Mississippi Mud Pie
Young and old will be asking for second helpings of this dessert.
Prep time: 40 Minutes
Total time: 1 Hour, 40 Minutes
Yield: Serves 8 to 10
- All-purpose flour for work surface
- 1 recipe single crust pie dough
- 8 ounces bittersweet chocolate coarsely chopped plus 1/2 ounce shaved
- 1 cup coarsely chopped pecans toasted
- 1/2 cup (1 stick) unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 3 tablespoons light corn syrup
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- Preheat the oven to 375. On a lightly floured work surface, roll dough out to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Using kitchen shears, trim crust leaving a 1-inch overhang. Fold edge under then crimp with your fingers. Prick bottom all over with a fork; refrigerate 30 minutes.
- Line with parchment paper and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake 15 to 20 minutes until edges are just beginning to turn golden.
- Remove parchment and pie weights, and return shell to oven. Bake 15 to 20 minutes longer or until golden all over. Transfer to a wire rack to cool. Reduce oven temperature to 350.
- In a medium heatproof bowl, set over, not in, a pan of simmering water, melt 2 ounces of the chocolate. Brush bottom of cooled shell with chocolate and scatter pecans over.
- Using the same bowl, set over simmering water, melt butter with remaining 6 ounces of chocolate.
- Using an electric mixer on high, beat eggs, granulated sugar, corn syrup, and salt until thick and batter falls back in a ribbon when beaters are lifted from bowl, about 3 minutes. Gently fold butter-chocolate mixture into egg mixture. Pour into pie shell.
- Bake 35 to 40 minutes or until top forms a crust and filling is just set.
- Transfer to a wire rack to cool completely, then refrigerate until well chilled.
- Using an electric mixer on medium speed, beat cream with confectioners' sugar until soft peaks form. Top cooled pie with whipped cream and chocolate shavings.