There’s something magical about the combination of chocolate and marshmallow that brings people together. It was a warm summer evening when I first tasted Mississippi Mud Pie at a small-town diner during a road trip. The rich layers of chocolate, the gooey marshmallow topping, and the crunchy crust melded perfectly, creating a dessert that felt like a warm hug. Inspired by that blissful experience, I decided to recreate this delightful treat with my own twist, adding a hint of espresso for depth and sophistication. Gather your ingredients and let’s dive into this chocolatey wonder!

Ingredients:

  • For the crust:
  • 1 ½ cups chocolate wafer crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • For the filling:
  • 1 cup heavy cream
  • 8 oz bittersweet chocolate, chopped
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons brewed espresso (or strong coffee)
  • 1 teaspoon sea salt
  • For the marshmallow topping:
  • 2 cups mini marshmallows
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Optional: chocolate shavings or cocoa powder for garnish

Instructions:

Start by preheating your oven to 350°F (175°C). This will ensure your crust is perfectly baked and ready for the luscious filling.

In a medium bowl, combine the chocolate wafer crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Bake for 10 minutes, then remove from the oven and allow to cool.

While the crust is cooling, prepare the filling. In a small saucepan over low heat, combine the heavy cream and chopped bittersweet chocolate. Stir continuously until the chocolate is completely melted and the mixture is smooth. Remove from heat and let it cool for a few minutes.

In a separate large bowl, whisk together the sugar, eggs, vanilla extract, espresso, and sea salt until well combined. Slowly pour the chocolate mixture into the egg mixture while whisking continuously to prevent cooking the eggs. Mix until everything is well incorporated.

Pour the filling into the cooled crust and bake for 25-30 minutes, or until the filling is set but still slightly jiggles in the center. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 2 hours.

As the pie chills, prepare the marshmallow topping. In a small saucepan, heat the heavy cream over low heat until warm. Remove from heat and stir in the mini marshmallows and vanilla extract. Stir until the marshmallows are melted and the mixture is fluffy and smooth.

Once the pie is thoroughly chilled, spread the marshmallow topping over the chocolate filling, creating a cloud-like layer. Return the pie to the refrigerator for another hour to set.

Before serving, you can garnish with chocolate shavings or a light dusting of cocoa powder for an elegant touch. Slice into generous pieces, and watch as your friends and family dive into this rich and decadent Mississippi Mud Pie. Each bite will evoke feelings of nostalgia and joy, reminding you of those beautiful summer evenings spent savoring sweet moments.

This recipe not only captures the essence of that delightful diner dessert but also adds a personal touch that makes it uniquely yours. Enjoy every moment of making and sharing this heavenly indulgence!