Irish Mud Pie

For the crust:
9 chocolate graham crackers
1/3 c. chopped pecans
3 T. unsalted butter, melted

For the filling:
1 stick unsalted butter, cut into pieces
2 oz. unsweetened chocolate, chopped
2 T. flour
Pinch of salt
1 1/4 c. sugar
2 T. light corn syrup
2 T. Irish Cream liquor
1 1/2 tsp. vanilla
3 large eggs

For the topping:
1 1/2 c. cold heavy cream
1 T. confectioners’ sugar
1/2 tsp. vanilla extract
1 T. Irish Cream liquor
3 T. finely chopped pecans

Preheat the oven to 375 degrees. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake for about 10 minutes; transfer to a rack and let cool.
Meanwhile, make the filling: Melt the butter and chocolate in a saucepan over medium heat, stirring constantly. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, liquor and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top about 30 minutes. The filling should look like a brownie. Transfer to a rack and let cool for about 2 hours.
Make the whipped cream: Beat the heavy cream, confectioners’ sugar, vanilla and liquor with a mixer until soft peaks form. Top the pie with the whipped cream. Sprinkle the pecans over top and serve.

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