Whitney Miller's Mississippi Mud Pie
Graham Cracker Crust
12 tablespoons butter
3 1/2 cups graham cracker crumbs
Brownie Cookie Batter
3 ounces unsweetened chocolate bar, chopped
14 ounces semi-sweet chocolate bar, chopped, divided
1/2 cup (1 stick) butter, softened
4 large eggs
1/4 cup chocolate hazelnut spread
1 1/4 cups pure cane sugar
1 tablespoon brewed coffee
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
4 ounces cream cheese, softened
1 cup heavy cream
4 tablespoons powdered sugar
1 cup pecan halves, chopped
1/2 teaspoon fine sea salt
Chocolate shavings for garnish
Preheat the oven to 350 degrees F. Grease two 9-inch tart pans with removable bottoms.
Melt the butter in a microwave-safe bowl. Add the graham cracker crumbs, and mix until the crumbs are evenly moistened. Divide the mixture between the two tart pans. Press into the bottom and up the sides of the tart pans. Place on a baking sheet, and bake for 5 minutes. The crust should be set and slightly firm to the touch. Transfer the tart pans to a wire rack to cool slightly.
Divide the Brownie Cookie batter between the two prepared crusts. With the back of a spoon, smooth the top of the batter. Bake for 25 to 30 minutes, until the crust is golden brown and the filling is set. The pies will be fudgy. Transfer to a wire rack to cool for about 10 minutes.
While the tarts are cooling, place the cream cheese in a medium bowl. Using an electric mixer on high speed, beat the cream cheese until smooth. Add the heavy cream, and beat until soft peaks form. Gradually add the powdered sugar, beating until combined. Continue beating on medium speed until thickened.
Heat a medium sauté pan over medium heat. Add the pecan pieces and salt. Cook the pecans until toasted, about 2 minutes, tossing occasionally. Let cool.
Remove the warm tarts from the pans, and place on serving plates. Slice into wedges, and top with the whipped cream mixture, salted pecan pieces, and chocolate shavings.
Makes 2 tarts.