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Memphis Mud Pie

Memphis Mud Pie

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert


  • 4 ounces bittersweet chocolate chips
  • 4 ounces semisweet chocolate chips
  • 1/2 cup butter, unsalted
  • 4 large eggs
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 store-bought chocolate cookie wafer crust
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F.
  2. In a double boiler over medium heat, melt the chocolate and butter, stirring constantly until smooth.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar, corn syrup and salt on medium-high speed, approximately 2-3 minutes. Reduce mixer speed to low. Mix in melted chocolate. By hand, fold in the pecans using a flexible rubber spatula.
  4. Pour batter into the chocolate wafer crust. Bake until the filling is set, 35-40 minutes.
  5. Remove pie from the oven and let cool.
  6. Once cool, refrigerate until very well chilled, about 2 hours.
  7. Clean the mixing bowl.
  8. In the bowl of a stand mixer fitted with a wire whip attachment, beat the heavy cream, sugar, and vanilla extract until soft peaks form.
  9. Top the pie with the whipped cream spreading evenly over the top.