Mississippi Mud Pie π«π°
Mississippi Mud Pie π«π°
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 12 servings
Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
1 cup unsalted butter
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
4 large eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups chopped pecans
1 1/2 cups mini marshmallows
For the Topping:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar
Directions:
Preheat oven to 350Β°F (175Β°C). Grease a 9x13-inch baking dish.
In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared baking dish.
In a large saucepan, melt 1 cup butter over low heat. Stir in sugar and cocoa powder until smooth. Remove from heat.
Quickly whisk in eggs and vanilla until well combined.
Stir in flour and salt until just combined. Fold in pecans.
Pour batter over the crust in the baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Remove from oven and sprinkle marshmallows evenly over the top. Return to oven and bake for an additional 5 minutes, or until marshmallows are puffed and golden brown.
In a medium saucepan, combine 1/2 cup butter, cocoa powder, and milk. Bring to a boil, stirring constantly. Remove from heat and whisk in vanilla extract and powdered sugar until smooth.
Pour hot fudge sauce over the marshmallow layer, spreading evenly.
Let cool completely before slicing and serving.
