Dairy Free Classic Mississippi Mud Pie

Total time2 hr

Prep time25 min

Cook time35 min

4.6

(7)

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Ingredients

12 servings

For the brownie base

½ cup (1 stick) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
¼ tsp salt
1 cup chopped pecans

For the marshmallow layer

3 cups miniature marshmallows

For the chocolate frosting

½ cup (1 stick) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅓ cup unsweetened cocoa powder
⅓ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
3 cups powdered sugar, sifted
1 tsp vanilla extract
½ cup chopped pecans

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2
In a large saucepan over medium-low heat, melt the butter for the brownie base, stirring occasionally, until fully melted. Remove from heat and whisk in the cocoa powder until smooth.

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