Ingredients with Measurements:
- 1 1/2 cups crushed chocolate graham crackers
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 8 oz. white chocolate, chopped
- 1/4 cup unsalted butter
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tsp. vanilla extract
- 3 large eggs
- 1/2 cup mini marshmallows
Special equipment needed:
- 9-inch pie dish
- Double boiler or heatproof bowl set over a pot of simmering water
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the crushed chocolate graham crackers, melted butter, and 1/4 cup granulated sugar until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
4. In a double boiler or heatproof bowl set over a pot of simmering water, melt the white chocolate and 1/4 cup butter together, stirring occasionally until smooth.
5. In a separate bowl, whisk together the cocoa powder, 1/2 cup granulated sugar, milk, vanilla extract, and eggs until well combined.
6. Gradually pour the melted white chocolate mixture into the cocoa powder mixture, whisking constantly until fully incorporated.
7. Pour the mixture into the cooled crust and bake for 25-30 minutes, or until the filling is set.
8. Remove the pie from the oven and sprinkle the mini marshmallows over the top. Return the pie to the oven and bake for an additional 5-10 minutes, or until the marshmallows are lightly toasted.
9. Remove the pie from the oven and let it cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-40 minutes
Temperature:
Oven temperature: 350°F
Serving size:
One 9-inch pie serves 8-10 people.
Nutritional information:
Calories per serving: 460
Total fat: 28g
Saturated fat: 16g
Cholesterol: 105mg
Sodium: 170mg
Total carbohydrates: 49g
Dietary fiber: 1g
Sugars: 38g
Protein: 5g
Substitutions for ingredients:
- Chocolate graham crackers can be substituted with regular graham crackers or chocolate wafer cookies.
- White chocolate can be substituted with milk or dark chocolate.
- Mini marshmallows can be substituted with regular marshmallows or marshmallow fluff.
Variations:
- Add chopped pecans or walnuts to the crust for added texture and flavor.
- Use a mixture of white and dark chocolate for a more complex flavor profile.
- Add a layer of sliced bananas or strawberries to the bottom of the crust before pouring in the filling.
Tips and tricks:
- Be sure to let the pie cool completely before slicing to ensure that the filling sets properly.
- To make slicing easier, dip a sharp knife in hot water before cutting into the pie.
- Store any leftover pie in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
To reheat individual slices, microwave for 10-15 seconds or until warmed through.
Presentation ideas:
Serve the pie with a dollop of whipped cream and a sprinkle of cocoa powder or chopped nuts.
Garnishes:
Whipped cream, cocoa powder, chopped nuts, fresh berries.
Pairings:
Coffee, hot chocolate, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream, or a side of whipped cream.
Troubleshooting advice:
- If the filling is not setting properly, try baking the pie for an additional 5-10 minutes.
- If the crust is too crumbly, try adding a bit more melted butter to the mixture.
Food safety advice:
Be sure to store any leftover pie in the refrigerator and discard after 3 days.
Food history:
Mississippi Mud Pie is a classic Southern dessert that dates back to the early 20th century. It typically features a chocolate crust, chocolate filling, and a layer of marshmallows on top.
Flavor profiles:
Sweet, creamy, and chocolatey with a hint of vanilla.
Serving suggestions:
Serve the pie chilled or at room temperature.
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Taste: Rich, Creamy, Sweet, Chocolatey, Nutty