Chocolate Mississippi Mud Pie
Serving Size / Yield
- 1 single crust pie dough
- 8 ounces bittersweet chocolate, coarsely chopped plus 1/2 ounce grated
- 1 cup coarsely chopped pecans, toasted
- 1/2 cup (1 stick) unsalted butter
- 4 large eggs
- 1 cup white sugar
- 3 tablespoons corn syrup
- 1/2 teaspoon sea salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
Preheat your oven to 375 degrees F. Roll the dough out on a lightly floured surface until it forms into a 12-inch round. Transfer the dough into a 9-inch deep dish pie plate. Trim the crust so that it leaves a 1-inch overhang. Fold the edge under and crimp the dough. Use a fork to prick the bottom of the dough and refrigerate for around 30 minutes.
Use parchment paper to line and then fill the crust with pie weights. Place the crust on a rimmed baking sheet and bake for 15 minutes, which is how long it should take to begin turning golden brown. When finished, remove parchment paper and pie weights and bake for an additional 15 minutes, which is how long it should take for the crust to turn completely golden brown. Cool on a wire rack and reduce the temperature to 350 degrees F. Take out a medium heatproof bowl and place 2 ounces of the chocolate inside. Set the bowl over a pan of medium water and let the chocolate melt. When finished, evenly spread the chocolate at the bottom of the crust and sprinkle the pecans on top. Use the same bowl to melt the butter and remaining chocolate. Take out an electric mixer and beat the eggs, white sugar, corn syrup and salt on high. Beat for around 3 minutes or until the ingredients reach a thick consistency. Fold the chocolate mixture into the egg mixture and transfer into the pie crust.
Bake for around 40 minutes, which is how long it should take for the filling to set. Place on a wire rack to cool and refrigerate until it is well chilled. Beat the heavy cream and powdered sugar using an electric mixer until soft peaks develop. Top the pie with whipped cream and grated chocolate. Serve.