Mississippi Mud S'Mores-Fudge Pie

Photo by Lisa M.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    cups graham cracker crumbs

  • 1/2

    cup butter, melted

  • 2 1/4

    cups sugar, divided

  • 1 1/2

    cups coarsely chopped pecans, toasted and divided

  • 1

    (4-oz.) semisweet chocolate baking bar, chopped

  • 1

    cup butter

  • 1 1/2

    cups all-purpose flour

  • 1/2

    cup unsweetened cocoa

  • 4

    large eggs $

  • 1

    teaspoon vanilla extract

  • 3/4

    teaspoon salt

  • 3

    cups regular marshmallows, cut in half horizontally

  • 2

    cups miniature marshmallows

  • Chocolate frosting:

  • 1/4

    cup butter

  • 3

    tablespoons unsweetened cocoa

  • 3

    tablespoons milk

  • 2

    cups powdered sugar

  • 1/2

    teaspoon vanilla extract

Directions

1. Stir together first 2 ingredients and 1/4 cup sugar; press on bottom and 2 inches up sides of a shiny 9-inch springform pan. Sprinkle 3/4 cup pecans over crust. 2. Microwave chopped chocolate and 1 cup butter in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. 3. Whisk flour, next 4 ingredients, and remaining 2 cups sugar into chocolate mixture, whisking until blended. Pour batter into prepared crust. 4. Bake at 350° for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven, and cool in pan on a wire rack 20 minutes. 5. Preheat broiler with oven rack on lowest level from heat. Place pie (in pan) on a jelly-roll pan. Toss together both marshmallows; mound on pie, leaving a 1/2-inch border around edge. Broil 30 seconds to 1 minute or until marshmallows are golden brown. Remove from oven, and immediately remove sides of pan. Cool on a wire rack 10 minutes. 6. Meanwhile, prepare Chocolate Frosting. Drizzle over marshmallows; sprinkle with remaining 3/4 cup pecans. Chocolate frosting: Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat. Whisk in powdered sugar and vanilla until smooth.

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