Mississippi Mud from Southern Living

When we got back from camping in the NC mountains, I had 3/4 box of graham crackers and 1 bag of marshmallows left.  Josh was coming for dinner at our house and I wanted to use these in the dessert because I like to finish things, recycle things, throw things away, etc.  When we got back, I also had the latest Southern Living magazine in the  mailbox and one of their dessert features just happened to have marshmallows and lots of graham cracker crumbs.

To me Mississippi Mud pies are “a few times a year” dessert because they are so rich.  This pie had a nice fudgey middle and broiled (“faux roasted”) marshmallows on top with a warm, chocolate drizzle.  the recipe says to make it in a springform pan but I thought a pie pan would work just as well.  That thought was a little off however because it resulted in a delicious pie with a 2 inch think crust.  While delicious, we ended up eating it like corn on the cob.  I’ll stick to the recipe next time.

Recipe

2 c. graham cracker crumbs

1/2 c. butter, melted

2 1/4 c. sugar, divided

1 1/2 c. coarsely chopped pecans, toasted and divided

1 (4 oz.) semisweet chocolate baking bar, chopped

1 c. butter

1 1/2 c. all-purpose flour

1/2 c. unsweetened cocoa

4 large eggs

1 tsp. vanilla extract

3/4 tsp. salt

3 c. regular marshmallows, cut in half horizontally

2 c. miniature marshmallows

Chocolate Frosting

Directions: Stir together first 2 ingredients and 1/4 c. sugar; press on bottom and 2 inches up sides of a shiny 9-inch springform form pan.  Sprinkle 3/4 c. pecans over crust.  Microwave chopped chocolate and 1 c. butter in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring at 30 second intervals.  Whisk flour, next 4 ingredients, and remaining 2 cups sugar into chocolate mixture, whisking until blended.  Pour batter into prepared crust.  Bake at 350 degrees 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.  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 the edge.  Broil 30 seconds to 1 minute or until marshmallows are golden brown.  Remove from oven, and immediately remove sides of the pan.  Cool on a wire rack for 10 minutes.  Meanwhile, prepare Chocolate Frosting.  Drizzle over marshmallows; sprinkle with remaining 3/4 c. pecans.

Chocolate Frosting: Cook 1/4 c. butter, 3 Tbsp. unsweetened cocoa, and 3 Tbsp. milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat.  Whisk in 2 cups powdered sugar and 1/2 tsp. vanilla extract until smooth.

The Bibliography: Southern Living October 2012

 

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