Mississippi Mud S'Mores-Fudge Pie

We've combined two of our favorite sweets – Mississippi Mud Pie and campfire S'mores – to create one overwhelmingly delicious dessert! The origin of Mississippi Mud Pie is a bit unclear. Some believe it's a version of the World War II Mississippi Mud Cake, while others think it's simply a reference to the cool mud of the Mississippi River. Either way, this Southern Mississippi Mud S'mores-Fudge Pie provides marvelous flavor from the bottom to the top. The pie filling is incredibly fudgy and irresistibly rich, and the crunchy graham cracker crust and browned marshmallow topping gives this desert the perfect campfire s'mores twist

Hands On Time:
20 mins
Total Time:
2 hrs
10 to 12 servings


  • 2 cups graham cracker crumbs

  • 1/2 cup butter, melted

  • 2 1/4 cups sugar, divided

  • 1 1/2 cups coarsely chopped pecans, toasted and divided

  • 1 (4-oz.) semisweet chocolate baking bar, chopped

  • 1 cup butter

  • 1 1/2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 3/4 teaspoon salt

  • 3 cups regular marshmallows, cut in half horizontally

  • 2 cups miniature marshmallows

  • Chocolate Frosting


  1. Stir together first 2 ingredients and 1/4 cup sugar; press on bottom and 2 inches up sides of a shiny 9-inch springform pan. Sprinkle 3/4 cup pecans over crust.

  2. Microwave chopped chocolate and 1 cup butter in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.

  3. Whisk flour, next 4 ingredients, and remaining 2 cups sugar into chocolate mixture, whisking until blended. Pour batter into prepared crust.

  4. Bake at 350° for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven, and cool in pan on a wire rack 20 minutes.

  5. Preheat broiler with oven rack on lowest level from heat. Place pie (in pan) on a jelly-roll pan. Toss together both marshmallows; mound on pie, leaving a 1/2-inch border around edge. Broil 30 seconds to 1 minute or until marshmallows are golden brown. Remove from oven, and immediately remove sides of pan. Cool on a wire rack 10 minutes.

  6. Meanwhile, prepare Chocolate Frosting. Drizzle over marshmallows; sprinkle with remaining 3/4 cup pecans.

    Mississippi Mud Recipes: S'Mores-Fudge Pie
    Photo: Becky Luigart-Stayner
Related Articles