S’MORES MISSISSIPPI MUD PIE

It’s been awhile since I baked a delicious pie. This isn’t your ordinary apple, key lime or pumpkin pie, though. This is a Mississippi Mud Pie with a S’mores makeover! Fudgy homemade brownie and rich dark chocolate marshmallow pudding snuggled inside a thick graham cracker crust and topped with fluffy marshmallow meringue. This is the ultimate dessert for summer or any day of the year when you have an urgent craving for S’mores.

This recipe was adapted from my original Mississippi Mud Pie recipe. That recipe consisted of an Oreo crust, fudge brownie, chocolate pudding and a meringue topping. To add the S’mores flavour, I began by switching out the Oreo crust for a simple graham cracker crust. The crust will have to be made from-scratch. This isn’t really the kind of recipe where you can use store-bought instead of homemade. You’re gonna need at least 3 and 1/2 cups of graham cracker crumbs which is about 25 full-sized graham cracker sheets. Mix it with some sugar to sweeten it up and melted butter.

A trick for getting a flat and tight crust is using the flat bottom of a measuring cup or glass and pressing the crumbs into the bottom of the pan. This will also push the excess crumbs to the sides of the pan. You can either use the side of the measuring cup or glass to push the crumbs into the sides or just use your fingers.

INGREDIENTS
GRAHAM CRACKER CRUST:

• 3 and 1/2 cups graham cracker crumbs (about 25 full-sized sheets)
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

BROWNIE BASE:

• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter, cubed
• 1 tsp instant espresso powder (optional)
• 2 teaspoons pure vanilla extract
• 2/3 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 2 tablespoons dark dutch-process or unsweetened cocoa powder, sifted
• 1/4 teaspoon salt

CHOCOLATE PUDDING:

• 2 and 1/2 cups whole milk
• 1/2 cup heavy whipping cream
• 1/4 cup unsweetened cocoa powder, sifted
• 2/3 cup granulated sugar
• 5 Tbsp cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 8 oz. dark or semi-sweet chocolate chips
• 3 tablespoons unsalted butter, cut into pieces
• 1 tsp pure vanilla extract
• 2 cups mini marshmallows

MERINGUE TOPPING:

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp vanilla bean paste or pure vanilla extract

INSTRUCTIONS
FOR THE GRAHAM CRACKER CRUST:

1. Grease sides and bottom of one 9-inch springform pan with cooking spray and line with parchment rounds.
2. In a food processor or using a rolling pin and a large Ziploc bag, crush graham crackers into fine crumbs-you should have 3 to 3 and 1/2 cups. Pour graham cracker crumbs into a medium bowl and mix in sugar and melted butter using a fork until all the crumbs are coated.
3. Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom and up the sides of the pan.
4. Preheat oven to 325°F. Transfer the crust to the freezer and chill for 10 minutes.
5. Once crust is chilled, remove from freezer and bake in preheated oven for 8-10 minutes. Set aside to cool. Increase the oven temperature to 350°F.
6. ............................................

for full recipes please see : www.queensleeappetit.com

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