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


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  • 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
  • 1
    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

How to Make Neely's Memphis Mud Pie


  1. Preheat oven to 350 degrees F.
  2. Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.
  3. With 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.
  4. Mix 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.
  5. Remove from the oven and let cool. The pie will fall slightly. Once cool, refigerate until well chilled, roughly 1-1 1/2 hours.
  6. In 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.
  7. Serve immediately. Enjoy!!

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About Neely's Memphis Mud Pie

Course/Dish: Pies
Other Tag: Quick & Easy

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