Gina's Memphis Mud Pie

Ingredients

• 4 ounces bittersweet chocolate coarsely chopped
• 0.3 cup confectioners' sugar 
• 0.3 cup plus light
• 1  deep-dish store-bought
• 4 large eggs 
• 1 cup granulated sugar 
• 1 cup heavy cream 
• 1 cup pecans chopped finely chopped for garnish finely
• 0.5 teaspoon salt 
• 4 ounces bittersweet chocolate shaved coarsely chopped for garnish
• 0.5 cup butter unsalted
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• oven
• double boiler
• stand mixer

Directions

1. Preheat oven to 350 degrees F.
2. Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.
3. Using a stand mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, about 2 to 3 minutes.
4. Mix in the melted chocolate mixture and fold in the pecans.
5. Pour into the chocolate wafer crust and bake until the filling is just set, about 35 to 40 minutes.
6. Remove from the oven and let cool. The pie will fall slightly. Once cool refrigerate until well chilled, roughly 1 1/2 hours.
7. In a medium bowl add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, makng a nice mound on top of the pie.
8. Garnish the top with shaved chocolate and finely chopped pecans.
9. Serve immediately.