Ingredients: |
Ingredients: Pecan crust:
⅓ cup toasted pecan halves, plus chopped pecans for garnish
¼ cup sugar
1 ¼ cups flour, plus more for hands
½ t kosher salt
7 T cold unsalted butter, cubed
1 T ice water
Cream cheese layer:
6 oz. Cream cheese, at room temp
⅓ cup powdered sugar
2 T heavy whipping cream
1 t vanilla
¼ t kosher salt
Chocolate pudding:
¾ cup sugar
½ cup Dutch process dark cocoa
¼ cup plus 1 T cornstarch
¾ t kosher salt
2 ¼ cups whole milk
1 cup heavy whipping Cream
1 large egg
1 T unsalted butter, at room temp
2 t vanilla
Whipped Cream:
1 cup heavy whipping Cream
¼ cup powdered sugar
1 t vanilla
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Directions: |
Directions:Prepare the pecan shortbread crust: preheat oven to 375. Coat a 9 inch deep dish pie plate with cooking spray, and set aside Pulse pecan halves and sugar in a food processor until nuts are finely ground, 12-18 pulses. Add flour and salt; pulse until combined, about 3 pulses. Add butter; pulse until pea size, about 6 pulses. Sprinkle ice water over flour mixture; pulse until mixture resembles coarse meal and holds together when squeezed, 6-8 pulses. Spoon mixture into prepared pie plate. Using floured fingers, press dough evenly into bottom of dough all over with a fork. Freeze until firm, 30-40 min.
Lightly spray a piece of aluminum foil with cooking spray; place spray side down on chilled crust. Add pie weights or dried beans to completely fill crust. Bake in oven intil lightly browned around edges, 25-30 min. Remove and discard foil and weights. Return to oven and bake until crust is golden brown and set, 10-15 min, loosely covering edges with foil to prevent overcrowding. Transfer to wire rack and cool completely, about 45 min.
Prepare the cream cheese layer; stir together cream cheese, powdered sugar, cream, vanilla and salt in a medium bowl until smooth, about 30 seconds. Spread evenly in bottom of cooled crust. Refrigerate until ready to use.
Prepare chocolate pudding: Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan until combined. Whisk in milk, cream, and egg until smooth. Bring mixture to a boil over medium, whisking constantly. Reduce heat to medium-low; cook, whisking vigorously, for 1 min. Remove from heat; Whisk in bitter and vanilla until smooth. Whisk vigorously until thickened, about 1 min.
Spoon mixture into a large bowl; refrigerator, whisking frequently, until slightly cooled, about 20 min.
Spoon cooled chocolate pudding over cream cheese layer in crust; spread in an even layer. Cover with plastic wrap, placing on surface of pudding to prevent a film forming. Refrigerate until set, at least 6 hours or up to 12 hours.
Prepare the whipped cream: Whisk together cream, sugar and vanilla in a large bowl until medium peaks form, about 2 min. Spoon on top of pudding; spread in an even layer over pie. Garnish with chopped pecans. Pie may be covered loosely with plastic wrap and stored in refrigerator up to 2 days. |
This recipe for Chocolate Possum Pie is from