Momma’s Mud Puddle Pie Liza Ludwig Gluten Free 1-Score candy bar crushed set aside for garnish Step#1 Making the Brownie Crust 1-C Rice flour 1/4- tsp salt 1/4-C sugar 8-Tbsp butter 2- eggs 1/4-C chocolate syrup Mix together as if you were making brownies. Pour half into your pie pan. Bake for 10 minutes at 375 degrees. Enough to make 2 pies Step #2 (while the brownie layer is baking) 2-larg eggs 1/2-c brown sugar 2-Tbsp dark molasses 1-C cream 1/4-C of your brownie batter 2-Tbsp Mexican coco powder 1-Tbsp Mexican Vanilla Mix together on medium speed. Pour into the hot brownie layer. Other items for filling 1/8-c chopped nuts, 1/4 C of butterscotch chips, 1/2-C Minnie marshmallows. Add and let settle to bottom. Place back into oven and continue to bake for another 20 to 30 minutes. The marshmallow will have turned dark brown, Cool completely. Gnash layer 2-Tbsp butter 2- Tbsp coco powder 4- Tbsp cream 4-OZ chocolate Always use a high quality semi sweet chocolate. In a heavy bottomed saucepan, heat the cream and butter just to the point of scalding. Remove from heat, add the chocolate and coco powder. Blend until smooth. Let cool until it starts to thicken. Pour on top of cooled pie. Let set overnight. Top with whipped cream and the crushed scores candy bar. Makes 8 servings.