Mississippi Mud S'Mores-Fudge Pie
The recipe Mississippi Mud S'Mores-Fudge Pie could satisfy your Southern craving in about 2 hours. This recipe serves 12. One serving contains 727 calories, 8g of protein, and 40g of fat. Only a few people really liked this dessert. If you have salt, graham cracker crumbs, butter, and a few other ingredients on hand, you can make it.
Stir together first 2 ingredients and 1/4 cup sugar; press on bottom and 2 inches up sides of a shiny 9-inch springform pan.
Sprinkle 3/4 cup pecans over crust.
Microwave chopped chocolate and 1 cup butter in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
Whisk flour, next 4 ingredients, and remaining 2 cups sugar into chocolate mixture, whisking until blended.
Pour batter into prepared crust.
Bake at 350 for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
Remove from oven, and cool in pan on a wire rack 20 minutes.
Preheat broiler with oven rack on lowest level from heat.
Place pie (in pan) on a jelly-roll pan. Toss together both marshmallows; mound on pie, leaving a 1/2-inch border around edge. Broil 30 seconds to 1 minute or until marshmallows are golden brown.
Remove from oven, and immediately remove sides of pan. Cool on a wire rack 10 minutes.
Meanwhile, prepare Chocolate Frosting.
Drizzle over marshmallows; sprinkle with remaining 3/4 cup pecans.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Domaine Leseurre Dry Cuvee Classique Riesling with a 4.8 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Domaine Leseurre Dry Cuvee Classique RieslingDomaine Leseurre’s Riesling juice is fermented 100% in stainless tanks. While on its lees, the wine is hand-stirred (bâtonnage sur lies) once per month, for 11 months. This process develops an additional complexity of flavors and aromas. This dry Riesling has scents of citrus blossoms and lemon zest, layered on the palate with hints of pear. This riesling pairs well with trout amandine, raw oysters and is a lovely aperitif.