NEELY'S MEMPHIS MUD PIE

Neely's Memphis Mud Pie image

Provided by LaVonne Sutters @lsutters

Categories Pies

Number Of Ingredients 14

Previous Next

4 ounce(s) bittersweet chocolate
4 ounce(s) semi-sweet chocolate chips
1/2 cup(s) butter, unsalted
4 large eggs
1 cup(s) granulated sugar
1/4 cup(s) light corn syrup
1/2 teaspoon(s) salt
1 cup(s) chopped pecans
1 - deep-dish, store-bought, chocolate cookie wafer crust
1 cup(s) heavy cream
1/4 cup(s) confectioners' sugar
1/4 teaspoon(s) vanilla extract
- optional, shaved chocolate for garnish
- optional, finely chopped pecans for garnish

Steps:

Preheat oven to 350 degrees F.
Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.
With an electric mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, appx 2-3 minutes.
Mix in the melted chocolate mixture and fold in the pecans. Pour into the cocolate wafer crust and bake until the filling is just set, about 35-40 minutes.
Remove from the oven and let cool. The pie will fall slightly. Once cool, refigerate until well chilled, roughly 1-1 1/2 hours.
In a medium bowl, add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, making a nice mound on top of the pie. Garnish with shaved chocolate and finely chopped peacans if desired.
Serve immediately. Enjoy!!