Mockingjay Mud Pie
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| 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:
Instructions
- Preheat the oven to 350°F (or 175 °C).
- For the crust mix the crushed grahams, cocoa and sugar together then stir in the melted butter until you have a wet sand consistency.
- 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.
- Stir together the flour and cocoa powder and set aside.
- Melt the chocolate and butter together and stir until the chocolate is completely melted and set aside.
- Beat the eggs, sugar and vanilla together until very well combined then stir in the cooled chocolate mixture and whisk until well combined.
- Gradually add the cocoa and flour mixture and whisk until you have a smooth batter.
- 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.
- 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.
- Top with fudge or caramel sauce and additional pecans or watch my video tutorial to make the Mockingjay symbol.
Notes:
- To finish the mud pie like I did to honor Mockingjay part 1, it’s best to watch the video tutorial above.
- This pie must be served at room temperature or slightly warm. If refrigerated it becomes so dense it’s almost impossible to even cut.
