This recipe appeared in the November 2012 Food Network Magazine. I received a copy from Penny DeLancey after I tasted her cooking of it and announced it as a keeper.
I have since found the recipe on the Food Network web site; here is a pointer to it: Mississippi Mud Pie Recipe.
The only suggestion I have is in making the crust. The crust becomes quite hard, so keep it thin. Be especially careful at the transition between the bottom of the pie plate and the sides; it is natural for this to build up to support the crumb on the sides. If the sides are not fully crumbed, it is no problem.