Muddy Fudge Pie
Indulge in pure chocolate bliss with this irresistible Muddy Fudge Pie—a dessert dream that combines rich, gooey fudge filling with an effortless chocolate cookie crust. This decadent treat is baked to perfection, topped with fluffy mini marshmallows and optional toasted pecans for a delightful crunch. Crafted with semi-sweet chocolate, heavy cream, and just the right touch of sweetness from granulated and brown sugars, this pie is a showstopper for chocoholics. The prep time is minimal, making it perfect for both last-minute cravings and special occasions. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. Perfect for sharing (or not), this Muddy Fudge Pie will be the highlight of any gathering. Keywords: Muddy Fudge Pie recipe, chocolate dessert, easy pie recipe, marshmallow topping, chocolate cookie crust.
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Recipe Information
Ingredients
- 20 pieces chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons unsalted butter (melted)
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup packed light brown sugar
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.25 cup all-purpose flour
- 0.25 teaspoon salt
- 1 cup mini marshmallows
- 0.5 cup chopped toasted pecans (optional)
Instructions
Preheat your oven to 350°F (175°C).
Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form.
Mix the cookie crumbs with 6 tablespoons of melted butter until evenly combined.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Set aside.
In a medium saucepan over low heat, melt the semi-sweet chocolate chips and 1/2 cup unsalted butter together, stirring until smooth. Remove from heat.
Whisk in the granulated sugar, light brown sugar, and heavy cream until well blended.
Stir in the vanilla extract, then beat in the eggs one at a time.
Add the all-purpose flour and salt, stirring just until incorporated.
Pour the chocolate filling into the prepared crust and smooth the top with a spatula.
Bake for 25-30 minutes, or until the edges are set but the center remains slightly jiggly.
Remove the pie from the oven and sprinkle the top with mini marshmallows and chopped pecans if using.
Return the pie to the oven and bake for an additional 5 minutes, or until the marshmallows are puffed and lightly toasted.
Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set.
Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream on top.
Nutrition Facts
Calories |
4817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.7 g | 350% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 610.7 g | 222% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 460.7 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 214 mg | 16% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 806 mg | 17% | |
*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.
