Mississippi Mud Pie

By lindybug

Ingredients

• 25 chocolate wafer cookies (about half a 9 oz pkg)
• 1/2 cup pecan halves, plus more for garnish
• 4 Tbsp unsalted butter, melted plus 2 Tbsp cold cut into small pieces
• 2/3 cup plus 1 tsp sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 1/2 cups milk
• 4 large egg yolks
• 1/2 tsp pure vanilla extract
• 1/2 cup heavy cream

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degrees. In food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9" pie plate; press into bottom and up sides (use the base of a dry measuring cup to help) Bake until fragrant 8-10 min; let cool.

2. Place a large fine mesh sieve over a med bowl; set aside. In med saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch and salt. A few Tbsps at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.

3. Over med heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 min. Remove from heat; immediately pour through sieve into bowl. Stir in 1/4 tsp vanilla and 2 Tbsp cold butter.

4. Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hrs and up to 1 day. Just before serving, beat cream, remaining tsp sugar and remaining 1/4 tsp vanilla until soft peaks form. Spread whipped cream over pudding and sprinkle with pecans.