Mississippi Mud Pie

Crust

• 25 chocolate wafer cookies (6 oz), broken int pieces, or 1 1/2 cups wafer-cookie crumbs
• 1/2 cup pecan halves
• 4 Tbsp unsalted butter, melted

Filling

• 2/3 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 1/2 cups milk
• 4 large egg yolks
• 1/4 tsp pure vanilla extract
• 2 Tbsp cold unsalted butter, cut into small pieces

Topping

• 1/2 cup heavy cream
• 1 tsp sugar
• 1/4 tsp pure vanilla extract
• 2 Tbsp coarsely chopped pecans, for garnish

Make the crust: preheat oven to 375 F. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until combined. Press mixture into bottom and sides of a 9-inch pie plate. refrigerate until firm, about 15 minutes. Bake 8 to 10 minutes; transfer to a wire rack and let cool completely.

Make the filling: combine sugar, cocoa, cornstarch, and salt in a medium saucepan. Slowly whisk in milk. Cook over medium-high, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes. Pour mixture through a fine sieve into bowl. Stir in vanilla and butter, 1 piece at a time, until completely smooth.

Pour filling into crust. Press plastic wrap directly on surface of custard; refrigerate 4 hours or up to 1 day.

Make the topping: just before serving, in a chilled bowl, beat cream, sugar, and vanilla until soft peaks form. Spread whipped cream over pie, and sprinkle with pecans.

Makes 8 servings, 12 WW PointsPlus each.