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–+ servings

Gluten Free Mississippi Mud Pie

This gluten free Mississippi Mud Pie is a rich, layered chocolate dream that's worth every single bite. Perfect for impressing guests or treating yourself.
Prep Time 25 minutes
Cook Time 37 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 551 kcal
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Equipment

  • electric mixer
  • 9-inch pie dish

Ingredients
  

For the Crust

  • 2 cups Gluten Free Chocolate Sandwich Cookie Crumbs (about 24 cookies)
  • 5 tbsp Unsalted Butter, melted

For the Brownie Layer

  • 1/2 cup Unsalted Butter
  • 4 oz Unsweetened Chocolate, chopped
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Gluten Free 1-to-1 Baking Flour
  • 1/4 tsp Salt

For the Topping

  • 2 cups Mini Marshmallows
  • 1 1/2 cups Heavy Whipping Cream
  • 3 tbsp Powdered Sugar
  • 2 tbsp Unsweetened Cocoa Powder
  • Chocolate Shavings, for garnish

Instructions
 

  • Preheat your oven to 350°F. In a bowl, stir together the gluten free chocolate cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes, then remove and set aside.
  • For the brownie layer, melt the butter and chopped unsweetened chocolate together in a saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes.
  • Whisk the granulated sugar, eggs, and vanilla extract into the chocolate mixture until smooth. Fold in the gluten free 1-to-1 baking flour and salt until just combined.
  • Pour the brownie batter into the pre-baked crust and bake for 25-28 minutes, until the brownie layer is set but still slightly fudgy in the center.
  • Remove the pie from the oven and immediately scatter the mini marshmallows evenly over the hot brownie layer. Return to the oven for 3-4 minutes, just until the marshmallows puff up and turn lightly golden. Let the pie cool completely, then refrigerate for at least 2 hours.
  • Using an electric mixer, whip the heavy cream, powdered sugar, and cocoa powder together until stiff peaks form. Spread or pipe the chocolate whipped cream over the marshmallow layer.
  • Garnish with chocolate shavings and refrigerate for at least 30 minutes before slicing. Serve chilled.

Nutrition

Serving: 1servingCalories: 551kcalCarbohydrates: 52gProtein: 5gFat: 35g
Keyword chocolate pie, gluten-free, marshmallow, Mississippi mud pie
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