Cakespy: Pecan Nesselrode Pie

Ingredients

• 1 tablespoon bourbon 
• 1 tablespoon cornstarch 
• 8 servings graham cracker crust for a 9-inch single crust pie (butter or graham cracker crust will work
• 2 cups cup heavy whipping cream 
• 0.5 cup honey 
• 1 pieces milk chocolate shavings dark toasted for garnish
• 8 ounces pecans coarsely chopped
• 15 ounces pecans pureed canned
• 1 pinch salt 
• 0.3 cup sugar 
• 6 cups vanilla pudding 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• pot
• double boiler
• spatula

Directions

1. Preheat the oven to 300°F.
2. In a medium bowl, mix together the coarsely cut pecan pieces, 1/4 cup of your honey (save the rest for later), Bourbon (if using), salt, and nutmeg until combined. Roast the mixture on a parchment-lined baking sheet for 30 minutes--about halfway through the baking, use a spatula to flip the pieces so they don't scorch. The nuts should be dry and crunchy but don't let them get blackened.
3. Remove from the oven and set to the side.
4. Prepare an ice water bath in a bowl large enough to surround the top half of the double boiler with ice. Use lots of ice cubes and about 1 quart of water.
5. In a heavy enamel or steel pan, whisk together the pecan puree, cream, the rest of the honey, and cornstarch. Cook over medium-low heat, stirring constantly, until thickened and creamy. Stir in 1 cup of the roasted pecans.
6. Remove from heat, and let the pot chill out in the prepared ice bath until the mixture is very cold to the touch.
7. Very gently (stirring as little as needed), fold in the vanilla pudding.
8. Sprinkle the remaining roasted pecans in the bottom of the crust.
9. Layer it with the pecan cream, smoothing it with a spatula, and then top it with whipped cream and chocolate shavings or pecan pieces--choose your own adventure.
10. Refrigerate for at least 4 hours before serving. Store loosely covered in the refrigerator for up to 4 days.