Bourbon Mississippi Mud Pie
Indulge in decadent Southern comfort with this Bourbon Mississippi Mud Pie—a rich, chocolatey dessert featuring layers of bold flavors and irresistible textures. The recipe starts with a buttery chocolate cookie crust, followed by a luscious bourbon-infused chocolate filling baked to perfection. A silky ganache crowns this masterpiece before being topped with lightly toasted marshmallows and crunchy toasted pecans for the ultimate finishing touch. Perfect for dinner parties, holidays, or whenever you need a show-stopping dessert, this pie delivers a harmonious blend of sweetness, smokiness, and a touch of nutty sophistication. Ready in just over an hour, it’s a must-try treat that combines classic indulgence with a unique bourbon twist.
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Recipe Information
Ingredients
- 300 grams Chocolate sandwich cookies (e.g., Oreos)
- 85 grams Unsalted butter, melted
- 200 grams Dark chocolate, chopped
- 85 grams Unsalted butter
- 200 grams Granulated sugar
- 3 large Eggs
- 30 grams Cocoa powder
- 240 ml Heavy cream
- 45 ml Bourbon
- 100 grams Dark chocolate, chopped (for ganache)
- 120 ml Heavy cream (for ganache)
- 150 grams Mini marshmallows
- 50 grams Pecans, toasted and chopped
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, pulse the chocolate sandwich cookies until they become fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.
Press the cookie mixture firmly and evenly into the bottom and up the sides of a 9-inch pie tin. Bake the crust for 10 minutes, then set aside to cool completely.
Melt the chopped dark chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until smooth.
Remove the bowl from the heat and whisk in the granulated sugar until combined. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Sift in the cocoa powder, then add the heavy cream and bourbon. Whisk until the filling is smooth and thick.
Pour the filling into the cooled crust and bake for 25–30 minutes, or until the edges are set and the center is slightly jiggly.
Remove the pie from the oven and let it cool completely to room temperature.
To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 2–3 minutes. Stir until smooth and glossy.
Spread the ganache evenly over the cooled pie filling.
Top the pie with mini marshmallows and use a kitchen blowtorch to lightly toast them until golden brown, or broil in the oven for 1–2 minutes, closely monitoring to avoid burning.
Sprinkle the toasted marshmallows with the chopped, toasted pecans.
Chill the pie in the refrigerator for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
7374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.9 g | 608% | |
| Saturated Fat | 246.3 g | 1232% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1308 mg | 436% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 755.7 g | 275% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 511.4 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 530 mg | 41% | |
| Iron | 54.3 mg | 302% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
