Mississippi Mud Pie

Pie. One of the most comforting food categories of all time, sweet or savory. Who doesn't love a slice of homemade pie? Especially when it's chocolate. And it's covered with whipped cream. This dessert really can't get more perfect in my book.

On a totally unrelated-to-pie note, we got a new puppy! He was born on Christmas (awh) and is a yorkie (awh). Here's a picture of nap-time from my instagram:

Puppies and homemade pie. Some of the best things in life.

Recipe Rundown
Taste: To quote my boyfriend, "This might be some of your best work!" - The pie is chocolate-y and slightly nutty without being too sweet. 
Texture: The crust is firm and slightly crunchy yet buttery, the filling is thick and luscious, while the topping is airy and light. 
Ease: The hardest part is the filling, just make sure you read the directions completely before making and you will be fine.
Appearance: Love the contrast of the dark crust and filling with the white whipped cream dotted with tan pecans. 
Pros: One of my favorite pies ever.
Cons: Delayed gratification, this pie needs to chill in the fridge for at least 4 hours before serving. 
Would I make this again? 100% yes.

Mississippi Mud Pie
Serves 6-8
From Pies and Tarts
For the crust:

• 25 chocolate wafer cookies (6 ounces, or about 1 1/2 cups crumbs)
• 1/2 cup pecan halves
• 4 tablespoons unsalted butter, melted

For the filling:

• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 4 large egg yolks
• 1/4 teaspoon vanilla extract
• 2 tablespoons cold unsalted butter, cut into small pieces

For the topping:

• 1/2 cup heavy cream
• 1 teaspoon granulated sugar
• 1/4 teaspoon vanilla extract
• Coarsely chopped pecans, for garnish 

For the crust:
Preheat oven to 375 degrees F. In the bowl of a food processor, process wafer and pecans until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch pie plate. Chill in freezer for 10 minutes, or until mixture is firm. Bake for 8-10 minutes. Transfer to a wire rack and let cool completely.

For the filling:
In a medium saucepan combine sugar, cocoa, cornstarch, salt. Whisk in milk. Heat mixture over medium-high heat, stirring constantly, until thick and bubbling, about 7 minutes.

Whisk egg yolks in a medium bowl. Slowly whisk half of hot milk mixture into egg yolks until thoroughly combined. Pour mixture back into saucepan and cook over medium heat, stirring constantly, until mixture returns to a boil. Pour mixture through a fine sieve into a large bowl. Stir in vanilla and butter, 1 piece at a time, until completely smooth.

Pour mixture into cooled crust and smooth the top. Cover the surface with plastic and refrigerate for at least 4 hours or overnight.

For the topping:
With an electric mixer beat the cream, sugar, and vanilla until soft peaks form. Spread whipped cream over pie. Sprinkle with pecans and serve.