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Guest Post: S'mores Mud Pie from Gotta Get Baked

Warning: the first slice is always the hardest to remove. It’ll look a mess but the next few should come out no problem.
Course: Dessert
Author: Hip Foodie Mom

Ingredients

For the Graham Cracker Crust:

  • 1 ½ cups of graham cracker crumbs
  • ¼ cup melted butter
  • Approximately 1 ½ cups of mini marshmallows

For the Ice Cream Filling:

  • 1 can sweetened condensed milk 14 ounces
  • 1 cup cold whipping cream I recommend increasing this to 1 1/2 cups – my final product was a bit too sweet for my taste
  • 4 ounces melted dark chocolate

Instructions

For the Graham Cracker Crust:

  • Grease a pie plate. In a bowl, combine the graham cracker crumbs and melted butter. Press into the bottom and sides of the pie plate. Cover the crust with an even layer of mini marshmallows. Pop the plate into your oven or toaster oven and broil for about 5 minutes, only until the tops of the marshmallows become golden. Watch it carefully – you don’t want the marshmallows to burn. Set aside to cool.

For the Ice Cream Filling:

  • In a bowl, mix together the condensed milk and melted chocolate. Pour that into a large bowl or the bowl of your stand mixer. Pour in the whipping cream and mix it together with a rubber spatula or spoon. Using the whisk attachment, whip the mixture until it forms medium firm peaks (this should take about 10 minutes).
  • Pour the mixture into the pie crust and place in the freezer for at least 6 hours.
  • Take the mud pie out 10 minutes before serving. You don’t want the ice cream to start melting but it’s a bit too hard to cut into when it’s directly out of the freezer. Dip your knife into hot water for easier slicing.