Although most of us appreciate quick dessert recipes that can be thrown together in a matter of minutes, every once in a while it’s nice to have a more elegant dessert to serve for a special occasion or just for a change of pace.
If you’re a chocoholic, you’ll love this Mississippi Mud S’mores Fudge Pie – a delicious brownie and s’mores combination with a graham cracker crust. The toasted pecans really make a great addition to the rich chocolate dessert, and it’s baked in a springform pan instead of a pie plate.
It takes a few more steps to make than ordinary brownies, but on the plus side, you don’t need an outside bonfire like you would to make s’mores. Your guests will think the extra effort was well worth it! This huge “pie” easily serves 10 to 12 people.
MISSISSIPPI MUD S’MORES FUDGE PIE
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-ounce) 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
3/4 teaspoon salt
3 cups regular marshmallows (cut in half horizontally)
2 cups miniature marshmallows
Chocolate frosting
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.
Microwave chopped chocolate and 1 cup butter in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring chocolate mixture at 30-second intervals.
Add 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 40-50 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 types of marshmallows and mound on pie, leaving about 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 springform pan. Cool on a wire rack 10 minutes.
Meanwhile, prepare chocolate frosting. Drizzle over marshmallows; sprinkle with remaining 3/4 cup pecans.
Note: To make your own chocolate frosting, cook 1/4 cup butter, 3 tablespoons unsweetened cocoa and 3 tablespoons milk in a saucepan over medium heat, whisking constantly, for 4 minutes or until slightly thickened and remove from heat. Whisk in 2 cups powdered sugar and 1/2 teaspoon vanilla until smooth.
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