Chocolate, Cajeta, And Salted Pecan Mud Pie

• 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

1. PUDDING:
2. 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.
3. 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.
4. 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.
5. 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.
6. CAJETA:
7. 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 225u0b0 F. Remove from heat and let cool. Store in the fridge for up to 1 month.
8. 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.
9. 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.
10. 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.
11. 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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Taken from food52.com/recipes/30859-chocolate-cajeta-and-salted-pecan-mud-pie (may not work)