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
Preparation
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.
