Four-Layer Surprise

Preparation

1. Step 1

   Prepare the pudding: In a large heatproof bowl, using a fork, mix together the cornstarch and cocoa powder. Add the eggs and mix until well combined. (The mixture will form a thick paste.)

2. Step 2

   In a medium saucepan, heat the granulated sugar, milk and cream over medium until sugar has dissolved, stirring frequently.

3. Step 3

   Slowly and gradually whisk a ladleful of the hot milk mixture into the egg mixture, whisking until combined, then whisk in the remaining hot milk mixture, a ladleful at a time. Pour the milk-egg mixture back into the saucepan and place it over low to medium heat.

4. Step 4

   Cook the mixture, stirring constantly with a whisk, heatproof spatula or flat wooden spoon until thick and bubbly (it should resemble pudding at this stage and register between 165 and 170 degrees on a thermometer, if using), 5 to 8 minutes. Stir in vanilla and salt and remove from heat. If the mixture feels lumpy, pass through a fine-mesh sieve, if you’d like.

5. Step 5

   Whisk in chocolate until combined. Transfer the warm pudding to a bowl and place plastic film directly on top to prevent a skin from forming. Refrigerate until completely cooled, about 3 hours.

6. Step 6

   Meanwhile, prepare the crust: Heat the oven to 350 degrees. In a large bowl, using your hands, combine the flour, pecans, melted butter, granulated sugar and salt until well incorporated. Press the crumb mixture evenly into the bottom of a 9-by-13-inch baking dish. Chill in the refrigerator or freezer for 10 minutes and then bake until pale golden and firm when pressed, 20 to 25 minutes. Place on a wire rack; let cool completely at room temperature.

7. Step 7

   When ready to assemble, prepare the whipped cream: In the bowl of a stand mixer with the whisk attachment or in a large bowl using a hand mixer, beat the cream to soft peaks. Add the confectioners’ sugar and vanilla and beat to firm peaks, starting on low speed then increasing to high, scraping the side of the bowl as needed. If using the stand mixer, transfer the whipped cream to a separate bowl.

8. Step 8

   Prepare the cream cheese filling: In the same stand-mixer bowl (no need to clean) using the paddle attachment or in a second bowl using the hand mixer, beat the cream cheese until creamy, then beat in the confectioners’ sugar on medium speed, scraping the side of the bowl as needed. Add 2 cups of the whipped cream and beat on low until combined.

9. Step 9

   To assemble: Evenly spread the cream cheese filling on the cooled crust. Spread chocolate pudding on the cream cheese layer, then top with the remaining whipped cream. Cover and refrigerate until everything is cold throughout and set, at least 3 hours and up to overnight.

10. Step 10

    To serve, sprinkle with ½ cup toasted chopped pecans. Enjoy cold.