Ingredients
- 3/4 cup pecans
- 5 tbsp butter
- 8 oz cream cheese
- 1/2 cup confectioners sugar
- 2 tbsp heavy cream
- 1 vanilla extract
- 3 tbsp cornstarch
- 1 tbsp unsweetened cocoa powder non-alkalized
- 1/4 tsp espresso powder
- 1/4 tsp salt
- 1 cup half and half
- 1 1/4 cup whole milk
- 1 cup sugar
- 4 oz unsweetened chocolate
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp confectioners sugar
- 1/2 tsp vanilla extract
- pecans
- chocolate shavings
Steps
- Heat the oven to 350 F and butter a 9-inch pie pan.
- Mix the pecans, 5 tablespoons butter, and salt, then press the mixture into the pan and bake for 12 minutes; cool completely.
- Beat the cream cheese, confectioners sugar, and heavy cream until smooth, spread it over the cooled crust, and chill for 20 minutes.
- Whisk the cornstarch, cocoa, espresso powder, half and half, whole milk, and sugar in a saucepan, then cook over medium heat until thick.
- Melt the unsweetened chocolate and 2 tablespoons butter into the hot pudding, stir in vanilla extract, cool for 15 minutes, and spread over the cream cheese layer.
- Whip the heavy cream, confectioners sugar, and vanilla until firm, spread it on top, garnish with pecans and chocolate shavings, and chill for 3 hours.
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