Gina's Memphis Mud Pie

Total Time:
2 hr 30 min
Prep:
15 min
Inactive:
1 hr 30 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 4 ounces semisweet chocolate, coarsely chopped, plus shaved chocolate, for garnish
  • 1/2 cup unsalted butter
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, plus finely chopped pecans, for garnish
  • 1 deep-dish, store-bought, chocolate cookie wafer crust
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
Directions
  • Preheat oven to 350 degrees F.

  • Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.

  • Using a stand mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, about 2 to 3 minutes. Mix in the melted chocolate mixture and fold in the pecans. Pour into the chocolate wafer crust and bake until the filling is just set, about 35 to 40 minutes.

  • Remove from the oven and let cool. The pie will fall slightly. Once cool refrigerate until well chilled, roughly 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, makng a nice mound on top of the pie. Garnish the top with shaved chocolate and finely chopped pecans. Serve immediately.


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    This recipe is featured in:

    Ultimate Baking Guide