Carpie Diem

Mississippi Mud Pie

For the Crust:

25 chocolate wafer cookies (I used Oreos with chocolate filling)

1/2 cup pecan halves

4 tablespoons unsalted butter melted

For the filling:

2/3 cup sugar

1/3 cup unsweetened cocoa powder

1/3 cup cornstarch

1/4 teaspoon salt

2 1/2 cup milk

4 large egg yolks

1/4 teaspoon pure vanilla extract

2 tablespoons cold unsalted butter, cut into small pieces.

For the topping:

1/2 cup heavy cream

1 teaspoon sugar

1/4 teaspoon pure vanilla extract

chopped pecans for garnish

Make the crust: Preheat oven to 375.  In a food processor, grind wafers and pecans until fine crumbs form.  Ad melted butter; process until combined.  Press mixture into bottom and up sides of a 9-inch pie plate.  Refrigerate until firm, about 15 minutes.  Bake 8 to 10 minutes; transfer to a wire rack and let cool completely.

Make the filling: Combine sugar, cocoa, cornstarch, and salt in a medium saucepan.  Slowly whisk in milk,  Cook over medium-high, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

Whisk egg yolks in a medium bowl until combined.  Whisk in milk mixture in a slow steady stream until completely incorporated.  Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.  Pour mixture through a fine sieve into bowl.  Stir in vanilla and butter, 1 piece at a time, until completely smooth.

Pour filling into crust.  Refrigerate 4 hours or up to 1 day.

Make the topping just before serving.  Beat cream, sugar and vanilla until soft peaks form.  Spread whipped cream over pie and sprinkle with pecans.