Mississippi Mud Pie

Mississippi Mud Pie; it is only fitting that I learned all about Mississippi Mud desserts when we lived for a few short years in the south. My first experience with Mississippi Mud were in the form of brownies in Texas.  I took one bite of her ultra chocolaty gooey brownie, oozing with loads of marshmallow fluff, dripping with a fudge icing sauce; I was hooked!

Mississippi Mud Pie cures any chocolate fever while dining on a decadent dessert (with all the fixin’s) and makes us chocolate lovers come alive!  This chocolate lifeblood is also is an extremely easy pie to make gluten-free too, baking just got better for everyone. (Click here for gluten-free flour mix.)

And, fun fact, I recently listened to a podcast, Gastropod titled: What the Fluff is Marshmallow Creme? Canada started it; Boston made it famous. To date it’s one of my favorite podcasts from the gastro gals.

We start off with a chocolate pie crust ; it’s adaptation of Grandma’s Pie Crust with unsweetened cocoa. Pour the filling into the unbaked pie shell and bake for about 35 minutes.  When it’s finished baking it will emerge with a beautiful shiny brownie crackly top.

Let the pie sit for about 5 minutes after it comes out from the oven. Carefully drop heaping spoonfuls of the marshmallow fluff onto the warm pie. The heat of the pie will melt the marshmallow fluff, hence making it very easy to spread. However, I usually do not have to spread the fluff except maybe pushing it towards an edge.

Make the fudge icing and pour it directly onto the marshmallow layer. The marshmallow fluff will sometimes bubble a bit, which is kind of fun. Garnish with some chocolate sprinkles around the edges.Let the pie cool another hour or so (to room temperature) before cutting.

I may have been a little anxious to get out the first slice. It is so heavenly warm oozy and gooey.

Now, go, create, have fun in the “mud” and don’t forget to save the last slice for yourself!

Print Recipe

Mississippi Mud Pie

Dive into this ultra chocolaty gooey brownie pie filling, oozing with loads of marshmallow creme, and dripping with a fudge icing sauce; be still my heart.

Author: Portlandia Pie Lady

Ingredients

Chocolate Filling

• 4 ounces bitter sweet chocolate (2/3 cups baking chips)
• 1/2 cup butter
• 1 cup pure cane granulated sugar
• 1/2 cup all-purpose flour (or gluten free 1 to 1 flour)
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract

Layer(s)

• One 7-ounce jar marshmallow creme/fluff (about 1-1/4 cups)

Second Layer

• 1/2 cup pure cane powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon milk
• 3 tablespoons butter
• 1/2 teaspoon vanilla

Chocolate Pie Crust

• 1 cup all purpose flour, plus extra for dusting (may substitute with gluten free flour)
• 1/4 cup unsweetened cocoa powder
• 3/4 cup butter, room temp (if cold cut into pieces)
• 1/4 cup sugar
• 1/4 cup cold water

Instructions

Chocolate Pie Crust – one single crust 9-inch or 10-inch pie

• In a large bowl, mix the flour, unsweetened cocoa, and sugar together in mixing bowl.
• With a large fork, cut in the butter until crumbly and pea-sized and smaller pieces.
• Pour in the cold water all at once, mix just until dough ball forms, and roll out into a pie plate. Set aside for filling.

Pie Filling & Assembly

• Preheat the oven to 350 F.
• In a saucepan over medium-high heat, the chocolate chips and butter, just until barely melted.
• Remove from heat stir into sugar, flour & cocoa powder until well-combined.
• Whisk in the eggs thoroughly and stir in vanilla.
• Pour filling into the prepared crust and bake for 35-40 minutes. Middle may still be soft but will firm up a bit after it cools for a few minutes (about 15 to 20 minutes).
• Stir the marshmallow fluff in the jar to help with spooning it out. Carefully, while pie is still warm, but not too hot, spoon marshmallow fluff over top. Let the fluff get melty for a couple of minutes and carefully spread to the edges.
• For the second layer, in a saucepan over medium high heat, stir together powder sugar, cocoa, milk, butter and vanilla, just until it starts to steam/simmer, whisking to ensure no lumps. Remove from heat and carefully spoon over marshmallow fluff layer.
• If the marshmallow cream bubbles, cool! It will look more like a muddy swamp of chocolate contraband. Finish edges with chocolate shavings or sprinkles. Let pie cool, serve a little warm or at room temperature.

Notes

For gluten free chocolate crust simply substitute 1 cup of gluten free flour mix instead of all-purpose flour, using Bob’s Red Mill ingredients. Copy and paste link for directions to make your own gluten free flour: https://portlandiapielady.com/gluten-free-pie-crust/