Mississippi Mud Pie

Name: Mississippi Mud Pie
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT4H55M0.000S
Yield: One 9-inch pie
Ingredients: 6 ounces chocolate wafer cookies (about 25 cookies); 1/2 cup chopped pecans; Pinch salt; 4 tablespoons unsalted butter, melted; 1 stick (8 tablespoons) unsalted butter; 6 ounces bittersweet or semisweet chocolate, chopped; 2 tablespoons sour cream; 1 teaspoon instant espresso powder; 1 cup granulated sugar; 3 tablespoons light corn syrup; 1 teaspoon vanilla extract; 3 large eggs; 1 1/2 cups heavy whipping cream; 2 tablespoons confectioners' sugar; 1 teaspoon vanilla extract; 1/2 cup coarsely chopped toasted pecans; Chocolate shavings, for garnish

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This super-rich pie, named after the dark, murky banks of the Mississippi river, is not for the weak. The rich pie is renowned for the sheer density of its chocolate filling, layered atop a crumbly cookie crust. Beware: one bite and your slice will soon vanish .

Level: Easy
Total: 4 hr 55 min

Prep: 20 min
Inactive: 4 hr
Cook: 35 min

Yield: One 9-inch pie

Level: Easy
Total: 4 hr 55 min

Prep: 20 min
Inactive: 4 hr
Cook: 35 min

Yield: One 9-inch pie

Ingredients

Crust:

6 ounces chocolate wafer cookies (about 25 cookies)

1/2 cup chopped pecans

Pinch salt

4 tablespoons unsalted butter, melted

Filling:

1 stick (8 tablespoons) unsalted butter

6 ounces bittersweet or semisweet chocolate, chopped

2 tablespoons sour cream

1 teaspoon instant espresso powder

1 cup granulated sugar

3 tablespoons light corn syrup

1 teaspoon vanilla extract

3 large eggs

Topping:

1 1/2 cups heavy whipping cream

2 tablespoons confectioners' sugar

1 teaspoon vanilla extract

1/2 cup coarsely chopped toasted pecans

Chocolate shavings, for garnish

Directions

For the crust: Preheat the oven to 350 degrees F. Place the cookies, pecans and salt in the bowl of a food processor. Pulse until they form fine crumbs. Add the melted butter and process until combined. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 10 minutes.
Meanwhile, for the filling: Place the butter and bittersweet chocolate in a microwave-safe bowl. Microwave for 2 minutes, stirring every 30 seconds until the mixture is melted. Stir until smooth.
In a large bowl, combine the sour cream and espresso powder. Whisk in the granulated sugar, light corn syrup, vanilla extract and eggs. Fold in the melted chocolate. Pour the filling into the prepared pie shell. Place the pie on a baking sheet and bake until the filling puffs and looks cracked around the edges, but is still slightly jiggly in the middle, about 35 minutes. Cool the pie completely. It will fall as it cools.
For the topping: After the pie is completely cool, beat the heavy cream, confectioners' sugar and vanilla until soft peaks form. Spread the cream onto the pie. Garnish with chopped pecans and chocolate shavings.