Mississippi Mud Pie

Directions

1. 1
   Make the crust: Preheat oven to 375F.
2. 2
   In a food processor, grind wafers and pecans until fine crumbs form.
3. 3
   Add melted butter; process until combined.
4. 4
   Press mixture into bottom and up sides of a 9-inch pie plate.
5. 5
   Refrigerate until firm, about 15 minutes.
6. 6
   Bake 8 to 10 minutes; transfer to a wire rack and let cool completely.
7. 7
   Make the filling: Combine sugar, cocoa, cornstarch, and salt in a medium saucepan.
8. 8
   Slowly whisk in milk.
9. 9
   Cook over medium-high, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
10. 10
    Whisk egg yolks in a medium bowl until combined.
11. 11
    Whisk in milk mixture in a slow, steady stream until completely incorporated.
12. 12
    Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
13. 13
    Pour mixture through a fine sieve into bowl.
14. 14
    Stir in vanilla and butter, 1 piece at a time, until completely smooth.
15. 15
    Pour filling into crust.
16. 16
    Press plastic wrap directly on surface of custard; refrigerate 4 hours or up to 1 day.
17. 17
    Make the topping: Just before serving, in a chilled bowl, beat cream, sugar, and vanilla until soft peaks form.
18. 18
    Spread whipped cream over pie, and sprinkle with pecans.