Mississippi Mud Pie

Preheat the oven to 350 degrees F. Grease two 9-inch tart pans with removable bottoms.

Melt the butter in a microwave-safe bowl. Add the graham cracker crumbs, and mix until the crumbs are evenly moistened. Divide the mixture between the two tart pans. Press into the bottom and up the sides of the tart pans. Place on a baking sheet, and bake for 5 minutes. The crust should be set and slightly firm to the touch. Transfer the tart pans to a wire rack to cool slightly.

In a microwave-safe bowl combine the unsweetened chocolate, 11 ounces of the

semi-sweet chocolate, and butter. Microwave in 1-minute increments until melted, stirring after each minute. Set aside to cool.

In a large bowl stir together the eggs, chocolate hazelnut spread, sugar, coffee, and vanilla.

In a small bowl sift together the flour, baking powder, and salt.

Gradually add the melted chocolate mixture into the egg mixture. Stir to combine. Fold in the flour mixture until combined. Stir in the remaining 3 ounces chopped semi- sweet chocolate and refrigerate the dough for up to 1 hour.

Divide the Brownie Cookie batter between the two prepared crusts. With the back of a spoon, smooth the top of the batter. Bake for 25 to 30 minutes, until the crust is golden brown and the filling is set. The pies will be fudgy. Transfer to a wire rack to cool for about 10 minutes.

While the tarts are cooling, place the cream cheese in a medium bowl. Using an electric mixer on high speed, beat the cream cheese until smooth. Add the heavy cream, and beat until soft peaks form. Gradually add the powdered sugar, beating until combined. Continue beating on medium speed until thickened.

Heat a medium sauté pan over medium heat. Add the pecan pieces and salt. Cook the pecans until toasted, about 2 minutes, tossing occasionally. Let cool.

Remove the warm tarts from the pans, and place on serving plates. Slice into wedges, and top with the whipped cream mixture, salted pecan pieces, and chocolate shavings.