Embedded Files
I found this recipe in Baking Yesteryear by B. Dylan Hollis. I don't recall every having eaten this dessert before, but I needed a dessert for a family gathering and I had all the ingredients lying around, so I made it. Everyone loved it. The crust layer tastes and feels very much like a pecan sandie cookie. Then, there's a layer of cheese-cake-esque yumminess, a layer of thick pudding, whipped cream, and some chocolate sprinkled on top. These flavors all work extremely well together.
I found this recipe in Baking Yesteryear by B. Dylan Hollis. I don't recall every having eaten this dessert before, but I needed a dessert for a family gathering and I had all the ingredients lying around, so I made it. Everyone loved it. The crust layer tastes and feels very much like a pecan sandie cookie. Then, there's a layer of cheese-cake-esque yumminess, a layer of thick pudding, whipped cream, and some chocolate sprinkled on top. These flavors all work extremely well together.
Technically, it's an easy recipe to make. There aren't any difficult steps. But, it's messy and time-consuming. This recipe requires dirtying at least three mixing bowls (and a bowl of the food processor if you go that route) and the crust takes something like an hour to cool from 350 degrees. But, if you have plenty of time (and someone else willing to do the dishes!), this dessert will be much-appreciated by whomever you choose to share it with.
Ingredients
CRUST
1-1/2 cups all-purpose flour
1 cup finely chopped pecans (I put them in a food processor to chop them, but you can do it with a knife)
1/2 cup granulated sugar
1/2 cup butter, melted (2 sticks / 1 half pound)
FILLING
LAYER 1
1/2 cup heavy cream
1 1/2 cup (180 g) powdered sugar
1 8oz package cream cheese, softed and cubed
LAYER 2
1 (3.4oz/96g) package chocolate pudding mix
1 (3.4oz/96g) package vanilla pudding mix
2 cups whole milk
LAYER 3
1 cup heavy cream
1/2 cup powdered sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
2 tbsp coca powder or 1/2oz (8g) shaved bittersweet chocolate, for garnish
Method
CRUST
Preheat oven to 375 F (190 C)
In a small bowl, combine the crust ingredients and mix until it reaches the consistency of wet sand. Press this into the bottom of a 9x13-inch pan.
Bake for 15 minutes. Remove from the oven and let cool completely on a wire rack.
FILLING
Prepare layer 1 in the bowl of a stand mixer fitted with a whisk attachment, or a large bowl with which an electric hand mixer is to be used, by whipping the heavy cream and powdered sugar to stiff peaks. While beating, slowly drop in cubes of cream cheese. Beat until the mixture is uniform. Spread this layer evenly atop the cooled crust. Keep chilled.
Prepare layer 2 in a separate bowl, by whisking together both pudding mixes and the milk. Once thickened, spread evenly atop layer 1.
Prepare layer 3 by again using a stand mixer or an electric hand mixer, combining the heavy cream, powdered sugar, cream of tartar, and vanilla.
Begin whisking slowly, before increasing to high speed. Whisk until smooth, stiff peaks are formed, but do not whip beyond this point.
Spread the whipped cream evenly atop layer 2. Garnish with cocoa powder or shaved chocolate. Keep covered and refrigerated.
Page updated
Report abuse