Prepare to embark on a decadent chocolate journey that will make your taste buds sing and your chocolate cravings surrender! This Extra Fudgy Mississippi Mud Pie isn't just a dessert—it's a rich, gooey masterpiece that combines the deep, intense flavors of chocolate with the irresistible crunch of pecans and the pillowy softness of marshmallows. Whether you're looking to impress dinner guests or treat yourself to the most sinful chocolate experience imaginable, this recipe promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made chocolate pie crust
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Place the pre-made chocolate pie crust on a baking sheet to catch any potential overflow.
- In a large mixing bowl, whisk together granulated sugar and unsweetened cocoa powder until well combined and no lumps remain.
- Pour the melted butter into the sugar-cocoa mixture, stirring until smooth and fully incorporated.
- Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract, ensuring the mixture is completely smooth and glossy.
- Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
- Carefully pour the chocolate mixture into the prepared pie crust, leaving about 1/4 inch of space at the top to prevent overflow.
- Bake in the preheated oven for 35-40 minutes, or until the center is almost set but still slightly jiggly. The top should look slightly cracked.
- Remove the pie from the oven and immediately sprinkle mini marshmallows and chopped pecans over the top of the hot pie.
- Return the pie to the oven for an additional 3-5 minutes, or until the marshmallows are puffy and lightly golden brown.
- Remove from the oven and let cool completely on a wire rack for at least 2 hours. The pie will continue to set as it cools.
- For best results, refrigerate for 1-2 hours before serving to allow the pie to firm up completely.
- Slice and serve chilled. Optional: Drizzle with additional melted chocolate or top with whipped cream for extra indulgence.
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor. Dutch-processed cocoa works wonderfully in this recipe.
- Ensure your eggs are at room temperature before mixing to help create a smoother, more consistent batter.
- Don't overmix the batter—mix just until ingredients are combined to keep the pie tender.
- Place a baking sheet under your pie crust to catch any potential overflow and protect your oven.
- The pie is done when the center is still slightly jiggly—it will continue to set as it cools.
- For the most decadent experience, refrigerate the pie for a few hours before serving to enhance its fudgy texture.
- If marshmallows brown too quickly, cover the pie loosely with aluminum foil during the final baking stage.
- Store leftovers in the refrigerator, covered, for up to 3-4 days.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 58g
Protein: 7g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 125mg
