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.

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form.

Step 3

Mix the cookie crumbs with 6 tablespoons of melted butter until evenly combined.

Step 4

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Set aside.

Step 5

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.

Step 6

Whisk in the granulated sugar, light brown sugar, and heavy cream until well blended.

Step 7

Stir in the vanilla extract, then beat in the eggs one at a time.

Step 8

Add the all-purpose flour and salt, stirring just until incorporated.

Step 9

Pour the chocolate filling into the prepared crust and smooth the top with a spatula.

Step 10

Bake for 25-30 minutes, or until the edges are set but the center remains slightly jiggly.

Step 11

Remove the pie from the oven and sprinkle the top with mini marshmallows and chopped pecans if using.

Step 12

Return the pie to the oven and bake for an additional 5 minutes, or until the marshmallows are puffed and lightly toasted.

Step 13

Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set.

Step 14

Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream on top.

Nutrition Facts

Serving size	1123.7 grams (1123.7g)

Amount per serving	% Daily Value*
Calories	4817

Total Fat 272.70g	350%
Saturated Fat 129.80g	649%
Polyunsaturated Fat NaNg
Cholesterol 678mg	226%
Sodium 1702mg	74%
Total Carbohydrate 610.70g	222%
Dietary Fiber 30.30g	108%
Total Sugars 460.70g
Protein 45.30g	91%

Vitamin D 80IU	400%
Calcium 214mg	16%
Iron 19mg	104%
Potassium 806mg	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.

Source of Calories

Fat: 48.3%

Protein: 3.6%

Carbs: 48.1%