BLENDED. STIR IN 1 CUP PECANS. POUR INTO PREPARED PAN AND BAKE FOR 25
  MINUTES, UNTIL CAKE TESTER COMES OUT CLEAN. COOL ON WIRE RACK. MEAN
  WHILE MAKE FROSTING. IN A MEDIUM BOWL, COMBINE POWDERED SUGAR AND
  COCOA. BEAT IN BUTTER AND VANILLA. BEAT IN ENOUGH MILK TO MAKE
  FROSTING SMOOTH AND SPREADABLE (1 TO 2 TABLESPOONS). LIFT BROWNIE OUT
  OF PAN BY LIFTING FOIL ENDS. SPREAD TOP WITH FROSTING. CUT INTO
  SQUARES. SPRINKLE WITH REMAINING PECANS AND SERVE ON A PLATTER.