A family recipe passed down since the 1950s, and one that has a way of bringing everyone home. There are a few steps, and I make my own puddings from scratch, but you can certainly keep things simple with prepared pudding, or even skip the vanilla layer altogether. Just don't leave out the chocolate!
This is the recipe that brings families together and the conversation flowing. “Are we having Sex in a Pan?”
Ingredients
Base
1 cup toasted pecans, finely chopped
1 cup all-purpose flour
½ cup salted butter, melted
Cream Cheese Layer
8 ounces cream cheese, softened
½ cup icing sugar, sifted
2 cups prepared whipped cream (recipe below)
Vanilla Pudding
1½ cups whole milk
¼ cup granulated sugar
2 large egg yolks
2 tablespoons cornstarch
Pinch of sea salt
1 tablespoon salted butter
1 teaspoon pure vanilla extract
Chocolate Pudding
1½ cups whole milk
3 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 large egg yolks
2 ounces dark chocolate (60–70%), finely chopped
1 tablespoon salted butter
½ teaspoon pure vanilla extract
Pinch of sea salt
Whipped Cream
2 cups 35% whipping cream
2 tablespoons icing sugar, sifted
1 teaspoon pure vanilla extract
Milk chocolate shavings, to garnish
Preparation
Preheat oven to 350°F.
For base, combine pecans, flour, and melted butter. Press into 9 × 13-inch baking pan and bake for 20 to 25 minutes, until lightly golden. Cool completely.
For vanilla pudding, whisk sugar, cornstarch, and salt in medium saucepan. Add milk and egg yolks, whisking until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5 to 8 minutes. Cook 1 minute longer. Remove from heat and stir in butter and vanilla. Cover and refrigerate until chilled.
For chocolate pudding, follow same method, combining sugar, cocoa, cornstarch, and salt before adding milk and egg yolks. Once thickened, remove from heat and stir in dark chocolate, butter, and vanilla until smooth. Cover and refrigerate until chilled.
For whipped cream, beat cream, icing sugar, and vanilla until firm peaks form. For cream cheese layer, beat cream cheese and icing sugar until fluffy, then gently fold in 2 cups whipped cream.
To assemble, spread cream cheese mixture over cooled base, followed by vanilla pudding, chocolate pudding, and remaining whipped cream. Refrigerate at least 4 hours, preferably overnight. Finish with milk chocolate shavings before serving.
Note: For a quicker version, substitute 2 cups each of prepared vanilla and chocolate pudding.
Serves 12–16.
