Bayou Goo Pie

When we were in Houston last Summer, my sister really really wanted to get a Bayou Goo Pie from House of Pies.  We purchased several other pies there, but unfortunately didn't get around to the Bayou Goo.  So many pies...too little time... So, my sister asked me to make one instead.  I figured out all of the components to the original Bayou Goo: Pecan crust, sweetened cream cheese, vanilla custard with chocolate chunks, and whipped cream with chocolate shavings, and put it together.  Unfortunately, I never tried the Bayou Goo pie from House of the Pies, so I don't actually know how close this pie is (bummer), but it is completely delicious.   


Bayou Goo Pie

Pecan Crust:

1 cup all-purpose flour

2 Tablespoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold butter

½ cup finely chopped pecans

Sweetened Cream Cheese:

8 ounces cream cheese

½ cup powdered sugar

½ teaspoon vanilla extract

Vanilla Custard:

3/4 cup sugar

1/4 teaspoon salt

3 1/2 Tablespoons cornstarch

2 1/2 cups milk (I used skim)

2 eggs

2 Tablespoons butter, cut into 4 pieces

2 teaspoons vanilla

3 large Hershey Bars, chopped

8 ounces Cool Whip (or use fresh whipped cream)

Chocolate shavings (optional)

Preheat the oven to 350F.  

In a medium bowl, whisk together the flour, sugar, and salt.  Cut in the butter using a pastry blender until the mixture is crumbly.  Stir in the chopped pecans.  Press the mixture onto the bottom and up the sides of a 9 inch pie plate.  Bake in the preheated oven for 15 minutes, or until light golden brown.  Remove from oven and cool completely.

For the sweetened cream cheese, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.  Spread evenly over the bottom of the cooled pecan crust. Place in the refrigerator while you prepare the pudding.

For the pudding, in a medium saucepan, whisk together the sugar, salt, and cornstarch.  Whisk in the milk and eggs until smooth.  Cook the mixture over medium heat, whisking constantly, until the mixture thickens and just starts to bubble (do not boil).  Immediately remove from heat and stir in the butter and vanilla.  Let the pudding cool for about 15 minutes, then quickly stir in the chopped Hershey bar (you want to have barely melted chunks in the pudding, not completely melted chocolate).  Immediately pour the pudding over the cream cheese layer in the crust and smooth the top.  Chill in the refrigerator until cold, at least four hours or overnight.  Spread the cool whip over the top and garnish with chocolate shavings.  Makes 8 servings.

Enjoy!  -Cardamommy