Place the pecans and sugar in a food processor and pulse together for 30 seconds.
In the bowl of an electric mixer, cream (mix) together the butter, vanilla, and pecan sugar mixture, then stir in the flour and salt until just mixed.
Chill the dough for 30 minutes.
Preheat the oven to 325°F.
Use your fingers to press the chilled dough into a 9"x9" baking dish.
Prick the dough with a fork and bake for 10 to 12 minutes, until slightly puffed and tender. Place in the fridge while you prepare the remaining layers.
Make the Chocolate Pudding
Stir together the sugar and egg yolks in a mixing bowl.
Heat the cream for the pudding in a medium-sized saucepan over medium heat. Don't bring it to a boil, but until it is just starting to shimmer.
Slowly pour half of the hot cream into the egg mixture, whisking continuously. Once fully combined, carefully pour the mixture back into the pan with the remaining hot cream, stirring constantly. Continue to cook and stir until thickened, and the cream will coat the back of the spoon, about 4 to 6 minutes. Remove from heat.
Place the dark chocolate, milk chocolate, butter (1 tbsp), and vanilla in a large mixing bowl. Pour the hot custard into the bowl and use a wooden spoon to stir until the chocolate has completely melted and everything is mixed and smooth. Place plastic wrap directly onto the chocolate and place it in the refrigerator to cool.
Make the Cream Cheese Filling
In a small mixing bowl, use an electric mixer (or hand-held), and beat the cream cheese with the ½ cup of confectioners' sugar until smooth. Set aside.
Make the Whipped Cream Topping
In the bowl of an electric mixer, or with an electric hand mixer, whip the cream to soft peaks. Don't over-mix! Just as the peaks are starting to form, add the 2 tbsp of confectioners' sugar. Beat for a minute or two longer until thick enough to spread.
Assemble the Dish
Spread the cream cheese over the cooled shortbread crust. Next, spread the cream cheese filling over the crust. Next, carefully spread the chocolate pudding over the cream cheese. Spread on the whipped cream topping. Chill for at least 1 hour.
Garnish with chocolate shavings. Cut into 9 squares, and serve chilled.
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.When toasting the pecans, be sure to let them completely cool before adding them to the softened butter to make the crust (if they are still warm, they will melt the butter completely). Try not to let the cream boil when heating it. When it starts to shimmer is when it's ready. Be sure to whisk vigorously when adding the hot cream to the eggs, you don't want them to scramble.The dessert can be made up to 2 days in advance. Leftovers will keep covered in the fridge for up to 1 week.