Mississippi Mud Pie

I make this at holidays for our big family dinner.  The first time I made it I thought that people weren't really all that into it because no one said a word.  Apparently that was because everyone had their mouth's full.  When I suggested perhaps I try a new dessert to bring to the next holiday dinner there were immediate objections!

Ingredients:

For Crust:

1 package of chocolate wafer cookies

6 tbsp melted unsalted butter

For filling

6 oz. semisweet chocolate (1/2 ounce reserved for top)

1 and 1/2 sticks of butter, cold

1 3/4 cups light brown sugar

1/4 cup cocoa powder, sifted

4 eggs

1 1/3 cups light cream

1 tsp vanilla extract

For topping

1 1/2 cups heavy cream

Reserved half ounce of chocolate

Pre-heat oven to 350. Crush wafers to a fine sand texture in a food processor.  Add melted butter and process until well mixed.  Place buttered wafers in a 10 inch spring form pan and press into bottom and up sides to cover the bottom of the pan.  Bake in oven for 6-8 minutes.  Remote and allow to cool while preparing filling. Reduce oven temperature to 325.

On low heat, combine semisweet chocolate with light cream and vanilla extract until chocolate is just barely melted.  Remove from heat, whisk to combine and set aside until next step.  With a stand or electric mixer, combine butter and brown sugar until well incorporated.  Beat eggs lightly together with cocoa powder.  Add slowly to butter mixture, scrape down heaters and sides if necessary.  Mixture will be lumpy.  Add a small amount of warm cream to mixture to temper.  Slowly and in batches add the remaining liquid until combined and smooth.  Pour onto of pre-baked crust and bake for 45 minuted or until the center is just set.  Allow to cool completely.  Then whip heavy cream to stiff peaks and spread over cooled cake.  Refrigerate until ready to serve.  Shave remaining chocolate over cake just before serving.