Mississippi Mud Pie 

For the Crust: – 1 ½ cups chocolate cookie crumbs (you can use chocolate graham crackers or chocolate wafer cookies) – 6 tablespoons unsalted butter, melted

For the Filling: – 1 ½ cups heavy cream – 8 ounces semisweet chocolate, chopped – 2 tablespoons unsalted butter – 1 teaspoon vanilla extract

For the Topping: – 1 cup chopped pecans or walnuts, toasted – 1 cup miniature marshmallow

Prepare the Crust: 1. Mix chocolate cookie crumbs and melted butter in a bowl until well combined. 2. Press mixture firmly into a 9-inch pie dish to form crust. 3. Chill crust in the refrigerator while preparing the filling.

Make the Filling: 1. Heat heavy cream in a saucepan over medium heat until it begins to simmer. 2. Remove from heat and add chopped chocolate and butter to the saucepan.

1. Let sit for a minute, then stir until chocolate and butter are melted and mixture is smooth. 2. Stir in vanilla extract. 3. Pour filling into prepared crust and spread evenly.

Add the Topping: 1. Sprinkle chopped nuts evenly over the chocolate filling. 2. Scatter miniature marshmallows over nuts, covering the surface of the pie.

Broil the Pie: 1. Preheat oven's broiler. 2. Place pie under broiler for 1-2 minutes until marshmallows are toasted and golden brown. Watch carefully to prevent burning.

Chill and Serve: 1. Once toasted, cool pie to room temperature. 2. Chill in refrigerator for at least 2 hours until filling is set. 3. Serve chilled, optionally topped with whipped cream or chocolate sauce.


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