Chocolate Caramel OR CAJETA & Salted Pecan Mud PIe

Hi guys!

So I over committed myself this week but volunteering (obviously) to bring Pies for the Thanksgiving Work party (was today) and Pea’s School Thanksgiving Party (Wednesday) and actual Thanksgiving (Thursday).  

But that’s okay, I figured that I actually love baking so much that the house would smell lovely and what else am I gonna do? Buy a store bought pie? NO WAY.

I spent the weekend with family, so didn’t have time to post anything.  But I woke at 5am this morning to get started baking for this afternoons Company Thanksgiving party, and took the opportunity to prep a few other pies while I was at it for later this week.

I will post one tonight, and two tomorrow (Classic Pecan and a Classic Apple) for Thanksgiving Holiday.  If you should need the recipe sooner, please Text me or DM me on IG.

CHOCOLATE, CAJETA & SALTED PECAN MUD PIE- *this one is a hit with the kiddos.


I found the recipe HERE.  But I’ve made a few modification to it since I’ve made it now 3 times...
https://food52.com/recipes/30859-chocolate-cajeta-and-salted-pecan-mud-pie


Here is my version:

Ingredients for the Chocolate Pudding:
1 1/2 tablespoons cocoa powder
1 1/2 tablespoons corn starch
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 *Vanilla Beans are pricey and hatred to find.  I substitute this with Vanilla extract.  Vanilla beans can be $15-$20 a string.  I need to plant my own Vanilla bean tree and sell them not he streets.  :)
2 oz. chocolate, finely chopped
2 Tablespoons, hot cocoa powder (I use vanilla bean milk chocolate flavor), I added this recently, and it was SO good.  This is what it looks like , you can get it at Target.

CAJETA- OPTIONAL or can also be replaced by home made caramel sauce.*found on my last post.

2 1/2 cups goat milk

1 1/4 cups sugar

2 1/2 tablespoons raw honey

1/4 teaspoon baking soda

2 pinches sea salt

FOR THE CRUST:

You can make your own crust out of Oreo’s vs. Chocolate Wafer “Newmans O’s cookies (I gave up looking for this cookie and I went to every single market).    So I thought, what the heck, I can just make it myself.  What beats Oreos?

Directions

For the chocolate pudding and cajeta:

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.  Mine is still chilling in the fridge tonight actually, the pudding wasn’t firm enough to take to my work party like I wanted to, but it’s looking much better now.   So I’ll assemble it and take it to Pea’s School Thanksgiving party. :)

1. CAJETA:
2. 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:

1. 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.
2. 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.
3. 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.
4. Drizzle cajeta over top of whipped cream. (Warm the cajeta in a saucepan first if it seems a little thick.) Top with salted pecans.