MISSISSIPPI MUD S’MORES PIE

MISSISSIPPI MUD S’MORES 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-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

How to Make It

Step 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.

Step 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.

Step 3

Whisk flour, next 4 ingredients, and remaining 2 cups sugar into chocolate mixture, whisking until blended. Pour batter into prepared crust.

Step 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.

Step 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.

Step 6

Meanwhile, prepare Chocolate Frosting. Drizzle over marshmallows; sprinkle with remaining 3/4 cup pecans.

Frosting:

Ingredients

• 1/4 cup butter 3 tablespoons unsweetened cocoa 3 tablespoons milk 2 cups powdered sugar 1/2 teaspoon vanilla extract.

How to Make It

Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat. Whisk in powdered sugar and vanilla until smooth.