Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Photo by: Photo: Becky Luigart-Stayner; Styling: Heather Chadduck

Mississippi Mud S'Mores-Fudge Pie

Southern Living OCTOBER 2012

  • Yield: Makes 10 to 12 servings
  • Hands-on:20 Minutes
  • Total:2 Hours

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

Preparation

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.

advertisement

Go to full version of

Mississippi Mud S'Mores-Fudge Pie recipe

advertisement