Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup chopped peanuts
- 1 1/2 cups mini marshmallows
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes or until lightly golden brown. Let cool completely.
4. In another mixing bowl, beat together peanut butter, powdered sugar, and heavy cream until smooth and creamy.
5. Spread the peanut butter mixture evenly over the cooled crust.
6. In a double boiler or microwave-safe bowl, melt the semisweet and milk chocolate chips together until smooth.
7. Pour the melted chocolate over the peanut butter layer and spread it evenly.
8. Sprinkle chopped peanuts and mini marshmallows over the chocolate layer.
9. Bake the pie for 10-15 minutes or until the marshmallows are golden brown.
10. Let the pie cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 350°F (175°C).
Serving size:
8 servings
Nutritional information:
Calories per serving: 460
Total fat: 31g
Saturated fat: 13g
Cholesterol: 36mg
Sodium: 232mg
Total carbohydrates: 41g
Dietary fiber: 3g
Sugars: 28g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed Oreo cookies or chocolate wafer cookies.
- Creamy peanut butter can be substituted with crunchy peanut butter or almond butter.
- Semisweet and milk chocolate chips can be substituted with dark chocolate chips or white chocolate chips.
- Chopped peanuts can be substituted with chopped almonds or pecans.
Variations:
- Add a layer of sliced bananas or strawberries between the peanut butter and chocolate layers.
- Use a store-bought pie crust instead of making your own.
- Substitute the mini marshmallows with whipped cream or meringue.
Tips and tricks:
- Make sure the crust is completely cooled before adding the peanut butter layer.
- Use a spatula to spread the peanut butter mixture evenly over the crust.
- Use a double boiler or microwave-safe bowl to melt the chocolate chips to prevent burning.
- Sprinkle the chopped peanuts and mini marshmallows evenly over the chocolate layer.
- Watch the pie closely while baking to prevent the marshmallows from burning.
Storage instructions:
Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the pie on a decorative plate or cake stand. Garnish with additional chopped peanuts or mini marshmallows.
Garnishes:
Chopped peanuts or mini marshmallows.
Pairings:
Serve with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
If the crust is too crumbly, add more melted butter to the mixture. If the marshmallows are burning, cover the pie with foil and continue baking until the chocolate is melted and the marshmallows are golden brown.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the pie. Store the pie in the refrigerator to prevent bacteria growth.
Food history:
Mississippi Mud Pie is a popular dessert in the Southern United States. It is believed to have originated in the 1970s and is named after the muddy banks of the Mississippi River.
Flavor profiles:
This pie has a sweet and nutty flavor with a rich chocolatey finish.
Serving suggestions:
Serve the pie chilled or at room temperature.
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Taste: Rich, Creamy, Nutty, Sweet, Chocolatey