Mississippi Mud Pie

Ingredients:

Cake

• 9 chocolate graham crackers (1 pack)
• 1/3 tbsp. chopped pecans
• 3 tablespoons unsalted butter, melted

Filling

• 110 g unsalted butter, cut into pieces
• 60 g unsweetened chocolate, chopped
• 2 tbsp. premium flour
• A pinch of salt
• 1 and 1/4 cups granulated sugar
• 2 tablespoons light corn syrup
• 2 tablespoons coffee liqueur
• 1.5 tsp vanilla extract
• 3 large eggs

Topping

• 1.5 cups chilled heavy cream
• 1 tbsp powdered sugar
• 0.5 tsp vanilla extract
• 3 tablespoons finely chopped pecans
• Chocolate sauce to drizzle (optional)

Preparation:

1. Preheat oven to 190°C.
2. Cake:
   
   Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and pulse to moisten the crumbs. Set aside 2 tablespoons of chocolate chips for topping, then spoon the remaining chocolate chips into a 9-inch pie pan and press into the bottom and up the sides. Bake until set, about 10 minutes; transfer to a wire rack to cool.
3. Meanwhile, prepare the filling.:
   
   In a medium saucepan over medium heat, melt the butter and chocolate, stirring constantly. Remove from heat, then add the flour and salt and stir until smooth. Add the sugar, corn syrup, coffee liqueur, and vanilla extract. Add the eggs one at a time, stirring until fully incorporated. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a wire rack and let cool slightly, about 2 hours (the cake should still be slightly warm).
4. Whipped cream:
   
   Beat the cream, powdered sugar, and vanilla extract with a mixer until soft peaks form. Top the cake with whipped cream, sprinkle with pecans, and the remaining chocolate chips. Drizzle with chocolate sauce.