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A Pie to Yearn For – Mississippi Mud Smores Fudge Pie

Make sure you have a glass of milk ready after a bite of this chocolate decadence!

This was my last month of providing monthly pies to our Riverview Elementary Auction winners. I wanted to end with a spectacular pie and I knew I had found it when I read about this Mississippi Mud Smores Fudge pie in the October 2012 issue of  Southern Living Magazine. Auction winner Amy texted me a testimonial after eating this heavenly concoction, “That pie is unbelievable!! Oh, my word!! Of course, I had to make an extra one for the Wilsons (it ended up being our dinner…) and I have to agree –  it’s darn good pie. The original recipe called for using a springform pan, but I’m all about the pie being pie so I just used a good old pie pan. I adjusted some amounts, also, and noted this in the recipe.  Enjoy!

Mississippi Mud Smores Fudge Pie

adapted from Southern Living (October 2012)

Ingredients:

  • 2 1/2 cups (original calls for 2 cups) graham cracker crumbs
  • 10 T. (original calls for 8 T - 1/2 cup) butter, melted
  • 1/3 cup (original calls for 1/4 cup)/ 2 cups sugar
  • 1 1/2 cups pecans, coarsley chopped and toasted
  • 4 oz. semi-sweet chocolate baking bar, chopped small
  • 1 cup butter
  • 1 1/2 cup flour
  • 1/2 cup cocoa
  • 4 large eggs, lightly beaten
  • 1 t. vanilla
  • 3/4 t. salt
  • 3 cups regular size marshmallows, cut in half
  • 2 cups mini marshmallows
  • ******chocolate frosting**********
  • 1/4 cup butter
  • 3 T. cocoa
  • 3 T. milk
  • 2 cups powdered sugar
  • 1/2 t. vanilla

Cooking Directions:

  1. Mix together graham cracker crumbs, melted butter & 1/3 cup sugar. Press into the bottom of your pie pan. Sprinkle 3/4 cups of pecans over the crust.
  2. Microwave chopped chocolate and 1 cup butter in the microwave until melted and smooth. Check on it and stir frequently.
  3. Whisk the flour, cocoa, eggs, vanilla, salt and 2 cups sugar into the chocolate mixture. Blend well. Spoon the batter into the prepared crust.
  4. Bake at 350 degrees for 1 hour to 1 hour, fifteen minutes. A toothpick should come out clean when it is done. Cool for about 20 minutes.
  5. Meanwhile make the frosting: Cook the butter, cocoa and milk in a saucepan over medium heat, whisking constantly, until slightly thickened. Whisk in the powdered sugar and vanilla extract.
  6. Top the cooled pie with the marshmallows. Place pie on a baking sheet on the lowest rack and broil until the marshmallows are golden - about 30 seconds to a minute. Cool for 10 minutes.
  7. Drizzle frosting over marshmallows and sprinkle with the remaining pecans.
  8. Enjoy!

 

 

 

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