Mississippi Mud Pie

This pie is so rich, thin slices will suffice for most people.

• Ready In: 1 hr
• Yields: 1 pie

Ingredients

• Crumb crust

• 5  ounces graham crackers
• 1⁄2 cup pecans, finely chopped
• 1  tablespoon light brown sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 cup butter, melted

• Filling

• 1  cup butter, plus extra for greasing
• 8  ounces  semisweet chocolate, chopped
• 1⁄2 cup corn syrup
• 4  large eggs, beaten
• 1⁄2 cup pecans, finely chopped

Directions

1. Preheat the oven to 350°. Lightly grease a 9-inch springform pan.
2. To make the crumb crust, put the graham crackers, pecans, sugar and cinnamon into a food processor and process until fine crumbs form - do not overprocess to a powder. Add the melted butter and process again until moistened.
3. Tip the crumb mixture into the cake pan and press over the bottom and about 1 1/2 inches up the side of the pan. Cover the pan and let chill while making the filling.
4. To make the filling, put the butter, chocolate, and corn syrup into a pan over low heat and stir until melted and blended. Let cool, then beat in the eggs and pecans.
5. Pour the filling into the chilled crumb crust and smooth the surface. Bake in the oven for 30 minutes, or until just set but still soft in the center. Let cool on a cooling rack. Serve at room temperature or chilled with whipped cream.