Neely's Memphis Mud Pie

LaVonne Sutters


If you like brownies with nuts, you will LOVE this!

★★★★★ 1 vote
1 Hr 30 Min
45 Min


4 oz
bittersweet chocolate
4 oz
semi-sweet chocolate chips
1/2 c
butter, unsalted
4 large
1 c
granulated sugar
1/4 c
light corn syrup
1/2 tsp
1 c
chopped pecans
deep-dish, store-bought, chocolate cookie wafer crust
1 c
heavy cream
1/4 c
confectioners' sugar
1/4 tsp
vanilla extract
optional, shaved chocolate for garnish
optional, finely chopped pecans for garnish


1Preheat oven to 350 degrees F.
2Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.
3With an electric mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, appx 2-3 minutes.
4Mix in the melted chocolate mixture and fold in the pecans. Pour into the cocolate wafer crust and bake until the filling is just set, about 35-40 minutes.
5Remove from the oven and let cool. The pie will fall slightly. Once cool, refigerate until well chilled, roughly 1-1 1/2 hours.
6In 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, making a nice mound on top of the pie. Garnish with shaved chocolate and finely chopped peacans if desired.
7Serve immediately. Enjoy!!

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy