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Categories:Viewed: 11 - Published at: 2 years ago
Ingredients
- Shortbread Crust:
- 1Cup (4 ounces) pecans
- _ 10oz. pkg of Lorna Doone shortbread cookies
- 6 T butter cut into pieces
- Filling:
- 1 pint heavy cream
- 6 T Sugar
- 6 Ounces Semi Sweet Chocolate (I used part dark chocolate)
- 1_ T Cornstarch
- 6 Large egg yolks
- _ t Vanilla
- 2 T Unsalted Butter
Method
- Crust:
- Process (pulse) pecans and cookies until crumbs. Add butter and pulse just until combined. Spread in 8 - 9 inch pan.
- Cook 20 - 25 minutes @ 350 degrees. Cool.
- Filling:
- Place in a small sauce pan Cream, Chocolate & 3 T sugar
- Heat on medium whisking frequently - until chocolate melts
- In a bowl combine cornstarch and remaining sugar
- Add egg yolks and whisk
- Add 2 T of chocolate mixture to egg mixture while whisking
- Add egg/chocolate mixture to sauce pan of chocolate mixture
- Cook until thick (2 minutes) Whisking constantly
- Whisk in vanilla and butter
- Pour into cooled crust and cover with plastic wrap
- Refrigerate 3 - 48 hours
- Sprinkle with cocoa and serve.
