Description

A rich, fudgy Mississippi mud pie featuring a deep chocolate brownie base, toasted pecans, and a gooey, toasted marshmallow topping. This easy-to-make dessert balances intense chocolate flavor with nutty crunch and creamy sweetness.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, melted
8 ounces semi-sweet chocolate, chopped
1 cup granulated sugar
3 large eggs, room temperature
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
12 ounces mini marshmallows
1 cup chopped pecans, toasted
2 tablespoons heavy cream

Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
In a medium saucepan over low heat (or microwave in 30-second intervals), melt the chopped chocolate and butter together until smooth and glossy.
In a separate bowl, whisk together the sugar, flour, cocoa powder, and salt.
Pour the melted chocolate mixture into the dry ingredients and whisk until combined. Add eggs and vanilla extract, then whisk vigorously for about two minutes until the batter is thick and glossy.
Pour the batter into the prepared pie dish and bake for 20-25 minutes. The edges should be set, but the center should still have a slight jiggle.
While the pie bakes, toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then let cool slightly.
Once the pie is out of the oven, sprinkle the toasted pecans evenly over the hot brownie base.
Scatter the mini marshmallows over the pecans and drizzle the heavy cream lightly over the marshmallows.
Place the pie under the broiler for 1-2 minutes, watching closely, until the marshmallows puff up and turn golden brown. Alternatively, use a kitchen torch.
Let the pie cool for at least 30 minutes before slicing into wedges to allow the base to set.

Notes

Room temperature eggs are crucial to prevent the chocolate from seizing. Do not overbake the brownie base; it should have a slight jiggle in the center as it will continue to cook while cooling. Watch the marshmallows closely under the broiler as they burn quickly. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use plant-based butter, dairy-free chocolate, and dairy-free marshmallows.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 38
Sodium: 180
Fat: 28
Saturated Fat: 14
Carbohydrates: 45
Fiber: 3
Protein: 6

Keywords: Mississippi mud pie, chocolate dessert, marshmallow topping, pecan pie, easy baking, fudgy brownie, comfort food, holiday dessert