Mississippi Mud S'Mores-Fudge Pie

Ingredients

• 4 oz semisweet chocolate baking bar chopped
• 0.5 cup butter melted
• 1 cup butter 
• 4 large eggs 
• 1.5 cups flour all-purpose
• 2 cups graham cracker crumbs 
• 2 cups marshmallows miniature
• 3 cups regular marshmallows cut in half horizontally
• 1.5 cups pecans divided toasted coarsely chopped
• 0.8 teaspoon salt 
• 2.3 cups sugar divided
• 0.5 cup cocoa unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• broiler
• microwave
• springform pan

Directions

1. Stir together first 2 ingredients and 1/4 cup sugar; press on bottom and 2 inches up sides of a shiny 9-inch springform pan.
2. Sprinkle 3/4 cup pecans over crust.
3. Microwave chopped chocolate and 1 cup butter in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
4. Whisk flour, next 4 ingredients, and remaining 2 cups sugar into chocolate mixture, whisking until blended.
5. Pour batter into prepared crust.
6. Bake at 350 for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
7. Remove from oven, and cool in pan on a wire rack 20 minutes.
8. Preheat broiler with oven rack on lowest level from heat.
9. Place pie (in pan) on a jelly-roll pan. Toss together both marshmallows; mound on pie, leaving a 1/2-inch border around edge. Broil 30 seconds to 1 minute or until marshmallows are golden brown.
10. Remove from oven, and immediately remove sides of pan. Cool on a wire rack 10 minutes.
11. Meanwhile, prepare Chocolate Frosting.
12. Drizzle over marshmallows; sprinkle with remaining 3/4 cup pecans.