Mississippi Mud S'Mores Fudge Pie

Mississippi Mud S'Mores Fudge Pie
(adapted from Southern Living's "Our Best Cakes and Pies")


2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

2 1/4 cups brown sugar, divided
4 oz (113g) milk chocolate bar, chopped
1 cup unsalted butter, chopped
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp vanilla extract
3/4 tsp salt
1 1/2 cups regular marshmallows, cut in half horizontally
1 cup miniature marshmallows

Chocolate Syrup:
1/4 cup unsalted butter
3 tbsp unsweetened cocoa
3 tbsp milk
1 cup powdered sugar (**recipe called for 2 cups, didn't need that much)
1/2 tsp vanilla extract


1. Stir together graham cracker crumbs, butter and 1/4 cup sugar; press on bottom and 2 inches up sides of a shiny 9-inch springform pan. 

2. Microwave chopped chocolate and butter in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.

3. Whisk flour, cocoa, eggs, vanilla, salt, and remaining 2 cups sugar into chocolate mixture, whisking until blended. Pour batter into prepared crust.

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.

**Note: to be safe, put a pan on the bottom rack under the cake, the butter seeped out of the springform pan and got all over the burner...not a nice smell! **

5. Preheat broiler to high with oven rack on lowest level from heat. Place pie (in springform pan) on a baking sheet. 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 springform pan. Cool on a wire rack 10 minutes.

6. While the pie is cooling, make the chocolate syrup. Cook the 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.

7. Drizzle the syrup all over the top of the cake and serve.


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