Mississippi Mud Pie with a S’mores twist! This decadent S’mores Mississippi Mud Pie combines the classic campfire treat with a traditional Mississippi Mud pie. With a buttery graham cracker crust, fudgy brownie base, thick and rich dark chocolate pudding with marshmallows mixed in, then topped off with a fluffy toasted meringue — this summer dessert is to die for!
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 ½ 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.
Next is the brownie base. I accidentally under-baked my brownie and it ended up being gooey and fudgy rather than dense and fudgy, but is that really a bad thing? If you bake your brownie perfectly, it’ll come out incredibly fudgy and decadent with a rich chocolate flavour. It’s made similar to a flourless chocolate cake, because the eggs are whipped until doubled in volume, then you add melted chocolate etc. The only difference, of course, is the added flour.
For the filling, I used my recipe for The Best Homemade Chocolate Pudding, but swapped out the regular unsweetened cocoa powder for dark cocoa powder for a gorgeous deep colour. This pudding is chocolatey, silky, creamy and very easy to make. I added an extra tablespoon of cornstarch so the pudding could be stable enough to stand in the pie.
Before spreading the pudding onto the brownie base, I made the decision to spread a handful of mini marshmallows on top. This is a s’mores dessert after all! I then spread half the pudding on top, another layer of mini marshmallows, and the remaining pudding. The one thing I regret is not toasting the marshmallows to make them nice and gooey.
Finally, I topped the pie with a blanket of fluffy, decadent meringue. Whip up the leftover egg whites from the pudding until they become light and fluffy perfection. I then piled it on top of my pie and used the back of a spoon to create swoops and swirls that became defined once I toasted it to golden perfection with my kitchen torch. Alternatively, you can put the pie in the oven under the boiler for about 1 or 2 minutes until the meringue is golden brown.
You can even top the pie with a pile of marshmallows, if you prefer. Although, there’s plenty of marshmallows in the filling so it may be a bit overwhelming at that point.
This S’mores Mississippi Mud Pie is definitely one of my favourite recipes, and it’s destined to become yours! This is the perfect dessert for the ultimate s’mores lover. All it takes is one bite to fall in love! Enjoy!
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Graham Cracker Crust:
- 3 and ½ cups graham cracker crumbs (about 25 full-sized sheets)
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 8 oz dark chocolate, chopped
- ½ cup unsalted butter, cubed
- 1 teaspoon instant espresso powder (optional)
- 2 teaspoons pure vanilla extract
- ⅔ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons dark dutch-process or unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- 2 and ½ cups whole milk
- ½ cup heavy whipping cream
- ¼ cup unsweetened cocoa powder, sifted
- ⅔ cup granulated sugar
- 5 tablespoon cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 8 oz. dark or semi-sweet chocolate chips
- 3 tablespoons unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
- 2 cups mini marshmallows
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
For the Graham Cracker Crust:
- Grease sides and bottom of one 9-inch springform pan with cooking spray and line with parchment rounds.
- 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 ½ 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.
- 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.
- Preheat oven to 325°F. Transfer the crust to the freezer and chill for 10 minutes.
- 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.
For the Brownie Base:
- Bring an inch of water to a simmer in a large saucepan over medium heat. Once it begins to simmer, turn heat to low so the water doesn't begin to boil
- Place chopped chocolate and cubed butter in a large bowl and place over the saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined.
- Remove bowl from heat. In a small bowl, add espresso powder and vanilla and stir until espresso powder is dissolved. Pour into chocolate mixture and stir to combine. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the sugar and eggs on medium-high speed until it doubles in volume and is pale and fluffy, about 5-8 minutes. Meanwhile, sift flour, baking powder, cocoa and salt into a separate mixing bowl and whisk to combine.
- Decrease mixer speed to low and pour in melted chocolate mixture, then add flour mixture. Mix on low speed until combined. Do not overmix.
- Pour batter onto cooled graham cracker crust and spread into an even layer. Bake in preheated oven for about 25-30 minutes or until edges are set and center jiggles slightly. Allow to cool completely on a wire rack. Once cooled, cover tightly with plastic wrap and refrigerate for at least 3 hours.
For the Chocolate Pudding:
- In a glass measuring cup, combine the milk and heavy cream. Set aside.
- Add cocoa, sugar, cornstarch and salt to a medium saucepan and whisk together. Add egg yolks and whisk until combined and smooth.
- Slowly pour the milk mixture into the egg mixture while whisking constantly until combined.
- Place saucepan on the stove and heat on medium heat and cook, stirring constantly until the mixture is thickened and begins to boil, 6-8 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds.
- Remove from heat and add chocolate chips, butter and vanilla. Whisk until melted and smooth. Strain pudding through a fine mesh sieve into a bowl.
- Cover bowl with plastic wrap, placing the plastic directly on top of the pudding so it doesn't form a skin while cooling. Chill in the refrigerator for at least 3 hours.
Assembly of the S'mores Mississippi Mud Pie:
- Remove both cake and pudding from the refrigerator. Spread 1 cup of mini marshmallows over the brownie layer. If you want, you can use a kitchen torch to toast the marshmallows or you can put it under the broiler for 1 or 2 minutes.
- Stir the pudding to loosen and pour half of it over the marshmallows and spread into an even layer.
- Spread remaining cup of mini marshmallows and repeat with the toasting, if desired. Pour remaining pudding on top and spread into an even layer.
- Cover and chill in the refrigerator for up to 3 hours or overnight.
For the Meringue Topping:
- Bring an inch of water to a simmer in a large saucepan over medium heat. Once it begins to simmer, turn heat to low so the water doesn't begin to boil.
- Add the egg whites and sugar to the bowl of a stand mixer or a large stainless steel or glass bowl.
- Place bowl over the saucepan of simmering water and whisk constantly until the sugar is dissolved and egg whites are warm. You can test this by rubbing the mixture between two fingers. If it doesn't feel grainy, the sugar has dissolved and can be removed from the heat. If you still feel grains, continue whisking and keep testing until the sugar is fully dissolved.
- Move bowl to stand mixer fitted with the whisk attachment, or using a handheld mixer, beat on low speed until the mixture is frothy, about 1 minute.
- Gradually increase the speed to high and beat until the frosting is thick and glossy, 5-6 minutes.
- Add vanilla and mix until combined. Remove cake from the refrigerator and dollop meringue on top. Use the back of a spoon to create swoops and swirls in the meringue.
- Toast the meringue using a kitchen torch. Unlatch the springform pan ring, slice and serve! Enjoy!
- This S'mores Mississippi Mud Pie is best enjoyed on day 1, but can be stored in an airtight container in the refrigerator for up to 3 days.
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Love, Dedra ❤
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