Mississippi mud pie

4 tbsp butter,
9 ounces chocolate cookies or 1 1/2 cups cookie crumbs,
1/2 teaspoon salt
6 tablespoons butter
3 ounces bittersweet chocolate
3 eggs
1 cup sugar
3 tablespoon corn syrup
1 teaspoon vanilla
250 ml nestle creations cream
1/4 cup powdered sugar
16-20 whole pecans, toasted

Preheat oven to 350 F. Combine chocolate cookies and salt in food processor and grind to crumbs. Melt the butter and then drizzle it into the food processor, pulsing occasionally until clumpy and combined. Press crumbs into pie pan. Bake 7-10 minutes until just firm but not darkened in color.
Combine butter and chocolate in a saucepan and melt over moderate heat until combined, stirring occasionally alternately, Remove from heat and let the mixture cool slightly, then beat in the eggs until combined. Beat in the sugar, then the corn syrup and vanilla. Pour into pie crust and place in the oven. Bake 35-40 minutes, until the filling is set and cackled on the top. Watch that the pie crust edges don't burn. Let the pie cool completely to room temperature. In the meantime, Whip the cream to stuff peaks, then beat in the sugar taste to see if it needs more sugar. Spread whipped cream over pie, decorate with pecans.