Happy Sunday everyone! I’m thinking about food…again. It’s one of my favorite past times. You see, not only do I enjoy eating it but I also enjoy creating it.
I guess I get that honestly from my Mom. Oh, man…could that woman ever cook! I love thinking about her Sunday dinners she’d put on the table for her family. Good ole southern, homemade cooking was her specialty. The crust of her fried chicken was always seasoned to perfection. I have fond memories of holding a chicken leg in one hand and spooning up buttery mashed potatoes with the other. There were many a day when fresh catfish, caught from the river, shared the kitchen table with a large bowl of Cole slaw and a plate full of hush-puppies. Don’t even let me get started on just how scrumptious her beans with ham-hocks and baked cornbread tasted. Geeeeeeez….it’s a good thing you can’t gain weight just thinking about food! I do miss my Mama’s cooking. She could take anything and make it good.
The recipe below is responsible for this delicious reverie down memory lane. Today I plan to make this along with the pull apart pizza bread previously posted. However, it’s just 2 am so I must go to sleepy land first.
I’ll let you know out it turns out!
Enjoy your Sunday!
CRUST
- 12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
- 6 Tablespoons (90g) melted unsalted butter
- 1/3 cup (65g) granulated sugar
BROWNIES
- 10 Tablespoons (150g) unsalted butter
- 1 and 1/4 cups (250g) granulated sugar
- 3/4 cup + 2 Tablespoons (111g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs, cold
- 1/2 cup (62g) all-purpose flour
- 25 large marshmallows (1/2 of a standard package or use mini marshmallows)
Directions:
Preheat oven to 325F degrees.
Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.
Make the brownies: Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Spoon into crust.
Bake for 28 minutes. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3 minutes to melt the marshmallows. If the marshmallows aren’t toasted, turn on your broiler for 1 minute. Remove from the oven and allow to cool to room temperature before slicing. Run a very sharp knife under warm water when slicing; it helps slice neat pieces.
Pie tastes best at room temperature or reheated the day it is made. Any leftover slices should be heated for about 30 seconds in the microwave. Store pie at room temperature for up to 7 days. Do not freeze.
*If using a boxed mix, you will need to make two pies since there is too much batter for the pie dish.
Redhead Reflections 