- Ready In:
- 3hrs 20mins
- 3 ounces pecans, toasted
- 3 tablespoons granulated sugar
- 1⁄2 cup butter (1 stick)
- 1⁄2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup heavy cream
- 1⁄4 cup granulated sugar
- 3 egg yolks
- 3 1⁄2 ounces dark chocolate, coarsely chopped
- 1 ounce milk chocolate, coarsely chopped
- 1 tablespoon butter
- 1⁄4 teaspoon vanilla extract
- 1 pinch salt
Whipped Cream and Cream Cheese layers
- 1 lb cream cheese
- 1⁄2 cup confectioners' sugar
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- chocolate shavings, for garnish
- In a food processor, pulse pecans and sugar for 30 seconds.
- In a stand mixer with the paddle attachment, cream together butter, vanilla and pecan sugar. Add flour and salt and mix just until it comes together. Wrap dough in plastic wrap and refrigerate 30 minutes. Meanwhile, preheat oven to 325°F.
- Press the dough out to cover the bottom of a 9" square baking dish. Prick the dough all over with a fork or a docking roller, then bake 10-15 minutes, until golden. Allow to cool completely.
- In a heavy-bottomed saucepan, heat the cream over medium heat. In a bowl, beat together sugar and egg yolks. When cream is hot but not boiling, add the cream to the egg yolks, stirring vigorously, a tablespoon at a time, until half the cream has been added. Return this mixture to the cream remaining in the pan, still stirring vigorously. Cook over medium-low, stirring constantly, until it is thick enough to coat the back of a spoon, 5-7 minutes.
- Place the chocolates, butter and vanilla in a bowl. Pour the cream over them and stir until the chocolate and butter are melted and incorporated. Pour the custard into a shallow dish and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cool.
- Beat the cream cheese with 1/2 cup confectioners' sugar until smooth.
- Whip the heavy cream to soft peaks. Add the remaining confectioners' sugar and whip to stiff peaks.
- Spread the sweetened cream cheese over the cookie base. Top with the custard, then with the whipped cream. Garnish with grated chocolate. Refrigerate at least one hour, or overnight, before serving.
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RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!