Chocolate, cajeta, and salted pecan mud pie
Pies
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/how-to-make-chocolate-pudding-from-scratch-cooking-lessons-from-the-kitchn-195012) 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.
Share:
0
22
0
Comments