A Southern cousin to the chocolate cream pie, this version benefits from the addition of pecans, both in the crust and sprinkled on top. Although recipes vary—some include coffee, for example—a few elements are standard, such as the crumbly chocolate-wafer crust and a layer of rich chocolate custard so dark and dense it calls to mind the muddy banks of the Mississippi River.
Recipe information
Yield
makes one 9-inch pie
Ingredients
For the Crust
For the Filling
For the Topping
Preparation
Step 1
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 up 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.
Step 2
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).
Step 3
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.
Step 4
Pour filling into crust. Press plastic wrap directly on surface of custard; refrigerate 4 hours or up to 1 day.
Step 5
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.
