Mississippi Mud Pie

For the Crust:

1 1/2 cups chocolate cookie crumbs

1/2 cup unsalted butter, melted

For the Filling:

1 cup heavy cream

1 1/2 cups semisweet chocolate chips

3 large eggs

1 cup granulated sugar

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/4 cup all-purpose flour

1 cup chopped pecans

For the Topping:

1 cup heavy cream, whipped

Chocolate shavings or cocoa powder for garnish

Directions:

Preheat the oven to 325°F (163°C).

For the Crust:

In a bowl, combine the chocolate cookie crumbs and melted butter.

Press the mixture into the bottom and up the sides of a 9-inch pie dish.

Bake the crust for 10 minutes, then remove it from the oven and let it cool.

For the Filling:

In a saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove the saucepan from the heat and add the chocolate chips.

Let it sit for a minute, then stir until smooth.

In a separate bowl, whisk together the eggs, sugar, melted butter, and vanilla extract.

Gradually add the chocolate mixture to the egg mixture, whisking constantly.

Stir in the flour until well combined.

Fold in the chopped pecans.

Pour the filling into the cooled crust.

Bake the pie for 45-50 minutes or until the center is set. It may have a slight jiggle.

Let the pie cool completely on a wire rack.

For the Topping:

Whip the heavy cream until stiff peaks form.

Spread the whipped cream over the cooled pie.

Garnish with chocolate shavings or dust with cocoa powder.

Refrigerate the pie for a few hours or overnight before serving.

Slice, serve, and indulge in the delightful Mississippi Mud Pie!

Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Cooling Time: Several hours or overnight | Total Time: Approximately 5-6 hours