All the way from the hills of Grafton, West Virginia, this mouth-watering pie-recipe was voted in the USA back in two thousand and twelve. My cuz, Patty, is a whiz at most things, but this one takes the cake, er, I mean pie.Set aside a few hours to whip up a couple of these for your next holiday celebration or party, and find out first-hand the joys of real, honest-to-goodness pie eating.
Organic ingredients are recommended if you can find them.
Ingredients:
| 3/4 cup flour |
| 1 cup of regular sugar |
| 1/4 cup unsweetened cocoa powder, sifted |
| 1 teaspoon baking powder |
| 1/4 tsp salt |
| 4 ounces butter, melted |
| 2 large free range eggs, beaten |
| 2 teaspoons vanilla |
| 1/2 cup chopped toasted pecans |
| 2 handfuls of mini marshmallows |
| for the frosting: |
| 2 ounces butter, melted (1/4 cup) |
| 1 ounce cocoa powder, sifted (1/4 cup) |
| 2 ounces evaporated milk (1/4 cup) |
| 1 cup powdered sugar, sifted (8 ounces) |
Directions:
1. Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
2. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
3. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
4. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
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