Ingredients
Crust
- 1 cup all-purpose flour
- 3/4 cup chopped pecans
- 1/2 cup butter, melted
- 1/3 cup granulated sugar
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon clear vanilla
Pudding
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 3 tablespoons cornstarch
- pinch of salt
- 3 egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1 teaspoon vanilla
Topping
- 8 ounce container cool whip
- 1 tablespoon chopped pecans
- 1 tablespoon chocolate shavings
Instructions
Crust
- Heat the oven to 350° and spray a pie pan with cooking spray.
- Combine the flour, pecans, melted butter, and sugar, then press into the pie pan.
- Place in the oven and bake for 15 to 20 minutes until the crust begins to brown around the edges. Remove and cool completely.
Cream Cheese Layer
- Beat the cream cheese, powdered sugar, heavy cream, and vanilla together in a large bowl.
- Spread evenly over the bottom of the cooled crust.
- Refrigerate while you make the pudding layer.
Pudding Layer
- Combine the sugar, cocoa, cornstarch, and salt together in a sauce pan.
- Beat the egg yolks and milk together in a dish, then whisk into the sugar mixture.
- Cook over medium heat, whisking often until the pudding begins to thicken and bubble - about 7 to 10 minutes.
- Remove from the heat and stir in the butter and vanilla.
- Cool completely, then spread over the cream cheese layer and refrigerate for 1 hour.
Topping
- Spread the cool whip over the pudding, then top with chopped pecans and grated chocolate.
- Refrigerate until ready to serve.
Notes
Store leftovers in an airtight container in the refrigerator up to 4 days.