Mississippi Mud Pie

1. Stage

Position a rack in the center of the oven, and preheat the oven to 325°.  Line the bottom of a 9” springform pan with parchment paper.

2. Stage

Add cookies (or graham crackers) to a food processor, and pulse until crumbs form. (If you don’t have a food processor you can use a rolling pin to crush them in a ziplock bag.) 

3. Stage

Add cookie crumbs to a bowl and stir in melted butter and (optional) sugar.  Press the mixture firmly onto the bottom and about 1" up the sides of the pie plate/springform pan. (Don’t press too hard.)

4. Stage

Bake for 10 minutes, then remove the pan from the oven and allow the crust to cool. 

5. Stage

Preheat the oven to 350°. Add the Nutella to a small microwavable bowl, and microwave it in 30-second intervals, until the consistency is sauce-like. Let cool slightly.

6. Stage

Transfer the Nutella to a large bowl, and whisk in 1 egg at a time. Add the flour and mix until well combined.

7. Stage

Fold in the optional chocolate bar pieces, then add the brownie mixture to the prepared pie crust. Bake for 20-25 minutes.

8. Stage

In a medium saucepan, whisk the sugar, cornstarch, cocoa powder and 1/2 teaspoon salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in the butter, chopped chocolate, and vanilla extract. Let cool.

9. Stage

Spread all of the pudding into an even layer on top of the brownie. Place plastic wrap directly on the surface of the pudding, and refrigerate until cold. Chill for 4 to 6 hours, or up to overnight.

10. Stage

Before serving, whip the heavy cream with (optional) powdered sugar and vanilla, until some soft peaks form.

11. Stage

Remove plastic wrap and spread whipped cream in an even layer on top. Dust with optional cocoa powder, chocolate shavings and/or nuts and cookie crumbs.

12. Stage

When ready to serve, remove the pie from the springform pan.