To create a Mississippi Mud Pie, make a graham cracker crust, bake it and allow it to cool. Make the filling, pour it onto the crust, bake the crust, and let the pie cool. Top the pie with homemade whipped cream, some of the graham cracker mixture and chopped pecans.
Preheat an oven to 375 degrees Fahrenheit. Create a crust by pulsing 9 chocolate graham crackers and 1/3 cup of chopped pecans in a food processor. Add 3 tablespoons of melted butter, and run the food processor until the mixture is moist. Keep 2 tablespoons of the pie crust for later, pour the rest into a 9-inch pie plate, and press it into the bottom and sides of the container. Bake the pie crust for 10 minutes, and transfer it to a cooling rack.
While the crust cools, melt 1 stick of unsalted butter, and mix in 2 ounces of chopped unsweetened chocolate in a medium saucepan over medium heat. Take the pan off the heat, add 2 tablespoons of all-purpose flour and a pinch of salt, and mix the filling until smooth. Stir in 1 1/4 cups of granulated sugar, 2 tablespoons of light corn syrup, 2 tablespoons of coffee liquor, 1 1/2 teaspoons of vanilla extract and 3 large eggs individually. Pour the filling into the crust, and bake for about 30 minutes until it cracks on top. Transfer the pie to a cooling rack, and let it cool for around two hours.
Make homemade whipped cream by beating 1 1/2 cups of cold heavy cream, 1 tablespoon of confectioners' sugar and 1/2 teaspoon of vanilla extract until it forms soft peaks. Spread the whipped cream over the pie, and sprinkle 3 tablespoons of finely chopped pecans and the 2 tablespoons of pie crust mixture over the whipped cream. Drizzle chocolate sauce over the top, slice the pie, and serve the individual pieces.