Summer
Chocolate, Cajeta, and Salted Pecan Mud Pie
- Makes one 9-inch pie
Author Notes
This recipe came about primarily because I wanted a reason to make a batch of cajeta (adapted from Leite's Culinaria: http://leitesculinaria.com/85946/recipes-cajeta.html). (For those that aren’t familiar with cajeta, it’s basically dulce de leche made from goat milk. The goat milk gives it a wonderful tangy flavor, and I have been obsessed with it since I made my first batch.) The chocolate pudding (adapted from The Kitchn: http://www.thekitchn.com...) in this recipe also uses goat milk, but the resulting flavor isn't that different from a batch made with cow milk, in my opinion. The pudding and cajeta are dreamy together, and the bits of salted pecans work perfectly to add some extra crunch and break up the sweetness. The only problem with this pie is having to wait for it to set in the fridge overnight. Personally, I see nothing wrong with waiting until it’s barely chilled then digging in. It’s a mud pie; it has the right to be messy. —Carey Nershi
Ingredients
- For the chocolate pudding and cajeta:
-
PUDDING:
-
1 1/2 tablespoons
cocoa powder
-
1 1/2 tablespoons
cornstarch
-
1/8 teaspoon
salt
-
1/2 cup
heavy cream
-
2
egg yolks
-
1 1/4 cups
goat milk
-
1/4 cup
sugar
-
1
vanilla bean
-
2 ounces
chocolate, finely chopped
-
CAJETA:
-
2 1/2 cups
goat milk
-
1 1/4 cups
sugar
-
2 1/2 tablespoons
raw honey
-
1/4 teaspoon
baking soda
-
2 pinches
Maldon smoked sea salt
- To make the pie:
-
9 ounces
chocolate wafers or cream-filled chocolate cookies (I used Newman-O’s)
-
6 tablespoons
butter, melted
-
Chocolate pudding
-
1/4 cup
cajeta, plus more for drizzling
-
1 1/2 cups
heavy cream, chilled
-
2 teaspoons
sugar
-
Handful salted pecans, chopped
Directions
- For the chocolate pudding and cajeta:
- PUDDING:
- Combine cocoa powder, cornstarch, and salt in a bowl. Whisk in the heavy cream until fully incorporated and smooth, then whisk in the egg yolks.
- Combine the milk and sugar in a heavy-bottomed saucepan. Slice open the vanilla bean and scrape the seeds into the milk and sugar, then add the pod as well. Stir frequently over medium heat until the sugar is dissolved, then continue to heat until it just barely reaches a simmer.
- Remove the vanilla bean pod. Temper the egg yolk mixture with about half of the warmed milk, then add the egg mixture into the saucepan. Stir frequently over medium heat until it reaches a boil. Boil for 2 minutes while whisking vigorously, then remove from heat. Immediately add in the chocolate and whisk until fully incorporated.
- If you won’t be making the pie right away, transfer pudding to a container, cover with plastic wrap, and refrigerate for up to 3 days.
- CAJETA:
- Combine all ingredients in a heavy-bottomed saucepan. Heat on medium, stirring until the sugar dissolves. Clip a candy thermometer to the side of the pan and continue to heat until the mixture reaches a boil. Reduce heat to low and simmer for approximately 1 to 1 1/2 hours, or until the mixture reaches 225° F. Remove from heat and let cool. Store in the fridge for up to 1 month.
- To make the pie:
- Pulse chocolate cookies and melted butter in a food processor until crumbly and the mixture holds its shape when pressed between your fingers. Press the crumbs into a 9-inch pie pan until evenly distributed and tightly packed.
- Spread the cajeta over the bottom of the pie shell. Add the pudding and spread with a spoon to evenly fill the pie. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight (ideally) for the pudding to completely set.
- When ready to serve, beat the heavy cream until soft peaks form. Add the sugar and continue to beat until just barely stiff peaks form. Spread the whipped cream over top of the pie.
- Drizzle cajeta over top of whipped cream. (Warm the cajeta in a saucepan first if it seems a little thick.) Top with salted pecans.
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