Pudding Pie

Course

Dessert

Servings

12

Ingredients

Crust:

• 2 cups chopped pecans
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted

Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 cup powdered sugar

Pudding Layer:

• 3/4 cup granulated sugar
• 6 tbsp cornstarch
• 1/4 tsp salt
• 7 egg yolks
• 3 cups whole milk
• 3/4 cup evaporated milk
• 1 tbsp vanilla extract
• 3 tbsp unsalted butter, melted

Whipped Cream:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Directions

1. Place rack in the center of the oven then preheat to 350°F. Grease a 9" x 13" cake pan then set aside.
2. To make the crust, pulse pecans in a food processor until they are finely chopped. Add flour, sugar, and salt then pulse a few more times until the ingredients are just combined. Pour in 1 stick of melted butter and pulse until a coarse paste has formed. Press crust evenly into the bottom of cake pan then place it in oven for 10−12 minutes until crust is golden brown. Remove pan from oven and cool completely.
3. Meanwhile, beat the cream cheese until smooth then add 1 cup powdered sugar and mix until combined. Allow mixture to sit at room temperature while you prepare the pudding and whipped cream.
4. For the pudding, whisk granulated sugar, cornstarch and salt in a small saucepan, away from heat, until no lumps remain. Whisk in egg yolks followed immediately by whole milk and evaporated milk. Transfer saucepan to stove and cook over medium heat, stirring constantly until liquid comes to a bubble. Once you see the first bubble burst on the surface of the pudding, cook 1 minute longer, stirring constantly.
5. Remove pudding from heat then immediately whisk in 3 tbsp butter and 1 tbsp vanilla. Pour liquid into a bowl then place a sheet of plastic wrap directly onto the surface—this will prevent a film from forming on the surface. Refrigerate at least 30 minutes.
6. To make the whipped cream, whip heavy whipping cream, 1/4 cup powdered sugar and 1 tsp vanilla in a mixing bowl at high speed until stiff peaks form. Cover and refrigerate until you’re ready to assemble the pie.
7. Once pudding and crust are cool, spread cream cheese over crust, followed by the pudding, then the whipped cream—all in even layers. Allow the pie to chill in the fridge 2−3 hours, then cut and serve!

Source

http://www.seriouseats.com/recipes/2014/07/puddin-n-pie-recipe-from-mother-daughter-dishes.html