INGREDIENTS
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Shortbread-Pecan Crust
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2 pints heavy cream
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6 ounces semisweet chocolate, roughly chopped
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6 tablespoons sugar
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1 1/2 tablespoons cornstarch
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6 large egg yolks
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1/2 teaspoon vanilla extract
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2 tablespoons unsalted butter, at room temperature
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1 tablespoon cocoa