All-purpose flour, for work surface
Chocolate pie crust
8 ounces bittersweet chocolate, coarsely chopped, plus 1/2 ounce shaved
1 cup coarsely chopped pecans, toasted
1/2 cup (1 stick) unsalted butter
4 large eggs
1 cup granulated sugar
3 tablespoons light corn syrup
1/2 teaspoon salt
1 cup heavy cream
1/4 cup confectioners' sugar
Preheat oven to 350 degrees (see directions for pie crust below). Transfer crust to a wire rack to cool.
In a medium heatproof bowl, set over, not in, a pan of simmering water, melt 2 ounces of the chocolate. Brush bottom of cooled shell with chocolate and scatter pecans over.
Using the same bowl, set over simmering water, melt butter with remaining 6 ounces of chocolate.
Using an electric mixer on high, beat eggs, granulated sugar, corn syrup, and salt until thick and batter falls back in a ribbon when beaters are lifted from bowl, about 3 minutes. Gently fold butter-chocolate mixture into egg mixture. Pour into pie shell. Bake 35 to 40 minutes or until top forms a crust and filling is just set.
Transfer to a wire rack to cool completely, then refrigerate until well chilled.
Using an electric mixer on medium speed, beat cream with confectioners' sugar until soft peaks form. Top cooled pie with whipped cream and chocolate shavings.
Chocolate Pie Crust:
1 cup all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg
4 ounces best-quality semisweet chocolate, finely chopped
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.
Preheat oven to 350 degrees.
On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.
Recipe shared from: http://www.marthastewart.com/341259/mississippi-mud-pie?center=0&gallery=275055&slide=259157