Ingredients (by layer)
Crust
- 1/2 cup (1 stick) salted butter, melted
- 3/4 cup pecans (half ground)
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp kosher salt
Cream Cheese Layer
- 1 (8-oz) package cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 tbsp whole milk
- 1 tsp vanilla extract
Chocolate Pudding
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp kosher salt
- 1 1/2 cups whole milk
- 2 large egg yolks
- 4 oz bittersweet chocolate, chopped
- 2 tbsp salted butter
Method — step by step
- Make the crust: Pulse half the pecans until fine, mix with flour, salt and sugar. Stir in melted butter and 1 tbsp water until the dough holds together. Press into a 9-inch deep-dish pie plate, freeze 20 minutes. Line with parchment and pie weights, blind-bake at 350°F until lightly golden. Remove weights and finish baking until fully golden; cool.
- Toast pecans: Reduce oven to 325°F and toast remaining pecans 7–9 minutes until fragrant; cool and chop coarsely for garnish.
- Cream cheese layer: Beat cream cheese with powdered sugar, milk and vanilla until smooth. Spread evenly into the cooled crust.
- Chocolate layer: Whisk sugar, cornstarch and salt in a saucepan. Add milk and egg yolks, cook over medium, whisking, until the mixture thickens and reaches about 185°F (85°C). Remove from heat, stir in chocolate, vanilla and butter until combined and silky.
- Chill: Pour the warm chocolate pudding over the cream cheese layer and smooth. Refrigerate uncovered at least 4 hours or overnight to set.
- Finish & serve: Whip heavy cream with powdered sugar and vanilla to stiff peaks. Spread over the pudding layer just before serving and sprinkle with the toasted pecans.
Tip: Assemble up to 2 days ahead (without whipped cream and pecans). Add topping just before serving to keep textures fresh.