Mockingjay Mississippi Mud Pie

Folks there’s just three more days until the release of Mockingjay Part 1.  … So, who’s excited?
My kids are bouncing off the walls.  This past weekend, my older sons brought over the first two Hunger Games films so we could have a watch party in preparation of the arrival of Mockingjay part 1 this Friday. 
And being the magnificent mom ,that I am (wishful thinking), I created a Mockingjay mud pie for the occasion.  It’s a marshmallow topped Mississippi mud pie with a chocolate graham cracker crust and dense brownie-like consistency.  It seems more cake than pie to me and is actually best served slightly warm and drowning in additional chocolate sauce and ice cream. 
It’s a little tedious to create so I’d advise watching the video tutorial for this one.
Mockingjay Mississippi Mud Pie
Prep time: 1 hour
Cook time: 40-45 min
Servings: 8
Crust Ingredients:
  • 6 oz of crushed gluten free graham crackers (I used a 5.6 oz box of Schar Honeygrams)
  • 1 tbsp cocoa powder
  • 2 tbsp sugar
  • 5 tbsp melted butter

Filling Ingredients:
  • 2/3 cup gluten free flour
  • 2 tbsp cocoa
  • 6 oz semisweet chocolate chips
  • 8 oz butter (2 sticks)
  • 4 eggs
  • ¾ cup packed brown sugar
  • 1 tsp vanilla
  • 2 oz pecans

Topping Ingredients:
  • marshmallows (cut into quarters lengthwise)
  • red and yellow colored sugar
  • 150 grams dark chocolate
  • 30 grams coconut oil

Video Tutorial: 

  1. Preheat the oven to 350°F (or 175 °C).
  2. For the crust mix the crushed grahams, cocoa and sugar together then stir in the melted butter until you have a wet sand consistency. 
  3. Place a 9 inch tart pan or spring-form pan onto a baking sheet lined with parchment.  Line the pan with a round of parchment then press the crumb mixture onto the bottom and up the sides of the pan and chill for 10 minutes while you prepare the filling.
  4. Stir together the flour and cocoa powder and set aside.
  5. Melt the chocolate and butter together and stir until the chocolate is completely melted and set aside.
  6. Beat the eggs, sugar and vanilla together until very well combined then stir in the cooled chocolate mixture and whisk until well combined.
  7. Gradually add the cocoa and flour mixture and whisk until you have a smooth batter.
  8. Scatter the pecans over the chilled pie shell, then pour the chocolate mixture on top, smooth with a spatula and bake for 40-45 minutes or until just set.
  9. Remove from the oven, top with marshmallows, place the pie back in the oven under the broiler for less than a minute watching it constantly and moving if necessary until the marshmallows just start to toast.
  10. Top with fudge or caramel sauce and additional pecans or watch my video tutorial to make the Mockingjay symbol. 


  1. To finish the mud pie like I did to honor Mockingjay part 1, it’s best to watch the video tutorial above.
  2. This pie must be served at room temperature or slightly warm.  If refrigerated it becomes so dense it’s almost impossible to even cut. 

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